Equipment Reviews: Best Cutting Boards & Our Testing Winner
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- Опубліковано 27 чер 2024
- Our favorite cutting board: amzn.to/1NpMye9
Full review and results chart: bit.ly/15gwlCi
Glimpse behind the scenes of our testing process, and learn which cutting board came out on top.
We tested 9 cutting boards to find the best one:
Proteak Edge Grain Teak Cutting Board
OXO Good Grips Carving & Cutting Board
John Boos Chop-N-Slice Reversible
Sage Non-Skid Chop Board
The Cutting Board Factory Industrial Grade Polymer Cutting Board
Catskill Craftsmen End Grain Chopping Block
Totally Bamboo Congo Large Prep Board
Think Bamboo Heavy Duty Cutting Board
Epicurean Big Block Series Thick Cutting Board with Cascade Effect
We tested nine cutting boards-wood, bamboo, plastic, and composite models priced from $22 to nearly $200-and a firm list of criteria. First and foremost, we wanted space, and lots of it: at least 15 by 20 inches. Any smaller and we feel cramped when butchering chickens and end up chasing carrot coins that roll off the board's edge. We also wanted some heft to keep the boards from slipping and sliding around the counter while we're working. Finally, durability was crucial. We expected shallow scratches, since a blade should stick to the surface just a little; it makes for safer, steadier knife work. Deep gashes, however, would be a deal breaker, as they trap food, odors, and bacteria and can lead to splintering. To get the toughest board we could find, we distributed copies of each model to our test cooks, who put them through three solid months of daily use-the equivalent of years of use in the average home kitchen.
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Can you do a updated version of this?
read the new amazon reviews of the teak board, the board they are now selling is not the same as the one they are reviewing here. big quality drop.
Really like the scientific testing approach you take.
A lot of people seemed upset about the fact you didnt care for the boards, but I know as an everyday person all that extra tlc required to maintain cutting boards isn't common knowledge and hard to remember in a busy schedule. I really appreciate that you put these boards through tests that illustrated the average use, if i hadn't read the comments I'd probably treat cutting boards that way and so would most people.
I've been using the Oxo Cutting Board for years. I don't have space (or wrist strength) for a big thick wooden cutting board and this one is dishwasher safe.
2:48 for name of the winner among wooden boards.
Pro-Teak edge grain teak
3:00 for the synthetic board. OXO good grips
End grain cutting boards should hold up and work well if prepared prior to use and cared for regularly.
When new, saturate the board with mineral oil until it will not absorb any more oil. Generally that means the surface stays wet with oil. Once the board is thoroughly soaked let it sit for a few hours and then wipe off any excess oil.
When cleaning any wooden cutting board make sure to wash both sides so that it absorbs water on both sides. After washing stand it on edge so that it dries evenly. The even moisture keeps the board from warping. What is a problem is washing one side and only getting a bit of water on the the other side. Also, laying a wet board down on one side to dry often results in warping. The problem is that the difference in moisture created in the washing and drying processes will cause the board to warp. A warped board will usually flatten out if saturated on both sides with water, dried with a cloth towel, and then placed on edge to dry.
Resoaking a dry board with mineral oil occasionally keeps it looking good and slows the absorption of water which helps keep it flat.
Another advantage of wood is that a large end-grain cutting board 1 1/2" - 2" thick is heavy and doesn't slide around like a plastic board.
as a carpenter from germany, i approve your statement.
I've been using a thick (I guess around 2") bamboo end grain for years and I must say it is really robust.
I must admit, I haven't been too careful with it. I don't coat it evenly with water, when I clean it, just rub off the parts, that I used and use a towel to dry, then stand it on its side.
Also I have only oiled it 2 or 3 times the hole time and it's still like new.
I was also advised to use end grain wooden boards and nothing else by a knife expert who says they are the best for keeping knives in good condition. I think if people follow your care instructions then they will have a solid, long lasting, high performing board for years :)
That is one thing they didn't do I know people who have had those for decades and treat them that way and they look great some dry it on a rack for good air flow.
