We Tested the Best Cutting Boards for Any Kitchen Task (2023)

A knife is, arguably, only as good as the cutting board it's being used on. Whether the task at hand is chopping vegetables, carving meat, or prepping a fruit garnish for cocktails, there's likely the perfect cutting board for it. Plus, these oft-reached-for kitchen tools are versatile: They can act as a serving platter or a layer to protect your table from heat and scratches, for example.

To find our favorites, wetested the top brands of cutting boards and rated each on durability, design, size, and value. We sliced meats, vegetables, potatoes, and more using various blades, all while highlighting specific strengths and weaknesses. After an extensive testing period, we found that the best cutting boards combine high-quality materials, durability, and ease of cleaning—though it ultimately depends on the user's specific needs.

Best Overall, Wood

John Boos Chop-N-Slice Maple Wood Reversible Cutting Board


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What We Like

  • Super sturdy and durable

  • Can be used for heavy-duty chopping

  • Plenty of work space

  • Lasts a lifetime

What We Don't Like

  • Must be washed by hand

John Boos Maple Chop-N-Slice Cutting Board Review

This John Boos cutting board is substantial, so you won’t feel like it’s slip-sliding around on your countertop, but it isn't heavy or cumbersome. Made from sturdy maple wood, this attractive cutting board is elegant enough to use to serve cheeses and meats, but it’s also a workhorse in the kitchen. Since it’s reversible, you can flip it over to use the other side when you need a fresh cutting surface.

This cutting board has a one-year warranty. Since it's wooden, it requires a little additional care to keep it in top shape. It should never be left out wet or washed in the dishwasher, and it will need to be pretreated before you use it. This special care is worth it, however, which we quickly discovered in our testing.

While the board seems a little large at first, we love how the extra space ultimately feels like a luxury while prepping food. Plus, because the board was built with professional use in mind, it should last most home cooks a long time if it is well cared for. Overall, the thickness of the closed-grain hardwood and the stunning design of this cutting board truly won us over.

Price at time of publish: $62

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Dimensions:20 x 15 x 1.25 Inches |Material:Wood, Maple |Weight:9 Pounds

Best Overall, Plastic

Oxo Good Grips Utility Cutting Board


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What We Like

  • Features both flat and grooved-rim surfaces

  • Nub feet keep it off the countertop

  • Dishwasher-safe

What We Don't Like

  • Grooved rim is fairly shallow

  • Plain design

OXO Good Grips Utility Cutting Board Is Solidly Reliable

When it comes to cutting boards, the biggest advantage of plastic over wood is the ability to pop it in the dishwasher after use (a wood cutting board will crack and deteriorate with dishwasher use). One side of this Oxo cutting board has grooves around the edges to catch liquids before they run on your counter, plus rubber grips so that the board won’t slide around on your kitchen counter.

We especially like how these grips are designed in such a way that makes it easy to lift the board off the counter without needing to paw at it or slide it to the counter edge. The other side of the cutting board does not have grooves, but can still be used for chopping—and a reversible board comes in handy if you’re preparing meat or fish and wish to avoid cross-contamination.

The board is made from polypropylene, which doesn’t retain smells and also guards against the kinds of deep scratches that can occur when you're using a sharp knife.

Price at time of publish: $19

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Dimensions:10.39 x 14.78 Inches |Material:Plastic |Weight:1.5 Pounds

(Video) Gear Heads | Which Type of Cutting Board is Best for Your Kitchen?

Best Bamboo

Totally Bamboo 3-Piece Bamboo Cutting Board Set


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What We Like

  • Beautiful bamboo grain

  • Slim profile makes storage easy

  • Handle cutouts for holding or hanging

  • Lightweight but sturdy

What We Don't Like

  • Needs seasoning before first use

  • Must be washed by hand

Totally Bamboo's 3-Piece Cutting Board Set Is an Attractive, Functional Trio

These bamboo cutting boards come in three sizes, so you’ll likely always have one available in the size you need. (Or, if you’re working on a big meal, you can have several cutting boards available with different ingredients at once.) Plus, you'll want to show the boards off by using them as cheese or appetizer serving boards.

Since the boards are thin, storage is easy. All three of the boards are reversible, so you can use either side or flip them over to change surfaces between raw and cooked ingredients. As with a wooden cutting board, you’ll want to avoid soaking them during your cleaning process. Unlike a plastic cutting board, wood—or in this case, grass—cutting boards require a bit more care between uses and will crack or splinter if they're cleaned incorrectly.

