knifeopedia

Cutting Boards 

​

A cutting board plays an essential role in the kitchen, as it interacts with your knife's edge every time you cut.  Thus it is important to use cutting boards that match your cutting technique as well as your knives. Here’s what to consider when selecting a cutting board:

​

​

Stay away from hard materials!

​

Avoid boards made from hard materials like stone, glass, or steel. These surfaces are harder than your knife and will dull the blade extremely fast. As a rule of thumb, the harder the board, the more it will wear down your knife.

​

​

Match your board with your cutting technique.

​

If you are a rock-chopper, opt for boards that aren't too soft. A soft board can cause a sharp blade to get stuck, disrupting the rocking motion.

​

​

Wood or plastic?

​

Both wood and plastic cutting boards have their place in the kitchen, but the best choice depends on your priorities, especially regarding hygiene.

​

If you are very concerned about hygiene, buy plastic boards. They can easily be cleaned and sanitized. Due to this, they are often used in commercial kitchens. However, they are usually softer than wood, which can interfere with rock-chopping. Sharp knives may leave deep cuts in plastic boards, trapping dirt if not thoroughly cleaned.

​

Wood boards tend to be harder, allowing for smoother rocking and leaving fewer cut marks. Wood also has the unique ability to naturally "heal" over time, as small cuts close up. The downside is that wood can't go in the dishwasher and must be cleaned manually, especially after cutting meat or fish. However, wooden boards can be sanitized effectively with the right cleaning.

​

​

Small or big?

​

The clear answer is: both. Small boards are lightweight and easy to clean, making them great for cutting small amounts of food. Larger boards are necessary for bigger tasks. If you want just one board, a medium size (around 14" x 10") is recommended for versatility.

​

​

What kind of wood?

​

The most commonly used material for cutting boards in Japan is Hinoki (Japanese cypress). It’s a light, durable wood that’s highly resistant to water (often used for bathtubs!) and contains natural wood tar, which gives it its distinctive fragrance. This tar also provides antibacterial properties, allowing the board to be easily cleaned by simply washing and drying. Hinoki is favored by Japanese chefs, especially for preparing raw fish, due to its softness, which is gentle on even the sharpest edges. This makes it ideal for chopping and slicing, though its softness makes it less suitable for rock-chopping techniques.

​

In the West, dense hardwoods with a closed grain are often considered the best materials for cutting boards. Popular choices include maple, walnut, cherry, teak, and beech. These woods hold up well to cuts and resist moisture. Walnutand cherry are on the softer side, making them gentler on knife edges. Maple and beech are harder but still won’t dull your knife too quickly. Teak, known for its darker hue, is more stain-resistant but can be tougher on edges due to its higher silica content. IIf you're on a budget, acacia is an excellent option. It’s affordable, stable, and offers a nice aesthetic with rich tones, while still being relatively easy on knife edges.

One material that can’t be omitted is bamboo. Although not technically wood but rather a hard grass, bamboo is highly sustainable, growing quickly without the need for chemicals. However, bamboo boards often require more glue in production and can be quite hard on knife edges because of their high silica content, which is something to keep in mind.

​

Not recommended cutting board materials include oak, which absorbs a lot of water and is prone to warping, tropical hardwoods, which are often unsustainable and treated with chemicals, and rosewood, which can leach oils that may be toxic to people with sensitivities.

​

​

Edge grain or end grain?