Best Cutting Boards
- Corner Cutting Board - Teak Wood
- Dalstrong Series Infinity Series Wood Fibre Cutting Board - Medium
- Dalstrong Lionswood Colossal Teak Cutting Board
- Dalstrong Series Infinity Series Wood- Fibre Cutting Board - Large
- Teak Cutting Board
What we’ll cover in this article:
- Why do you need a good cutting board?
- What should you look for in the best cutting board?
- The best cutting boards to buy
- Frequently Asked Questions About Cutting Boards
- More Dalstrong Product Recommendations
1. Why do you need a good cutting board?
When we think of the stars of the kitchen it’s not often that cutting boards come first to our mind. But if you’ve ever spent a weekend in an Air BnB with zero cutting boards, you know just how essential this kitchen tool is. Take it from me, professional cutting boards save lives (or at least countertops).
Whether you’re more of a plastic board person or you prefer a classic wood board, chopping boards are there to help your food preparation of every meal. A good cutting board (also known as a carving board) can save you scratched plates, knife marks on your counters, and a whole lot of headaches.
Imagine carving a Thanksgiving turkey without a kitchen cutting board, or serving a cheese board to your guests without a wooden board. No, don’t imagine it. It just wouldn’t work. Having a few different high-quality cutting boards around the house can save you from a dinner party disaster or from slicing and dicing somewhere your knives won’t like.
Our favorite cutting utensils, like this butcher knife, are only able to truly shine when they have a solid grain to work against. Chopping at your food with a sleek sushi knife on a maple cutting board or a fancy teak cutting board can preserve the longevity of your knives and keep your kitchen thriving. Otherwise, they run the risk of dulling down which is when our handy dandy whetstones enter the mix. While you can easily use a whetstone to sharpen up your blades, if you’re a bit lazy like me, investing in a good cutting board can save you quite a hassle.
I’d even argue that beyond needing a good cutting board, you might consider having a few. We’ve all had that experience where we bit into a perfectly ripe apple slice, only to taste a lingering hint of garlic from last night’s Italian cookoff. I don’t need to tell you, that it’s not exactly the tangy, sweet combination you want.
I use three different cutting boards. One is reserved for fruits and vegetables, the other for rather flavorful ingredients (think onions, garlic), and the third I use to cut raw meats. While I make sure to clean my cutting boards thoroughly, thanks to this helpful guide, it’s best not to mix raw meat with other ingredients.
2. What should you look for in the best cutting board?
For me personally, the material is everything when it comes to selecting the best cutting board. There are so many cutting board options out there from plastic to glass, to even that bamboo cutting board that your mother-in-law tried to give you as a Christmas gift. How do we choose the very best?
The aggravating clank of vegetables chopping against glass cutting boards was enough to convince me in university that noise-canceling headphones were well worth the investment. So glass cutting boards are out; and while you can find many a great dishwasher safe plastic cutting board, this material just doesn’t, excuse the pun, cut it for me either. I’ve found that wood or wood-fiber cutting boards are key.
From maple wood to walnut to teak, each type of wood has its own pros and cons. While I love the look of a classic log cabin style maple cutting board, teak cutting boards tend to be more affordable, and nicer on our knives.
When selecting the best cutting board, you should also be aware of the size, upkeep, and predicted longevity of each. I use a cutting board to cut my morning fruit, mid-morning cheese snack, a veggie medley for lunch, and usually some form of raw meat for dinner. In other words, I use a cutting board all day every day. That means I need my boards to last and stay clean.
You should also take into account the size. I have a big family, so I need large cutting boards that can handle my full chef menu of ingredients. But it’s helpful to have a variety of cutting board sizes not only for food prep, but for those small dinners, wine nights, and entertainment opportunities. In Argentina, they use cutting boards as the sole serving dish for their world-renowned bbq meat. I think we should all take a cue from them and use our cutting boards to serve our food more often.
John Boos wood cutting boards have deservedly made an impact on the market, but we at Dalstrong feel that we bring a lot to the table too in terms of unique designs and unparalleled quality. No matter what cutting board you get, you’ll want to take the material into account and think of the purchase as an investment.
3. The best cutting boards to buy
Designed to reclaim space where you need it most, this kitchen ally fits snugly into the inner corner of your countertop to assist with everyday chopping and cutting tasks. A stabilizing corner block ensures it will stay in place while you’re busy with your knife in hand. And with its elegant, shield-like design, it adds a stylish element to your working surfaces.
Crafted of 100%, sustainably sourced Tropical Teak wood — a material known for its impressive moisture resistance and durability due to its natural oils — this cutting board will only get more beautiful with age.
- Clever Space-Saving Design
- Premium Quality Materials
- Checkered Construction For Impact Absorption
- Durable & Long Lasting
- Moisture & Bacteria Resistant
- Not dishwasher safe as it should not be soaked for long periods of time
- For optimal performance, you need to oil the board once per month.
This all-black cutting board looks stylish enough for even the best of food prep folk to respect you. Made of an eco-friendly wood-fiber composite, you get the best of the cutting board world with no-nonsense cutting, endless charcuterie presentation opportunities, and an easy-to-clean surface.
- The durable, lightweight design makes it long-lasting and easy to store and its surface is sure to protect those razor-sharp blades on knife collections like this one (that I’m obsessed with).