Well, a couple of comments. You did not address the bacteria retention of the boards. Wood boards are actually better at keeping bacteria at bay, if they are cleaned properly. Second, end grain cutting boards don't scar as badly as long grain boards because you are spreading the fibers apart rather than cutting them cross ways. This also helps keep the knife sharper. Lastly, an end grain board will resist warping if you do a couple of things, oil it properly with mineral oil, dry it well after cleaning and re-oil periodically to maintain the woods water repellent properties. A good board will last for tens of years.
***** You "can" use such oils, but vegetable based oils can turn rancid. Your best bet is to use mineral oil.
Agreed. I have a thick bamboo end grain. Have been using it daily for over 5 years and it is still as good as new. 0 warping.
They said they wanted something that needed as little care as possible. They mention that in other videos, that the ones that need extra love are usually better. (IE their cast iron skillet vs enamel skillet test and their carbon steel knives vs stainless steel knives.)
Mineral oil is key - it will prevent the wood from splitting. I don't know why ATK didn't talk about that at all.
Steven Cofer but I also enjoy is that you are able to make the board new in around an hour by sanding it down (60 all up to 240) if you want to make your board even better looking than shop bought I would go to 1000 grit. Like you say it's nice because the same board can last decades. Even passed down.
I'm a woodworker. I've made a ton of cutting boards in a variety of species and end grain and edge grain. We also have the cheap plastic boards. The only reason I can see liking the cheap plastic boards is they are light weight. A walnut/cherry or maple end grain cutting board, made properly by paying attention to grain patterns, and being at least 1.5" thick is far superior to any cutting board out there. It is important to fill the wood fibers with mineral oil at first and then maintain that very infrequently after that but the main consideration is to not soak the baord in a sink full of water. Put a mineral oil/wax combo on the board every 3 months or so and wash it with soap and water and rinse and that board will last your entire lifetime...no cracks and minimal to no warping (if it does slightly warp from submerging in water for an extended period it will go right back to flat or flat enough after drying).
I bought this board over 2 years ago now based on this review. I use it every day at least once. The ONLY bummer is that my sink is small enough so i need to put the board in at an angle to wash it. But the pros are that I love approaching my prep time since it's a joy to work on and it looks awesome. KaseyCram (below) says this is a commercial. Anything trying to convince you their product is great is a commercial right? I'm glad they "convinced" me.
Also, I have the large oxo she mentioned and also 2 large John Boos blocks. IMO, the oxo is good for certain things and has the benefit of being able handle the dishwasher. However, that board is not built to last and develops marks.
With the Boos boards, you know it's last a very, very long time as long as you avoid excess moisture. And when it gets rough, you can smooth out the surface and reseal. I use mineral oil, but also use a blend of beeswax and walnut oil.
badjujuwan I was just going to say about the mineral oil. People believe the boards never need maintaining.
Beautiful and very professional
I’m looking for a good cutting/pastry board to roll dough. Which do you recommend?
I bought both winners
ATK has never led me wrong!
Thank you 🙏
I once made an end-grain maple board for a friend. She left it in a sink full of hot water for an hour and ruined it. I made the same type for myself, and it lasted many years - I sold it in a yard sale when I moved overseas.
My parents had one of those cutting boards probably since the early 90s, those plastic ones. Still upholds, but i often worry about bacteria. But we and none of our guests got sick so... yeah. We only used it for vegetables, meats and fish and have a special wood one for breads and cheeses.
My mom had purchased the Large TeakHaus Edge Grain chopping board, and it's slimmer cutting board model a few months ago. However, the chopping board has deep cuts in it from her using ceramic knives on it with quite a bit of force on it. The cutting board is fine though, just light scratches.
I second the nomination on the Oxo Good Grips cutting board. It's well designed , doesn't slide around too badly, is flat and easy to clean. That said I replace every few months as the knife marks do collect residue that's not that easy to sanitize. Can't beat the combination of quality and cost.
You replace your cutting board every few months?!
Sami-Tuff rubber boards are very popular with sushi chefs and also in Chinese restaurants. It’s very easy on knife edges and lasts for ever ( renew with a sander)
Love these videos. Please do crock pots!
I use sheet silicone cutting mats, 4 per package, and they’re wonderful. Easy to use, easy to store, easy to clean, cheap cheap cheap.
Low this! Thanks so much for saving me time, effort & money!
