The Absolute Best Wooden Cutting Boards, Based On Rigorous Testing
Stately yet utilitarian, a beautiful wooden cutting board is an essential building block in any home kitchen. It may not hold the lead part—that’s taken by the agile chef’s knife—but it plays a crucial supporting role, providing a spacious surface for all your chopping needs. Based on rigorous testing of nine of the best wooden cutting boards, I believe the John Boos Maple Edge-Grain Reversible Cutting Board to be the top all-purpose option for most home cooks. Made of handsome blond maple, this sizable block offers unmatched durability without being overly hard on knives—and after nearly two years of regular use, it looks as good as new.
While their plastic counterparts are less costly and easier to maintain, the best wooden cutting … [+]
The following is a list of all the winners from my testing process:
While their plastic counterparts are less expensive and lower-maintenance, quality wooden cutting boards are built to last—they can remain functional for well over a decade, so long as they’re cared for properly. Additionally, whereas plastic boards must be thrown away once their surfaces are scarred with deep grooves, as such cracks become a niche in which bacteria can flourish, a wooden block can “heal” those grooves as it dries—and in the process, pull the pathogens into its core, where they suffocate. Wooden cutting board upkeep may seem daunting, but if you can care for cast iron, you can maintain a wooden chopping block. (For more on proper upkeep, check out our wooden cutting board cleaning guide.)
A longtime bestseller, the John Boos Maple Edge-Grain Reversible Cutting Board proved itself worthy of the distinction in my testing. Made from hardwood, this handsome blond block strikes the perfect balance between function and beauty. It is durable yet relatively easy on knives, and its classic look would add distinction to any kitchen. Most importantly, it’s held up to months of regular use in my home kitchen. (For more details, check out my full review of the John Boos cutting board.)
Based in Illinois, John Boos is one of the older butcher block manufacturers in the country, beloved by home cooks and professional chefs alike for their premium cutting boards. Made from NSF-certified northern hard rock maple, this reversible board features a classic edge-grain construction, lending the wood—which is known for its optimal hardness and durability—added resiliency. Because of its 1.5-inch thickness, this board is less likely to warp than one that’s thinner and more lightweight. Measuring in at 15 x 20 inches with a weight of 12 pounds, it’s designed to occupy a permanent spot on your kitchen countertop.
Here’s how much beet juice lingered on the John Boos Maple Edge-Grain Reversible Cutting Board after … [+]
As for its performance, this board left little to be desired. Thanks to its heft, it didn’t budge one bit as I chopped through onions, carrots and beets. Another perk this board carries: You can get it with or without a juice canal. (Here’s the version with a juice groove.) A nonnegotiable for some home cooks, this feature is designed to prevent liquids from fruits and tender roasts from spilling onto your countertop. For what it’s worth, I tested the version without a groove and didn’t find myself missing the groove during testing; because the board is so spacious, no juice dripped over the edge. Additionally, juice canals aren’t without their disadvantages. Notably, they make it harder to scrape and transfer ingredients from the board, as tiny pieces of diced onion and carrot can easily fall into the trench, plus they’re harder to sanitize.
For its premium construction, durability and reasonable price, the John Boos Maple Edge-Grain Reversible Cutting Board is, based on my firsthand experience, the best option for most home cooks. If you’re looking to make this your main chopping surface, opt for the 15 x 20 inch board, which provides plenty of room to slice up multiple ingredients, leaving each in their own little pile. If you’re short on counter space, though, John Boos also sells a standard 12 x 18 inch board. And for those who subscribe to the philosophy that bigger is, in fact, always better, there’s also a spacious 18 x 24 inch version.
Long-Term Testing Notes
This is currently my go-to board in my home kitchen, and after nearly two years of regular use, it looks as good as new. The small amount of beet juice that stained the board’s light wood during testing is no longer visible. While you can see scratches on its surface if you look really closely, I think the light marks add to the board’s overall handsomeness. Crucially, the board shows no signs of warping or cracking.
The 2024 Forbes Vetted Best Product Awards are here: Explore our 150 top-recommended items across categories after extensive research and testing.
For those looking for something slightly more low-maintenance, you’ll do no better than the Teakhaus Edge-Grain Professional Carving Board. Featuring hand grips and a juice canal, this reversible board was a true delight to use and, better yet, easy to maintain. For $100, you’d be hard-pressed to find a more reliable all-purpose board.
Made from sustainable teak harvested from FSC-certified forests, this tropical closed-grain wood is naturally water- and mold-resistant. When using a quality hardwood board, “The knife will skate over the surface of the wood, like an ice skate going over ice,” says Donald—and that’s exactly how it felt to slice on this piece of wood. After rinsing and drying the board, per the included maintenance pamphlet’s suggestion, I admired the way my knife glided across the surface as I chopped through onions and carrots. While a juice canal isn’t one of my nonnegotiables, I appreciated the wide and deep trough on this board, as it captured a rogue carrot slice that was careening toward the surface’s edge.
The Teakhaus board’s deep groove proved especially effective at catching rolling carrots.
