These Are the Best Kinds of Cutting Boards for Your Kitchen
updated May 24, 2021
You’ve probably heard all kinds of conflicting advice on which kind of cutting board is the most green, the most sanitary, and the least damaging to your knives. So, who’s right?
We’re finally setting the record straight on which is the best kind of cutting board: plastic, wood, or bamboo. (Note: While glass cutting boards exist, we cannot recommend them as they can actually damage your knives .)
Related : Why You Shouldn’t Use Glass Cutting Boards
Buy Now1. Plastic
Many people believe that plastic is the most sanitary cutting board material, especially since, unlike wood or bamboo, it’s safe to run through your dishwasher. However, while a new plastic cutting board can be easily disinfected, it’s almost impossible to do so manually with a knife-scarred plastic surface.
The bottom line : Clean your plastic cutting boards in the dishwasher, if you can. And if they’re severely scratched, think about retiring them or giving them a new life ).
Buy Now2. Bamboo
Bamboo is the choice of many environmentalists. A hard grass, it’s a sustainable, renewable resource that needs no chemicals to thrive or be harvested. And, because bamboo boards absorb less liquid than wooden boards, many believe they are at least as sanitary as wooden boards.
The drawback? Bamboo is 19 percent harder than traditional maple, which means it’s also harder on your knives. Also, the small grooves may ever-so-slightly catch your knife, interrupting a smooth cutting action.
The bottom line : You could do worse than bamboo, and we love it for the bar and small chopping jobs — just make sure to look for boards that use formaldehyde-free glues, such as those from Totally Bamboo .
Buy Now3. Wood
Wood is a renewable resource, although not nearly as easily renewable as bamboo. And many boards are actually made from waste wood (i.e., leftovers at the mill that would have been otherwise thrown away). What’s more, a heavy softwood board is kind to knives, and will keep them sharper longer. And finally, a good maple or beech cutting board is somewhat self-healing, and won’t scar as easily as a plastic board. Our favorite cutting boards include this one from John Boos and this one from J.K. Adams (you can’t go wrong with any of the boards from either of the companies).
The bottom line : Regularly oil your board with food-grade mineral oil to protect it from staining or warping, and please don’t put it in the dishwasher. A well-cared-for wood board will last you for years.
What kind of board do you use in your kitchen?
Source : food
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