Best Cutting Board of 2020
Without beating around the bush, if you want the best overall cutting board on the market, simply put, the Sonder is it. Handcrafted in Los Angeles, CA, Sonder pulls out all the stops to produce an incredible cutting board for your kitchen. Its end-grain wood construction has an anti-microbial design that should help keep your cooking space germ free. Secondly, it doesn't simply rely on its heft to stay in place; this board comes with little rubber "feet", which minimize any chance of it slipping around. Its hardwood construction is more knife-friendly than other bamboo options and we loved the deep juice groove that is deep enough to keep even the messiest jobs from spilling onto the counter. Neither overwhelmingly large nor to too small to be useful, our testers found the dimensions to be pretty ideal. This is a beautiful addition to any kitchen.
Its primary downside is its price, as it costs nearly double the price of other high-end hardwood boards and several times more than many bamboo or plastic products. The other downside is its lack of storability. At 1.5 inches thick and roughly 10 pounds, this board will feel hefty for folks that are used to thinner bamboo or plastic boards or for those with limited storage.
The Epicurean is versatile, easy-to-clean, and boasts a low profile design. It's made of an ultra-hard composite material that resists warping and is incredibly durable; it held up better than any other composite or plastic material we tested. One of the primary advantages of the hard cutting surface is that over time, the board will have fewer gouges in its surface, offering fewer places for bacteria to hide. Additionally, unlike nearly all of its wood counterparts, it is dishwasher safe, making for an easy cleanup. Another plus is that due to the material being strong, this board is impressively thin, and disappears in your cabinet when not in use.
The downsides are mostly related to its hard material. While it's ultra-tough, regular cutting on such a hard surface will dull your knives at a much faster rate. With that said, this model is far more durable, anti-microbial, and thinner than many plastic models and only a little less knife-friendly than plastics or Bamboo options. The Epicurean is perfect for those not wanting to deal with the bulk and maintenance required of a hardwood model but still want something longer lasting than plastic.
In recent years there has been a noticeable increase in the number of bamboo models offered on the market. The reasons behind this proliferation are as plentiful as the options. Many bamboo boards share the same positive characteristics as their hardwood counterparts, such as being naturally anti-microbial and durable but are also thinner, lighter, and significantly less expensive. After directly comparing several of the highest-rated and most popular bamboo models, the Green Chef was our review team's favorite. It resisted staining and splintering better than any other bamboo option and was thinner and easier to store.
The main downside is that it isn't nearly as blade friendly as hardwood options (though still not as harsh as a composite board). As with any wood board, you should oil your board around once a month, but we found this model was more forgiving in this regard. The Green Chef is perfect for someone who wants something more anti-bacterial than a plastic board but doesn't want to deal with a thick, heavy, expensive hardwood model.
If you are after the best flexible cutting surface, look no further than the IMEKO TPU. While it's on the pricey side, we think any serious home cook will appreciate this board. It makes a terrific complement to a primary board that you don't want to use for particularly messy and more bacteria-ridden jobs, such as cutting raw chicken. The IMEKO is easy to clean, as it is very easy to wipe down and is dishwasher safe. It also resists getting cut up significantly longer than any plastic cutting board we tested, either hard or soft. It doesn't get deep cuts, limiting places for bacteria to grow, and allowing your run-of-the-mill dishwasher to clean it thoroughly.
While we absolutely love this model as a secondary board, a few key aspects keep it from being our review team's pick for an all-around board. It doesn't tend to stay in place as well as some, and has a tendency to stain. However, while it's not our first choice for a kitchen's primary cutting surface, it's an easy-to-clean option for poultry or any other messy kitchen job.
With a seemingly endless number of plastic boards available, it can be hard to decipher which to buy. After carefully considering and testing dozens of cutting boards, there were two plastic models that stood out above the rest: the HOMWE Kitchen 3-Piece Set and the OXO Good Grips Carving and Cutting Board. While we think both of these models are well designed and solid, the HOMWE edged out the OXO to be our favorite plastic board. Three great sizes provide plenty of versatility, and all our testers loved the rubberized pads to help keep it in place. The textured surface proved to be more blade friendly than many other plastic options, and the plastic itself was tough and durable. We appreciate that it's dishwasher safe, and its handles make pulling it out of deep cabinets as easy as it gets.
