Buzz
A quality knife is just part of the equation. To keep a knife in good condition, it requires honing and sharpening. However, maintaining your knife also depends on the cutting board. These boards offer a large, stable area for chopping and slicing, and they make cleaning much easier. On the flip side, some boards can shorten the life of your knives. Here’s a look at the materials you should choose for a cutting board, how to take care of them, and which ones to avoid.
End-grain hardwood cutting boards are a smart investment
The ideal material for a cutting board is one that is both firm and durable, yet gives a bit to protect the blade of your knife from becoming dull or, worse, damaged. Many professionals suggest hardwoods such as maple, acacia, beech, cherry, or walnut, with end-grain being the preferred configuration. Imagine a two-by-four: one side is smooth, while the other is rough. It's the rough side you want. This grain arrangement helps cushion the blade as it makes contact, as the exposed wood fibers can 'catch' it. End-grain hardwood often has a distinctive, chessboard-like appearance, created from those exposed ends of the wood.
End-grain cutting boards are not cheap. They’re known for being both stunning and durable, but they come at a high cost (and they can be heavy). A thicker board will cost more but will be less susceptible to warping. With the right care, these boards can endure for decades.
If you value functionality along with beauty, an end-grain cutting board is an excellent choice:
Acacia Wood End-grain Cutting Board with Feet
Large Teak Wood End-grain Cutting Board
End-grain Wood Oil and Wax
Under no circumstances should you ever place your beautiful end-grain cutting board in the dishwasher. It’s a pricey investment, so treat it with care. The hot water, harsh detergents, and lengthy wash cycles in a dishwasher can harm, crack, and distort any wooden board.
Instead, opt for hand washing and blotting it dry. Drip drying is acceptable, but make sure no water remains pooled on the wood for too long. Once a month, generously apply food-safe wood grain oil to your board and let it soak in for one to two hours. Wipe off any excess. To keep the board in top shape, wax it monthly after oiling. Apply a thin, even coat of wax over the entire board, allowing it to cure for a few hours or overnight. Buff off the extra wax with a lint-free cloth. This will seal the board, prevent knife marks, and inhibit bacteria growth in any nicks.
Plastic cutting boards are convenient and simple to clean.
Much like wood boards, plastic cutting boards are tough yet gentle enough to protect the edge of your knife. A good-quality plastic board is perfect for cooks who value a low-maintenance, lightweight, and thinner option compared to wood. Plastic doesn’t require the same oiling and waxing rituals; it can usually go through the dishwasher without damage, is easy to store, and is available at affordable prices. Many professional kitchens prefer plastic cutting boards.
However, there are a few drawbacks. Plastic doesn’t have the aesthetic appeal of wood. While wooden boards are often used as attractive display pieces for charcuterie, I’d never use a plastic one for serving guests. Plastic can also scar and needs to be replaced more frequently. When you cut into plastic, it flexes. Over time, deep cuts can form, and small pieces of plastic can break off (sometimes ending up in your food). Bacteria can build up in these grooves, and plastic tends to absorb odors. Ultimately, the board will need to be replaced. I've noticed that the cheaper and thinner the board, the sooner these cuts appear, leading to plastic fragments falling into your food.
Here are some plastic boards that offer a good balance of quality and affordability:
Norpro Professional Cutting Board
OXO Good Grips 2-piece Set
Look for a plastic board that’s at least 1/4-inch thick. I haven’t found an ultra-thin, flexible plastic board that I liked yet, but that doesn’t mean you need something as thick as a wood board. Since plastic boards won’t last as long as wood, don’t overpay. You should be able to find a sturdy cutting board that you won’t mind replacing after a year or two.
Not all plastic boards are dishwasher-safe, so make sure to check the product care instructions before buying. If it’s not dishwasher-friendly, hand washing will do just fine. Personally, I prefer to use a brush to scrub mine, getting into the grooves of the textured surface.
Bamboo and edge-grain wood boards strike a nice balance.
