We own or have owned nearly every type of cutting board made. From poly to bamboo to maple to teak. We have owned them all. A good general use board is going to be approximately 12×18 in size. Take it from us a 24×18 board is amazing but it gets limited use in our kitchen because it is simply too big. Most of your cutting is on our end grain teak board that is 16×12. Channels in the board are great if you are going to carve meat so if you are going to have just one board then we recommend one with channels. Handles are another must have for larger boards as it makes carrying them easier. Our favorite boards are teak followed by maple or another hardwood and finally thick poly. Each has advantages and disadvantages and the preference may simply come down to looks for some people. Wood boards require a little more care and feeding but can last a lifetime if maintained.
What We Don’t Like
Ultra Thin Poly Boards – Specifically, the ultra thin poly sheets that are the thickness of a dime. They seem like a great idea but they don’t hold up to regular use. They warp and curl over time. Our philosophy is to buy quality once instead of junk often. Thin poly boards require regular replacement which costs money and fills the landfill.
Bamboo Boards – Chips, splinters, and cracks are just a few of the issues we’ve had with bamboo boards. Like the ultra thin poly boards, these simply don’t hold up well to regular use. Bamboo is a grass that is compressed and glued to make “boards”. It seems to make nice flooring but it doesn’t make lifetime quality cutting boards.
Glass Boards – While sleek and stylish looking, glass boards have a number of drawbacks. First, they will break if abused. Second, they will dull your knives quickly. Both of these scenarios is why we avoid glass boards. Do yourself a favor and avoid them.
What We Use
Standard Poly Boards – Like most people we have a few poly boards available for use in the house. Standard thickness poly boards hold up reasonably well to regular use and are easy to clean. Some will if you wash them with really hot water. The one in ch thick boards hold up well to hot water and seem to retain their flatness better than the thinner boards. They cost a little more and weigh a little more but they act more like a good thick wood board.
Our favorite poly boards:
Restaurant Thick White Plastic Cutting Board, NSF, FDA Approved – 18 x 12 x 1 Inch
Farberware Poly Cutting Board 12-Inch by 18-Inch, White
Wood boards – Our favorite boards tend to be teak or maple. The advantage of teak it has natural oils in the wood and it naturally resists liquids. It still requires periodic maintenance and if not cared for it can check or crack. End grain boards are prettier but they are also more prone to issues. Maple boards are another quality material for cutting boards that also require regular maintenance to maintain the board. End grain and plank style boards are available in maple as well. Just like with teak, end grain boards are prettier but require more care and maintenance. Thicker boards tend to be less likely to warp. The key with any wood board is that they be dried immediately after washing and that they be oiled regularly.
Our favorite wood boards:
Teak Cutting Board – Rectangle End Grain Butcher Block (24 x 18 x 1.5 in.) – By Teakhaus
Recommendations
- Teak then maple then poly
- Thicker boards over thin boards
- Handles and channels for meat juices are nice
- 16 to 18 x 12 is a good general size
- Dry wood boards immediately after washing and oil them once in a while