Looking to Ditch Plastic in the Kitchen? These Are the 6 Best Wood Cutting Boards You Can Buy.

What are end-grain and edge-grain?

These are the two styles of cutting wood to make cutting boards. As defined by John Boos:

End-grain: Wood is cut end up and assembled into a unique checkerboard style.

Edge-grain: Crafted with wide strips that are glued side by side with horizontal wood grain.

Is end- or edge-grain wood better?

Building an end-grain cutting board is a more laborious task than an gluing an edge-grain one together. Therefore, end-grain cutting boards tend to be expensive, but they also tend to be of higher quality because the construction maintains the integrity of the wood pieces. End-grain doesn't show cuts or stains nearly at all, and I find they don't dry out as quickly as edge-grain boards. I prefer the cubist aesthetics of end-grain to the quite plain-looking edge-grain as well.

Which type of wood is best for a cutting board?

Maple is the most common and generally affordable type of cutting-board wood. We like it as the default choice. Cherry and walnut can look nicer but are softer and tend to be more expensive. In recent years, acacia wood has also become a popular choice.

Why choose wood over non-wood?

There is a concerted effort—based onyears of research—against using plastic utensils or cutting boards in food prep due to concerns about microplastics in our food. That is currently the biggest reason to choose wood cutting boards over plastic ones. Before microplastics were on our radar as a culture, though, chefs still preferred wood cutting boards, as they are more gentle on knives and, when properly cared for, last much longer.

How do I care for my wood cutting board?

Different wood cutting boards (depending on the type of wood and grain) will require different levels of care. At bare minimum you need to get yourself some food-grade mineral oil. I have this one from Amazon. About once a week I lather my boards up and let them soak for at least 24 hours before using them again. You can also buy board cream or wax to apply after oiling. While not strictly necessary, this helps create a smooth cutting surface that will stay moist for longer

What about titanium cutting boards?

I haven't tested any, but I know these are increasingly becoming part of the conversation. Titanium is softer than steel (though much harder than wood) so it's actually gentler on knives than you might expect. There are no microplastics to worry about, and it doesn't require the upkeep wood does.