A cutting board (or chopping board) is a durable board on which to place material for cutting. The kitchen cutting board is commonly used in preparing food; other types exist for cutting raw materials such as leather or plastic. Kitchen cutting boards are often made of wood or plastic and come in various widths and sizes. There are also cutting boards made of glass, steel, or marble, which are easier to clean than wooden or plastic ones such as nylon or Corian, but tend to damage knives due to their hardness. Rough cutting edges—such as serrated knives—abrade and damage a cutting surface more rapidly than do smooth cutting implements.

1. High-quality cutting boards for every cook
© Provided by Popular Science Perfect surfaces
to prep ingredients.
Next to the chef’s knife, a cook’s other best friend is a reliable cutting board. Use it for
spatchcocking chickens, dicing onions, mincing garlic, and every other form of prep
imaginable. Cutting boards come in a variety of materials—durable, heavy wood, eco-
friendly bamboo, or lightweight plastic—and sizes. Find the best fit for your kitchen.
Gutter catches liquid: Extra Large Organic Bamboo Cutting Board with Juice Groove
© Provided by Popular Science Versatile,
double-sided pick.
Bamboo cutting boards are a great option for most kitchens—this one is double-sided with
a juice groove that prevents drippings, with handles that let it double as a cheese/serving
tray. It’s made out of naturally antibacterial and eco-friendly bamboo. Bamboo is fairly easy
on knife blades (not as gentle as wood, but fine for most kitchens), and comes in three sizes:
12 x 8 inches, 15 x 10 inches, or an extra-large 18 x 12 inches.
The best: John Boos Reversible Cutting Board

2. © Provided by Popular Science This option will
stay in place while you're prepping and comes in multiple colors.
John Boos Blocks are longstanding favorites—they’ve been around since 1887, and are
made in the USA using durable woods like maple, walnut, and cherry. These boards measure
18 x 12 inches and are 1.5-inches thick. They’re reversible and heavyweight. Pure wood
boards require a little extra care when it comes to oiling and cleaning (don’t let it stay wet!),
but cooks will be rewarded with a fantastic durable surface that is gentlest on knives, and
sometimes self-healing (meaning no knife groves left like on plastic boards.)
Best design: Stella Falone Reversible Cutting Board
© Provided by Popular Science An attractive
and durable wooden surface ideal for entertaining.
This reversible, two-sided cutting board is sourced ethically and sustainably in Cameroon
and is crafted from beautiful marbled ebony and Sapele woods. The cutting surface
measures 18 x 11.4 inches and weighs a total of 9.25 pounds, making this ideal for heavy
kitchen duties as well as basic preparation or serving. The board includes a free quantity of
conditioning oil which will allow the board to remain durable and free of warps and cracks
for years to come. A larger version is available.
Budget pick: Gorilla Grip Original Reversible Cutting Board

3. © Provided by Popular Science Relatively
gentle on your knives, so they won't go dull as often.
These plastic cutting boards come in an array of colorful trims and three different sizes.
They’re also thicker than other plastic boards and are dishwasher-safe and BPA-free. Gorilla
Grip cutting boards are easier to maintain than wood or bamboo boards.
Relatively gentle on your knives, so they won't go dull as often.
© Amazon
02
3 Potential Hazards of Glass Cutting Boards

4. Cutting with glass cutting board Photo: Pixnio.com
Traditionally, the cutting boards found in any kitchen were made out of wood. Then plastic
cutting boards arrived on the market, and found their way into kitchens across the country.
Glass boards are a relatively recent idea, and they have gained much admiration in a fairly
short amount of time. Glass cutting boards have some benefits, but there are a few
drawbacks you should know before you use these surfaces in your own home.
The Benefits of Glass Cutting Boards
A glass cutting board is more hygienic than a wooden cutting board, and poses less of a risk
for spreading foodborne illness. The reason for glass boards' relative cleanliness is their
nonporous surface that does not amass bacteria as easily as mother materials. This surface
also makes them easy to rinse and wipe clean.
Due to protective treatments, glass boards are not likely to scratch when you scrub
vigorously during cleaning. Compare that to wood boards, which must be washed gently
and dried thoroughly to protect the material.
Home cooks with limited kitchen space may appreciate that glass cutting boards are usually
lightweight and slimline, making them easy to store. If you prefer to keep your cutting
boards on the countertop, glass can look very beautiful. Clear glass boards and glass
embellished with designs or colors are available.