That is very true. I have hada butcher block cutting board for more than 10 years and it has been great. Hand wash and oil every 2,000 miles (or so) and its good to go.
As a retired furniture maker i can attest to the fact some companies are selling boards labeled as teak when in fact they aren't, they are just stained! ! The teak board you said is the winner definitely teak, i have one .
Love my oxo good grip.
I'm a sushi chef and we use hi-soft cutting boards. 12 hr shifts and knives are still sharp. At the restaurant I work at they're 6 years old and going strong.
tommyisachef any examples of them?
I have the oxo cutting board it's amazingggggg
Where can we get the teak cutting board
I like the wood only, I like the sound and it feels right!
I clean my board with dish liquid and water/rinse and rub it with salt/rinse again.
im so glad you posted this i am in the market for a new cutting board, thanks for the great info
Just bought the TeakHaus after your video recommendations and I love it but after the first use and clean with hot soapy water under a tap, the board instantly brought up tiny wood particles from the grain. Some rub off but they generally stay on or just produce more.
I used a blue foam scrubby, nothing abrasive. Even on the side that I didn’t use the foam on, when wet the wood particles came up.
Can you advise on why this is happening or how to prevent/cure it?
Thanks!
No hot water to wash wood cutting board bcz wood fiber will contract. They mentioned in some videos.
Great review, I like it. I guess that brand does not exist in EU but I will watch out for non-cheap teak boards and hopefully find a winner :)
So, you talk about oiling cutting boards in your link. Is that something you feel you need to do with your winning cutting board?
They don’t do sponsorships because they don’t like to be bias. If you want the list of the products then subscribe to them. They don’t make money off companies by advertising their products. I got my hands on some Cooks Country paperback cook books and I love them!! The work and details they put in is worth it.
I appreciate if you could please guide me. If you are going to buy a plastic cutting board which one will be the best : winco or oxo?
I'd like to know what wood species were rejected.
I was hoping to find a table that compared the different boards on all the criteria mentioned. And I was hoping to see a review for a stainless steel as well as glass board.
You should never use a stainless, glass, or stone cutting board except as decorative presentation (cheese, charcuterie, etc). They are too hard and will absolutely wreck your knives. There would be no point in including them in testing, no chef would ever use them.
They didn't give the full rundown of everything they tested because ATK is behind a paywall. If you pay for it, you'll be able to read the full review on their website. What they give you for free is this, what they tested for and their top choices. (I haven't paid for it so I don't know if they have a results table)
I have a light weight bamboo cutting board, washable, never oiled, looks good. When it needs to be replaced, $20 on Amazon.
I like this. Straight to the point... or edge.
Go to marshals or home goods for a teak wood board. I got mine for $30.
Absolutely right. Especially since each and every teak cutting board, from each and every manufacturer, is exactly the same as all other teak cutting boards. They are all the same dimensions - all the same area and thickness measurements - all the exact same quality of wood product, all the same quality of workmanship.
X is that sarcasm because I’m on my way to marshals
@@kellyleung1332 Did you end up buying a board? Which one, and how's it holding up?
could you test the "Frankfurter Brett"?
did you oil the wood boards before using and puting water on it?
its very important to oil and make it penetrate the wood
the "stand up wood" ("bois debout" infrench) is normaly the way to go with cutting boards. it is more sturdy, and it does not give chips
how about acacia wood boards?
At least she didn't use a glass cutting board.
that's the best. It is what I use.
Bounder Rabbit Do you hate your knives?
I use glass too, but am just starting to research the best type to use. Good to know it's bad for my knife.
@@lockergr they've tested glass and they say it's the worst type of board for knives
morehn I bought a huge new plastic cutting board just because of this.
I just returned a beautiful proteak board, marine edition. I did not like the amount of stain I was wiping off of it when first washed. Was afraid to put my juicy steak on that.
The link to your favorite board does not take you to Proteak Edge Grain Cutting Board, but to Teak cutting board by TeakHouse. The description lists it as found best by America's Test Kitchen. Video audio distinctly say Proteak board is winner. Which is it?
100% correct! I use filtered walnut oil and buff with a mixture of walnut oil & bees wax to repel water and help seal the boards. I make hundreds maybe a thousand wood butcher block cutting boards each year.It is fine to put a little dish soap on them use a sponge to lather the soap and rinse under cool or cold water, not hot water. I even had a lady put one in the dishwasher I replaced it free of charge because I did not inform her not to put it in the dish washer.
