Seasoned home chefs know that a good cutting board can mean the difference between successful and lackluster charcuterie, and a properly de-boned fish and food poisoning. Cutting boards are an essential work surface in any kitchen both for prep and preventing cross-contamination and food-borne illness. As one of the rare kitchen accouterments that is as decorative as it is crucial for preventing the spread of bacteria, choosing which one to buy shouldn’t be taken lightly.
While plastic cutting boards are affordable, easy to clean, and better for cutting raw poultry, they can destroy the edges of your knives. On the other hand, wooden cutting boards won’t dull knives as quickly and are more aesthetically pleasing, but James Beard Award Winning Chef Galen Zamarra told Spy that they are a “sanitary nightmare as they absorb liquids, which can cause bacteria to spread easily.”
Beyond thinner mats, laminates, and the occasional butcher block countertop, nothing has been able to replace the cutting board over the years. The cutting board market itself reflects this steady popularity, valued at $11,371.81 million in 2022, and is projected to grow by 3.3% over the next five years reaching $13819.07 million by 2028 according to the firm Market Research Guru.
The nicer and more expensive the cutting board, the harder it is to clean, making them a laborious kitchen tool as well as an essential one. On top of those cracks, “wooden cutting boards develop knife grooves from cutting which will create more areas for bacteria to live and make it harder to clean,” Zamarra warned.
The cost of a cutting board can range from $3 to $1,000 on Amazon alone, but regardless of the price, adequate upkeep is essential to avoiding sickness and increasing its longevity.
The Best Cutting Boards: At a Glance
What the Experts Say
Despite being a timeless kitchen staple, every year’s influx of new products enlivens the debate of which is top dog. For this story, SPY interviewed several chefs including Zamarra, as well as Shane Graybeal, the executive chef at Fieldings, and former private chef-turned-food blogger, Anca Toderic.
There wasn’t a consensus on the best cutting board available, but the chefs all agreed on what to look for. It’s important to find a board that’s easy to clean, doesn’t shorten the lifespan of knives, is made of sustainable materials, and isn’t impossibly expensive. Other variables, like how the cutting board looks, the presence of “juice grooves,” and what exactly is being cut or served on it, should be taken into account as well.
“There’s no perfect cutting board,” Toderic acknowledged. This is ultimately because not all ingredients are created equal. ”I’d recommend having a few of each type on hand,” she added. That said, depending on what they are being used for, the following slabs are a cut above the rest.
Teekhaus Carving Board
As much as rubber, bamboo, composite materials, and even plastic all offer sanitary and sustainability advantages, wood reigns supreme as the best surface for knives. Without a functional knife, there is no need for a cutting board. Along with other wood-working experts, Toderic regards teak as one of the best woods for cutting boards because the high oil and rubber content make it more resistant to bacteria and fungi than other woods. “Teak is naturally water and stain-resistant,” she explained. “These boards are handmade and sustainably harvested.” With the hardwood grain look, juice groves, and grip handles, the Teakhaus board is stylish, functional, and if maintained correctly, can be used as long as heavy maple butcher blocks that cost nearly three times this price point.
Farberware Bamboo Cutting Board
Chef Graybeal prefers bamboo cutting boards to wood because the material is better for the environment. (Bamboo is an abundant resource that can be invasive in the rainforest.) Graybeal recommends the Farberware version for any kitchen rookie, because of the non-slip corners, and the juice groove for cutting meats. The Farberware bamboo option is “a good beginner’s price point too,” Graybeal said, similar to that of a cheap plastic board, but will be gentler on knives. Graybeal suggested, overall, that newbies “spend more money on better ingredients than equipment” until they get more experience.
