Cutting boards are arguably one of the most important tools in your kitchen — it’s near impossible to cook without one, which means it’s equally important to be well-informed about them.
Buy the largest cutting board your kitchen counter can fit — yes, really. While you may think a small board will do just fine for you, an extra-large board gives you plenty of room to cut without all of those chopped onions piling on top of each other inches from your knife.
You’ve probably heard all kinds of conflicting advice on which kind of cutting board is the most green, the most sanitary, and the least damaging to your knives. So, who’s right?
We’re finally setting the record straight on which is the best kind of cutting board: plastic, wood, or bamboo.
All cutting boards are created equal. Cutting boards come in all shapes and sizes and, while you don’t need to have all of them to have a well-stocked kitchen, it’s important to know exactly which you should invest in for which purpose.
The short answer: you should have one cutting board for raw meat and one for everything else.
While you may think you’re scrubbing your prized wood cutting board well enough to remove any lingering bacteria after prepping food, it’s really best to play it safe and invest in two boards.
A personal choice
I use wooden cutting boards for most of my kitchen prep, which is often very fruit and vegetable-centric. I appreciate wood because it’s the best choice for maintaining a knife edge and I like the way it looks. I find most plastic boards quite ugly, and they get uglier over time as they stain and get roughed up. Eventually plastic boards need to be tossed in the garbage bin, whereas I’ve had some of my wooden cutting boards for more than 10 years. They only get more beautiful with time, especially if well cared for and I often serve food right on my cutting board for a homey, rustic look.
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