I love my bamboo cutting board with a good thickness to it. Very good in overall daily usage. Worst is only when there is cracks: this is when you use hot water to wash out the baord: not recommended to wash like this. Luke warm water will do for your bamboo board.
I always wonder what everyone's doing back there!
Lol!
I bought this chicago cutlery woodworks bamboo board, based on what i knew about bamboo, and it didnt last a year before it split off a two inch plank of wood and cracked and soaked up like a sponge and developed mildew. I doubt it was real bamboo and it was manufactured to have a bamboo look.
Well! You know which one i'm Buying!?
Did you test for bacteria resistance? How clean do they really get? Does teak have any of the anti-bacterial properties of bamboo?
You can never be sure that wood is bacteria free, or even absolutely clean. Scrape off the big chunks, wash it off with soapy water, dry it, then get on to the next cutting, chopping, carving task, and hope to Trump, God of The Known Universe and Beyond, that you don't get sick from bacteria or filth that evades the cleaning processes by hiding in the pores of the wood.
Great video.
A wood board will always soak up water and crack or warp if you run water on it. Wood cutting boards should be wiped with damp cloth after use and coated with mineral oil once a month or so. Up side is - if you stay with cooking and not woodworking you will probably do fine.
Thank you! This was a horrible review. Clearly she know nothing about proper maintenance of wooden boards. I'm sure she has a cracked teak board sitting at home by now. It is all about conditioning these things! And not dumping in the sink or dishwasher.
The question is have you probably oiled them? This helps maintain your chopping board.
Life saver for ODC buyers!
I messed up and bought a cheap $4 thin (5/16" ) bamboo cutting board from the dollar store, it worked fine until I rinsed it and put it away, next time I used it it had cracked along two of the glued seams, although its not a deal breaker to me, I can see food getting lodged in them and possibly contaminating latter tasks of raw veggie treats, so I'll have to watch that carefully, but I'm not sure how it would effect cooked cuts of meat or veggies, and any cutting board over $15 or so is outa the question for me.
Dido, she's awesome. I actually care about my equipment now and I totally love the factoids about it.
no test for contamination ?
How about epicurean boards, wood fiber?
Would ATK please test a Stone cutting board?
It will dull your knives.
Where do you store these massive boards?
I leave mine on the counter at all times.
No hinoki boards? Why not?
I've had the same board for the last 25 years, never oiled it. Lol.
this video needs more views
Real Teak is selling for around $75.00 per board foot in the U.S., if you can find it. So, the board she chose would cost roughly $225.00 just in lumber.
Bought a 12 dollar bamboo cutting board which I use on average probably 40 minutes a day to prepare food.
I knew the importance of maintaining a good cutting surface, and it's maintenance while using and between uses is crucial.
For starters, wipe clean surface as much as possible while cutting meat or watery foods. Second, if you need to hack your food, don't use your nice cutting board, use a chopping block. Third, don't use harsh chemicals of run your wood board through the dishwasher!
That being said a wood board will last you a life time if you wash properly, salt it, and treat with a oil that does not become rand, also I'd invest in a thick 1 inch + board so you can sand down every year or so.
I have a one and a half inch thick bamboo board, got it on sale. best buy for my kitchen ever.
Don't you have to have two cutting boards? One for veggies and the other for meats?
I heard somewhere that you must not use the same cutting board for both, because of cross contamination risk.
Is this true?
Very true
If you're willing to give a good endgrain board the TLC it demands, the payoff is worth it. I shifted from a bamboo edgegrain to a maple endgrain and the difference is yuge!
Teak has silica which dulls knives quickly....
i found this out about bamboo too, wondered why my knives werent staying sharp as long as they shohld
Is bamboo better than wood for a cutting board?
Nope it's too hard
You have to treat wood with oil frequently of under heavy use
Wooden boards will stand up to all of that if you oil them properly. I'm unsure whether that was done, as it is not addressed, but I would hope you would give a little more detail on how you actually cared for the wooden boards.
