Cutting boards: What are some general tips on purchasing and using a cutting board


I have heard various debates on the merits of wood versus synthetic cutting boards, and their affect on food safety, knife edges, and ease of cleaning and storage.

What are the pros and cons of the following and why?

  • Wood versus plastic or other materials
  • Affect on food safety and cleanliness
  • Cost to purchase
  • Affect on knife edge and ease of use

Best Answer

I use two types of cutting boards: wood and [soft] plastic. The plastic is for meat, or anything that could ruin a wood cutting board. Wood is for everything else. If you can afford it, try to get an end-grain wood cutting board.

Bamboo is a popular choice right now (it's affordable and sustainable), but I don't have any personal experience with it.

Most other materials, especially glass, will ruin your knives.