Price at time of publish: $18

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Dimensions:13 x 9.5 x 1 Inches |Material:Bamboo |Weight:1.88 Pounds

The 8 Best Cheese Boards of 2023

Best Design

Sonder Los Angeles Large Multipurpose American Walnut Wood Cutting Board


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What We Like

  • Attractive design

  • Padded box for storage or gifting

  • Multi-purpose groove

  • Hidden handles

What We Don't Like

  • Moderately expensive

  • No juice groove

The Sonder LA Motley Cutting Board Also Doubles As a Serving Platter

Made using American walnut with decorative accents from cherry and oak wood, this board is a showstopper. You may even find yourself leaving it on your counter rather than placing it in a cabinet, just to show it off a little. It's also perfect for displaying food and can easily act as a cheese or charcuterie board in a pinch, particularly since one side of the cutting board has a long groove fit for a baguette or crackers. We particularly liked the way it looked when it was filled with small bright red tomatoes.

This cutting board is also functional. Since it’s reversible, you can use either side of it during food preparations. The indentation on one side is handy for sectioning off one ingredient if you’re chopping up lots of items or keeping round ingredients from rolling off of the board. We also noted that extra juicy ingredients might leave you with liquid running off the side of the board, so make sure to keep a towel handy while working.

Price at time of publish: $70

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Dimensions:17 x 13 x 1.1 Inches |Material:Wood: Walnut, Cherry, and Maple |Weight:6.25 Pounds

Best for Carving Meat

J.K. Adams Maple Carving Board


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What We Like

  • Very attractive

  • Large enough for a turkey

  • Deep wells to catch juices

  • Can add spikes

What We Don't Like

  • Relatively expensive

  • Hard to clean

J.K. Adams Maple Reversible Carving Board Review

You’ll find plenty of features in this cutting board that make it a good match for carving or slicing meat—like grooves in the board’s surface and a slight slope to one side so that the juices that release from meat all run down into a single large well. This particularly impressed us during testing, as there's no need to place the cutting board into a sheet pan to collect overflowing juices while carving. The well also makes it easy to spoon the juices out and use them for sauces or basic gravy recipes.

When you order the J.K. Adams cutting board, you can even choose to add steel spikes to it, which helps keep the meat locked in position as you carve. Testing found that these spikes were very effective during meat carving— they ensured a large chicken stayed in place and stabilized slicing. This sturdy board has a substantial size and weight that's perfect for significant cuts of meat, and it comes with a five-year warranty.

Price at time of publish: $110

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Dimensions:20 x 14 Inches |Material:Wood, Maple |Weight:6.28 Pounds

(Video) ✅ Top 5: Best Cutting Board For Kitchen 2022 [Tested & Reviewed]

Best Small

Thirteen Chefs Villa Acacia Wood Bar Board


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What We Like

  • Easy to store

  • Reversible sides

  • Easy to pick up

  • Doesn't slide around on countertop

What We Don't Like

  • Requires additional maintenance

  • Natural wood may warp in transit

If you only have a small job—mincing up a few cloves of garlic, for instance, or quartering a lime—it can feel like a hassle to drag out a full-sized cutting board. Enter the Thirteen Chef's Villa Acacia Wood Bar Board. The grain of the tropical hardwood is beautiful, and at just half an inch thick and 12 x 9 inches in size, it’s lightweight, perfect for smaller tasks, and can be easily stashed away in cabinets when not in use. The board is reversible, with one side that’s totally flat and another with a juice groove running around the edge. Small indentations on the two sides of the cutting board make it easy to pick up.

We liked it for small chopping tasks, but advise that you keep a receptacle nearby to place chopped items into so you can continue to work on its small surface. It works best with fruits and vegetables, but it can also be used to carve or serve cooked proteins. The hardwood makes it pretty resistant to scratches and nicks, with only slight scratching noted after using it with a serrated knife. Beyond slicing, this piece is aesthetically pleasing and would make a nice serving platter—perfect for a cheese plate for two.

While some reviewers claim that this board doesn't sit flat (natural wood will sometimes warp in transit), the manufacturer says that sitting it on a flat surface for a few days will help it settle. That said, our product arrived in good condition and did not wobble when placed on a marble countertop.

To clean, this cutting board can be hand washed with warm water and mild dish soap. Smells can be treated with white vinegar or lemon juice, and stains can be cleaned with salt. We found this method effective for removing the smell of garlic and onion. Note that this board does require regular maintenance. The manufacturer suggests treating it with food-grade mineral oil every three months.