- If you’ve ever had a cutting board slide out from under an aggressive stale bread slice-off this is the board for you. The non-slip silicone feet ensure that this board is going absolutely nowhere.
- The water-resistant material means no mold and dishwasher-friendly, saving you cleanup for years and years.
- Far more aesthetically pleasing than a plastic cutting board. (In my humble opinion)
- One downside to the wood fiber material is that it’s not exactly burn-proof. If you’re looking for a cutting board that can double as a hot plate, this is not the one for you.
- While I love the premium G10 serving handle, if you’re a true cheese aficionado you may prefer a wood look for your charcuterie needs.
Much like the board above, this sleek obsidian black cutting board will dazzle your kitchen guests with its chic style. Also made of an eco-friendly wood-fiber composite, the easy to clean, safe on your knives cutting board is one of the best in the business.
- It’s large (10x16) which means you can cut all your food on one board. As someone who uses a ton of ingredients in each dish, the space of this board allows me to dirty way fewer dishes.
- Made of the same water-resistant material, the no mold guarantee is one thing. But the option to load this cutting board in the dishwasher makes your clean-up a whole lot easier.
- The G10 serving handle and size of the board make this a fantastic hosting option for serving up veggie boards, fruit platters, or a variety of tapas on one single surface.
- While I love the large size, for someone with a smaller kitchen or fewer people to feed you may want to opt for the medium-sized option.
- The obsidian black may be more modern than the rest of your kitchen accessories. In that case, I’d opt for a maple cutting board or a clean teak cutting board.
My personal favorite on the list, this teak cutting board is everything you’ll ever want in a cutting experience. With tropical teak wood and satin-finished steel handles, you can cut and chop and serve until the end of time.
- The material here is everything. This luxury wood, teak, is naturally water-resistant meaning it won’t stain or trap any bacteria. It also means you won’t have to constantly oil it down with mineral oil to maintain its effectiveness.
- This cutting board is made from an end-grain fabrication, meaning unlike a traditional edge grain, the wood alternates directions, which ultimately prevents knife marks. This helps your cutting board last longer, stay cleaner, and look nicer. The ideal prep board.
- The size and thickness of this board allow it to double as a butcher block so that you can use all your trusty butcher’s knives to your heart’s content, without worrying whether or not your knives will last.
- While ideal for limited counter space, given that its heft can literally serve as your own personal counter, this baby is big. Coming in at 18 x 25, this might not be the board for someone in a one-bedroom Brooklyn apartment.
- I would avoid putting this board in the dishwasher. A simple combination of vinegar and baking soda, along with a dash of dish soap will more than do the trick to clean up what you need. But if you’re looking for something dishwasher safe, stick with the first two options on this list.
We already know I love a good end grain teak wood and satin-finished steel handle cutting board. This is the perfect cutting board if you’re looking for a slightly smaller version than the one above.
- The end-grain fabrication alternates directions so that its wood fibers won’t give in to any gouging as you wheedle your sharpest fillet knife around recklessly.
- Again, the luxury teak is known to be more water-resistant than its counterparts so you can avoid buying mineral oil in bulk, as it won’t need the upkeep of many other wooden cutting boards such as a bamboo cutting board.
- This is the perfect board to serve your Instagram-worthy charcuterie on. Whether you care to serve meat, cheeses, or a delicious spread of flatbread pizzas, it is a perfect serving board for whatever party you’re hosting. It also includes a curved cut-out which you could easily put a small plate on to scrape up any mess when it’s time to refill the board.
- I love this size but if you’re working in a professional kitchen or serving a full wedding party you may want to consider the bigger size.
- There isn’t a juice groove in this board to collect any of that pesky meat juice as you carve away.
4. Frequently Asked Questions About Cutting BoardsWhat are some negatives of owning a cheap cutting board?
As I said, a cutting board should be an investment because of the amount of use you’ll get out of it. By cheapening out and purchasing any old board you put a few things at risk: the health of your knives and board. Cutting boards protect the sharpness and longevity of your knives so a cheap board means you’ll likely have to replace your knives sooner than you’d like. Similarly, a cheap cutting board can easily warp, crack, or hold bacteria meaning you’ll be left with two pieces of wood and likely have to purchase a new board more frequently.Which cutting board is most hygienic?
I’d say a teak cutting board is the most hygienic because of its ability to resist water. Fun fact, ships are often made out of teak because that way the water doesn’t infiltrate and weigh the whole thing down. You also want to avoid cutting boards that crack easily, because that is a great place for bacteria to get trapped. That said, all cutting boards can be hygienic with the proper attention and care.How do I clean a wooden cutting board?
I love to clean with a combination of vinegar and baking soda, or just plain dish soap and hot water. If you’re feeling really brave you can use any type of bleach for your raw meat cutting board, but I’d try to stick with the natural options first. For a more in-depth look at how to clean your wooden cutting board, don’t miss these tips and tricks.What cutting board is best for meat?
This completely depends on your personal preference but I’d recommend a teak board just because I don’t want to have to worry about hot things potentially melting my cutting board in the midst of a crazy kitchen. I also want to have my meat juices run all over the board and not worry about staining. Additionally, butcher blocks are fantastic for cutting meat, so I’d recommend looking into Dalstrong's Lionswood Colossal Cutting Board / Butcher Block.
Written by Monique NicholasBased in Vancouver, Monique enjoys jumping into bodies of water, sending postcards, and adding lemon to every single one of her dishes.