The Best Cutting Boards (2024) Reviewed by Our Experts | Bon Appétit

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A good cutting board is essential to any home cook’s kitchen. But not all boards are created equal: The best cutting boards offer a better slicing, chopping, and overall prep experience. Whether you’re just learning the ropes in the kitchen or regularly take on multi-day cooking projects, a cutting board is likely your most-used piece of kitchen equipment, right up there with your chef’s knife and prep bowl. So it’s the kind of tool that’s worth putting some real thought into and asking some questions about. What types of cutting boards are there? What materials and features best suit your needs? Do you need more than one board in different sizes? And, of supreme importance, what should you do with that frosted glass cutting board set great-aunt Mabel gifted you 17 holidays ago?

With all of these questions in mind, we put a bunch of cutting boards to the test to find the best ones in each category. We also consulted some industry pros to find out which cutting boards they turn to in the test kitchen or on the line.

Whether you’re adding to your current chopping board collection or just looking to replace a warped old thing, you’ll need to know which boards are the most durable, gentlest on your knives, and pretty enough to adorn your countertop or even double as a charcuterie board.

Ahead, we'll break down each of the best cutting boards according to our product testers and professional chefs.

Material (grippy) reBoard

The Container Store

Bespoke Post

Pros: Doesn’t easily show wear and tear, silicone corners keep it nonslip, features a small hole in the corner for gripping and sliding chopped ingredients through.Cons: No juice groove around the edge to catch stray vegetables or juices, silicone grippers can fall off and get lost, not as durable as wood or rubber, only comes in one size.

Following the massive success of Material’s reBoard, the brand released a new, better version of its plastic bestseller—this one with silicone corners to address the older plastic cutting board’s lack of stability and make it “100% budge-free.” Thus the grippy reBoard was born, going on to win the heart of BA contributor Kat Thompson, and the top spot in its category over at Epicurious. It's also a personal favorite of several members of our staff, including commerce writer Alaina Chou and associate commerce editor Megan Wahn.

Made of recycled plastic and renewable sugarcane, this is not a heavy-duty board. Despite this, both testers highlighted its sturdiness—with Thompson specifically saying it remained “glued in place” through all her dicing, chopping, mincing, and hacking—as well as how its light weight makes it easy to move around. A small hole in the corner of the board makes it convenient to hang for storage and doubles as an easy place to slide chopped veggies through, though the board lacks a groove for catching stray vegetables or juices. Still, it’s a small price to pay for a plastic board that Thompson describes as “near perfect.” Our testers at Epicurious also noted that the board’s textured surface felt gentle on their knives’ blades and was relatively resistant to staining.

The (grippy) reBoard was easy on our testers' knives. Those orange stains? They'll wash right out with a quick soapy scrub.

It's worth noting that the silicone grippers can slide out to detach from the corners of the board. This is handy for the occasional deep clean, but Chou notes that she once experienced one of the corners falling off accidentally—something to keep an eye out for. In her longterm testing, Chou also noticed that after 18 months or so of use the board had started showing some definite signs of wear, such as minimal but noticeable plastic flaking and cut marks that went a bit deeper than surface scratches. This (unfortunately) tends to be the norm with plastic boards over time, as these things aren't built to last nearly as long as a wood or rubber board. That said, Material does offer a lifetime warranty on all of their (non-limited edition) products.

The Material (grippy) reBoard after a year and a half or so of use.

The plastic shows signs of minimal scuffing. It's worth noting that Chou often runs her board through the dishwasher on a heated dry setting, which may have contributed in degrading the material.

The only other downside to this board is that it currently comes in one size. We'd love to see Material release a mini version like they have in the non-grippy style.

Material: PlasticSize: 14.75" x 10.75" x 0.375"Dishwasher safe? Yes

John Boos & Co. Grooved Reversible Maple Wood Cutting Board (20" x 14")

Amazon

WebstaurantStore

John Boos

Pros: Groove going around the board, smoother on the knife.Cons: Can stain more easily and requires more upkeep than a plastic cutting board.

When it comes to the best wood cutting boards, you can’t get much better than a Boos Block. The brand’s high-quality wood edge-grain board has long been a top pick for the best wooden cutting board at Epicurious, but test kitchen coordinator Inés Anguiano prefers the curved reversible maple cutting board. Overall, Anguiano likes wood boards over plastic boards for the greater surface area control and smoother cutting experience. With some thinner plastic boards, you can feel every groove of the textured plastic when cutting. That’s not the case with a wood board.

This board is made of the same Northern Hard Rock Maple wood and has the same edge-grain construction as the Epi top pick. In our testing, we found the Boos board felt smooth, soft, and perfectly worn-in, embracing each slice and chop of the knife. It's a joy to work with that'll serve you for years and years to come if you treat it right.

This Boos board in particular also features a groove that runs around the board, which Anguiano calls a “bumper.” “The same as in bowling,” she says. “It just gives you that buffer space. But also just prevents spills, keeps everything more contained.” It also offers a space for her to put her garnish and prep garlic. That combined with the large surface area means she can do a lot of tasks on the board at the same time, making meal prep a breeze. You might see some more staining with a wood board, especially when cutting something like steamed beets, and cleaning won’t be as easy as throwing it in the dishwasher (in fact, you definitely shouldn’t do that)—but Anguiano promises that if you give it that extra bit of care, your board will carry you through the kitchen for a long time. For more on how to clean and care for a wooden cutting board, scroll down.