5. © Provided by Bob Vila Cleaning a glass
cutting board in her kitchen sink with a soapy sponge Photo: Pixnio.com
Are Glass Cutting Boards Safe?
With all the benefits of glass cutting boards, there are also a number of potential concerns.
Slippery surfaces
Many foods have the tendency to slip on a smooth glass surface. This leaves room for
serious accidents to happen. Even if you are an experienced cook and able to cut at a
speedy pace, your food could slip at any time and you might cut your finger instead. The
slick surface of a glass chopping board is not ideal when you intend to quickly slice and dice
large amounts of produce. Keep in mind that glass cutting boards are especially slick when
wet.
You’ll need to sharpen knives more often
The surface of a glass cutting board may be beautiful and easy to clean, but that material
will dull your knives over time. As the blade comes into contact with the hard glass, the knife
becomes blunt and requires more frequent sharpening (because it is safer to work with a
sharp knife than a dull knife). Wooden and plastic cutting boards perform better when it
comes to keeping knives sharp.
You’ll use more effort
A glass board will not offer any “give” when you apply pressure as you cut, which makes it
different from a wooden or plastic board. This means you may exert extra force when

6. cutting your food, which can increase the risk of accidents, should you happen to slip while
holding a knife.
© Provided by Bob Vila glass
cutting board cheese board Photo: amazon.com
Choose Wisely
A glass cutting board is easy to care for and store, but they come with some downsides and
potential dangers. Weigh your options carefully when choosing a new cutting board. If you
like the look of glass cutting boards but wish to avoid the risks associated with cutting on
them, consider using your glass cutting board as a tray for displaying charcuterie, snacks,
cookies, or other tableside delights. Whatever you choose, keep your cutting board clean
for a healthy home.
A version of this content was originally published at Kitchenistic.com.
03
5 Beautifully Sustainable End-Grain Wood Cutting Boards

7. *Affiliate Disclaimer
When it comes to buying cutting boards, things can be a bit confusing. After all, there’s
nothing more beautiful than a wooden cutting board, but those things are breeding
grounds for bacteria… right? Well, the truth is a bit more complicated, but to make a long
story short, it’s perfectly safe to slice and dice on wood – and it may even be better for you
than plastic.
Edge-Grain vs End-Grain
Aside from the variety of wood being used, one of the most important decisions to make
when choosing a wood board is how it’s made. Two major types of assembly are used in the
wooden cutting board industry: end-grain and edge-grain.
Edge-grain, as its name suggests, is made of parallel pieces from the edge of the wood.
More durable and easier to maintain, edge-grain cutting boards are also more affordable.
However, edge-grain can also be harder on knives, due to the way in which wood fibers are
laid out.
“Probably the easiest way to picture wood fibers in a board is to think of them as a bundle
of soda straws,” says John Loftis of The Boardsmith. “The wood fibers are actually hollow,
like drinking straws, and when you have an edge-grain board, those straws would be
visualized as lying lengthwise.”
When cutting, then, your knife damages the fibers, creating scratch marks – something that
Loftis notes are “the enemy of any cutting board, because scratch marks and knife-marks
are places where bacteria can hide.”
End-grain wood is the favorite for most pros. These boards are made from end pieces of
wood that are glued together, often in a checkerboard pattern. With end-grain, Loftis
explains, you can imagine the "straws" of the wood fibers being turned vertically.
“What happens when the knife chops or strokes on them is that it goes between these
individual straws, and the straws bounce back together,” he explains. “So there’s a
tremendous amount of resistance of scratching and storing.”