Price at time of publish: $17

Dimensions:12 x 9 x 0.5 Inches |Material:Wood, Acacia |Weight:2 Pounds

Best Flexible

Dexas Heavy Duty Grippmat Flexible Cutting Boards, Set of 4


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What We Like

  • Affordable

  • Thin yet sturdy

  • Grippy bottom prevents slipping

  • Compact storage

What We Don't Like

  • One-sided use only

  • Juices tend to drip off edges

Dexas 4 Pack Heavy Duty Grippmat Set Review

A flexible cutting board makes transport of chopped-up items easy—just lift and fold up the edges to create a handy funnel to send food into a pot or bowl. You’ll get a set of four in bright colors—each perfect for everyday usage. For thin boards, these are relatively sturdy, even though their thinness makes them easy to store in cabinets or drawers. Moreover, grip marks on one side of each cutting board prevent the cutting boards from sliding around.

We used these on a smooth countertop and a wooden table, and the boards remained in place with no slipping or sliding as we worked. During testing, we also found that these boards were best used for items that weren't especially wet—like carrots, lettuce, cheeses, and bread.

The plastic is both non-porous and non-absorbent. The colors are attractive and can also help you remember which board you used for which ingredient. To clean, use hot water and soap, or just toss the cutting boards into your dishwasher.

Price at time of publish: $15

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Dimensions:11 x 8 x 0.06 Inches |Material:Plastic |Weight:10.9 Ounces

Best Sustainable

Material The reBoard


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What We Like

  • Sustainable materials

  • Pretty color choices

  • Sturdy design

  • Knife marks not visible

What We Don't Like

  • No grips on bottom

  • Lacks grooves to collect liquids

Material The reBoard Cutting Board Review

If sustainable kitchen tools matter as much to you as function and design, you'll find plenty to love in Material's The reboard. It offers all the benefits of a plastic cutting board, but it's made of 75 percent recycled plastic and 25 percent renewable sugarcane. Furthermore, it boasts a modern, minimal design and comes in four gorgeous earthy tones—including "Tide," a soft blue that we found particularly soothing during testing.

As for performance and versatility, The reboard doesn't disappoint. It provides a flat surface that feels sturdy during everyday kitchen tasks such as slicing fruit, chopping veggies for soup, and trimming chicken breasts. Plus, it doubles as a serving tray for charcuterie or cheese platters. A small caveat: There are no feet or rubber grips to keep the board in place during use (though it didn't move around much on our tiled countertop), nor does the board have a groove around the edges to collect liquids.

Price at time of publish: $35

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Dimensions:14.75 x 10.75 x .6 Inches |Material:Recycled Plastic & Sugarcane |Weight:Leightweight

Best Set

Cooler Kitchen Store Extra Thick Flexible Plastic Cutting Board Mats With Food Icons

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(Video) Best Cutting board for every kitchen

What We Like

  • Each labeled with food icon

  • Dishwasher safe

  • Textured on the bottom

  • Large workspace

What We Don't Like

  • May slip and slide a bit

If you’re looking to avoid cross-contamination, this set of food-grade silicone cutting boards will come in handy, as each one is labeled with a recognizable food icon for different items (including fruit, veggies, red meat, fish, or poultry, depending on the set). The icons give it an edge over simply having different colors since you won’t have to remember that yellow is for chicken, while green is for vegetables. We tested a similar set and found them incredibly convenient in the kitchen.

We used these boards to cut a variety of vegetables and raw poultry, noting that the textured side works well to keep slippery items, like tomato or chicken breast, in place. They are generously sized at 15 x 12 inches, so you have plenty of space to work. Moving chopped items to one side of the board will still allow you to have some room to continue chopping, slicing, and more. Since they are made from food-grade silicone, they are durable but susceptible to scratches—especially if your knives are very sharp. While we didn't notice any scratches during the first couple of uses, heavy-duty cutting (like using a cleaver knife to hack through a chicken carcass) may result in some marks, but likely nothing significant enough to render the board unusable.

The cutting boards are smooth on one side with a textured pattern on the bottom, but some reviewers note that it does still slip and slide around a bit on the counter, so you may want a backup way of securing the board down. We remedied the sliding by either using the board on top of a flat dishtowel or on top of a wooden cutting board and found it to be secure.

Cleaning up was very easy, as these boards are dishwasher safe. Although there was some slight curving of the board after coming out of the dishwasher, it was easily fixed by storing the dry board under a flat board or tray between uses. If you happen to notice warping or curving at the edges, you could also simply turn these boards over to flatten out. The set comes in both bright and pastel color schemes.

Price at time of publish: $10

Dimensions:15 x 12 x 0.03 Inches |Material:Plastic |Weight:11.4 Ounces

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Final Verdict

The John Boos Chop-N-Slice Maple Cutting Board is our top pick because of the large amount of space available to cut your food. Plus, it's sturdy enough for hardcore chopping. If you're in the market for something thinner and easier to store, go for the Oxo Good Grips Utility Cutting Board: It's both flexible and sturdy.

