The Culinary Works

First, lets talks about construction.
Wood is the most prevalent cutting board material on the market. The best examples are constructed from durable hard woods, most commonly maple or bamboo. Although maple is the traditional favorite, bamboo is a renewable resource and is making notable headway in market popularity.

Wooden boards are offered in either end-grain or flat-grain construction. The cutting surface of the end-grain board is constructed of small blocks, in contrast with the long-grain board, which is assembled from long slats of wood. The end-grain boards are more durable and kinder to your knives than the flat-grain board, but the added expense of an end-grain board may put it out of your budget.

Polyethylene cutting boards (or Poly boards for short) are those plastic looking boards that are most commonly white, but often come in other colors. They are more durable than wood, but they lack the esthetic beauty found in many wooden boards. Most Poly boards are certified by the National Sanitary Foundation (NSF), which makes them the preferred choice in professional kitchens. Many of the thicker ones are dishwasher safe, but can be hand cleaned with soap and water just like wooden boards. Poly boards have the added advantage of requiring little or no ongoing maintenance.

Cutting boards are also available in a variety of other materials such as ceramic, marble and even glass. Besides dulling your best knifes in a hurry, these types of boards can be dangerous when used as cutting surfaces. In truth, these boards are best relegated to the task of serving trays or as decoration.

What about features?
My first recommendation is to look for a board that is reversible. There are many boards on the market that offer non-slip feet, but I think this is really a disadvantage since only one side of the cutting board is useful. You may also find that the feet cause the cutting board to sit so high on your counter that it is too uncomfortable for extended use. Feet are actually an unnecessary option since a damp kitchen towel under the cutting board eliminates slippage and makes for an easy cleanup when the task is completed.

Purchase a cutting board as large as your counter space will allow. A thicker board will absorb the energy in your knife cut and it will stay put on your counter top as you work. Poly boards should be a least as thick as either your pinky or ring finger; a wooden board at least as thick as your thumb.

Ultimately, I prefer a board that is durable and easy to clean. Avoid a board that is excessively grooved or made of exotic woods. Select a solid, well manufactured board and it will serve you for years.

Cutting Board Care
Be sure to take good care of your cutting boards no matter what their material. Always wash your cutting boards after each use. Use hot, soapy water immediately after cutting poultry, meat, fish and even vegetable products prior to reusing or storing the board. You may even sanitize your cutting board by letting it stand in a diluted chlorine bleach solution of 1 tablespoon bleach to 1 gallon water.

Always air dry your wooden boards before storage and never attempt to clean them in the dishwasher. At the very least, the dishwasher will warp your wooden boards. In some cases, it will dissolve the glue used to assemble your board.

Your wooden boards will need an occasional application of a food-safe mineral oil. Apply the oil with a soft cloth. After four to six hours, wipe off any oil that did not soak into the wood. Never coat boards in any type of food product such as olive or vegetable oil. They oils will go rancid after long-term exposure to air and you don’t want that rancid taste transferred to you food.

Final Thoughts
As you might expect, I have a lot of cutting boards but I have selected them carefully. I have tried many of the ‘trendy’ boards but the ones that stay in my kitchen are the boards which are durable and easy to maintain.