8. This layout also allows bacteria-laden moisture to wick down into the board itself. “In
essence,” says Loftis, “It’s sealed off and the bacteria dies.”
An end-grain board is also easier on your knife, preserving these all-important tools in your
kitchen arsenal.
Plastic vs. Wood: Which to Choose?
Plastic cutting boards are touted for their cleanliness and the ease of their care: all you need
to do to wash one is run it through the dishwasher. People also tend to assume that
because wood is porous and plastic isn’t, it’s more sanitary.
Research from Dr. Dean Cliver at the University of California, Davis, disproved this line of
thinking. He found that since plastic boards are easily scarred by knives (whereas a well-
made wooden board is soft enough to not be damaged by knife use), they can become
breeding grounds for bacteria, which congregate in the grooves formed by blades.
“Wooden boards that had been used and had many knife cuts acted almost the same as
new wood, whereas plastic surfaces that were knife-scarred were impossible to clean and
disinfect manually, especially when food residues such as chicken fat were present.”
In addition, even though plastic surfaces “allowed the bacteria to persist, but were easily
cleaned and disinfected,” bacteria “were not recoverable from wooden surfaces in a short
time after they were applied.”
The Right Type of Wood
When you’re choosing a wooden cutting board, there are a few things to bear in mind.
The first is the species of wood being used.
“As a general rule, it’s preferable to select a hardwood, as it is hardier and will hold up better
over time,” explains Grant Yuan, president of CuttingBoard LLC. “Soft woods, such as pine or
fir, don't hold up to knives and washing well and will wear much faster as a result.”
Common hardwoods include cherry and walnut; maple, he notes, is the most popular for its
durability and for its abundance in North America, making it cheaper than some others.

9. “Teak is also becoming popular,” he notes. “Which makes sense because teak has been used
in marine applications due to its abilities to resist harsh outdoor weather environments.”
You’ll also want to look into the sustainability of the source materials.
“The good thing about wood boards is that the vast majority are renewably grown and
harvested,” Yuan notes. “Domestic North American woods such as maple, cherry and walnut
are all plentiful and eco friendly.”
Water Proof vs Heat Resistant Glue
Whichever board you use, it’s also important to stay away from glues that contain
formaldehyde. Most of the boards that we recommend use either Titebond II or Titebond III
food-safe glues. The latter is a waterproof glue; the former, while not waterproof, is water-
resilient, and it withstands high heat better.
Rick Odea of Richard Rose Culinary notes that he uses type III for boards destined for home
use.
“I know that someone is gonna submerge it or run it under water, and I want those joints to
stay laminated," he explains.
He usually opts for type II for restaurants, because of the glue's resistance to high heats.
“We do a lot of pizza boards," he says. "I don't want the glue to be broken down by high
heat, so tight bond II is the better choice.”
Depending on what you will be using your board for and how you intend to care for it, this
is a good question to ask the manufacturer before buying a board.
Our 5 Favorite End-Grain Cutting Boards
Here are our editor's favorite sustainably sourced and beautifully crafted end-grain cutting
boards.

10. 1. TeakHaus End-Grain Teak Cutting
Board

12. TeakHaus end-grain cutting boards are stylish and long lasting.
Sur La Table
From 12/11 to 12/14: Take 25% off with code "COOKIE20".
Teak is an excellent, durable choice for cutting boards thanks to its natural resistance to
moisture, and FSC-certified TeakHaus is committed to making these boards environmentally
sustainable as well, planting teak forests in previously undeveloped lands.
“TeakHaus products combine fashion with sustainability,” explains the company. “Our
boards are ready-made, stylish, long-lasting and perfect for every cooking moment.”
The beautiful butcher block collection of end-grain cutting boards offers a variety of shapes
and sizes to suit your specific needs.

13. 2. John Boos End-Grain Cutting Board
John Boos endgrain cuttting boards are responsibly sourced and harvested.
Wayfair
John Boos has long been one of the top names in American-made wooden cutting
boards. Established in 1887, John Boos works with three American hardwoods – hard rock
maple, cherry, or black walnut – for solid, durable boards that stand the test of time.
John Boos is also a sustainable choice, boasting the National Hardwood Lumber Association
certification.
“Our butcher block wood is sourced and responsibly harvested,” explains John Boos rep
Mandy Ruholl-Cook. “No scrap goes to waste. We use every piece in our product and what
is left over we grind into sawdust to fuel our boilers and dry kilns to dry our lumber.”

14. 3. Michigan Maple Block
Michigan Maple's endgrain cutting boards feature a particularly tight grain.
Michigan Maple

15. Michigan Maple Block is yet another traditional cutting board maker, founded in 1881. The
company takes particular pride in its eye towards sustainability: a forest stewardship team
manages the company-owned tracts of land from which the wood is harvested, and scraps
and sawdust generated in the production process are used to heat the plant and fire kilns.
“We source generally from within a 200 mile radius of the plant,” explains Barbercheck. “This
keeps the use of fuel to a minimum.”
This also ensures that the woods have a particularly tight grain, he notes, due to the long,
cold winters in the area.
“This tight grain distinguishes us even from other wood cutting boards,” he says.

