• The best plastic cutting board: Material (grippy) reBoard.
• The best budget plastic cutting board: Oxo Good Grips Utility Cutting Board.
• The best wooden cutting board: John Boos Maple Wood Edge-Grain Reversible Cutting Board.

Kitchen cutting boards are often made of wood or plastic and come in various widths and sizes. There are also cutting boards made of glass, steel, or marble, which are easier to clean than wooden or plastic ones such as nylon or corian, but tend to damage knives due to their hardness.

It is unknown when the first cutting board was actually named a cutting board but it is widely accepted that the use of cutting boards dates back to China and then into Europe as early as the 1400's.

While the FDA doesn't explicitly approve cutting boards, it does establish criteria for safe food contact materials. Plastic cutting boards made from high-density polyethylene (HDPE) and polypropylene (PP) are FDA-approved for their non-porous nature, making them easier to clean and less prone to harboring bacteria.

Best Wooden Cutting Board Overall: John Boos Maple Edge-Grain Reversible Cutting Board. Best Value Wooden Cutting Board: Teakhaus Edge-Grain Professional Carving Board. Best Upgrade Wooden Cutting Board: The Boardsmith Maple End-Grain Cutting Board.

Our Top Cutting Board Picks Best Overall: Epicurean Cutting Board. Best Plastic for Meat: Dexas Polysafe White Cutting Board. Best Value: OXO Good Grips Utility Cutting Board Set. Best Flexible: Cooler Kitchen Flexible Cutting Board Mats. Best for Vegetables: Cup Board Pro.

Consumers may choose either wood or a nonporous surface cutting board such as plastic, marble, glass, or pyroceramic. Nonporous surfaces are easier to clean than wood.

The best wood for cutting boards include maple, walnut, and cherry. Runner-ups include teak and acacia. Let's take a look at why other woods such as pine, cedar, and oak are not appropriate for wooden boards in your kitchen.

These cutting boards are made from strips of hardwood, like maple or cherry. The strips are arranged side-by-side and grafted together. As a result, the cutting surface of this type of board consists of only the edge of each strip of wood.

A cutting board is a solid, flat board used during food preparation or service to protect countertops and other surfaces from damage while slicing food items. They also prevent cross-contamination in the kitchen by providing separate places to prepare different foods, such as raw meat and vegetables.

The healthiest cutting board material is typically glass/stone or wood (hardwood, not softwood). These materials are either nonporous or have antimicrobial properties that make them more resistant to bacterial growth.

"FDA compliant" means that a material meets all of the FDA's guidelines for safe, direct contact with food. It's essentially an official way of saying a material is "food grade." To be FDA compliant, a material must be able to withstand the environment it will be used in.

wood The USDA recommends a wood or nonporous cutting board when preparing raw meat and poultry. It's advisable, however, to use a second board for preparing produce, bread, or ingredients that aren't cooked to avoid harmful cross-contamination. Make sure you clean your cutting boards properly after each use.

Wood boards Wood boards are better in overall quality and can last much longer, but they require maintenance such as oiling and handwashing. Wood cutting boards are the best option for the longevity of your knives.

Rubber Cutting Boards Any nicks and cuts can be sanded away, just like on wood, and while they may not be as attractive as a wood board, they'll last just as long, if not longer, and they're easier to maintain. Unlike wood cutting boards, you'll never need to oil a rubber cutting board.

Wood, however, still proves to make the best cutting boards. It's naturally dense, durable, and gives just the right amount of pliability to retain a kitchen knife's cutting edge.