I chose this as the best overall because it’s a bit more accessible and versatile. Material Kitchen’s reBoard and the Boos Block below both received the most endorsements, with five pros each (including myself) citing how much they love them. Material: Recycled plastic | Size: 14.75” long, 10.75” wide, 0.375” thick | Weight: 1 pound | Care: Dishwasher-safe They likely won’t last quite as long as their wooden counterparts, but they’re cheaper.įinally, there’s one rubber board, meant to be particularly good for your knives (and your wrist, too). They’re also much lighter, easier to maneuver around and store, and are dishwasher-safe. Plastic boards are thinner because the material is harder (though well-made ones shouldn’t dull your knives super-quickly either). There are also four made of plastic, the other most popular material, on this list. (Be wary of superthin wooden boards, which can warp with wear.) They also tend to be relatively thick and heavy. I wouldn’t use mine for anything that stains, like beets, and they must be washed by hand and treated with oil or –cream every so often or they will dull and dry out. They’re also very long-lasting if you take care of yours, it should be with you for years. They’re quite handsome - and though there’s a standout wooden pick for its design, all could easily double as cheese boards set out at a party. There are three wooden ones on this list, which tend to be durable but not too hard on your knives. The most straightforward feature to consider when buying a cutting board is its material. You’d probably be wise to curate a mix of your own and grab whatever is best for a given task - chopping, carving, smashing, grating, slicing, peeling, fileting - at any moment. They also own varying sizes, some with fully flat surfaces and some with additional bells and whistles. Most people have several in their rotation, a mix of the usual suspects like plastic and wood, sometimes with a more unexpected material thrown in, like rubber. But then it turned out (unsurprisingly, I suppose) that they had a lot to say - and passionately, at that. ![]() Indeed, when I called up a bunch of experts to ask them about their own favorites, many told me they had never thought so hard about what makes a great one. Though we use cutting boards day in, day out, we rarely regard them with the same prestige as knives or consider the pros and cons of different models like we would when buying an expensive blender or air fryer.
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