Choosing a Cutting Board
Select a board based on your knife maintenance needs and space requirements. A wooden board provides the best surface for keeping blades sharp, while synthetic boards offer easier sanitation for raw proteins. Aim for a surface large enough to hold your ingredients without cramping your hands against the edge.
Size matters more than material
If your board is smaller than the workspace you need, you will spend more time moving piles of scraps than actually prepping. Bigger is almost always better as long as it fits in your sink for washing.
- Tape measure
- Kitchen scale (to test stability)
The grip test
Your board should never slide on the counter. If it moves under hand pressure, place a damp, wrung-out paper towel or a silicone mat beneath it to lock it in place before you start.
The method.
Determine your wood preference
End-grain wood boards are self-healing, meaning your knife marks close up over time, preserving both the board and the blade. Edge-grain boards are lighter and less expensive but will show deep cuts much faster.
Select for sanitation
Reserve plastic or high-density polyethylene boards for raw meat and poultry. These can be run through a dishwasher for high-heat sanitizing, which is difficult to do with organic materials like wood or bamboo.
Check the thickness
A board under one inch thick will eventually warp when exposed to moisture. Look for something substantial that sits heavy on the counter to prevent rocking while you chop.
When it doesn't go to plan.
Avoid glass, ceramic, or stone surfaces; these materials will dull your knife edge in minutes.
Keep a dedicated small board for tasks like slicing citrus or mincing a single clove of garlic to avoid washing your heavy, full-sized board repeatedly.
If your wooden board starts to look pale and thirsty, rub it with food-grade mineral oil to keep the fibers hydrated and prevent splitting.
The ones that keep coming up.
Can I use bamboo?
Bamboo is technically a grass, not a wood. It is extremely hard and contains high levels of silica, which acts like sandpaper on your knife edge. It is a durable surface, but expect to hone your knives more frequently.
How do I stop my wooden board from smelling?
Sprinkle a generous amount of coarse salt over the surface and scrub it with half a lemon. The salt acts as an abrasive, and the acidity of the lemon neutralizes odors.
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