There’s plenty of criticism around bamboo and edge-grain cutting boards, but you won’t hear that from me. While they might not be as flawless as their end-grain counterparts, there’s definitely a place for them. Bamboo and edge-grain wood boards are tougher than end-grain ones. As I’ve pointed out before, this can be an issue, which we’ll get into shortly, but both materials have enough flexibility to preserve your knives, as long as you keep them properly honed.
The main appeal here is the price. A large maple wood end-grain cutting board can set you back as much as $200, but you can find an edge-grain version for about half that, and a bamboo cutting board with similar features typically costs around $70. These boards provide the charm of natural materials without the hefty price tag, which is a big plus. My bamboo and edge-grain boards are both practical and attractive enough to be the centerpiece of a beautiful cheese platter. And yes, that does mean I’ll need to sharpen my knives more often—but that's a small price to pay.
Here are a couple of gorgeous cutting boards that won’t break the bank:
Extra Large Bamboo Cutting Board with Juice Groove
Kenosha Extra Large Acacia Wood Edge Grain Cutting Board
As a bonus, bamboo boards don’t need oiling, and they’re generally more eco-friendly than other materials. You can oil bamboo if you prefer, which will give it a nice polished finish. Wood boards, no matter the grain type, still require monthly oiling to stay supple and prevent drying out. And remember, neither wood nor bamboo cutting boards should ever go in the dishwasher—hand wash them to ensure they last as long as possible.
Steer clear of paper composite boards, glass, and stone.
Remember how I mentioned that good cutting boards should be durable but still offer a bit of flexibility? Well, paper composite, marble, and glass boards miss the mark in the flexibility department. They’re much harder than your knife’s delicate edge. Paper composite boards, like those from Epicurean, are made from a material called Richlite, which consists of tightly packed layers of paper. It’s often made from recycled materials, which appeals to eco-conscious buyers. This material is incredibly tough, long-lasting, and versatile, used not only in kitchens but also in construction and even guitar-making. Richlite cutting boards are easy to clean (and typically dishwasher safe), non-porous, lightweight, and thin, but they can be quite harsh on your knives.
Glass cutting boards are just that—glass. They’re hard, lack flexibility, but are durable. Non-porous, easy to clean, and resistant to odors, they do have a textured underside and rubber feet to keep them from sticking to your countertop. While they’re relatively heavy and prone to breaking, glass boards can still be a useful kitchen tool, though I’d recommend repurposing one as a cheese platter if you happen to own one.
Marble is stunning, but it’s best reserved for tasks like tempering chocolate or working with pastry. Its hard surface will quickly dull your knives, and even a thinner marble board is heavier than most wooden butcher blocks. Marble is also quite brittle and can crack easily if you’re not careful with it.
Paper composite, marble, and glass cutting boards will not do your knives any favors. These materials are so tough they don’t wear down, but your knives definitely will. A board that’s harder than your knife blade will quickly dull your knives, much faster than a material that offers a bit of give. As soon as you start cutting on a surface like this, you’ll feel that it’s wrong. If you're curious about the sensation, try cutting on a ceramic plate with a shiny glazed surface—it’s the same feeling. On top of damaging your knives, it’s also incredibly loud. You’ll grow tired of the clacking sound in no time. Save yourself the hassle and choose a more knife-friendly material.
Embrace the idea of cutting board polyamory.
You don’t have to commit to just one type of cutting board for the rest of your life. It’s smart to have a few boards in different sizes and materials. When you have a grown-up kitchen, you make the rules, so feel free to personalize your collection. If you frequently cut large, juicy fruits or carve roasted meats, a large board with a juice groove is a must. (This ‘moat’ around the edge of certain boards is a real game-changer.) It catches juices, keeping your counter clean and allowing you to save them for sauces, dressings, or fruit syrups.
Consider having different boards for specific tasks, like a dishwasher-safe plastic one for meat (if you're worried about bacteria), or one reserved just for chopping alliums if you're concerned about lingering odors. If possible, get a variety of sizes. You’ll be glad you don’t have to pull out the big butcher block for something as simple as slicing lemons. Cutting boards are an investment, so take care of them—you won’t need to buy new ones every month, and they'll be a kitchen essential for years.