16. 4. Catskill Craftsmen End-Grain Cutting Board
Catskill Craftsmen Endgrain Cutting Board
Home Depot
This rural New York-based manufacturer has been making hardwood kitchen islands, carts,
and work-centers since the 1940s and today is one of the top producers of quality end- and

17. edge-grain cutting boards made from sustainable North American, non-
endangered hardwoods like birch and hard rock maple.
“Lumber is purchased from area sawmills, then dried, manufactured, and packaged on site,”
explains the company. “All sawdust, shavings and waste materials generated during the
manufacturing process is converted into wood pellet fuel, and used to heat homes. We are
proud to say, ‘Our operations generate no wood waste.’”
Catskill Craftsmen went even further in its sustainability goals in 1997, when the company
teamed up with the Watershed Agricultural Council to install an air recirculation system to
take advantage of the warm air in the plant, lowering wintertime heating costs substantially.
Many of Catskill Craftsmen’s boards are thicker slabs with finger slots, making them both
sturdy to use and easy to manage and maneuver. They offer both reversible boards and
boards with feet; the former are great for separating meat and plant-based cutting surfaces,
while the elevated surface of the latter is great for ensuring that your board does not absorb
too much moisture while you work.

18. 5. Ironwood Gourmet End-Grain Cutting Board
Ironwood Gourmet Cutting Board via Home Depot
Home Depot
The unique patterns of Ironwood Gourmet’s acacia and rubberwood boards make these
pieces as beautiful as they are useful.
Acacia is an environmentally friendly wood that is known for its rich, dark colors and its
unusual chatoyancy, a property that makes it appear to change color and luster in different
lighting conditions. Rubberwood, meanwhile, is an eco-friendly wood that is durable and

19. less likely to warp and crack than other woods and sourced from latex-producing rubber
trees that are between 26 and 30 years old. At this point, latex yields become low, and
planters usually fell the rubber trees to make way for new ones.
“Unlike other woods that are cut down for the sole purpose of manufacturing," explains the
company, "Rubberwood is used only after it completes it's latex-producing cycle and dies.
This wood is therefore eco-friendly in the sense that we are now using what was going as
waste.”
Taking Care of Wood Cutting Boards
Wooden cutting boards require slightly more care than their plastic counterparts, but if you
treat a wooden cutting board right, it will last you a lifetime.
As with any cutting board, it's important to be aware of what you're cutting and in what
order. While wooden cutting boards do wick away bacteria, to avoid cross-contamination,
it’s a good idea to chop vegetables before meat or poultry. With a two-sided cutting board,
you could also use one side for meat or for strong-smelling garlic and onions and the other
side for everything else.
Care-wise, wooden cutting boards should never be put in the dishwasher; they also should
not be washed under a stream of running water. Wash your cutting board quickly with dish
soap, rinse it, and dry it off before putting it away.
“Because wood is still naturally living, it expands and contracts,” explains Odea. “And
eventually, if it gets really soaked, the board will absorb all this water, and then as it dries
out, that's where cracks happen.”
It’s a good idea to regularly treat your board with oil – Yuan suggests every two to three
months. “When a wood board isn't properly maintained, the wood becomes overly dry and
can split or crack as a result,” he says. “Paradoxically, a dry cutting board is also most likely
to warp, as water will cause the dry wood fibers to expand and cup (curl) when wet.”
While many board manufacturers also make their own board oil, we like Caron & Doucet
vegan cutting board oil, which is made with coconut oil and devoid of petroleum
byproducts. It is refined to be flavorless and odorless, and not to go rancid like other oils.

20. The blend also includes essential oils, lending the product a scent reminiscent of pine and
citrus.
Caron & Doucet Cutting Board Oil, Soap and Wax
Caron & Doucet
In addition to regular oiling, most experts also recommend using some sort of conditioning
cream, usually made with beeswax, to serve as a natural water repellant. Caron & Doucet
also makes a vegan board wax, which you can use in tandem with the natural oil to keep
your board looking like new.
Help support Organic Authority! Our site is dedicated to helping people live a conscious
lifestyle. We’ve provided some affiliate links above in case you wish to purchase any of these
products.

21. Related on Organic AuthorityHow to Clean Wooden Cutting Boards11 Fabulous Gifts for
Your Conscious Foodie FriendsHow to Make Sure Your Wood Furniture is Sustainable
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