How We Tested

We sent nine cutting boards to our experienced home chefs and product testers, who used them as a base for slicing all kinds of foods, including breads, fruits, vegetables, and raw and cooked meats, to determine which cutting boards are truly the best. Each cutting board was rated on design, size, durability, and overall value. Our testers then offered additional insights on each cutting board's strengths and weaknesses.

Learn More About How We Test Products

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What to Look for in a Cutting Board


The most defining feature of any cutting board is the material that it’s made of. Boards are available in a variety of materials such as wood, bamboo, plastic, and rubber. Wooden boards are typically more expensive and can oftentimes be bigger and heavier, which can make them more difficult to clean and store. But, they are the most forgiving to your knife’s blade, and when oiled properly, will not absorb liquid.

Good to Know

Regularly oiling your wooden cutting board is a great way to protect the wood against moisture (which leads to warping and cracking). Any food-safe mineral oil is colorless, odorless, and flavorless, making it a great product for the job. You can also use walnut oil (keeping in mind any nut allergies) or beeswax; just bear in mind that the latter is not a vegan option.

Plastic boards are easier to clean, not only because they tend to be smaller (though not always) and weigh less, but because most are dishwasher-friendly. They may be slightly tougher on your knife’s blade than a wooden board, and they may not have the stunning designs that some wood boards do, but they are practical for daily home cooking.

Bamboo boards, while aesthetically pleasing and very durable, have a reputation for being extremely tough on your knife’s blade. Rubber boards, which are sometimes flexible, are similar to plastic in that they are on the cheaper side of the spectrum, yet they’re hard on a knife’s blade and are highly prone to cuts and scratches.

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Keep in mind that large boards can be heavy and bulky, making them difficult to lift, wash, and store. In terms of thickness, you want a board that offers some elevation, but keep in mind that very thick boards can be uncomfortable to use depending on your height.

If you have small counters, make sure to measure how much space you have because it’s extremely unsafe to have your board hanging over the sink or the edge. Similarly, consider the size of the knives that you use. If you frequently use a 12-inch chef’s knife, a board that’s any smaller than this dimension will not be safe or sufficient for your needs.

Small boards can be quite handy in smaller living quarters (e.g., dorm rooms, camp trips, and beginner kitchens). While it could become inconvenient to prep large batches of vegetables on a tiny board, it can be great for smaller-scale prep, like peeling garlic, slicing berries, or cutting up lettuce, tomato, and onion slices for a quick sandwich.

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Grooved or Flat

One defining feature of a cutting board is whether it has a groove around the edge or whether it’s completely flat all around. The purpose of a groove is to collect meat juices, or anything else that might expel liquid when you’re chopping it, like tomatoes. The downside of a groove is that it will inevitably cut down on how much available space you have on your board for chopping. If you are going to be carving meat often, a cutting board with a groove or a dedicated carving board may best suit your needs. Flat boards are ideal for chopping dry ingredients like herbs, nuts, cheeses, and veggies.

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There are many different features that boards can possess aside from a grooved edge. Some boards are reversible, meaning that you can chop on both sides, which is a great way to avoid cross-contamination. When it comes to wooden boards, there is obviously a lot more room for creative design: some boards have a checkerboard pattern, while others have a striped pattern. The type of wood will impact the color of the board.

Some boards are outfitted with non-slip grips on the edges or the bottom of the board to ensure that your board is secure on your counter while you’re chopping. You will find handles or tapered edges on some boards, which helps with easy lifting. Some newer versions of cutting boards even offer an indentation in the corner that you can use to prop up your smartphone while you prep.

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Types of Cutting Boards


Most wood boards are made from hardwoods—such as cherry, mahogany, maple, oak, and teak. Hardwoods make for better cutting boards because those trees tend to grow more slowly than softwoods, making them denser. Teak and bamboo are known for being aesthetically pleasing yet extremely hard, and therefore, tough on a knife’s blade. Wood boards also offer eye-catching designs and features (such as checkerboard, stripes, handles, and grips) that boards made of other materials do not.

The way that trees are sliced into planks and then pieced together to form a cutting board varies, meaning that different grains of the wood end up being the surface of the board. There are three types of grains: face grain, end grain, and edge grain (this diagram is a helpful way to visualize the different cuts).

Face grain is the broad cut side of a vertical plank of wood from a tree, and edge grain is the narrow, vertical cut side of those planks. Face grain and edge grain boards both offer long, clean strips of vertical wood with fewer seams than end grain boards, making them less likely to crack or warp. The advantage of an end grain board, however, is that because the ends of the board are pieced together, the board is much easier on your knife blade because it’s hitting the natural vertical wood fibers. Cut marks are not as visible on an end grain board, making this grain highly desirable (and oftentimes more expensive than other wood boards).

