American's Test Kitchen has rated edge-grain Teak boards to be the best. GIGWOOD has taken edge-grain Teak one step further by crossgrain laminated it around a super dense African Wenge core. GIGWOOD Professional Chef Teak Cutting Boards are the only wood cutting boards made that are guaranteed to never warp or split. https://www.gigwood.co
Sorry, but that precision board is ridiculous
2
I had all sorts of boards of the years, but by far the best material is Japanese cypress. Easy on knife edges, somewhat self-healing, and most important- the light weight ensures they will be used. Nothing else comes close for me.
4
No mention of renewable and environmentally friendly bamboo cutting boards?
2
Surprised bamboo is not mentioned as well, it's all the rage right now. Thought I would be able to find a common denominator across reputable sources and cross reference with NYT
https://www.getchopping.com/best-bamboo-cutting-board/
https://www.reviewed.com/cooking/best-right-now/the-best-cutting-boards
https://www.bustle.com/p/the-4-best-bamboo-cutting-boards-10258476
Plastic or wood? Some research has shown that wood cutting boards can be as safe as plastic if properly cleaned and dried. In some cases, wood was safer. Wood grain can draw in bacteria, but it will dry out and die inside the board, and is removed from the surface. Bacteria that remain on plastic surfaces, however, can live and multiply. Once cuts are formed in plastic boards, bacteria can live and multiply in those grooves (scratched plastic boards must be discarded). As to which woods are best suited for cutting boards, softwoods are typically not used because they've long been thought to encourage bacterial contamination by virtue of their more absorptive properties compared to less porous hardwoods such as maple. However, many trees--including softwoods--have various natural volatile compounds that help them ward off and even kill contaminants. Pine, for instance, has been shown to exhibit antimicrobial properties but since it's a softwood it's not normally used to make cutting boards. Growing up, we always used wood cutting boards, probably not expensive maple either. My mom cut raw meat on these and always cleaned them thoroughly. We never got sick (as far as I know). I'm a fairly competent home cook of 40+ years, always mindful of safe food prep & storage. USDA guidelines state either can be used. Wood cutting boards are my choice.
Could not find the original paper; it's referenced here:
https://www.chicagotribune.com/news/ct-xpm-1993-02-11-9303177712-story.html
1
@FRITZ Wood is said to have antimicrobial properties but I asked a scientist about wood vs. plastic and he said that anything you can run through the dishwasher (like plastic) is preferable. I use both plastic and wood but when I'm cutting meat or chicken, I always use plastic so I can run it through the dishwasher.
1
@ Son Of Liberty nyc
Thank you having answered my quetion about the boards that do not dull cutting knives. As an omnivore tending to carnivorousness, I use (a plastic) board to place on it a baked pheasant, without a knife, insert one hand in the body cavity, and tear it asunder by lifting the rib cage. Then all is ready to separate the wings, legs, and breast to be carved.
1
Organic? - with the edges sloped down so the food can roll off onto the counter easily? Oak will react with any carbon steel and turn black. Walnut will do the same thing but more. Maple is a good choice.
Slate? How could anyone possibly clean the edges of this thing?
Ever? How absorbent is it?
Tumbling Blocks? Lots of end grain and glue joints to absorb water, crack, and catch bits of food. Looks good in the photo but give it a few weeks near the sink and look at it then.
Integrated Handle? That skinny thing will likely split on the outside of the curve where the grain is short.
Paper Composite? What did they put in it to keep it from turning into a soggy mess when it gets wet?
I like the idea of having lots of cutting boards as well as using them for serving things on. I like wood for cutting on, and I like Beech because it is a beautiful brown tan color with little dark flecks and because the grain does not raise when you wet it, at least not after that first time.
Are kids allowed to use tools in shop classes now? I should think that might be dangerous. Of course they could wear helmets...
My 95 year old mother still uses the cutting board my now 70 year old brother made for her in 7th grade shop class 58 years ago. She's never needed another, and it still looks and works great. Seems a much better deal than any of these.
Wish I could say the same for the corner nook shelf I made for her just a few years later. Haven't seen it in ages!
12
When I still lived in NYC, this paper published a column recommending natural rubber cutting boards, and I found one for sale down on the lower east side in a restaurant supply shop. It was recommended on the basis that it was naturally antibiotic, easy on your knife's edge, and could be sanded back if it got too worn or stained. I still use it, although it's heavier than any wooden board. Even carried it with me to Australia.
3
With all due respect, as a home cook, I have spent MANY hours investigating this. Here is my take: First, I am a vegan so I am less concerned with all the contamination issues that people who eat animals have. Second, I use VERY, VERY sharp knives that I want to keep sharp with a soft cutting board. Most hardwoods dull your knives and I don't even want to talk about glass or paper composite board. Third, I do not want any small synthetic material being shaved off into my food when I prepare food and that means only wooden boards. Fourth, I do not know what glue is used in to make most "glue up boards" and I don't care since I do not want any of it in my food. Fifth, the answer is to purchase only solid, one piece, Hinoki soft wood cutting boards and treat them with vegan oil and wax all of which can be found on Amazon. BTW I don't want to use mineral oil on my boards since it is a petroleum derivative. I don't like the idea of having petroleum my food.
22
A cutting board in the picture, with linear subdivisions of length and hight, is a great idea. Next to come would probably be an electronic board with weighing functions, thermometer, and linear subdivisions, each in interchangeable either metric SI or US conventional units.
I always thought that cutting boards, except for those made of wood, dull the chtting knives. Am I wrong?
5