Material: Wood (maple)Size: 18 x 10.5 x 1.5" and 20 x 14 x 1.5"Dishwasher-safe? No

An example of the kind of staining you can expect with a wood cutting board. A good scrub with some coarse salt and lemon juice should help take care of this.

Yoshihiro Hi Soft High Performance Professional Grade Cutting Board

Amazon

Pros: Incredibly durable, doesn't slip around, won’t hurt your knives.Cons: Doesn’t have the same curb appeal as a wood cutting board; might stain a little more easily than a plastic cutting board; pricey.

If you're looking to level up from plastic cutting boards but shy away from the maintenance routine that comes with wood, rubber is the cutting board material for you. Rubber cutting boards are a favorite among professional chefs for a reason: They're soft on knife blades (which means they won't dull your knives as fast), anti-slip, nonporous, easy to hand wash, and incredibly durable.

Chef Ayaka Guido, chef de cuisine at abc Kitchen, can’t remember a time when she didn’t use one. “It’s literally the cutting board I’ve been using ever since I started cooking. Every kitchen always had it,” Guido says. “I just assume it should be there. To me, it needs to be there.”

As someone who works in a restaurant and always has something on her cutting board, Guido says a rubber model just makes the most sense. She prefers one from NoTrax, which is currently unavailable but performed similarly to the Yoshihiro model that won our product testers' hearts over at Epicurious. We love the Yoshihiro for its heft and superior durability—plus the fact that it comes in a range of sizes.

Though the rubber material and light color does make this board susceptible to staining, you can still clean it fairly easily by hand—just note it shouldn't go in the dishwasher. This board comes in a range of sizes and in both flat and grooved varieties, so there are plenty of options no matter your kitchen space concerns and cooking needs.

Material: RubberSize: 17.3 x 9.8 x .8"Dishwasher-safe? No

We've spent hours chopping, slicing, and cleaning all the cutting boards recommended here along with dozens of others. In addition to years of testing from editors on our product testing team, we also spoke with the food editors in the test kitchen about the boards they rely on when they're developing recipes, and professional chefs about the boards they use in their own very busy (and very clean) kitchens.

To read more about our testing process and the other cutting boards we tested, including options from OXO Good Grips, Epicurean, and TeakHaus, click through for the full product review on Epicurious.

The right cutting board for you may be different from the right cutting board for your friend, or your sibling, or the guy who lives two doors over. It all depends on what kind of cook you are and on your priorities: Are you the kind of person who’s down to spend the time and care on maintaining a gorgeous wood board that’s destined to become an heirloom? Or are you more the fast and on-the-go kind of cook who needs something they can throw in the dishwasher at the end of the day? Here’s a breakdown of the differences among cutting board materials and what that means for you as you’re making your choice.

Pros: The main selling points of plastic cutting boards are that they’re lightweight, sanitizing them is easy—most are dishwasher-safe, though very hot temps could result in warping—and they’re cheaper than most wood and rubber boards. Plastic is also a less absorbent material than wood (and about the same as rubber), according to food director Chris Morocco, which means they won’t harbor bacteria so easily.

Cons: You do run the risk of your cutting surface moving around a bit when it comes to plastic boards, unless you go with one that’s designed to stay put like our top pick here. Morocco recommends laying a damp dish towel, paper towel, or nonslip rubber mat under your plastic board to keep it steady. They’re also probably not the move if you’re looking for a super long-lasting purchase. Plastic boards tend to warp more easily than rubber, can get irreparably scuffed, and “develop deep grooves [with frequent use] that make them less sanitary over time,” Morocco says.

Who it’s best for: If you’re the kind of home cook who is a dishwasher devotee, isn’t quite ready to invest in a more durable board, or wants to cut up raw chicken one day and mince garlic the next, then plastic boards are the pick for you.

Pros: Wood is soft enough to protect your chef’s knife but still hard enough for smooth cuts, making it perfect for prepping everything except raw meat, Morocco says. (Though you can do that, too, if you’re willing to give them a thorough soapy handwashing afterward.) An exception to the “easy on knives” rule is teak, which is a dense hardwood containing silica, a substance known to dull blades. Another thing we love about wood boards is that they tend to “heal” themselves (i.e., they close up those knife marks after use), which prevents germ-harboring grooves from forming and keeps them in good shape for longer. Edge-grain boards, like the Boos board recommended above, tend to be more affordable. Even more affordable options include end-grain cutting boards, which use more, smaller pieces of wood and are even easier on your knife edge (some people think they look prettier too).

Cons: These boards require the most maintenance, because wood is the most absorbent board material out there. They can be prone to retaining odors and stains, which means cleaning and caring for them is extra important—and requires more work than plastic or rubber. Scroll to the end for more on that.

