Types of Cutting Boards: A Comprehensive Guide

This comprehensive guide quickly breaks down every type of cutting board and compares their advantages and disadvantages.

 

The right cutting board can make all the difference when it comes to preparing meals safely and efficiently. However, with a variety of materials, sizes, and thicknesses, choosing the best cutting board for your kitchen isn't always straightforward. 
In this article, we’ll explore the different types of cutting boards and their advantages and disadvantages over one another.

Every Type of Cutting Board for Your Kitchen

Cutting boards come in all shapes and sizes. But the biggest differentiating factor between models is their material choice.
Here is a definitive list of every type of kitchen cutting board on the market.

1. Wood Cutting Board

Wood is your standard choice of material for a cutting board. It's the go-to material for butchers, chefs, and home cooks. Wooden cutting boards have lots of versatility. You can choose between several wood options, surface finishes, and grain orientations. 
The biggest choice for any business or home chef is whether to buy a heavy cutting board or a lightweight one. Heavy boards made from maple have a longer lifespan, but they are difficult to move and clean. Conversely, lightweight boards are easy to move, clean, and store, but they only last a few years.

Heavier cutting boards are often called cutting blocks and are available in two varieties.
a. End Grain - Made from small wooden pieces oriented perpendicular to the kitchen counter. These types of boards are called self-healing and generally cost more.
b. Edge Grain - Made from long bars of wood that are oriented parallel to the kitchen counter. These boards are more affordable but less durable and can even dull your blade quickly. 
Premium wooden cutting boards are often associated with luxury or class. Cutting boards made from high-quality wood like maple, cherry, or walnut will cost hundreds of dollars, so price is also a big factor with this type of cutting board.

Table 1 - Comparing the pros and cons of using a wood cutting board

2. Bamboo Cutting Board

The bamboo plant is much closer to grass than to trees. It matures quickly, requires very few resources to grow, and takes less ground space than trees, making bamboo one of the most eco-friendly options for cutting boards.
Compared to their wooden brethren, bamboo cutting boards are lighter and easier to carry. However, this doesn't mean bamboo is a weak material. It's durable, non-porous, and unlikely to chip or crack over time. 
Similar to wooden cutting boards, bamboo also comes in end-grain and edge-grain options. End-grain bamboo cutting boards are ten times more expensive than edge-grain models. 
Bamboo takes everything good about wood cutting boards and elevates them to a whole new level. It often lacks the prestige and perceived value of premium wood, but makes up for it with its practicality. 
Bamboo is a harder material than some woods, so it can put unnecessary wear and tear on your knives. This results in knives getting duller more quickly compared to softer wood boards. 

Table 2 - Comparing the pros and cons of using a bamboo cutting board

3. Marble Cutting Board

Marble is an evolution of ancient stone-based cutting boards. The earliest known examples of humans using cutting boards date back to 3000 B.C., when civilizations used flat stone surfaces to cut meat and vegetables. 
Modern stone-based cutting boards are made from a large piece of marble and provide a premium cooking experience. Marble cutting boards are renowned for their visual appeal, durability, and cleanliness. 
Unlike wood, marble doesn't absorb moisture, so there is no risk of contamination from raw meat or poultry. This also means cleaning marble boards is fairly easy. Just run them through clean water and scrub them gently with detergent. 
Like other cutting boards, marble is not dishwasher-compatible. The hot water from dishwashers can cause thermal fatigue in the board, resulting in cracks and breakage.
The biggest challenge with marble cutting boards is their weight. You often need two or more people to lift and move a slab of marble. One wrong move can cause the marble to fall and shatter on the ground, or, in the worst case, land on someone's foot. 
Finally, there is the hardness issue. Marble is an exceptionally hard material. Most marble cutting boards can last for decades without any maintenance. But that same property is harmful to your knives. Marble cutting boards will dull your brand-new kitchen knives very quickly. 

Table 3 - Comparing the pros and cons of using a marble cutting board

4. Glass Cutting Board

Glass cutting boards are a more budget-friendly option than premium marble boards. They have all the advantages of marble without the disadvantage of weight. In terms of perception, marble and glass are both seen as premium materials ideal for a fancy restaurant kitchen or your home. 
While you may think glass is a delicate and brittle material, it's not the case for cutting boards. High-quality glass cutting boards are made from thicker sheets of glass and are often heat-treated to prevent thermal shock.
Most modern glass boards are made from tempered glass. In the unlikely situation that you break your glass cutting board, it will not break into large, dangerous shards. Instead, it shatters into much smaller pieces, which are safer for cleaning up. It also helps that glass is infinitely recyclable and has a negligible impact on our environment.
The hard, non-porous surface of glass makes it easy to clean and resistant to bacterial growth. However, like marble, it will dull your blades much quicker.
One often overlooked factor of cutting boards is their sound. A metal knife hitting a glass board makes a sharp ringing noise, which isn't bad but can be a little irritating. 
However, despite its challenges, a glass cutting board is still a preferred choice for most people, because it's dishwasher safe. 

Table 4 - Comparing the pros and cons of using a glass cutting board

 

5. Plastic Cutting Board

 

Plastic cutting boards are probably the most popular option right now. They are lightweight, dishwasher-friendly, low-cost, knife-friendly, and available in a variety of colors and designs. 
Cutting board colors play an important role in the restaurant industry. In a fast-paced kitchen, cross-contamination is a big problem. Cutting veggies on a board that was previously used for raw meat is hazardous. 

