Chopping & Cutting Boards ▾

End-Grain Wood: Traditional, beautiful, and sturdy, typically available in large sizes for home cooks who prefer to showcase their cutting board in the kitchen. Their thickness adds weight to the board, and the end grain makes the surface gentle on your knives, allowing the blade to cut between the wood grains rather than against them.

Side-Grain Wood: Affordable but be cautious, as some inexpensive cutting boards made from side grain can be quite harsh on your knives, especially if they're made from hardwood. Imagine trying to axe a wood log while it's lying sideways—it's nearly impossible. The same goes for the cutting surface and your knives. So, if you're seeking an economical wood option, steer clear of those troublesome bamboo boards and instead opt for softer and more forgiving options like Hinoki or Cypress.

Elastomer: Soft and grippy, these boards represent a very recent technology and are highly praised by many Japanese chefs, especially in high-end restaurants. Made from a material similar to that of hair ties, they offer a soft, grippy surface that's incredibly forgiving on your knives. Additionally, they don't demand as much maintenance as a traditional wood cutting board, so bid farewell to sanding, oiling, and waxing—opt for an elastomer board instead!

Rubber: Better or the best? These boards are undoubtedly superior to most available on the market, but are they the absolute best? Arguably, the contender is the elastomer cutting board, making it a close call. While end-grain wood could also be considered, we exclude it from the top two due to its more advanced care requirements. Rubber boards are typically less porous than elastomer, resulting in fewer wear marks, especially in the premium models. So, if you value precision chopping, the soft and grippy surface of a rubber board will undoubtedly leave a lasting impression.

Soft-Plastic: Good againts evil, as this part can be a bit tricky to describe, let's try to keep it as straightforward as possible. The general rule is that if your plastic cutting board is dishwasher safe, it might be too harsh on your knives. Just imagine the surface enduring a steaming-hot washing cycle regularly and still emerging perfectly straight and intact; that doesn't quite add up. Most soft cutting boards aren't dishwasher safe since they could melt or become misshapen.

To sum things up, either the knife or the board must bear the wear and tear. If the cutting surface remains excessively hard or retains its pristine appearance without any noticeable battle scars after several months of use, it's usually a sign that your knives are bearing the brunt of the impact while the cutting surface remains unscathed.