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Where To Buy Cutting Board


To find the best boards to test, we also looked for recommendations from trusted editorial sources like Serious Eats. We compiled the recommendations of commenters on our site, as well as ones from Chowhound and ChefTalk forums. We also looked at the best-selling and best-reviewed boards on Amazon,, Target, and Bed Bath & Beyond.

Finally, former Wirecutter science editor Leigh Boerner helped us research materials that made up each board: wood grains and glues, composite resins, and the major types of plastic used in cutting boards.

A cutting board is essential for any kitchen, and most experts recommend having at least two: one for cutting raw or cooked meats, poultry, and fish; the other for vegetables, fruits, or cooked foods. Having multiple boards on hand is especially convenient when preparing a lot of food for family gatherings or holiday meals.

Wood boards come in two styles, end grain and edge grain, and we considered both for this guide. End-grain boards are made of a number of board ends glued together, and they can be more gentle on knives because the edge slides between the vertical wood fibers. Cuts and other marks tend to close more efficiently, self-healing over time, but the exposed ends also make it easier for end-grain boards to dry out, stain, and crack. Edge-grain boards (like our Teakhaus pick) consist of the sides of boards glued together in alternating strips, with the sides (edges) facing up. These boards tend to be harder on knife edges than end-grain boards, but they also withstand moisture-based cracking and splitting better, and they are easier to clean. (This diagram illustrates the difference between end and edge grain nicely.)

Most plastic cutting boards are made of either high-density polyethylene (HDPE) or polypropylene (PP), or occasionally a proprietary blend of polyethylene and polypropylene. The very short version of the differences between the two types of polymers is that polypropylene is harder but more brittle, while polyethylene, particularly high-density polyethylene, is softer but more flexible. We tested both polyethylene and polypropylene boards for this guide. (The OXO board we recommend is made of polypropylene.)

We avoided plastic boards with a handle cut into the side because it reduces the usable chopping surface area. We looked for thicker wood boards with finger grooves on the side, which makes them easier to pick up and transport.

Negative reviews address two main concerns: flexing of the center of the board while chopping, and knife scarring. Placing a towel under the board remedies the flexing issue. Our own testing saw an OXO board scar under hundreds of knife marks, but the same can be said for any board. In fact, we found the surface scarring actually gave the board better knife traction.

The 15-inch-by-20-inch Teakhaus board is 1.5 inches thick and weighs 12 pounds, so it barely budges on most counters. Sliding even just one or two layers of damp paper towels underneath eliminates any minor movements. The Teakhaus board has slots in the ends that, while oddly shallow and unfinished, do help with lifting the board. This same size board is also available without a juice canal on one side. For big jobs like carving a Thanksgiving turkey, we recommend the larger 24-by-18-inch version of this board, which also has a juice canal to catch drippings. If you prefer a smaller board, it also comes in a 12-by-16-inch size.

Like plastic, wood boards should be scrubbed with hot soapy water under flowing water. Immediately dry it with a clean towel, and prop it upright on your counter. Allow the board to dry completely before storing. For more details, see our in-depth blog post on cleaning and caring for wood cutting boards.

The 14-by-17-inch Dexas Pastry Superboard feels smooth under a sharp knife, and the surface has a roughed-up texture that keeps food from slipping. Its midnight granite color hides knife marks and stains, but the board slips even with damp towels underneath. It also warped in our tests.

We liked the counter-gripping feet and the surface texture on the Dexas Grippboard in Granite, but it was so small that it could barely hold half a diced onion. It also took on deep orange and red stains after a run through the dishwasher, and it warped slightly.

The Teakhaus Scandi Thin & Lightweight End Grain Cutting Board measures 10 by 14 inches but is only 1 inch thick, and it was warped when it arrived. Since the Teakhaus Scandi Thin & Lightweight Cutting Board has the same dimensions and thickness as the end-grain version, we dismissed that model, as well. Thicker boards, such as the Teakhaus Edge Grain Professional Carving Board we recommend, are much more resistant to warping.

The first version of this guide had a 15-inch Boos Block Chop-N-Slice board as its top recommendation. After seeing a downward trend in Amazon reviews for the board, and learning more about how the wood dries, splits, and cracks, we now recommend a slightly thicker board made from more forgiving materials.