Based on testing, the board carries only one downside. Similar to bamboo, teak has a relatively high content of silica, which can wear down a knife’s sharp edge. While this may seem like a trivial disadvantage at first, “The performance of a knife’s edge and therefore the performance of the knife is really tied to the surface that the knife gets used on,” says Donald. And the duller the knife, the more force it requires to cut, increasing the risk that the blade will slip and slice where it shouldn’t.
If you don’t mind potentially upping the frequency of your knife sharpenings, though, this board is a fantastic option—especially for those who may find standard cutting board care to be intimidating. Compared to hardwoods, teak doesn’t need to be babied: Thanks to its high oil content, it’s naturally water-resistant and therefore less likely to crack or warp. Teakhaus recommends applying only a few drops of food-grade mineral oil twice a month. Also worth noting, this board comes in three sizes: 15 x 20 inches (the one I tested), as well as a smaller 12 x 16 inches and a spacious 18 x 24 inches.
Long-Term Testing Notes
Just like the John Boos Maple Edge-Grain Reversible Cutting Board, the Teakhaus Edge-Grain Professional Carving Board has proven to be durable. Over the past two years, I’ve come to really appreciate the board’s water-resistant properties. While you still have to dry the surface immediately after washing it (and don’t even think about the dishwasher), teak repels water, making it easy to wipe off droplets with a single swipe of a paper towel or microfiber cloth.
For those who want only the most premium of cutting boards, the Boardsmith Maple End-Grain Cutting Board is a regal block—so much so, you almost don’t want to glide your knife across its surface, sullying it with food. That’d be a mistake, though: You’d be missing out on the experience of using an expertly crafted board that’s gentle on knives. For those who are willing to make the investment, this butcher block will reward you.
Whereas the winning John Boos and Teakhaus boards are edge-grain, this block features an end-grain construction. Distinguished by its bricklayer pattern, end-grain boards require a higher level of craftsmanship, resulting in a surface that’s gentler on knives. Crucially in the Boardsmith board, the pieces of wood are offset, not checkered. “Glued seams are a weak spot,” says Yang, which is why this construction makes for a stronger board—no four corners of wood blocks ever meet. Adding to its durability, this board is made from sustainably harvested, premium-grade maple, the industry standard for cutting boards. Better yet, it’s a full 2 inches thick.
The rubber feet (which you can opt to remove) add an extra .75 inches to the board’s overall height.
It was simply a delight to cut on such a gorgeous piece of wood, as my super-thin Japanese knives glided smoothly across its rich, golden brown surface. The only (removable) feature on this board that I don’t endorse wholeheartedly is its feet. Automatically installed on each block, the feet lift the wood just shy of an inch, resulting in a board that stands nearly 3 inches off your counter. While the feet are affixed to provide stability and encourage even drying, I sometimes struggled to get adequate leverage over my knife, due to the board’s height. Taller home cooks may appreciate this extra boost; if you’re shorter, I’d consider requesting the feet be removed (which you can do on the website with a simple press of the button).
It’s important to note that end-grain boards are more likely to warp or crack, so it’s extra essential that they be dried promptly after washing. Additionally, end-grain boards need to be oiled more. All things considered, though, extra care is a small price to pay for an heirloom-quality board—especially one that gives you options. Though it doesn’t come with a juice groove or hand grips, you can add one or both for an additional fee. The board also comes in three sizes: 12 x 18 inches, 16 x 22 inches and 18 x 24 inches.
Other Wooden Cutting Boards I Tested
Out of the nine cutting boards I tested, six didn’t didn’t quite make the cut. To be clear, this isn’t a list of losers; I really loved some of the aspects of the boards below. They just didn’t earn quite as high marks as my three winning boards, which I believe to be the best all-purpose boards for home cooks at varying price points. (Also, one board that I tested has since been discontinued: Misen’s lightweight ash wood board.)
Ironwood Charleston End-Grain Prep Station: Made from durable, affordable acacia wood, this end-grain board was one of the cheapest I tested. While I really enjoyed using it—the board stayed put as I chopped produce and showed little scarring or staining—I ultimately couldn’t excuse the imperfections in its build. Not only were there a few tiny divots in its surface, but also a large glue splotch.
Made In The Butcher Block: As excited as I was to test this board, I ended up disappointed. It simply looked unfinished. The beechwood was so splintered around the juice canal, I couldn’t run a paper towel over its surface without the cloth catching every inch or so. Additionally, the sides and corners of the board were so sharp, it was actually somewhat painful to handle. For $129 (and from such a respected cookware brand), I expected more.
Shun Hinoki Cutting Board: While testing this board, the only one in the group made from Japanese hinoki, I fell in love with the wood. With its fragrant scent of cedar and citrus, this medium-soft material is extremely gentle on knives, making it a great material for home cooks who use sharp, thin Japanese blades. That said, I don’t think it makes sense for the average home cook, as it’s not as durable as hardwood, plus you’re supposed to wet the board before every use.
Our Place Walnut Cutting Board: I was immediately impressed by this beautiful dark walnut board from direct-to-consumer brand Our Place, which makes a great affordable chef’s knife. The board arrived so slick with oil, I couldn’t get a sticky note to adhere to its surface. That said, I