A knife needs to be maintained with honing and sharpening, but knife care extends to the cutting board.
There are the long, smooth sides and the rougher end-sides.
You want that rough side.
End-grain hardwood usually looks like a chessboard made up of those ends.
End-grain cutting boards can be an investment.
A thicker board will be more expensive, but less prone to warping.
With correct care, they can last decades.
You paid a lot of money for that board.
Treat it with kindness.
Instead, hand wash it and blot dry.
Wipe off the excess.
To keep the board looking its best, wax it once a month after oiling.
Buff off the excess with a lint-free cloth.
Most professional kitchens use plastic cutting boards.
There are a few downsides to consider.
Plastic isnt as pretty as wood.
While wooden boards make lovely display pieces for charcuterie, I never use my plastic board for serving guests.
Plastic also scars, and needs to be replaced more often.
When you cut into a plastic board, the plastic will give.
Bacteria can grow in these caverns, and plastic can hold onto odors.
Eventually the board needs to go.
Since a plastic board wont last as long as wood, dont pay as much.
Not all plastic can go in the dishwasher, so check the products care details before purchasing.
Otherwise, hand washing is just fine for a plastic cutting board.
I like to brush-scrub mine to get down into the textured surface.
Bamboo and edge-grain wood cutting boards are harder than end-grain.
The major selling point is price.
My bamboo and side-grain boards are practical , but pretty enough to set the stage for beautiful cheese platters.
Oh, that means Ill have to hone my knives more frequently?
Do not put your wood or bamboo cutting boards in the dishwasher.
Hand wash them to guarantee they last as long as possible.
Well, paper composite, marble, and glass boards are lacking in the tenderness department.
Theyre much harder than the thin, sharp edge of your knife.
Its often recycled, which makes the material more Earth-friendly, and a lot of people are into that.
Glass cutting boards are, well, glass.
Theyre hard, with zero give, but also hard wearing.
Theyre nonporous, which makes them easy to clean, and they dont hold onto odors.
Glass cutting boards are not light, and they are quite brittle.
Compared to the other options, glass boards are the most likely to break.
If you find yourself in possession of a glass cutting board, use it as a cheese plate.
Marble is gorgeous, but save it for tempering chocolate and pastry work.
Neither a paper composite, marble, nor glass cutting boards will do your knives any favors.
The materials are so durable that they dont wear down, but your knives sure will.
As soon as you try cutting on a surface like this, youll know its wrong.
Besides the harm it does to your knives, its loud as heck.
Youll get tired of the clacking instantly.
Save yourself the headache and choose one of the other materials.
Its not a bad idea to have a few boards of different sizes, and even different materials.
Having your own grown-up kitchen means you execute the show, so personalize your collection.
If you’ve got the option to, get a variety of sizes.
Youll be happy you dont have to haul out the butcher block for slicing up a few lemons.
Cutting boards are an investment, you wont have to buy them every month.
Keep them in good condition and youll have an indispensable partner in the kitchen.