We loved how our knives felt on the Shun Hinoki Cutting Board made of very forgiving Japanese cypress. But it requires wetting before you cut on it, and even then we found that it absorbed odors. It also scars very badly; a serrated knife will butcher this board. We think this board is too high-maintenance for most people.

We considered some rubber cutting boards, most notably NoTrax Sani-Tuff rubber mats, a favorite of cooks and knife enthusiasts. But because these mats are especially heavy, sometimes available only through specialty vendors, and almost always made in hospital-beige colors, we decided they were not the best choice for most home cooks and opted not to test.

The surface on the Freshware Bamboo board we tested truly felt like it was grinding our knife edge. Picking up small bits of onion with our fingers was difficult, as the surface felt dry and scraped our fingertips. The unfinished juice groove was especially unpleasant, allowing its 8 teaspoons of liquid to easily leak out at the slightest tilt.

As featured in Bon Appetit, Epicurious, The New York Times, and more.These colorful BPA-free cutting boards are made entirely of kitchen plastic scraps and renewable sugarcane. One small step for sustainability, one giant leap for kitchen goods. 50% of profits from To Pó-Po with Love goes to Heart of Dinner.

After years of searching for an eco-friendly, high-quality and aesthetically pleasing cutting board I finally found it in the reBoard. Has greatly enhanced my experience of prepping and cooking in my kitchen. Thank you.

I got the reboard because I've gone thru 5 wooden cutting boards in 5 years (I assure you that I took care of them) and wanted something that will last me. I wanted something sustainable and heavy duty. I've only had the reboard for a week but it is easy to clean and looks like a gem. I hope it lasts me the rest of my life like the email says.

The season of endless chopping has arrived. A good cutting board will be your winter workhorse for prepping custardy roasted sweet potatoes, cheesy butternut squash bakes, and vibrant winter salads. Along with a fresh haul of stubborn-skinned root vegetables comes a series of pressing questions: What types of cutting boards are there What are the best cutting boards How many of each do I need And, of supreme importance, what should I do with that frosted glass board Great Aunt Mabel gifted me 35 holidays ago

Our favorite end-grain wooden cutting board is the The BoardSmith Maple Carolina Slab Butcher Block. We suggest going with the 16-by-22-inch board. We also like the Ironwood Gourmet Acacia End-Grain Prep Station, which is our budget-friendly pick. At a fraction of the cost, it still does a good job.

For a long time, all cutting boards were made of wood. But then the notion came around that plastic cutting boards were easier to clean, so they had to be safer (you can even put some types in your dishwasher).

Stocking your kitchen with several different cutting boards can help prevent cross-contamination. "Have one board for raw meat, fish, and poultry," said Sana Mujahid, Ph.D., manager of food-safety research at Consumer Reports in a news release. "Have a separate board for bread, fruits, and vegetables."

When it comes to taking care of your cutting board, are you a little lost or unsure of how to do it This is the set for you. Everything you need in one box to keep your cutting board looking great for a very long time!Product Walkthrough:The ultimate set complete with everything you need to protect your wooden cutting board so it will last longer, repel water and stains, prevent cracks and deter bacteria growth.If its a wood item in the kitchen and it interacts with food, our organic wood care products in this set are perfect to keep them maintained and protected, this set isn't just meant for cutting boards, but can be used on Charcuterie Boards, Butcher Block Counters, Salad Bowls, Wooden Utensils, etc.

Roostmade Co. makes the first and only all-natural, organic wood finish, our unique blend of oils and waxes is the absolute ideal way to keep your cutting board looking perfect, and protected from splitting or cracking.

Neglected cutting boards will absorb water and stains, dry out, crack and split over time. Many people aren't aware that cutting boards need regular oiling to prevent this, and most products out there to help with this are loaded with petroleum and chemicals, which is neither natural, or good for the environment.

Adeo Wood Products specializes in the supplying of hardwood products, such as cutting boards, charcuterie boards, monogrammed cutting boards, wood trays and other wood products to online and box store retailers. Our products are also very popular in the hospitality industry, for promotional product distributors and laser engravers.

You can choose from our various wood cutting board designs or we can custom manufacture a wood product to the design and specifications of your choosing. We can also brand our products with your logo. 59ce067264


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