The drawbacks of wood are that it does require a bit more care (hello, hand washing) than plastic or flexible boards do. Furthermore, some wooden boards can be extremely heavy or bulky, making them a bit more difficult to store and clean. If the board acquires any cuts or scratches, these can be sanded, or sometimes, they can even heal on their own.

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While they may not have the elegant, sleek look that wood boards do, there are plenty of reasons to consider a plastic cutting board. First of all, they’re typically cheaper. They’re also thinner and lighter, making them a much more ideal option when it comes to handling, cleaning, and storing. As far as maintenance, you don’t have to worry about sanding or oiling them, and after you use them, you can wash them in the dishwasher.

The downsides of plastic are: that the surface is a bit tougher on your knife’s blade, and scratches, stains, and grooves tend to develop as you use the board. This means you’ll likely need to replace it after a couple of years (depending on how frequently you use the board). The most common types of plastic that are used for boards are polyethylene and polypropylene. The main difference between the plastics being that polyethylene is softer and offers more flex, whereas polypropylene is harder and more likely to shatter.

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Not only are these boards the least expensive variety, but they can also serve a very practical purpose. They occupy very little storage space, are extremely light and compact, and, they are dishwasher-safe. They are commonly sold in sets, so this is a great way to assign one board to raw meats and one board to everything else. Like plastic, this material is prone to scratches, so don’t plan to hold on to this board for too long as you’ll likely have to replace it within a few years—potentially months, depending on how frequently and aggressively it’s used. It may not be the most stunning piece to look at in your kitchen, but it’s a useful board if design isn’t a priority.


We would highly recommend you stay far away from cutting boards made of glass or ceramic. Not only are they prone to breaking and shattering, but they’re also brutal on your knife’s blade.


How do you clean a wooden cutting board?

Wooden cutting boards should be washed by hand to avoid warping or cracking from the excessive heat of a dishwasher. Regular dish soap, hot water, and a regular sponge or soft scrubby will do a great job cleaning your board. After rinsing thoroughly, allow your board to dry on its side so excess water can drain off.

If you’ve used your cutting board to handle raw chicken, fish, or any other meats that you’re concerned about, you can disinfect your board after washing with a bleach or sanitizer solution before letting it dry. To make a bleach solution, mix 1 tablespoon of bleach with a gallon of lukewarm water.

How do you clean other cutting boards?

Bamboo cutting boards should be washed the same way as hardwood cutting boards. Plastic and rubber boards that are labeled as dishwasher safe should be washed in the dishwasher for the thorough heat sanitizing the dishwasher provides.

How do you oil a cutting board?

Before oiling your wooden cutting board, you should thoroughly clean it and allow it to dry completely. That way, oil can completely absorb into the wood without competing with water or food residue. When you’re ready to oil it, use natural mineral oil, beeswax, or an oil formulated specifically for cutting boards. Steer clear of olive oil, avocado oil, or any other oils that may turn rancid quickly.

Apply the oil to a heavy-duty paper towel or a soft fuzz-free cloth, and begin rubbing it into the wood, going with the grain of the board. Continue to do so until the entire board has been covered (including the sides and even the bottom, if necessary). Apply additional coats of oil if your board is especially dry or continues to absorb oil quickly. Leave the cutting board to soak up the oil overnight before using it again.

How should you store a cutting board?

The way you store your cutting board is an essential part of keeping it clean. While it might seem like you should stack your cutting board flat, it’s going to dry faster and more thoroughly if you store it on its side. That way, the largest surface areas of the board can easily air dry, and you run less of a risk of debris falling onto the board’s surface while it’s not in use—keeping your board in good shape to use for years to come.Make sure that you store any wooden board in a dry area because moisture can promote cracking.

When should you throw out a cutting board?

Both wood and plastic cutting boards should be disposed of and replaced when they've become excessively worn or developed hard-to-clean grooves, which can harbor harmful bacteria. It can be helpful to use separate boards for different uses, such as raw meat or prepared food, so your boards develop less damage and last longer.

Why Trust The Spruce Eats?

Madeleine Burry has compiled several kitchen-focused roundups for us, including the top dry food containers, nonstick cookware sets, and dinnerware sets.

Sara Tane, who wrote the "What to Look for in a Cutting Board" portion of this piece, is a private chef and food writer that has contributed to The Spruce Eats since October 2020.

The FAQ portion of this piece was written by Jenny Kellerhals, a food writer and professional pastry chef based in Queens, NYC.

Additional reporting for this roundup was tag-teamed by experienced home chefs Donna Currie, who tested six cutting boards on this list, Bernadette Machard de Gramont, who tested two, and Sharon Lehman, RDN, who tested one.

