About Cutting Boards

There’s a lot of debate about which material is best for cutting boards—whether it should be wood, and if so, which type, or plastic. The main concern is avoiding damage to your knives during use. Generally, it’s not the food that dulls your knives, but rather the surface of the cutting board.

Most types of wood are perfectly suitable, as is plastic—provided the plastic cutting board isn’t too thin or hard. However, very hard woods, like bamboo, should be avoided as they can be too tough on the blades.

There’s a simple rule of thumb for determining whether a cutting board is suitable: Take your thumbnail and try to make a mark in the board. If you’re able to make a dent, it’s safe to use. If you can’t make a mark, the material is likely too hard and could damage your knives.