Actually, the opposite is true. Believe it or not, plastic boards harbor more bacteria, even after washing, than wooden boards do. It's a myth that wood cutting boards are unsafe when cutting meat, etc. If you clean & sanitize your wood boards between uses, it is perfectly safe. Make sure to oil it frequently as well to keep it from cracking/warping.
I've used plastic cutting boards for years and never once got sick from anything I cut on it. I designated one side for vegetables and one for meat with a metal stamp and a slight blow with a hammer putting a V on one end of the board and an M on the other side. I just recently bought a wood board and came here to see what maintenance was needed for them.All the wiping and oiling seems a bit tedious but since I already bought it... I'd prefer to just run it under some water with a "clean" sponge and soap and maybe some white vinegar or lemon and baking soda then oil it once every 2 weeks.
Sounds like you're cleaning your board properly, so there's no need to segregate a meat side and a vegetable side.
My small teak board warped.
End grain cutting boards are amazing but they do need to be maintained with regular use of oil (mineral most likely). Even if bought new people should saturate them with oil the second they got it.
Mineral oil is not yummy in food.
Fortunately I own a furniture shop I can whip one up in a 1/2 hour. When they warp or go bad, I recut them and reuse to make a new one, if possible. I prefer and most of my clients as well , like the end grain boards . It’s just a residual of my shop. We have hundreds of fall offs. Fun to make unusual ones. Sometimes I make crazy grain, patterns on my boards and people just use them for show. I guess when they pay. Top dollar fir a cutting board they are afraid to cut into it. I get it, but don’t get it. I’ve made really nice boards for professional chefs and they just want function.
Have you tested or tried the Japanese Hinoki wood boards, they seems to be amazing- super light, anti mould, soft on Knives, I wonder if they are durable?
Have you also tried the Japanese synthetic rubber boards that are supposed to be super exceptional also?
Khaled Zurikat ive been looking at hinoki boards for a while. They’re not expensive either.
Best cutting board?
Soft wood end grain cutting boards
ATK did an update comparison in 2019 and this board is still the winner...Not sure what to make of the comments that the board has gone down in quality.
Tojiro Paulownia Cutting Board is the best. you can buy from Amazon they have different size and different prices.Very light made in Japan, very good for expensive knife.
I own that same OXO board. Sorry to say this, but it is crisp!! It totally warped. I have no idea how your board was tested, but obviously it wasn't put through enough stringent testing.
+Clayton Turner How long did you own it before you saw warping?
+AlkalineGamingHD id say a couple of months. The thing is, I've been really light with the board. It's never gone in the dishwasher and only washed by hand, so to have it warp really shows how badly it's either designed or made. The fact it cost me a lot of money really irks me the most.
+Clayton Turner -- How odd. I've run my OXO through the dishwasher, hand washed it, even left it forgotten in the sink a few times, and it's still flat as a board. I've never left it exposed to sunlight for prolonged periods, though; could that be the cause?
I have worked in large kitchens. They use large plastic boards. I have had one for years. Just keep it away from the stove. LOL!
2:16 The ting goes SKRRRRRRAA
In wooden boards, what about contaminati? Bacteria, and the foods that get trapped? Crossing because its not color coded unless you mark it somehow do it won't be erased?
Wood like teak and bamboo are filled with antibacterial agents.
I have had the same cutting board made of oak (a hard wood) 10X14 in three parts and I simply wash it under hot water with dish soap and let it dry in the dish drainer. I bought this around 25 years ago
I am 'never sick' period, nor anyone else after eating at my house (they say I am a very good cook).
I cook for one or 44 and this has never let me down. It isn't warped, or worn.
I am certain it will last the rest of my life. I bought it at J.C. Pennys and love it. They say germs can't ;live on wood. I believe it. The other good thing about this one is, it isn't heavy so easy to move to the sink or stove,
I've also heard that cleaning them with coarse salt will disinfect them.
01treeman I suppose so, but just soap and water will do the trick. There are bacteria cleaning agents in all dish soap today if that helps you trust in it.
Karsten Fjellheim hwat about maple?
I like the big board but I don't think it will fit in most sinks.
lol i love the guy in the back keep looking at the camera.
