Cutting Board Buying Guide

Why Cutting Boards Matter

Cutting boards protect your knives, your countertops, and your food safety. The right board keeps knives sharper longer, prevents cross-contamination, and makes prep work more efficient. The wrong one dulls knives, harbors bacteria, or slips dangerously.

Key Factors to Consider

1. Material - The Big Decision

WOOD (Best for Knives, Best Overall)

Pros:

• ✓ Gentlest on knife edges (extends sharpness 3-5x longer than plastic)
• ✓ Naturally antibacterial - bacteria dies within 3 minutes on wood surface
• ✓ Self-healing - knife cuts close up over time
• ✓ Beautiful aesthetics
• ✓ Long lifespan (10-20 years with care)
• ✓ Can be sanded and refinished

Cons:

• ✗ Requires hand washing (dishwasher will warp/crack)
• ✗ Needs periodic oiling (monthly)
• ✗ More expensive upfront ($30-100+)
• ✗ Heavier than plastic

Best Wood Types:

• Maple (most common): Hard, tight grain, affordable
• Walnut: Beautiful dark color, slightly softer than maple, gentle on knives
• Cherry: Pretty reddish tone, hardens with age
• Teak: Naturally oily (resists water), expensive
• Bamboo: Affordable, eco-friendly, but HARD (harder than maple - dulls knives faster)

Avoid: Pine, cedar (too soft), bamboo (too hard) Grain Direction Matters:

• End-grain (BEST): Knife goes between fibers, self-healing, most expensive ($80-200)
• Edge-grain: Knife cuts across fibers, durable, good middle ground ($40-80)
• Face-grain: Cheapest, shows cuts more, less durable ($20-40)

PLASTIC/POLYPROPYLENE (Best for Raw Meat)

Pros:

• ✓ Dishwasher safe
• ✓ Affordable ($5-30)
• ✓ Lightweight
• ✓ Color-coding prevents cross-contamination
• ✓ Non-porous

Cons:

• ✗ Dulls knives faster than wood
• ✗ Grooves trap bacteria in cuts (must replace every 1-2 years)
• ✗ Sheds microplastics into food
• ✗ Shows wear quickly
• ✗ Not eco-friendly

When to use: Raw meat, poultry, seafood - then dishwasher sanitize

COMPOSITE (Epicurean, Richlite)

Pros:

• ✓ Dishwasher safe
• ✓ Doesn't dull knives as fast as plastic
• ✓ Heat-resistant (can use as trivet)
• ✓ Won't warp
• ✓ Eco-friendly (wood fiber composite)

Cons:

• ✗ Expensive ($50-100)
• ✗ Shows knife marks
• ✗ Can chip on edges
• ✗ Not as gentle as solid wood

GLASS/CERAMIC/MARBLE

DON'T BUY - Destroys knife edges instantly. Decorative only.

2. Size

Small (8x10" / 20x25cm)

• Bar board, cheese, small tasks
• Too small for meal prep

Medium (12x18" / 30x45cm) - RECOMMENDED

• Sweet spot for most kitchens
• Enough space without dominating counter
• Fits in most sinks for washing

Large (18x24" / 45x60cm)

• Professional size
• Great for big meal prep
• Harder to store, heavy

Extra Large (24x36"+)

• Commercial kitchens only
• Overkill for home

Thickness:

• Minimum 3/4" (2cm) for stability
• 1.5" (4cm) for end-grain or heavy use
• Thicker = more stable, won't warp

3. Features to Look For

Juice Groove

• Perimeter channel catches liquids
• Essential for carving meat, cutting juicy fruits
• Not needed for vegetables-only board

Non-Slip Features

• Rubber feet/corners
• Non-slip coating
• DIY: Wet towel under board works too

Handles/Holes

• Makes moving easier
• Hanging storage option
• Can expose board to warping if hung long-term

Reversible

• Two usable sides
• One side for meat, one for veg
• Extends life

The Best Strategy: Multiple Boards

Professional/Food-Safe Approach:

1. Large Wood Board - Primary for vegetables, fruits, bread, general prep

2. Plastic Boards (color-coded) - Raw meats (red), poultry (yellow), seafood (blue), cooked foods (green)

3. Small Wood Board - Cheese, serving, bar use

Budget Approach:

1. Medium Wood Board - All produce and general use

2. One Plastic Board - All raw proteins, dishwasher sanitize

Top Recommendations

Budget Wood: IKEA Aptitlig ($20-30 AUD)

• Bamboo (but works well for price)
• Large size (18x11")
• Good starter board
• Downside: Bamboo is hard on knives