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We Tested the Best Cutting Boards for Any Kitchen Task? ›

Bamboo cutting boards are harder and less porous than hardwoods. Bamboo absorbs very little moisture and resists scarring from knives, so they are more resistant to bacteria than other woods. Clean bamboo cutting boards with hot soapy water; sanitize if desired.

What is the best cutting board for food safety? ›

Bamboo cutting boards are harder and less porous than hardwoods. Bamboo absorbs very little moisture and resists scarring from knives, so they are more resistant to bacteria than other woods. Clean bamboo cutting boards with hot soapy water; sanitize if desired.

How should a cutting board be cleaned explain your answer? ›

Gently scrub your board with a sponge and hot, soapy water (we recommend using a mild unscented dish soap, such as Seventh Generation Free & Clear Dish Liquid). It's important to wash both sides of the board (even if you chopped on only one side) to prevent it from drying unevenly, which could cause the board to warp.

What would make the best cutting boards? ›

The best wood cutting board, according to Baraghani, is made of maple or walnut, because those are the softest and most beautiful.

Which is better plastic or wood cutting boards? ›

Wood is far and away the best material for cutting boards. It's durable, yet easy on knives; smooth but not slippery; and firm while still managing to absorb shocks.

What cutting board is bacteria safe? ›

Hardwoods (like this maple cutting board from Boos) are better at resisting bacteria. “Hardwoods like maple are fine-grained, and the capillary action of those grains pulls down fluid, trapping the bacteria—which are killed off as the board dries after cleaning,” says Ben Chapman, a food safety researcher at NC State.

What type of cutting boards are approved by the FDA? ›

Rubber Cutting Boards

These cutting boards are NSF certified, nontoxic, and comply with FDA guidelines. Try these rubber cutting boards from NoTrax today and see the difference.

What does the FDA food Code require for cutting boards? ›

Cutting boards that are clean-in-place, should be cleaned and then sanitized after every use, with a solution of one to two teaspoons chlorine bleach per quart of water or a commercial approved sanitizer.

What is the correct way to clean a cutting board Servsafe? ›

Clean cutting boards thoroughly with hot soapy water, followed by a hot water rinse and a final sanitising step (1 tablespoon bleach per litre of water) after using. Store cooked food and raw food separately.

How do you clean and sanitize a cutting board with steps? ›

In general, your cleaning and sanitizing process should look like this:
  1. Scrape off food particles.
  2. Wash with warm, soapy water.
  3. Rinse in clean water.
  4. Sanitize (either in the dishwasher or by hand)
  5. Air dry or dry with a clean cloth.

How do you make a food safe cutting board? ›

To protect your cutting board, you have to apply oil to seal the surface of the hardwood. Squeeze a liberal amount of butcher block wood oil or food-grade mineral oil onto a cloth rag. Apply the oil to all sides of the wood by rubbing thoroughly. Reapply until the wood stops absorbing the oil.

What type of cutting board is easiest to clean? ›

  • Plastic boards are dishwasher-safe, easy to clean, and require no extra maintenance.
  • Plastic boards are typically thinner and lighter than most wood boards, so they're easier to move and store.
  • Plastic boards dull knife edges faster than wood.
Feb 24, 2023

What is the rule for cutting boards? ›

Just follow these guidelines: Use two cutting boards: one strictly to cut raw meat, poultry and seafood; the other for ready-to-eat foods, like breads and vegetables. Don't confuse them. Consider buying different color cutting boards so it's easy to remember which is for raw meat and which is for ready-to-eat foods.

What type of cutting board should you use and why? ›

Wooden boards are best suited for cutting vegetables, fruits, loaves of bread, cheeses, and any other ready to eat foods. Wooden cutting boards can also be used for cutting raw meat or fish. It's just necessary to give it a thorough clean once you're done! Hardwoods like maple are best for wood cutting boards.

What not to use for cutting boards? ›

Soft woods like pine, fir or cedar aren't recommended for cutting boards because they tend to splinter or crack easily. These types of wood should generally be avoided.

Do chefs use plastic cutting boards? ›

Studies indicate that bacteria dislike wood. But in a professional kitchen plastic boards of different colors are often used to separate raw food, cooked food, fish, greens, and so on.

What cutting board is best for meat? ›

Material. Plastic: Plastic is generally considered the best option for raw meat because it's dishwasher safe and has a non-porous surface. Wood: Wood cutting boards (including bamboo) can be difficult to sanitize, as they can't go in the dishwasher.

What type of cutting board lasts the longest? ›

If you have to choose one cutting board, wood is the way to go. Not only are they designed to endure the sharpest of knives, but they'll also last several years (so long as you care for your board properly).

