Equipment Reviews: Best Cutting Boards & Our Testing Winner

Byamazingfoodstv


Our favorite cutting board:
Full review and results chart:

Glimpse behind the scenes of our testing process, and learn which cutting board came out on top.

We tested 9 cutting boards to find the best one:
Proteak Edge Grain Teak Cutting Board
OXO Good Grips Carving & Cutting Board
John Boos Chop-N-Slice Reversible
Sage Non-Skid Chop Board
The Cutting Board Factory Industrial Grade Polymer Cutting Board
Catskill Craftsmen End Grain Chopping Block
Totally Bamboo Congo Large Prep Board
Think Bamboo Heavy Duty Cutting Board
Epicurean Big Block Series Thick Cutting Board with Cascade Effect

We tested nine cutting boards—wood, bamboo, plastic, and composite models priced from $22 to nearly $200—and a firm list of criteria. First and foremost, we wanted space, and lots of it: at least 15 by 20 inches. Any smaller and we feel cramped when butchering chickens and end up chasing carrot coins that roll off the board’s edge. We also wanted some heft to keep the boards from slipping and sliding around the counter while we’re working. Finally, durability was crucial. We expected shallow scratches, since a blade should stick to the surface just a little; it makes for safer, steadier knife work. Deep gashes, however, would be a deal breaker, as they trap food, odors, and bacteria and can lead to splintering. To get the toughest board we could find, we distributed copies of each model to our test cooks, who put them through three solid months of daily use—the equivalent of years of use in the average home kitchen.

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More than 1.3 million home cooks rely on Cook’s Illustrated and Cook’s Country magazines to provide trusted recipes that work, honest ratings of equipment and supermarket ingredients, and kitchen tips.

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26 Comments

  2. My mom had purchased the Large TeakHaus Edge Grain chopping board, and it's slimmer cutting board model a few months ago. However, the chopping board has deep cuts in it from her using ceramic knives on it with quite a bit of force on it. The cutting board is fine though, just light scratches.

  5. did you oil the wood boards before using and puting water on it?
    its very important to oil and make it penetrate the wood
    the "stand up wood" ("bois debout" infrench) is normaly the way to go with cutting boards. it is more sturdy, and it does not give chips

  7. Just bought the TeakHaus after your video recommendations and I love it but after the first use and clean with hot soapy water under a tap, the board instantly brought up tiny wood particles from the grain. Some rub off but they generally stay on or just produce more.
    I used a blue foam scrubby, nothing abrasive. Even on the side that I didn’t use the foam on, when wet the wood particles came up.
    Can you advise on why this is happening or how to prevent/cure it?
    Thanks!

  9. I prefer the dinky little plastic boards. They can last longer than wooden boards. The $1.00 plus sales tax doesn't hurt my pocket when I think to buy a new one.

  17. Typical cutting board review that gives ZERO consideration to cutting board material shedding, as if the boards will look pristine forever and not shed particles into the food. The boards themselves usually have to be made out of something that you're ok with consuming. No friggin way would I use a plastic board, and you have to scrutinize the adhesives in wood boards.

  24. I am not a chef. I am not a cook. I am a person who loves to cook. I have had the same end grain walnut board for over 20 years and use almost everyday because I enjoy and prefer cooking fresh food, not turning on a microwave. It requires effort to upkeep. But that upkeep has left me a board that looks fantastic with not one split or crack. As some might say, it has aged QUITE well.

    Chefs are chefs. They work with FOOD using TOOLS. A woodcrafter works with WOOD using TOOLS. ANY carpenter, woodworker or even moreso, a FURNITURE ARTISAN worth their salt will tell you that anything made from wood will require REGULAR moisture style treatments to avoid damage. Look at old wooden toys that have never been treated since they were made. Many are cracked. Look at old furniture from CENTURIES ago. If not properly polished, waxed or oiled with a furniture oil regularly, it's highly likely they will split. Wooden doors can split which is why many doors are now made from composite or metal.

    All that said, any cook/chef worth their salt will also know that the first thing you do before using a wooden cutting board for the first time is to give it several coats of mineral oil (or another food safe oil that won't go rancid) letting each coat soak in and somewhat dry. Also, any cook/chef worth their salt would know that once it has been used, a wooden cutting requires an immediate washing and towel dry, and giving it a bit of time to air dry. Once dry, the repeating coats of oil as described before are necessary to maintain the board. Is it work? Yes. But unless you'd prefer to keep buying new boards it's what is necessary. Anything you want to keep in good condition requires effort. Would you never wash your car, change the tires or the fluids regularly? I don't think so.

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