The material is on the tougher side of plastic boards, which generally makes it longer-lasting, However, the more durable plastic is going to dull knife blades faster than hardwood and bamboo options but isn't nearly as blade dulling as a composite model. The other thing we don't love about plastic models in general is the fact that knives do produce cuts on the board, which can harbor bacteria; this also might mean a plastic model needs to be replaced more often.
Boos Block is one of the most recognizable names when it comes to cutting boards, and the BBQBD Reversible Maple Wood Edge Grain is one of their most popular. Made in Illinois, this workhorse of a cutting board is among the most anti-microbial and knife-friendly. Its juice grooves are deep enough for even the messiest watermelon or brisket meals. While it doesn't feature any special rubber molded pads, its hefty design more than helps keep it in place.
Its downsides are that it's heavy and bulky, and those with smaller kitchens will find this 1.5-inch thick model (weighing 10 pounds) takes a little getting used to. The other downside is that it takes a bit of maintenance; the maintenance is basically spreading Boos Mystery Oil (or something similar) on it once a month. While most folks who are into cooking won't find this to be a big deal, it's more than the zero maintenance required of plastic or composite boards.
If you are looking to buyone of the best bamboo boards you can get for the least amount of money, look no further than the Royal Craft Bamboo series. These are solid all-around options regardless of price; however, when you take the low cost into consideration, the price is difficult to beat. All of our testers loved the deep juice grooves and recessed handles, which made it easier to pick up off of smooth surfaces.
Like most other bamboo options, this model does need some maintenance; however, generally speaking, it needs to be oiled less than once a month and less overall than most other bamboo or hardwood options. It is not dishwasher safe and needs to be hand washed, and in our experience, some things (like strawberries) will leave stains for periods of time. Fortunately, it does share the same superior anti-microbial properties as other hardwood and bamboo products. It's tough to beat for the price and we'd take this board every time over nearly any plastic version. It's great for folks wanting to try out something other than plastic, but who aren't willing to commit a bunch of money for something they might not prefer.
The OXO Good Grips was a very close runner-up for our best plastic model. It only barely missed out to the HOMWE model, which was just a little more knife-friendly. The OXO has rubberized feet, which make it the most stable plastic cutting surface we have ever seen. We also appreciate its price point and durability.
While we loved a lot of things about this board, it wasn't quite as knife friendly as the HOMWE model. However, for those who prioritize stability, it stayed in place more securely and is available in larger sizes. As we found most things about this model fairly comparable with our top plastic board, we think both can be good options for someone not wanting to deal with the hassle of a wooden board.
The Totally Bamboo is not only a very functional cutting board, but it also provides a fun and beautiful representation of major cities, National Parks, and other notable sites for states, as well as a handful of other US Territories, Countries, and Canadian Provinces. While most people will buy this model for its unique shape, it should be noted that it's a very functional board. It easily proved to be among the most durable, resisting slices and cuts as well as any other top-performing model. It also comes with a hefty pre-treatment, and we found it needed to be oiled the least frequently of any model we tested. Like all other bamboo models, it's more sanitary and anti-bacterial than plastic options because of bamboo's naturally anti-microbial characteristics.
The big downside is you should really avoid cutting on the "art" side. While this board is durable, consistently chopping on the side with the laser-etched landmarks may ruin the artwork. The other downsides are the same as other bamboo options, in that it is less knife-friendly than hardwood options, and should not be put in the dishwasher. Regardless, this very functional cutting board makes for a great gift, or a commemorative piece to show state pride or teach your children about your state's geography.
The Gorilla Grip boards offer solid all-around performance at a good price. They stand out for their knife-friendly design, and the tacky material that lines the perimeter of the board helps to keep the board in place, reducing slipping. Gorilla Grip also opted to make this board thicker than many other plastic options, which helps it reduce warping, even after repeated cycles in the dishwasher.
