What Kind of Cutting Board Do You Need? We Put Some to the Test

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 eco-friendly, the Material reBoard is made of 75 percent recycled materials and is sturdy to boot.

How We Tested

To test cutting boards, we used them as a base for slicing all kinds of foods, including breads, fruits, vegetables, and raw and cooked meats. Each cutting board was rated on design, size, durability, and overall value. We then offered additional insights on each cutting board's strengths and weaknesses.

What to Look for in a Cutting Board

Material

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.

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.

Size

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.

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.

Design

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.

Types of Cutting Boards

Wood

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.

Plastic

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.

Flexible/Rubber

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 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.

Glass/Ceramic

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.

FAQs

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. 

Do you need to oil a wooden cutting board?

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.

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, Sharon Lehman, RDN, who tested one, and Ariane Resnick, who tested one.