Equipment Reviews: Best Cutting Boards
Our favorite cutting board:
Full review and results chart:
Glimpse behind the scenes of our testing process, and learn which cutting board came out on top.
We tested 9 cutting boards to find the best one:
Proteak Edge Grain Teak Cutting Board
OXO Good Grips Carving & Cutting Board
John Boos Chop-N-Slice Reversible
Sage Non-Skid Chop Board
The Cutting Board Factory Industrial Grade Polymer Cutting Board
Catskill Craftsmen End Grain Chopping Block
Totally Bamboo Congo Large Prep Board
Think Bamboo Heavy Duty Cutting Board
Epicurean Big Block Series Thick Cutting Board with Cascade Effect
We tested nine cutting boards—wood, bamboo, plastic, and composite models priced from $22 to nearly $200—and a firm list of criteria. First and foremost, we wanted space, and lots of it: at least 15 by 20 inches. Any smaller and we feel cramped when butchering chickens and end up chasing carrot coins that roll off the board's edge. We also wanted some heft to keep the boards from slipping and sliding around the counter while we're working. Finally, durability was crucial. We expected shallow scratches, since a blade should stick to the surface just a little; it makes for safer, steadier knife work. Deep gashes, however, would be a deal breaker, as they trap food, odors, and bacteria and can lead to splintering. To get the toughest board we could find, we distributed copies of each model to our test cooks, who put them through three solid months of daily use—the equivalent of years of use in the average home kitchen.
Each week, the cast of America's Test Kitchen brings the recipes, testings, and tastings from Cook's Illustrated magazine to life on our public television series. With more than 2 million viewers per episode, we are the most-watched cooking show on public television.
More than 1.3 million home cooks rely on Cook's Illustrated and Cook's Country magazines to provide trusted recipes that work, honest ratings of equipment and supermarket ingredients, and kitchen tips.
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
Full review and results chart:
Glimpse behind the scenes of our testing process, and learn which cutting board came out on top.
We tested 9 cutting boards to find the best one:
Proteak Edge Grain Teak Cutting Board
OXO Good Grips Carving & Cutting Board
John Boos Chop-N-Slice Reversible
Sage Non-Skid Chop Board
The Cutting Board Factory Industrial Grade Polymer Cutting Board
Catskill Craftsmen End Grain Chopping Block
Totally Bamboo Congo Large Prep Board
Think Bamboo Heavy Duty Cutting Board
Epicurean Big Block Series Thick Cutting Board with Cascade Effect
We tested nine cutting boards—wood, bamboo, plastic, and composite models priced from $22 to nearly $200—and a firm list of criteria. First and foremost, we wanted space, and lots of it: at least 15 by 20 inches. Any smaller and we feel cramped when butchering chickens and end up chasing carrot coins that roll off the board's edge. We also wanted some heft to keep the boards from slipping and sliding around the counter while we're working. Finally, durability was crucial. We expected shallow scratches, since a blade should stick to the surface just a little; it makes for safer, steadier knife work. Deep gashes, however, would be a deal breaker, as they trap food, odors, and bacteria and can lead to splintering. To get the toughest board we could find, we distributed copies of each model to our test cooks, who put them through three solid months of daily use—the equivalent of years of use in the average home kitchen.
Each week, the cast of America's Test Kitchen brings the recipes, testings, and tastings from Cook's Illustrated magazine to life on our public television series. With more than 2 million viewers per episode, we are the most-watched cooking show on public television.
More than 1.3 million home cooks rely on Cook's Illustrated and Cook's Country magazines to provide trusted recipes that work, honest ratings of equipment and supermarket ingredients, and kitchen tips.
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
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