The softer plastic get cuts up quickly and thus needs to be replaced more frequently than other plastic top-tier models. We think this makes this board perfect for folks who care a lot about the sharpness of their knives but still want a plastic board. It's also ideal for folks who are shopping for their kitchen's secondary board for certain meals or other applications where it won't be used as a primary board.
The Farberware cutting boards are some of the longest produced and most popular plastic models on the market. They are inexpensive, dishwasher safe, resist staining, and are easy to clean. They are also made of a very hard material. This hard material contributes to their durability, which resists deep slices better than many plastic options.
That same very hard material makes the Farberware boards some of the least knife-friendly of any model on the market. They also don't resist warping in the dishwasher as well as some. It isn't that they will start to warp on the first wash, but in our experience, they will generally start to warp after repeated washes. The Farberware remains a solid option for those on a tight budget, who are furnishing a second home, or just want a second or third cutting surface for those messy jobs.
Why You Should Trust Us
Ian Nicholson is the lead tester for this review, and his enthusiasm literally can not be overstated. Prior to the selection and review process, he spent hours discussing cutting boards with professional chefs and other food service professionals. Ian himself is a passionate home chef and long time reviewer, who prides himself in taking great care throughout the entire testing process.
For this review, we analyzed over 50 of the best options in the market. After carefully considering a plethora of options, we purchased the best 11 options and put each one through our signature extensive testing process. We chopped, minced, and diced our way on each contender, testing each one based on a series of metrics. The result is a high-quality collection of cutting boards in which there is sure to be something for every chef.
Analysis and Test Results
We thoroughly researched over 100 models before settling on what we felt were the best eleven options available. We purchased all eleven and analyzed each one, comparing metrics like cutting, resistance to stains, ease of cleaning, and how knife-friendly they are. We also evaluated bigger picture performance characteristics like longevity and versatility.
Ease of Cleaning
Starting and ending your food prep with a clean cutting surface is essential. A major contributing factor to this is how the material of the board wears and if it's naturally resistant to harboring bacteria. A nice hard material with minimal knife grooves can simply be washed clean by hand, while a soft board with tons of gouges may need to be regularly sanitized.
It is a common misconception to think that plastic options are less likely to harbor bacteria and are easier to clean. Several studies, including the definitive study done by Dr. Cliver at the University of California at Davis and another by the University of Illinois, found the contrary. Once plastic options are used in the slightest, they are far more likely to harbor germs than wooden or composite cutting boards.
The studies have shown several types of bacteria can actually hide inside of the sliced plastic and can even survive dishwasher cycles. This means that while brand new plastic models are bacteria resistant, as soon as they have a significant number of grooves, they become an excellent habitat for bacteria to grow and thrive. We found the most sanitary and easiest to clean plastic models to be the flexible IMEKO TPU, which resisted deep cuts. If you are going to buy a hard plastic board, we'd recommend the HOMWE or OXO models, as they were some of the hardest plastic we tested. They also resisted getting deep grooves and were safely cleaned by hand or in a dishwasher.
Hardwood and Bamboo
The same studies have found that wood is naturally anti-microbial, with a number of anti-bacterial properties, such as the very porous nature of wood, where bacteria is pulled inside the end grain wood and bamboo designs and isn't able to survive. As per the 2019 study by the University of Illinois, wood also contains naturally occurring enzymes that kill bacteria.
Of all the hardwood options we examined, the end grain designs were the best, as this design has proven to be the most anti-microbial. Our favorite end-grain models include the Sonder and Boos Blocks, as both resisted getting deep cuts. Among Bamboo products, the Green Chef stood out for how easy it was to clean by hand. It also resisted getting cut up over extended periods of time, which were major reasons it was our favorite bamboo contender. A downside of all wood models is that unlike plastic options, they can not be washed in a dishwasher and must be washed by hand. In addition to handwashing, it's important to periodically sanitize your wooden boards or any cutting surface you're not putting through the dishwasher.
Composite cutting boards are made of a blend of hard materials, which allow them to be a sanitary option. This is because their hard material makes it difficult to put deep cuts or gouges in it; unlike wood, they can also be washed in the dishwasher. These characteristics make composite products some of the easiest to keep clean. The Epicurean was by far our review team's favorite composite model.
