Cutting Boards 101

All great cooks need great cutting boards. But with so many options, knowing where to start can feel difficult. While some chefs swear by wooden boards and butcher blocks, others don't see the reward from the hassle of cleaning. No matter the board type you choose, the truth is that knife care matters most when considering cutting board materials. How often do your knives get honed or sharpened? Are your knives made of a harder, more sturdy steel or a soft-grade steel? These questions can help determine which board type is right for your kitchen.

Wooden Boards & Butcher Blocks

Wood is considered the "Industry Standard" for cutting boards due to it's longevity, durability, cleanliness, and ease on knife blades. While there is drawback due to these boards not being dishwasher safe, they are widely loved for their naturally anti-microbial surface. Different types of woods offer different types of hardness, which can slightly alter the lifespan of the board and affect the sharpness of knives. The tighter the grain of wood, the more resistant to bacterial growth, moisture, and food odor/residue. When shopping for wooden cutting boards, always avoid softwoods like Pine, Cedar, Spruce, and Red Oak. These woods have large pores that easily trap foods, making them highly unsanitary for raw meats. 

Hard Maple: Hard Maple is one of the safest and most hygienic cutting board materials on the market. It has a very tight, deep wood grain, and is resistant to knife scarring and bacteria absorption. 

Teak: Teakwood has a high oil content and natural density, making it highly resistant to bacteria, warping, and moisture. Because Teak is naturally dense with oils, it doesn't require consistent oiling to keep it's qualities like other wood board types.

Black Walnut: Because it is a slightly softer wood than Maple, Black Walnut has more "give" when it is used as a surface for chopping, making it somewhat more durable for knives than other wood types. It's tight-grained wood allows moisture-resistance and a natural anti-microbial surface. 

Black Cherry: With a closed-grain structure, Black Cherry naturally resists moisture and bacteria. It has the same density and cutting properties as Maple, but it slowly darkens to a reddish-brown color over time.

Bamboo: Although Bamboo is technically not a type of wood, it's durability makes it a top competitor of maple, teak, and other hardwoods. Bamboo absorbs very little moisture, resists knife scarring, and is more resistant to bacteria than other woods.

Acacia: Often considered the best affordable alternative, Acacia wood is naturally rot-resistant and dense, offering the same qualities as maple or walnut. However, it's hardness can dull knife blades quicker than other wood types.

End Grain vs. Edge Grain

End-Grain: Think of the cutting board as a bundle of straws standing vertically. When using a knife, the blade slips between the wood fibers which part and close back together. These fibers provide cushion for the knife blade, preserving the knife's edge. Because of this, end-grain boards have a "self-healing" nature, resisting scarring and deep gouging where bacteria can hide. Because end-grain wood is highly porous and acts like a sponge, it requires more frequent oiling (every 1-2 months) than other wood types.

Edge-Grain: Think of the board as the straws are positioned horizontally. When chopping, the knife cuts directly across the fibers, severing them, which leaves visible knife marks and scars in the board. Moisture does not absorb vertically with these boards, making edge-grain boards easier to clean and less prone to warping. Because every chop severs the wood fibers, knives may dull quicker and require more frequent sharpening. 

Wooden Cutting Board Care Guide

1. Never put a wooden cutting board or butcher block in the dishwasher or allow it to soak in water for prolonged periods. Wood can easily be water-logged, causing cracks, warping, and distortion. 
2. Wooden boards should always be washed by hand using a soft sponge and hot, soapy water. After the wash is complete, be sure to dry both sides of the board, as the leftover water can still cause cracks, even if it's a small amount.
3. Wooden boards require periodic oiling. A food-grade oil (such as the Epicurean Board Butter or the Ironwood Butcher Block Oil) should always be used every 1-3 months depending on usage. Avoid vegetable, olive, or canola oils, as these are spoil and cause the board to take on a rancid smell over time. The more a board is used, the more it will need to be oiled. Oiling a board maintains it's appearance and protects the wood from gouges due to knife blades, helping the board stay anti-bacterial and water resistant. 

Composite Cutting Boards

Composite cutting boards have recently become a topic of contention in the cooking community. Because not all composite boards are made the same, there is a question of safety in the kitchen. So long as the board is certified BPA-free, it is considered food-safe.

The majority of composite cutting boards are made from sustainable harvested wood fibers and compressed paper, and are infused with food-safe resin. These layers are bonded together under high heat and extreme pressure, resulting in a completely non-porous surface which prevents food odor and bacterial exposure.

Because composite cutting boards are dishwasher safe and require little to no extra care, they are considered the best option for casual home chefs. 

Alternative Materials

• Glass: Although it is considered anti-bacterial and durable, glass cutting boards dull knives very quickly. Under certain circumstances, glass can crack under the pressure of a knife, causing foods to be contaminated with glass fragments. 
• Plastic: Plastic contains polyethylene and polypropylene, both of which release microplastics which easily cling to foods. Because plastic is so easily gouged from knives, these boards must be replaced every few months, otherwise bacteria will continue to grow inside the board no matter how thoroughly it is washed.
• Stainless Steel/Titanium: Although these boards are highly durable and hygienic, they are the worst possible boards when it comes to knife care due to their extremely hard surface which has no "give" when struck with a knife. Because these boards dull blades at a rapid rate, the user is required to use extra force when chopping, resulting in injury.