Here is a quick guide to colored cutting boards.

a. Red - Raw Meats (Pork, Beef, Mutton, etc.)
b. Yellow - Raw Poultry (Chicken, Turkey, Duck, etc.)
c. Blue - Raw Seafood (Fish, Shellfish, Prawns, etc.)
d. White - Bread and Other Baked Goods
e. Green - Fresh Vegetables & Fruits
f. Brown - Cooked Meats and Fish

However, most restaurants only need to invest in two cutting boards—a red and a green one. Separating raw meat and poultry cutting boards from vegetables is the easiest way to reduce cross-contamination and counter diseases like E. coli and Salmonella. 
However, we have to address the elephant in the room. Plastic is not a good material. It's practical but bad for the environment and bad for humans. Since plastic is a soft material, knives can easily chip away at the surface, causing small microplastics to leave the cutting board and enter our food (and bodies).
According to the US Food and Drug Administration (FDA), micro- and nano-plastics are present in our food supply, but there is no scientific evidence to suggest that they are poisonous to the human body. While research into the topic is still ongoing, we recommend that most people avoid ingesting plastic.

Table 5 - Comparing the pros and cons of using a plastic cutting board

 

6. Composite Cutting Board

Composites are made by encasing a fibrous material inside plastic resin. This results in a cutting board that is stronger than traditional plastic and lighter than glass or marble. 
Most modern composite boards are made from wood fibers, a food-safe resin, and lots of heat and pressure. This results in a lightweight but sturdy cutting board that is dishwasher safe and does not discolor. 
However, composite cutting boards are harder than regular plastic, which can wear out knives. 
Composite boards are a great way for businesses and home chefs to move away from plastic and towards a more eco-friendly option. By weight, composites use less than 40% plastic, so you are reducing your plastic use by more than half. 

Table 6 - Comparing the pros and cons of using a composite cutting board

7. Rubber Cutting Board

Rubber cutting boards are probably the best option for amateur and professional chefs. Rubber is a long-lasting material that doesn't damage blades and doesn't contain microplastics. 
Some companies infuse wood power into their rubber cutting boards for extra strength and rigidity. Best of all, rubber cutting boards last a very long time. 
You can either get a fairly heavy 100% rubber board or a hybrid design with a lightweight wood slab encased inside the rubber.
Very few companies actually produce rubber cutting boards, so you cannot pick one up at your local store. It's also only available in limited colors and sizes, so it might not be ideal for a professional setting like a restaurant.

Table 7 - Comparing the pros and cons of using a rubber cutting board

Cutting Board Sizes and Thicknesses

Cutting board sizes are generally not standardized. Most manufacturers offer three common sizes, which we'll discuss in detail later. However, you can occasionally encounter odd sizes. 
 

I. Popular Cutting Board Sizes

The three most popular cutting board sizes are as follows.

1. Small - Cutting boards that are less than 12 inches wide. 
2. Medium - Cutting boards that are between 12 and 18 inches wide. 
3. Large - Cutting boards that are between 18 and 24 inches wide. 

You can find extra small cutting boards that are 8" x 6". They are a great and affordable way to have two cutting boards. You can use the large one for meat and poultry, and the small one for fruits and veggies.
There are also many uncommon sizes that fit in between small, medium, and large.
 

II. Thickness of Cutting Boards

Similar to cutting board sizes, there is no thickness standard. You can get cutting boards running from ¼” to 2” thick. Generally speaking, cutting board thickness is determined by the size of the board and its material.
Plastic, composite, glass, and bamboo cutting boards are around ¼ " (0.25 inches) tall. Rubber and marble cutting boards are ½ " thick. Finally, wooden cutting boards, especially end-grain designs, are over 1" thick.
Some premium maple wood cutting boards are over 2” thick and cost well over $300.
 

Choosing the Right Cutting Board

There are five important factors every business and home chef should consider when choosing the right cutting board. 
 

1. Units

How many cutting boards do you need? We recommend at least two, one for raw meats and another for everything else. However, for the occasional cook who intends to clean their cutting boards properly, a single high-quality board is a better choice.
 

2. Application

Restaurants and other professional kitchens need reliable, lightweight, sturdy, and easy-to-clean cutting boards. A marble cutting board doesn't make much of a choice in a hectic restaurant kitchen. Therefore, lightweight plastic cutting boards are more appropriate for this setting.

3. Size

Large cutting boards are generally better. You have a large, clean space to place and cut your food. With all that space, you can even cut multiple vegetables simultaneously.
However, larger cutting boards are very expensive, difficult to wash, and hard to store. 
 

4. Maintenance

Wood, bamboo, and marble cutting boards require regular maintenance to ensure their longevity. In comparison, plastic and composite boards have a shorter life span and require frequent replacements. 

5. Budget

Cutting boards can be surprisingly expensive, and you can quickly exceed your budget. You can always get an expensive one for your daily use and a smaller one just for meat. Be sure to account for the maintenance and replacement costs of the boards. 
 

Final Thoughts

Cutting boards are an essential part of your kitchen. From premium wood and marble boards to the humble plastic ones, there are so many choices, each with its own set of advantages and disadvantages. A high-quality cutting board can last a very long time, especially when properly maintained. Their price may seem too much, but it's more than worth it, considering the value it brings to your cooking. Regardless of your cutting board choice, be sure to properly clean and dry your boards for optimal storage. 

Get Sustainable Wood Cutting Boards from Ancheng!

Ancheng is a leader in wooden and bamboo cutlery. We have a wide range of bamboo products, including cutlery, tableware, straws, and cutting boards. Get high-quality cutting boards that are made to last a lifetime. 
We offer a wide range of business services, including free samples. Take advantage of our OEM services to get fully customizable wood and bamboo-based products. 
Make your business more sustainable with Ancheng! Contact us Now!