Gear Heads | Which Type of Cutting Board is Best for Your Kitchen?
A good knife is nothing without an equally good cutting board to use it on. It’s something that every cook should have. Hannah and Lisa discuss wooden and plastic options so you can decide which one is right for you.
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Buy our winning plastic cutting board:
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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.
Nice to have a large cutting board, but I have a small counter top and my counter top space is very limited.
Plastic boards are gross and not environmentally friendly…
in the future, I think it would be nice to present runner up cutting boards. for ex, for people who like to cook but maybe they have a smaller kitchen space so the top winner might not be really practical. but thank you for all the demos and explanations. excellent review
Cleaning up these huge boards is frustrating. I rather stick with the smaller ones
If you use a plastic board long enough you will be eating and serving plastic… over time tiny pieces will release from lots of cutting… but, they are cheap, so replace when the surface starts feeling rough.
I like the Proteak board, but will it slide around(even though it is heavy)? Also, will knives stay sharp longer with the teak board, opposed to the plastic board?
Thank you for the video.
I have a bit of a phobia about cutting raw meat or on the same board that I use for everything else, even though they say here that cleaning with soap and hot water will sanitize the board. I decided to buy the big wood cutting board they recommend here AND a couple of smaller plastic cutting boards than the one recommended here, which is slightly too big for my dishwasher. I will use the plastic ones for raw chicken and chicken, clean them in the dishwasher, and store them in a cabinet between uses. I will keep the big wooden cutting board on my kitchen counter and use it for cutting everything else, including cooked meat or chicken.
What about what they did to the knives edges? Rather important.
The polypropylene cutting boards are toxic and worthless for food prep.
hasegawa. nough said
That wooden cutting board looked great but I might need a bigger kitchen. lol
No trying to convince me lisa, I'm like you I believe in the old school ways and the old school tools it's nice to have some nice luxury things now and then that are technologically up to par but I really like old school thanks for the tip on the mineral oil.
Good video. One bonus piece of information I took away from this video is that Hannah has great taste in coffee makers….woohoo!…I love my Mocamaster.
How quick does a knife dull on wood or plastic? I know plastic is horrible for hair cutting scissors, and have always been told not to use knives on plastic.
How about a test of food after being cut on plastic cutting board
Does it add “Micro plastic” into your food 🧐
I don’t remember seeing you mention where all the nice plastic versus wood
I'd be curious for your take on the higher-end (read: expensive) rubber cutting boards.
Hint: wooden cutting boards are banned by many health departments.
Such sweet ladies 😊
Hi all do I need a cutting board for each food group?
you forgot the results of the knife wear test…..
Does the type of cutting board dull your knife quicker?
What about the groove around an edge of the board (or lack thereof) – that’s mainly for cutting up juicy meat I guess – I really chop mostly vegetables – and then sometimes I think it’s annoying that it gets stuck in the groove around the edge of the board – oosting this 80% into the video – seems the groove-around-the-edge-topic is not covered?
i have an end-grain cutting board made from a single piece of the trunk, does not warp at all unlike edge-grain boards, and it does not start to show gaps like an end-grain board made from many blocks stuck together, highly recommend, i found mine at an asian supermarket
Please spend a few seconds more on naming the winner. An extra 5 or 10 seconds repeating the winning name will save us extra the looking it up later. Thanks
I suggest a more stable table to work on, that looks more like a rocking boat
I find uses for both. Funny you picked chipote peppers for a stain test. Ions ago, I stained my first plastic cutting board with those. Couple squirts of bleach…….Ta-Da!!!!!
Micro plastics are now a reality… cannot trust plastic however convenient!
Yes you took a good leverage for that pounding. It's very important to have good ergonomic position That's not going to, perhaps throw out your back.
I rather cut tiny bits of wood into my food than plastic. Also, I've had bamboo cutting boards for 3 years plus and never had to rub oil on them. No cracks. no problems. never had that issue with maintenance.
Great video, but was wondering don't you have concerns about cross contamination with your boards at all? i.e. vegetables and then cutting chicken or beef on the same board? I've always been told you must have separate cutting boards for each type of meat, 1 for red meats, 1 for chicken, 1 for veggies etc. I was just wondering your take on that?
You need a big sink to clean some of those cutting boards
Forget plastic! Who the hell wants little bits of plastic in their food – and then cook that? Cancer anyone?
I would love to see y'all review some of the Japanese rubber cutting boards like Hasegawa.
Plastic stores bacteria in those cuts you make with your knife. And your dishwasher can’t clean it properly. Plus, you consume toxic microplastic’s every time you use a plastic cutting board. (Like toxic Teflon in your cookware. If you cook with it you’re consuming it.) Wood, on the other hand, is natural. It’s antimicrobial and 99.9 percent of bacteria dies within minutes on it. Quality wood boards last much longer than plastic. And you can digest the microscopic wood pieces unlike plastic. Just give it a good scrub with your brush, hot water and soap. And when the grooves start to show up, sand it down with sand paper. It last forever, like a cast iron.
The disposal of the cutting boards should be noted. The wooden ones will last a long time with proper care but will biodegrade. The plastic will be a problem for a long time. Carbon footprint should be included as far as manufacturing goes.
I always think with plastic cutting board, the plastic can eventally be damaged by the knife and the plastic that comes off will be mixed into the food..
She is looking like older version of Bernadette (Howard’s GF) from Big Bang Theory.