Did the manufacturer go above and beyond on the smaller touches, beveling the edges and corners? There's no way to use the same knife to test all the boards, since re-sharpening the knife between each use wouldn't guarantee that the knife was returned to its original state each time. We tested three different styles, including the pictured Maple Wood End Grain Round Chopping Block, the Walnut Wood Edge Grain Reversible Cutting Board, and Cherry Rustic Edge Design Cutting Board. As with other maple boards, it cleaned easily, though the beets stained the light-colored wood slightly. While cutting boards made of other woods, like maple or walnut, require frequent treatment with oil, teak requires much less maintenance—Ziruma recommends just a yearly rubdown with beeswax. At 10.5-by-14.5 inches, it offers plenty of space, but isn’t so large that cleaning and storage are made difficult. How finely a cutting board is crafted is visible even on the surface. Seams are frequent points of failure, which puts end-grain boards at higher risk (assuming equal construction and material quality). We found that the Ziruma Teak Board had just the right amount of give—it holds its own against chopping hard and/or slippery items like onions, but is soft enough to feel like you aren't hurting your knives. We also considered how the knife felt on the surface of each board. Contrary to common belief, wooden cutting boards are also easier to keep clean and sanitary than most of their plastic counterparts. Cutting board safety has been a topic of debate for some time. It's also slightly thinner, at about 1 3/4 inches. Some woodworking experts point out that since teak contains silica, the same mineral found in glass, its durability might come at the cost of dulling knives. At 10.5-by-14.5 inches, it offers plenty of … We did some damage on our review board, but we were also clearly doing things to it that the manufacturer never intended. If you were to cut the bundle of straws lengthwise, you'd split the straws into smaller groups of straws that are all the same original length; glue those smaller straw bundles together side-by-side so that they fashion the work surface of a board and it'd be an edge-grain board. The one drawback, if we're being nitpicky, is that the board isn't particularly pretty—but that goes for all plastic boards. This is a key point—there's no type of wooden cutting board that is guaranteed not to fail. We used sturdy German and sharp, thin Japanese knives to slice juicy, ripe tomatoes, fresh mozzarella, salami, and carrots. This is the Goldilocks of plastic cutting boards. For slicing, chopping, mincing, dicing, and so much more, a cutting board is an essential and versatile kitchen tool. Make these hole-filled cross-sections the surface of your cutting board, and it'd be an end-grain board. Once you’ve sliced and diced, you have to get the pieces into a skillet, bowl, or somewhere else—anywhere off the board. We put a range of wooden board materials, constructions, and brands to the test to find out which ones were worth the investment. Some of the boards that imitate wood best in terms of how they feel under the knife are made from plastics that would warp in a hot dishwasher. Sur La Table’s reversible cutting board is like having two boards in one, with one flat side for everyday usage and a juice-draining feature on the other that makes it useful for carving. Sometimes cute, small things seem too good to be true, but this foldable cutting board is an exception. When not working on, thinking about, cooking and eating food, he blows off steam (and calories) as an instructor of capoeira, the Afro-Brazilian martial art. Plastic boards can be cleaned more efficiently and don’t retain juices the way wooden ones do. You can use this when you need to have a chopping board on-the-go. And just like The BoardSmith board, all the outward signs of quality craftsmanship are there—gorgeous, flawless wood, finely cut edge and corner bevels, and more.

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