I noticed it too😁
You got to be an idiot to think this is a commercial. If this was a commercial,you wouldn't have to listen to it 5 times to hear the name the one they chose.Also it probably would be in caption. Think about it.
kasey cram advertisements get smarter
Well that would be because they know youll listen 5 times to get the name of the winning brand. Anyway I'm not sure if it's a commercial.
ppl get sponsored , get free stuff, then promote it through youtube. some of them get paychecks... even ppl on vine were doing it in short videos. product placement. i don't really trust this channel but i've used a lot of kitchen gear and most of the time these ppl are right
ATK has always done equipment reviews since the show started on PBS in 2001. ( I've watched it since the beginning ) They usually give two options, top choice and best value and top choice is not always the most expensive or by the same maker and some times the cheapest option wins, which is great (sometimes you just don't need a $50 pie dish or $45 potato masher ).. ATK has saved me a few bucks over the years by helping me not buy gimmicky gadgets that turn out to be rubbish or equipment that won't live up to the job I want it to do and a lot of the time I'll settle for the "best value option" as I don't have the money to fork out for a $200 saute pan. The equipment tests are done in depth over a period of time in the kitchen by all the cooks who work on the recipes and the results are reached by a consensus of all the cook's inputs. I see the equipment reviews as advice and my needs as a cook, as in do I "want it" vs "need it". I try to gauge it on how often I use a piece of equipment and how much cupboard or shelf time it will get
YOU think about it, condescending, dictatorial control freak.
I love this lady.
But there's no slots for the juices to run off to... I specifically remember a cutting board episode where they reviewed a bunch, and the winner had slots for juice run off so it doesn't just drip onto the counter below.
We also reviewed carving boards, which are designed for slicing roasts-and managing those running juices, like you mentioned. You can watch it here: ua-cam.com/video/dlo9U2DX7I0/v-deo.html
I like rubber. No slipping. Knife stays sharp longer. Can be re sanded.
helpfulnatural
I don't see why not. How else would you wash your board if not under running water? I've been doing that all my life, and had no problem with it. And even if it eventually does warp or crack after several years of use I'll just go and buy a new one. They cost less than a bottle of good olive oil.
Washing under water is fine, just don't leave soaking. Rince and dry or let it sit in the drainer for a few minutes.
I have NEVER oiled mine and it is as good as the day I bought it, other then the slight indentation of years of use. I don't like the ones with a edge grove in for liquids. Hard to clean and just asking for trouble.
Mine is flat with rounded sides and corner. Got mine at J.C. Pennies for like $25-$30.
I rather throw the food in the air and cut it on it's way down then use plastic or glass. Just saying.....
Szymon Szary You can totally rinse under running water. Agree with Applepiebetty, just don't let it soak. Dry it by letting it rest on a side. After a year or so you might see some warping, but be nice to a woodworker, or find a shop where you can spend $20 for an hour and run the board through a drum sander a few times and it's as good as new. Using mineral oil will help in 2 ways: first, it helps fill the fibers so the board won't soak up unwanted liquid and bacteria, and it keeps the board looking good (the cut marks don't show as much). It's really not a big deal, and you don't look like an amateur microwave reheater by pulling out a hunk of plastic to dice your veggies!
Well, I’ve been using my maple cutting board since 1968 and have had none of your problems.
my favorite show
In use the shun hinoki boards for most of my chopping and carving. They are one sale on Amazon.
Do you oil/wax them as well? Seems like some people don’t do that but have no issues with them.
@@wolfgangpohlmann5952 When you first get them wash them and let them dry for 24 hrs, then oil them and let them sit 24 hrs. Then wipe out any excess oil. Oil them as needed or when they're looking dry.
No Hasegawa ?
I like these videos but they'd be even better with a list showing rankings - what was the runner up? Or a table showing ratings for various factors. Sometimes the 'over all' winner isn't the best choice for someone's specific needs.
Hi there, you can always links to full charts and reviews in the video description. Here's our cutting board review: cooks.io/28ZfcHe
I'm confused. Maybe because this video is so old. She says the winner is Proteak edge grain, but if you click the link, you get a Teakhaus edge grain board. And if you search for Proteak boards, you get end grain boards, not edge grain.
if you use a wood board, you should have two. if you go with a plastic, you can have one and wash between use. Since it isn't porous, it won't hold harmful bacteria like a wooden board will.