Who it’s best for: Wood boards are best for those who are game to give their kitchenware the care and attention it deserves—you know, the people who are regularly sharpening their knives, maintaining the seasoning on their cast-iron pans, and deep-cleaning their Dutch ovens.

Pros: Rubber cutting boards are a favorite within restaurant kitchens and for pros like Guido for a reason. They’re super durable and even softer than wood cutting boards, which means they’re even easier on your knives. While they aren’t usually dishwasher-safe, they don’t need any mineral oil applied (unlike wood cutting boards, which do); just wash them with mild detergent and leave them to air-dry.

Cons: The only real cons here are that rubber cutting boards don’t have the luxe look and feel you get from a wood board. They also tend to be heavier and pricier than plastic ones.

Who it’s best for: Rubber cutting boards are great for people who want to invest in a piece of equipment that will last them for years to come, but doesn’t require a whole lot of upkeep.

It’s a trick! If you’ve got a glass cutting board laying around for some reason, know that it’s brittle and breakable, and it may even dull, chip, or break your chef’s knife. You also may find yourself vacuuming shards of glass off the kitchen floor should you try to use it. Morocco could think of only one reasonable use case for glass boards: “They make a perfect gift for your enemies.”

We recommend going the economical route with plenty of cookware, kitchen tools, and gadgets, but cutting boards are definitely an area where you should consider investing in a more expensive model. If you’re serious about cooking and have the space, we’d suggest you actually buy multiple cutting and carving boards. Buy a specific (color-coded) rubber or plastic board and designate it for tasks like breaking down chicken or filleting fish, which will help you avoid cross contamination. For vegetable prep, when your knife is interacting with the board more, opt for “wood or rubber, which will be so much gentler on your blade and feel more pleasant” to work with than plastic, Morocco says. If you find yourself cooking steaks or whole chickens on the regular, you'll definitely want to invest in a grooved cutting board to save your kitchen counter and floor from the inevitable drippings.

As we mentioned, plastic cutting boards are the lowest maintenance option as you can simply pop them in the dishwasher. Though, if you’re cutting meat or fish, you need to scrape off any remnants under cold water before throwing it in. In restaurant kitchens, people often have a metal scraper that looks a bit like a palette knife for this; your pastry scraper can also work. It prevents the proteins from cooking into the board’s nooks and crannies in hot water.

Use that same cold water scraping technique when you wash your rubber board, then follow with a hot, sudsy soap up. Both rubber and plastic boards can be left to air-dry because they aren’t prone to warping.

Wood boards are a different story. They're high maintenance–but also beautiful, long-lasting, and soft on your chef’s knife. Think of it this way: The time you spend maintaining your cutting board will be made up for because you’ll have to sharpen your chef’s knife less. Since you’re using your plastic or rubber board for raw meat (right?), a scrape down followed by a warm, soapy hand-wash is usually enough for wood boards. Just don’t forget the underside. If you constantly get only one side of the board wet, you are unevenly hydrating the wood. Keep that same idea in mind when cutting: If your board is reversible, try to use both sides of it. If not, chop in different zones of your board to keep the surface evenly worn. That might sound extra, but if you chop in the same 2" quadrant daily, the angle on your board will quickly change, which can cause knife dulling and slippage. Drying is the last, crucial step. With a clean dish towel, dry your board as thoroughly as possible. Then prop it up on its side until bone-dry to further guard against warping or cracking.

Because wood is more prone to harboring bacteria and staining, an occasional sanitizing session is necessary—and if you are using your wood board for meat, those sessions should be made frequent. Sprinkle any stained areas with coarse salt and rub them with the cut side of half a lemon. To disinfect, dilute some white vinegar with water and spray the surface of your board. Let it sit for a couple minutes before washing and drying.

Plastic cutting boards, as well as rubber cutting boards, don’t require oiling or any special care. But, beyond washing, wood boards need to be treated with some TLC. Step right this way for an in-depth explainer on how to clean and care for it, but here’s the gist: At least once a month, pull out a clean microfiber cloth, a food-grade mineral oil, and a food-safe board sealant that combines oil with a protective beeswax. This is just as true if you go with something inexpensive, like a teak, acacia wood, or bamboo cutting board, as it is if you go with something pricier, like cherry or walnut.

John Boos Mystery Butcher Block Oil

Amazon

Walmart

John Boos Block Board Cream

Amazon

Sur la Table

Mr. Siga Microfiber Cleaning Cloths, Pack of 12

Amazon

Rub a small bit of the oil onto every surface of your dry, clean board. (You want the board to be really dry before you do this, so as to not seal in moisture.) Follow with the balm, which will buff into a creamy consistency. Don’t wipe that away just yet. Leave your board to deep-condition overnight, and then in the morning, gently wipe away any extra with a cloth or paper towel.

Depending on how often you cook and the types of things you typically make, it probably makes sense to have multiple cutting boards—and if you’re a fan of the plastic ones, chances are you’ll need to replace them every few years. That is to say, cutting boards are a great thing to buy on sale if you can, whether you’re restocking your go-to models or investing in a new wooden or rubber board that’ll last you a lifetime. We’ve rounded up current deals on cutting boards that are either featured here or fared well in our testing over at Epicurious. For more information about these boards, read the full product review here.