John Boos Maple Wood Cutting Board
Graybeal and Toderic both recommend John Boos reversible maple boards, as one side is flat for cutting produce, and the other side has juice grooves for carving a roast and other meats. These boards are known for being kind to knife edges, and at a 2.25-inch width, there is plenty of room to sand down unwanted dents from cutting. John Boos boards are certified by the National Sanitation Foundation (NSF) and sustainably sourced from forests in the US. Their hefty size also means they’ll last for generations and can be passed down between family chefs.
“I have a massive one and love it because I can chop up all my ingredients and not have to use endless bowls to hold it all, ” Toderic said. For an individual who throws a lot of dinner parties, these boards can also serve as a substantial centerpiece in and of themselves when serving charcuterie or hors d’oeuvres.
Epicurean Kitchen Series Cutting Board
While bamboo is more sustainable than other materials, Toderic is not a fan of the long-term impact it can have on knives. As an alternative, she opts for an Epicurean board made from recycled paper composite and non-toxic resins. “Epicurean boards are lightweight, knife friendly, and dishwasher safe, which is so convenient,” Toderic said, adding that they are also non-porous and NSF certified. As the only dishwasher-friendly board outside of plastic, it is worth noting that dishwashers use less energy and water compared to washing by hand. This means more assurance that your cutting board is clean after chopping up your locally sourced meat without the extra elbow grease.
Notrax Sani-Tuff Natural Rubber Cutting Board
There is a reason why many professional chefs like Zamarra swear by rubber cutting boards. “Rubber is my favorite,” he told SPY. “It is good for the knife’s edge and doesn’t harbor bacteria like wood.” As long as it’s properly hand-washed in between uses, it offers relatively zero risk for cross-contamination. For friends and family, Zamarra always recommends the Notrax brand because they are NSF certified, and are available in multiple sizes. “These are very similar to what you use in a professional kitchen,” he said. And in a professional kitchen, you’re not really looking for a sexy piece of wood to bring the room together. You’re looking for an alpha board you can slam on a metal counter like it’s a Black Card.
Frequently Asked Questions About Cutting Boards
How do you clean cutting boards?
Cutting boards should be washed thoroughly by hand with soap and water after each use. Resist the urge to throw it in the dishwasher when it’s not dishwasher-safe, or let it soak for hours as this can cause mold and softening. Wooden boards require more care and should be washed on both sides to prevent uneven drying, cracking, and warping of the material. They should also be treated with mineral oil every few months, which helps protect boards from cracking and makes them more resistant to absorbing bacteria.
“My general daily use is just a little wipe off or scrub down,” Graybeal explained. “Every six months or so I’ll scrub it down with a stainless steel scrubber and then treat it with mineral oil.”
How should I be storing my cutting boards?
You may be eager to get your John Boos board back into its place on the counter, but it is important to store cutting boards upright as they dry, especially if they are wood. “If moisture gets trapped between boards stacked together, it can lead to warping, bacteria growth, and damage over time,” Toderic cautioned. “Storing them vertically on their side ensures airflow all around.”
How many cutting boards does one need?
Experts across the board suggest a minimum of two cutting boards, one for meat and one for produce. If you’re cooking fish or poultry in addition to meat and vegetables, it is wise to have a third board for that as well. Likewise, frequent home cooks may also want to invest in a fourth board for cooked meats and charcuterie. This is probably the one time where plastic boards can be helpful because “you can get them in all sorts of colors which can be good for aesthetics, but also can control cross-contamination,” Zamarra said. For example, a red board is for red meat, yellow is for chicken, brown is for cooked meat, and green is for fruits and veggies. “They are also cheap,” she added.
What should I avoid?
Zamarra discourages paying extra for features like silicone pads, a common add-on for sticking to counters, because they usually fall off anyways. Instead, he recommends using “a wet paper towel underneath to keep it from slipping.”
Stone and glass cutting boards have been shunned by most chefs because they are terrible for your knives. And who wants to hear the sound of cutting on glass when preparing a relaxing meal? Unless you insist on serving cheese and crackers on something that resembles an old window pane, go ahead and 86 those boards.