What cutting boards don t hold bacteria? ›

Conclusion. Wooden cutting boards have natural antibacterial properties, whereas the others mentioned don't. This makes them the preferred choice for being the most hygienic cutting board. Moreover, they are gentler on the edges of kitchen knives, especially end grain wood cutting boards.

What are the worst surfaces for cutting boards? ›

Hard plastic, glass, stone, and steel are all extremely hard surfaces that have been proven to dull your knife blade in as few as 10 strokes. Cutting with a dull knife requires more pressure, which can easily cause knife slips or other sudden movements that put you at risk of a severe injury.

How long can E. coli live on cutting board? ›

It survives for at least 12 hours on wooden cutting boards. Many factors affect how long E. coli can live outside the body including temperature, presence of water, availability of nutrients, pH and solar radiation.

Do chefs use different cutting boards? ›

However, when looking for a cutting board, chefs prefer cutting boards that are easy to clean, long-lasting, and won't damage their knives.

Which is better bamboo or plastic cutting board? ›

Because of its antimicrobial and non porous characteristic, bamboo cutting boards are more bacteria resistant than plastic ones. Because of its porous nature, plastic will host bacteria and germs more easily and contribute to contamination and food borne illnesses. It will also absorb more moisture.

How often should you replace cutting boards? ›

But whether they are plastic or wooden, cutting boards should be on your annual replacement list. Although soap helps disinfect boards, sharp knives create deep grooves and gauges in the boards, which can harbor bacteria. (In order to keep boards longer, use separate plastic boards for raw meat and seafood.)

How long can bacteria live on wood cutting board? ›

Wood is Proven to be Naturally Antibacterial

Scientists at the University of Wisconsin have found that 99.9% of bacteria placed on a wooden chopping board begin to die completely within minutes. After being left at room temperature overnight, there were no remaining living bacteria on the wooden boards the next day.

Does FDA regulate cutting boards? ›

Cutting board materials fall under the FDA's "food contact substances" and "indirect food additives" regulations since any part of a cutting board could potentially touch our food (6).

What makes cutting board food grade? ›

HDPE cutting boards are USDA compliant, dishwasher safe, and resist moisture, stains, and mildew to create a convenient and food-safe environment. HDPE cutting boards also resist chipping and are less likely to contaminate food when compared to wood and other traditional materials.

Between which tasks must a food worker clean and sanitize a cutting board? ›

Food-contact surfaces, including cutting boards and utensils, should be cleaned and sanitized between tasks or after four hours of continuous use. You should also clean your equipment anytime you think it might have become contaminated.

Which is the best technique for sanitizing cutting boards? ›

Washing your board with vinegar and hot water will remove germs and odors. For a deeper clean, sprinkle baking soda on the surface, spritz with watered-down vinegar and scrub with a brush. Remember to rinse well and stand the boards up to dry.

What is an unacceptable material for cutting board Servsafe? ›

Glass and granite cutting boards are not recommended. Wood cutting boards should be made from hard, tight grained woods; rock maple, walnut, cherry, teak, bamboo, ash and birch. End grain checkerboard style wood boards are preferred.

What is the correct way to clean a cutting board quizlet? ›

Wash all of your cutting boards with hot soapy water, and rinse well immediately after each use. - use a dishwasher for glass, solid wood, or plastic cutting boards, but not for laminated wood boards made up of different pieces of wood.

How often should you clean and sanitize a cutting board and knife? ›

Deep clean every few weeks to a month

Every time you use a cutting board, it needs to be washed, but this step only removes food particles and bacteria. You can do this with a kitchen sponge, dish soap, and hot water. It needs to be sanitized whenever you use it to cut raw animal products.

What makes a board food safe? ›

Food Safe Finishes for Wooden Bowls and Wood Cutting Boards
  • Pure tung oil. Extracted from the nut of the china wood tree. ...
  • Raw linseed oil. Pressed from flax seeds. ...
  • Mineral oil. Although derived from petroleum, it is colorless, odorless, tasteless and entirely inert. ...
  • Walnut oil. ...
  • Beeswax. ...
  • Carnauba wax. ...
  • Shellac. ...
  • Nothing.

How do you prepare a cutting board? ›

I recommend a grit of at least 220, but for a buttery-smooth finish on your board, hand-sand it with a 400-grit paper. Once you've sanded your board, wipe it free of dust with a damp sponge, let it air-dry, then oil it to get it ready for your next use.

What type of cutting board doesn't scratch? ›

doblé Cutting Board maintains strength that is 4 times that of existing PP cutting boards and it has a low wear rate and the surface itself has excellent restoration force so grooves do not easily form on the surface due to scratches even after cutting.

