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Cutting Boards

Wood, bamboo and plastic cutting boards in small, large and extra-large sizes for all kitchen tasks.

Cutting board material affects knife edge longevity, hygiene and maintenance. End-grain wood cutting boards are gentler on knife edges than plastic because the wood fibers separate when the blade enters and close when it exits; they require oiling every few months to prevent cracking. Edge-grain and face-grain wood boards are harder than end-grain and dull knives faster, but they are more affordable. Plastic cutting boards are dishwasher-safe for sanitization, which makes them the safest choice for raw meat according to the USDA; wood boards require hand washing and sanitization with diluted bleach for meat prep areas. Bamboo is harder than most wood species and dulls knife edges faster than wood. This section covers cutting boards by material, grain type (for wood), size and the recommended uses for each type.

7 guides in this section

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