Best Cutting Boards: Wood vs. Plastic vs. Glass

The Board Basics

Your cutting board affects both knife edge life and food safety. Here's what we learned testing 15 boards.

Best Wood: John Boos Maple Block

The professional choice. Maple is gentle on knives and has natural antimicrobial properties. These boards last decades.

Best Plastic: OXO Good Grips

Affordable, dishwasher-safe, and replaceable. Great for raw meat where sanitation is key.

Best Bamboo: SimpleHouseware Bamboo

Eco-friendly and naturally antimicrobial. Softer than wood but still knife-friendly.

Our Pick

We recommend having both: a large wood board for vegetables and a dedicated plastic board for raw meat.