Does white vinegar clean a cutting board? ›

Because vinegar is acidic, it helps disinfect the board by killing bacteria and mold and preventing their further growth. It can also help deodorize your board. Spray the board with a solution of 4 parts water to 1 part vinegar and wipe it down with a washcloth or sponge.

Can you use vinegar to clean cutting board? ›

If your cutting board has some lingering odors, spray in down with white vinegar. Keep a spray bottle filled with white vinegar and use it regularly on your wood board. The vinegar will neutralize odors while working as a natural disinfectant. Alternatively, you can also use a lemon to eliminate odors.

Can you use the same cutting board if you wash it? ›

Use different cutting boards for different foods

Because bacteria can grow even after a board has been thoroughly washed, it's further recommended that cutting boards be replaced when they become worn through by knife scratches and cracks.

What is the best cutting board for cooking? ›

Even softer than wooden cutting boards, rubber cutting boards are most commonly used in restaurants. For all chopping tasks, including raw meat, these boards are Cupps's top pick. “They're durable, sturdy,” and easy on your knife, she says.

What kind of cutting board is best for fruits and vegetables? ›

If you don't make food every day and want something easier to handle, you can go for plastic boards. If you want to make an investment in a board that lasts longer, wooden boards are best for you. However, what's more, important is to segregate your boards for cutting up raw meats and veggies, fruits or prepared food.

What are the healthiest type of cutting board to use? ›

Hardwoods (like this maple cutting board from Boos) are better at resisting bacteria. “Hardwoods like maple are fine-grained, and the capillary action of those grains pulls down fluid, trapping the bacteria—which are killed off as the board dries after cleaning,” says Ben Chapman, a food safety researcher at NC State.

What is the best cutting board edge or end grain? ›

End grain is by far the strongest and used for true chopping / butcher blocks but have a higher price tag due to the process it takes to make one. In the end, it is up to the customer. An end grain board generally prohibits the blade from sinking into the wood, producing a dulling effect.

Is wood or bamboo better for cutting board? ›

The bottom line is that wood is the best material for cutting boards. Wood boards are durable, eco-friendly, and easy on knives. However, bamboo is also an excellent alternative if you want a durable and eco-friendly option. You can also invest in both boards if you want the best of both worlds.

What is the best cutting board for less bacteria? ›

Wood has antibacterial properties, and if bacteria is trapped in the grains, it cannot survive and replicate. Wooden cutting boards also don't dull your knife edge as much as a material like hard stone or glass. What types of wood are best for cutting boards? Look for maple, walnut, cherry, beech, or teak wood.

Are stainless steel cutting boards healthy? ›

A more modern approach to cutting boards, stainless steel cutting boards are less common but are one of the most hygienic in this list! They are usually used in the kitchen for chopping meat. With its non-porous surface, they won't absorb unwanted juices or residue, so they'll be free from stains and odour!

What is the cleanest cutting board material? ›

You can argue that stone and glass make the most hygienic cutting board materials. For one, they're non-porous, so no concerns about bacteria absorption or warping. Plus, they're effortless to clean and maintain – neither glass nor stone needs oil.

Are glass or wooden cutting boards better? ›

Wooden cutting boards may take a little bit more maintenance and care than the tempered glass variety, but they're way more gentle on your knives. After all, every slice of a knife ends at the cutting board, so it follows that the more forgiving the surface, the less wear and tear on the edge of your knife blade.

Which type of cutting board is not as safe? ›

Food safety experts used to warn against using wood cutting boards, saying they were more likely to harbor bacteria that can cause foodborne illness, like E. coli or salmonella, than plastic cutting boards.

How long do end-grain cutting boards last? ›

When properly taken care of, the premium wooden cutting board can last between five and ten years. One of the main reasons why boards are replaced is because they become worn, warped, or miscolored. You can circumvent most of these with regular maintenance.

Are thick cutting boards better? ›

Thicker cutting boards offer more durability and are less likely to warp, while thinner cutting boards may be easier to clean but are less durable. Plastic cutting boards are often 1/4 inch thick, while wood cutting boards are generally 1 1/4 to 2 inches thick.

What is the strongest wood for a cutting board? ›

Both soft and hard maple make for excellent cutting surfaces. But hard maple (1,450 lbf on the Janka hardness scale) is the industry standard among cutting board makers: It's more scratch- and impact-resistant than beech, teak, or walnut but not so hard that it will dull your knives.

Do bamboo cutting boards mold? ›

Wood or bamboo cutting boards and baking peels can develop mildew.

How do you clean a wooden cutting board after raw meat? ›

After cutting raw meat, poultry or seafood on your cutting board, clean thoroughly with hot soapy water, then disinfect with chlorine bleach or other sanitizing solution and rinse with clean water.


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