If you are preparing a significant portion of your meals at home, how blade-friendly, or how quickly (or slowly) a cutting surface will dull your kitchen knives is nearly as important as hygienic factors. While the type of material the board is constructed from will have the biggest impact on this metric, we still found significant differences between models of the same materials.
Models with end-grain hard construction are by far the best, as the knife blade can slip in between the fibers without much damage to the board or the knife. This is why the two most knife-friendly models we tested were the Sonder Los Angeles and the Boos Block, which allowed our blades to remain sharper than when using others in our testing fleet.
Bamboo and wood are generally similar but are a bit tougher on knives than end-grain hardwoods. We found the Imeko TPU and the HOMWE to be the most knife-friendly. The textured surface of HOMWE not only helps prevent food from slipping around on the surface but also reduces wear on the blade. The Imeko TPU struck the best balance for plastic boards, as the blade could penetrate its surface ever so slightly, reducing wear on the blade without making slices too deep (i.e. which results in harboring bacteria).
The least knife-friendly options are composite models like the Epicurean. Composites are made of an ultra-hard material that doesn't give at all when you cut into it; this dulls the thin edge of kitchen knives much more quickly than soft plastic or wood. The primary advantage of the composite boards is that they are more bacteria resistant than plastic and are still dishwasher safe, unlike wooden boards.
Staying in Place
The last thing you want is to have your cutting board move while you are trying to chop a thick butternut squash, are in the middle of quickly dicing garlic, or are cutting larger pieces of meat. Typically, manufacturers help boards stay in place with one of three design aspects. Often there are rubberized feet or pads to help grip your counter. Some might depend on the weight of the board itself, while others make the entire board out of a tacky, grippy material.
Hands down, the most stable board we tested was the Sonder; it was a hefty 10 pounds, and featured rubberized pads on both sides of the board. This was one of only a small handful of hardwood models to also feature rubberized pads and it proved rock-solid (and counter friendly). Among plastic models, we loved the OXO, thanks to its super-grippy rubberized feet. While the HOMWE was decent, it just couldn't compare to the OXO.
Durability and Longevitiy
To ensure longevity, hardwood boards require good care, such as oiling them once a month. Thus, while models like the Boos Block and the Sonder are 2-4 times the price as many in our fleet, they will easily last that much longer.
The Epicurean is also extremely durable and resists warping far better than most plastic options. The Green Chef was the most durable bamboo board we tested, making it our favorite overall bamboo model. While costly, it resists slices, staining, and warping better than any other bamboo option.
In general, we found that plastic boards are the least durable and should be replaced every so often. However, the difference between longevity and durability (among plastic options) is where we found the most significant differences. The OXO and the HOMWE are easily the toughest plastic cutting boards in our fleet. No other plastic contender could match them in regards to their resistance to excessive cuts, or to warping, even after repeated washings.
Lastly, for those hunting for a flexible plastic option, no other plastic model came close to the Imeko TPU. While it's more expensive than other flexible cutting surfaces, it blows anything else we have ever tried out of the water. It stays flexible, resisting deep slices, and did not warp during our testing period.
Ease of Storage
While some folks have a cutting board that may live on the counter all of the time, few people have their collection displayed on the counter at all times. We often encourage people to get a bigger board than they think they need, though the downside is finding a place to store it when not in use.
As you can buy nearly all of the models we tested in multiple sizes (most from 8 x 10 inch to 18 " x 24" inch), we didn't find it helpful to compare their actual surface area. Instead, we focused on how thin they are, as most people stack them flat in a drawer or vertically in a cabinet or pantry. This is also where we noticed the softer boards not wanting to stand up if stored on end, typically falling over.
Ease of storage is where the Epicurean really stood out. The same ultra-hard material that makes it so resistant to cutting also lets it be ultra-thin. In fact, you can stack two Epicurean boards in the same space it takes to store one bamboo board, or 3-5 inches of a hardwood board.
We truly put our all into this review, testing each board, and highlighting the top performers. We've discussed the pros and cons of each model tested, discussing their specific uses. Whether someone is a newfound culinary aficionado, or a full-on professional, our review team made this the most informative and comprehensive review for folks of all levels and needs.
— Ian Nicholson