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Jul 13, 2013 06:30 PM

Which is the Best Wood Cutting Board?

I've used plastic cutting board all my life. I want to switch over to the Best wood cutting board. Any suggestions? Any good web sites out there that does a good comparision of various wood cutting boards?

THanks in advance

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  1. buy a black walnut "butcher's block"
    It'll cost ya, but it's worth it.

      1. re: AAQjr

        Agree. Their FAQ are very informative about wood boards.

      2. Hanna,

        First of all, many people prefer hardwood cutting board, such as walnut and maple. There are others who prefer soft wood, such as Hinoki and pine. If you grow up in a Western kitchen, then I definitely suggest you to stay with hardwood.

        Second, in my experience, the expensive cutting boards are usually made with greater care. They are refine and beautiful. However, this does not translate to significantly long lasting or better for knife edge retention. I find that many moderately priced boards ($40) are just as practical as expensive ones. I have two very inexpensive cutting boards ($13 and $40, respectively), and they have been working out very well.

        I know many people bought their wood cutting boards from TJ Maxx and HomeGoods, and they have been working out very well for them.

        1. Hardwood end grain boards (also called butcher's blocks sometimes) are the easiest on knife edges, and least likely to warp.

          I have an inexpensive end grain board I got at Target (I think) and it's in great shape after years of heavy use. Cost something like $35.

          The more expensive end grain boards are generally finished better and usually look nicer. And you can order a custom board, support domestic craftsmen, etc. But in terms of function, the less expensive end grain boards seem to be just as up to the job. As the Boardsmith (linked above) notes, you are generally best off going for a hardwood that has either edible sap or edible nuts, though there may be exceptions.

          1. I absolutely love my cherry wood end-grain J.K. Adams "Cherry Chunk" cutting boards (12" and 16"). Nice and solid, good thickness, no irritating feet/grooves/handles/badges to trap gunk, perfectly flat on both sides, easy to clean, durable, easy on knife blade edges, reasonably priced. Available from Amazon, Cutlery & More, etc.

            PS. For meat or chicken, I simply lay a cheap plastic "cutting sheet" on top of the board to prevent contamination.

            PPS. For treating your new wood board, I'd recommend Howard's Butcher Block Conditioner (a mixture of food-grade mineral oil, beeswax, and carnauba wax).