Best Value Wood: John Boos Maple ($80-120 AUD)

• American-made maple
• Edge-grain construction
• Reversible
• Will last 15+ years
• Worth the investment

Premium Wood: Boos Block End-Grain ($150-300 AUD)

• End-grain maple
• Self-healing
• Restaurant quality
• Heirloom piece
• Splurge if serious about cooking

Best Plastic Set: Chef Inox Color-Coded Set ($56.50 AUD at AGC)

• Set of 5 (different colors/uses)
• 230x380x12mm
• Professional grade
• Dishwasher safe
• Available at AGC Equipment - great for bundling

Premium Composite: Epicurean ($60-90 AUD)

• Made in USA from recycled paper
• Dishwasher safe
• Gentle on knives
• Heat-resistant
• Good middle ground if you hate maintaining wood

What Should You Pay?

Material	Budget	Mid-Range	Premium
----------	--------	-----------	---------
Wood	$20-40 (bamboo, small)	$50-100 (maple edge-grain)	$150-300 (end-grain walnut/maple)
Plastic	$5-15 (single)	$30-60 (set)	Not applicable
Composite	$40-60	$60-100	$100+

Buying Options in Australia

For Wood Boards:

Kitchen Warehouse

• Good selection
• Australian hardwoods available
• Free shipping >$100

Peter's of Kensington

• Premium brands
• John Boos boards
• Often on sale

Kmart/Target

• Budget bamboo boards ($10-25)
• Acceptable for starting out

For Plastic Boards:

AGC Equipment (Best for bundling)

• Chef Inox Set of 5: $56.50
• Professional grade
• Color-coded
• Link: https://www.agcequipment.com.au/kitchenware/cutting-boards-accessories/
• Can bundle with knives and other items

Kitchen Warehouse

• Individual and sets
• Various brands

For Acacia Wood (Good Middle Option):

AGC Equipment

• Alfresco Lane 4-Piece Oblong: $30
• Decent starter wood boards
• Affordable way to try wood

Care & Maintenance

Wood Boards

After Each Use:

1. Scrape off food debris

2. Wash with hot soapy water (quickly!)

3. Rinse thoroughly

4. Stand on edge to air dry

5. Never soak or put in dishwasher

Monthly Maintenance:

1. When board looks dry, apply food-grade mineral oil

2. Rub in thoroughly, let sit overnight

3. Wipe off excess

4. Optional: Follow with board cream/wax

Deep Cleaning:

• Sprinkle with coarse salt
• Scrub with half a lemon
• Rinse and dry

Stain Removal:

• Hydrogen peroxide for stubborn stains
• Baking soda paste for odors

Every 1-2 Years:

• Sand surface with fine sandpaper
• Re-oil
• Good as new

Plastic Boards

• Dishwasher on hot cycle
• Replace when heavily grooved (every 1-2 years)
• Sanitize with bleach solution monthly

Making the Decision

Choose Wood (Maple/Walnut Edge-Grain) if:

• Want best knife care
• Don't mind hand washing
• Want long-term investment
• Appreciate natural materials
• This is the best overall choice

Choose Plastic Set (Color-Coded) if:

• Want dishwasher convenience
• Need boards for raw meat
• Budget is very tight
• Replace every 1-2 years is acceptable

Choose Composite (Epicurean) if:

• Want dishwasher safe BUT knife-friendly
• Hate maintenance
• Budget allows
• Want modern aesthetic

Buy Both (Recommended):

• One nice wood board for produce ($50-100)
• Plastic set for proteins ($30-60)
• Best of both worlds
• Proper food safety

The Bottom Line

Best Overall Strategy:

1. Medium-Large Maple Edge-Grain Board ($60-100) - primary board for all produce

2. Plastic Color-Coded Set ($30-60) - raw proteins only, dishwasher sanitize

Budget Option:

• Chef Inox Plastic Set from AGC ($56.50) + Small acacia wood board ($20-30) = ~$80 total
• Covers all needs, professional-grade

Splurge Option:

• John Boos End-Grain Maple ($200+)
• Will last 20+ years
• Best knife care
• Beautiful enough to serve on

Quick Recommendation

For your mum's kitchen: Budget-Conscious: Chef Inox Color-Coded Set from AGC ($56.50)

• Professional quality
• Dishwasher safe
• Covers all food safety needs
• Can bundle with other AGC items

Better Investment: Medium maple edge-grain board ($60-80) + one plastic board for meat ($15)

• Wood board for daily use
• Plastic for proteins
• Best overall approach

Skip: Bamboo (too hard on knives), glass/marble (destroys knives), tiny boards (not practical)

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Last updated: October 2025