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A good cutting board protects your knives, keeps your counter safe and makes prep faster. The right material and size matter more than you might think – especially if you prep raw chicken, beef and salmon.
What to Look For
- Size: at least 18 x 12 inches (45 x 30 cm) for main prep.
- Knife-friendly surface – avoid glass and stone.
- Juice groove for meat and fruit.
- Non-slip feet or a damp towel underneath.
- Separate boards for raw meat and produce.
Materials Compared
- Wood (maple, walnut): gentle on knives, naturally antimicrobial, long-lasting – needs oiling.
- Plastic: dishwasher safe and cheap – great for raw meat. Replace when deeply scored.
- Bamboo: eco-friendly and light, but harder on knives.
Our Recommended Cutting Boards
1. Large Maple or Walnut End-Grain Board
A heavy, beautiful board that’s kind to your knives and lasts for years.
Why we like it:
- Knife-friendly
- Stable and durable
Keep in mind:
- Hand-wash and oil monthly
Check Large Maple or Walnut End-Grain Board on Amazon →
2. Plastic Cutting Board Set (Colour-Coded)
Separate boards for raw meat, fish and vegetables – dishwasher safe.
Why we like it:
- Hygienic
- Affordable
Keep in mind:
- Replace when heavily scratched
Check Plastic Cutting Board Set on Amazon →
3. Board Oil / Mineral Oil
Keeps wooden boards from drying and cracking.
Why we like it:
- Extends board life
Keep in mind:
- Needs monthly use
Check Board Oil / Mineral Oil on Amazon →
Care and Hygiene
- Wash right after cutting raw meat.
- Never soak wooden boards or put them in the dishwasher.
- Oil wood monthly with food-grade mineral oil.
- Sanitise with diluted vinegar or a baking soda scrub.
Frequently Asked Questions
Which cutting board is most hygienic?
Plastic boards can go in the dishwasher; well-kept wooden boards are also very hygienic.
Is bamboo good for knives?
Bamboo is harder than maple, so it dulls knives faster.
How often should I replace a plastic board?
When it has deep grooves that are hard to clean.
