Have you ever been through that frustration where you just couldn’t find the best wooden cutting boards no matter how many times you tried different brands?
You go from Brand A to Brand B to Brand C, but you just can’t find the right one for your needs?
I’ve been through this frustration, too, so in this article I’m showing you how I chose the best wooden cutting boards and what parameters I built up on finding the best ones.
First, let’s go through some types of cutting boards available on the market.
- 1 5 Recommended Brands for Wooden Cutting Boards
- 2 Teak Cutting Board by Teakhaus — Best for overall cooking preparation jobs
- 3 Chop-N-Slice 20-by-15-Inch Maple Cutting Board by John Boos—Best for no-meat fans
- 4 Congo Parquet Cutting Board by Totally Bamboo — Best for eco-conscious users
- 5 Super Slab with Finger Grooves by Catskill Craftsmen—Best for preparing dry foods
- 6 Heavy Duty Cutting Board TB006 Carbonized by Think Bamboo—Best for preparing snacks
- 7 Buyer’s Guide
- 8 Why Use Wooden Cutting Boards?
- 9 Wooden Cutting Board Materials
- 10 What Are the Best Wooden Cutting Boards?
- 11 The Best Wooden Cutting Board?
- 12 Conclusion
5 Recommended Brands for Wooden Cutting Boards
|PRODUCT NAME||Price range|
|Teak Cutting Board by Teakhaus |
|Chop-N-Slice 20-by-15-Inch Maple Cutting Board||low|
|Congo Parquet Cutting Board||highest|
|Super Slab with Finger Grooves||average|
|Heavy Duty Cutting Board TB006||lowest|
The best cutting boards you can buy:
Teak Cutting Board by Teakhaus — Best for overall cooking preparation jobs
Price range: high
Chop-N-Slice 20-by-15-Inch Maple Cutting Board by John Boos—Best for no-meat fans
Price range: low
Congo Parquet Cutting Board by Totally Bamboo — Best for eco-conscious users
Price range: highest
Super Slab with Finger Grooves by Catskill Craftsmen—Best for preparing dry foods
Price range: average
Heavy Duty Cutting Board TB006 Carbonized by Think Bamboo—Best for preparing snacks
Price range: lowest
Types of Cutting Boards
Food varieties come in different sizes and shapes, so it can be difficult to stabilize ingredients as you prepare them. Your potatoes may come rolling, carrots may just split unknowingly, and thick meat may keep on jiggling, and you’re left with your own body to defend yourself when these things arise. With a cutting board, you gain the confidence knowing you can secure your food no matter what type, size, or shape you have to prepare.
Professional kitchen standards use the following color-coding cooking board system. This standard system goes to show to the importance of using different cutting boards for different food ingredients:
- Blue cutting board is for raw seafood in professional use
- Red cutting board is for raw red meat in professional use
- Green cutting board is for vegetables and fruits in professional use
- Yellow cutting board is for poultry in professional use
- Brown cutting board is for cooked meat in professional use
- White cutting board is for dairy, and for all other ingredients not listed above in professional use
While it is not expected at all to use these different color codes for the home, it will be better if you have different cutting boards for different foodstuff. For example, it is important to use separate cutting boards for raw meat, cooked meat, fruits, and vegetables.
Why Use Wooden Cutting Boards?
A wooden cutting board predates all the other boards listed here. There is a reason why wood was used by the older generation for their cooking boards:
There are so many advantages to using a cutting board for food preparation. And while some find it impractical and inconvenient to use, it’s a very important part of the food preparation process.
First, wood has natural anti-bacterial properties that help out in maintaining the cleanliness and freshness of the food being prepared.
Second, hardwood material has a long shelf life, and is free from termite and pest invasions. Back then people only used tried-and-tested wood varieties, that include bamboo and teak among others.
Wooden Cutting Board Materials
When you say “types of wooden cutting boards,” you distinguish each by material or for intended use. Let’s do the qualification for material since this is the consumer-centric standard, which is the same across all boards.
Since wood is the most recommended material as a chopping board, I will focus on this later on and will give my review on why I chose five (5) wooden chopping boards as my recommended brands.
- Bamboo: one of the best materials for wooden cutting boards. It’s durable, light and easy to maintain.
- Teak: another best material for wooden cutting boards. While heavy, it’s very durable and can withstand intense differences in temperature and pressures.
- Maple: another good material for wooden cutting boards. It’s the most popular because of its value for money and durability.
- Acacia: a very sturdy material for wooden cutting boards. While this is one of the best materials, it is rarely used because it’s ridiculously expensive.
- Red oak: one of the worst materials to use for wooden cutting boards. It is generally soft so it cannot withstand liquids, and extensive cuts, chops and slices.
- Pine wood: also another bad choice for a wooden cutting board material. It is very light and soft, so it does not have enough stability and strength to provide support for cooking preparations.
What Are the Best Wooden Cutting Boards?
Wood still is the overall top choice of chefs and homemakers as a cutting board material. So in this section, I will discuss on the top five (5) wooden cutting boards available in the market: what I like and dislike about them, and a round-up on which is the best for me.
I frame my discussion by checking on these following features of each cutting board:
- Strength of base grip: No one wants a cutting board moving back and forth, left and right. What’s the point of getting a cutting board when it works like this? I tried chopping, cutting, and slicing fruits, vegetables, cooked meats, and raw meats to check on each cutting board’s anchor.
- Surface stability: I also checked on how my knife gets to glide on the cutting board’s surface. A good guide would be having a flawless up and down movement for the knife, without having to struggle because the cutting board is not smooth enough. But it shouldn’t be too slippery either, for this is a sign that the cutting board is limited and you cannot do much with it.
- Cutting board structure: It’s also important to check on how the cutting board is built. Is it built as one solid block of wood, or fitted together to compose one piece of board? A solid block is always more expensive than a fitted one; but this always depends on the type of wood used.
- Type of wood used: bamboo and teak are the top choices for wooden cutting boards. Red oak is the worst choice because it absorbs liquids so the idea of having a cutting board is lost. There are also in-betweens like pine wood and maple wood, which can work depending on how the cutting board is set-up and manufactured.
- Ease of use: some boards are just too thick it can be difficult for you to transport them. Some boards are also so narrow you don’t get to have the liberty to do what you have to do when using them. For this criteria, I chose boards that are roomy where I feel free chopping, slicing and cutting; and those that are easy to transport. Having handles makes a big difference on this criterion.
The Best Wooden Cutting Board?
All five above-mentioned wooden cutting boards, Teak Cutting Board by Teakhaus, Chop-N-Slice 20-by-15-Inch Maple Cutting Board by John Boos, Congo Parquet Cutting Board by Totally Bamboo, Super Slab with Finger Grooves by Catskill Craftsmen, and Heavy Duty Cutting Board TB005 Carbonized by Think Bamboo, are all recommended boards in their own way depending on your needs and budgets.
But as for me, I am willing to pay a little extra for a cutting board that lasts, so I pick Teak Cutting Board by Teakhaus. Made of teak, can handle different types of food ingredients without losing its base and surface stability, and comes in different sizes, the Teak Cutting Board is perfect for me as a mother of two who loves to cook meat-and-vegetable-dense dishes for my family.
For the adventurous and creative ones, before we end, here is a video on how to make your own wooden cutting board:
Do you prefer wood over other materials for cutting boards? Why?
Do you have experiences with wooden cutting boards or with different materials that you would want to share with us? I’d be more than happy to get you on board, and also I’d love to learn from you, too.
So if you can, please put in your thoughts below. Also if you’ve enjoyed the article, feel free to share it with your family and friends, or on your blog if you have one!