A good cutting board is among the most important tools in your kitchen. It should be durable, eye-catching, and easy to clean and store.

Wood is often considered more hygienic than plastic, but both can be very safe when properly cleaned and maintained. Make sure your board is sanitized after every use and that it’s properly dried before storing.

Aesthetics

Aesthetics may not be a huge consideration for most kitchen items, but it’s important to think about when shopping for a new cutting board. You’ll be using this surface regularly, so it should look good while being easy to clean and maneuver. Fortunately, many wood boards offer eye-catching designs and features that are both durable and attractive.

The most common material used to make cutting boards is maple, which is strong and durable, yet also lightweight. This type of hardwood has tight grains and is non-ring porous, which makes it easier to clean. Other popular hardwood options for cutting boards include walnut, cherry, and oak. These boards have a range of color and grain patterns, so you’re sure to find one that fits your home décor.

Bamboo is a popular choice for people who want the appeal of wood without the high price tag, but this type of board can be tough on knives and requires more maintenance than a wooden variety. Another alternative is teak, which is both attractive and durable but can be a little on the expensive side.

Ultimately, the most important factor in determining whether or not a wood cutting board is right for you is its Janka hardness rating. This number indicates how dense the wood is, and it’s what determines how resistant it is to damage from knife blades or accidental cuts.

As a general rule of thumb, the higher the Janka hardness rating, the more durable the board will be. Aside from the wood, the size and weight of a cutting board can also play an important role in its durability. Generally speaking, the larger and heavier the board is, the more stable it will be on the counter.

Regardless of the type of wood you select for your cutting board, it’s important to keep in mind that all wooden boards are susceptible to moisture. Moisture is a major source of damage to wood, as it causes the wood to split and warp. That’s why it’s so important to always wash your cutting boards immediately after use and dry them completely before storage.

Durability

A good cutting board is durable and will hold up to years of regular use. It also needs to be resistant to staining and odors and be easy to clean. Durability is something that is often overlooked, but a well-made board can last for decades with proper care. A quality wooden board made from a solid, dense wood like maple or walnut will be the most sturdy and long-lasting. Boards made from softer woods, such as cherry, will not be as strong or withstand repeated knife cuts.

A durable cutting board should be at least 1 1/4- to 2-inches thick. In our tests, a thicker board held up to the pressure of repeated knife cuts better and was less likely to warp or crack under heavy usage. A solid wood cutting board should also be treated with mineral oil to protect the surface and prevent drying and cracking. The oil also impedes the spread of bacteria. It is recommended that you apply the oil about once per month or whenever the board starts to look dry. You can purchase a food-safe mineral oil specifically blended for this purpose or use a pure beeswax, such as Boos Board Cream with Beeswax or Clapham’s Beeswax Butcher Block Finish, to hydrate and protect the board.

Other things to consider when choosing a durable cutting board are its color and texture, whether it has a juice groove to catch liquid and whether it has tapered sides or handles for ease of gripping and carrying. We also prefer boards that are dishwasher-safe and have a nonporous surface.

Finally, it is important to remember that a good cutting board, like a Hinoki Cutting Board Medium, should be sanitized after each use and kept away from any counter surfaces where raw meat or poultry was cut. It’s important to follow the recommended cutting order, chopping vegetables and fruits first and then raw meats and fish, in order to avoid cross-contamination, which can lead to food-borne illness. You should also sanitize your knives after each use to prevent contamination and keep them sharp.

Functionality

Along with a good knife and a strainer, a cutting board is one of the most important tools in a cook’s kitchen. It’s used on a daily basis, often for hours at a time, and should be tough enough to stand up to serious use while also looking good on your countertop. When selecting a cutting board, there are many factors to consider—material (wood or plastic), size, thickness, care requirements, and features like juice grooves or nonslip bases.

For the most durable, longest-lasting boards, we recommend a solid-core wood like maple or walnut. They’re harder on knives than softer, sturdier alternatives, such as bamboo or acacia, but are still gentle enough for prepping fruits and vegetables. They don’t jostle or warp as easily and can be sanded down and refinished when they start to show signs of wear.

If you prefer a lighter weight, less-pricey option, look for a quality plastic cutting board. We found a number of options that are made from high-quality, food-safe materials and feature convenient add-ons like juice channels and nonslip feet. Some are even dishwasher safe, which makes them easy to sanitize after each use.

A quality wooden board should be conditioned regularly with oil to prevent cracks and splits and impede bacteria growth. We recommend using food-grade mineral oil and applying a thin layer of it to your board every month. Avoid using vegetable oils that may experience rancidification, such as olive oil or sunflower oil, which can leave a rancid smell and taste on your board.

The best wood cutting boards have a Janka hardness rating of between 900 and 1,500 lbf, which means they’re resistant to cuts and scratches from knives. To keep them looking good and working well, they need to be conditioned with mineral oil or board cream twice a month.

The winning boards in our tests are all constructed with end-grain construction, which eliminates glued seams and prevents the tiny chasms that can harbor bacteria from forming. The Boardsmith board, for example, is crafted from kiln-dried, premium-grade maple and features an edge-grain design that’s a bit more forgiving on knives than its competition from John Boos and Teakhaus.

Storage

Along with a few other kitchen essentials, like a chef’s knife or a whisk, the cutting board is one of the most frequently used tools in any cook’s arsenal. It’s a make-or-break piece for simple meal prep and project cooking alike. Finding the right board means considering many factors, including material (wood, plastic, rubber), size (mini, enormous, or somewhere in between), thickness, weight, care requirements, and particular features like juice grooves or nonslip bases.

Wooden cutting boards are prized for their durability and classic appearance, but they require more maintenance than their plastic counterparts. They must be regularly oiled to prevent cracking or warping, and they need to be stored in an upright position to promote airflow and avoid moisture build-up.

Some types of wood, like teak, don’t need to be babied as much as other hardwoods. However, it is still a porous material that requires regular rubbing with food-safe oil to prevent warping or splitting, and it should be wiped down after each use to keep it from getting dull from water residue.

Plastic and bamboo cutting boards don’t require the same level of maintenance as wood, but they should be regularly cleaned with hot, soapy water, sanitized with a disinfectant spray, and rubbed with mineral oil to help retain their smooth surfaces. Many models also come with a rack or other gizmo to aid in storage, which can save space on the counter and protect the surface from damage while in transit.

A good cutting board can protect your knives from becoming dull or prone to corrosion, which makes it well worth the investment. In addition, high-quality cutting boards are designed to be durable and long-lasting, so you can expect them to serve you for years—as long as you take the appropriate care of them.