Cutting Boards

How we tested

Choosing a cutting board can feel like a roll of the dice. You think you’re buying a solid, hard-wearing piece of equipment that will last for decades, only to find that it eventually suffers deep gouges, dulls the edge of your knife, or even warps or splits. That’s what happened to our once-favorite board, the Totally Bamboo Congo. While it initially passed every test with flying colors, several copies of this model became distorted after a few years of hard-core use in the test kitchen, some even cracking at the seams. Hardly the lifelong purchase we had in mind.

Back at square one, we restarted the search process for the best cutting board with nine new 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.

Get a Grip

Our first consideration was how well each of the boards accommodated the knife. More specifically, we observed how the blade responded to the board’s surface, and how securely the board stayed anchored to the counter. We wanted a surface smooth enough to allow the knife’s edge to glide and make nimble cuts, but nothing so slippery that either the blade or the food slides out of control while in use. This is where most of the wood and bamboo boards excelled: Their soft, subtly textured surfaces offered just enough give and “grip” for the knife to stick lightly with each stroke as we diced onions and chiles. Conversely, the blade practically slid across the slick surface of one of the plastic boards. And the hard facade of one composite model actually wore down the blade after just 350 strokes. (Knives used on every other board retained edges sharp enough to slice through a piece of paper well beyond 750 strokes.

As for countertop stability, many cooks slip a nonskid pad or damp paper towel under their boards, but we wanted one that stayed put on its own. That ability depended on one of two factors: the weight of the board and whether it had built-in traction. Thanks to grippy rubber strips affixed to the two lightest boards (both weighing less than 4 pounds), these featherweights stayed anchored to the counter, even as we hacked at chicken with a cleaver. Other models used sheer heft—though the disadvantages of too much bulk became clear when we had to haul the 19-pound composite block to the sink for cleaning.

Wear and Tear

We also evaluated how well the boards survived testing. Each model endured repeated blows from cleavers and chef’s knives, and some of them—the plastic boards in particular—had the scars to prove it. With the exception of one model that cleaned up easily despite incurring deep scores, the cleaver gouges acted like mini trenches that trapped food and made them a pain to clean. But the surprise failure was the priciest slab of them all (at nearly $200). Despite its seemingly indestructible paper-resin composite construction (resin is also used to make skateboard ramps), the board splintered from the cleaver’s whack, forcing us to pluck stray bits of it from the chicken. 

The durability of the wood and bamboo models mostly depended on how the boards were constructed: end-grain or edge-grain. The former is made by gluing together blocks of wood or bamboo with the grain running perpendicular to the surface of the board, the latter by gluing together longer strips with the grain running parallel to the surface. End-grain models showed fewer scars than the edge-grain boards because their wood fibers faced the surface, and as a result, the knife marks actually closed up within minutes. Unfortunately, those exposed wood fibers also soaked up liquid and stains like a sponge, making them prone to warping. The end-grain models in our lineup began to warp—and eventually split—after just a few rinses in the sink. The edge-grain boards, on the other hand, showed no evidence of warping.

A Cut Above

Finally, we considered how much nurture the boards required to stay in good shape. The wood and bamboo models need to be oiled regularly lest they dry out and shrink, absorb too much water, split, or crack. But the fact is, most people don’t oil their cutting boards with any regularity. That’s why we were intrigued when, even after four weeks of use, one cutting board never appeared “thirsty.” Even more impressive, after months of slicing, chopping, hacking, and washing, it retained its satiny, flat surface. With a little research, we discovered that teak, a tropical wood, contains tectoquinones, components of oily resins that are resistant to moisture, allowing this particular board to survive far better than the other wood and bamboo models. (Sailboats and expensive outdoor furniture are often made of teak because it can withstand the elements.) At $85, it’s not cheap, but it’s far from the most expensive board we tested and offers all the features we want: plenty of space, a knife-friendly surface, and longevity with minimal fuss. We think that makes it worth the price—and the trouble of oiling it every now and then. But if a carefree, dishwasher-safe board is a must, one reversible plastic product makes a good, considerably cheaper alternative.


  • CUTTING: We diced onions, chopped chipotle chiles, minced herbs, and hacked up chicken thighs. Boards with a slight "grip" that kept the blade (and food) from sliding around got higher marks. Those that dulled a knife were downgraded.
  • DURABILITY: We gave copies of each board to test cooks for three months of hard-core use. We ran the dishwasher-safe boards through the test kitchen's high-heat commercial dishwasher 40 to 75 times; we also ran duplicate copies in the top rack of a home dishwasher. After testing was complete, we shoved each board off the countertop. Our ideal: no warping, splitting, cracking, or splintering, and only minimal gouging or scuffing.
  • USER-FRIENDLINESS: Roominess and countertop stability were key, but a good board also was a snap to maneuver (handles were a plus), came clean easily, and didn't require frequent oiling or special care.

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The Results


Design Trifecta 360 Knife Block

Admittedly expensive, this handsome block certainly seemed to live up to its billing as “the last knife block you ever have to buy.” The heaviest model in our testing, this block was ultrastable, and its durable bamboo exterior was a breeze to clean. Well-placed medium-strength magnets made it easy to attach all our knives, and a rotating base gave us quick access to them. One tiny quibble: The blade of our 12-inch slicing knife stuck out a little.


Schmidt Brothers Downtown Block

This roomy block completely sheathed our entire winning knife set using just one of its two sides—and quite securely, thanks to long, medium-strength magnet bars. Heavy, with a grippy base, this block was very stable. An acrylic guard made this model extra-safe but also made it a little trickier to insert knives and to clean; the wood block itself showed some minor cosmetic scratching during use.


Schmidt Brothers Midtown Block

This smaller version of the Downtown Block secured all our knives nicely, though the blade of the slicing knife stuck out a bit. With a base lined with grippy material, this block was very stable. An acrylic guard afforded extra protection against contact with blades but made it a little harder to insert knives and to clean; the wood itself got a little scratched during use.

Recommended with Reservations

Swissmar Bamboo Magnetic Knife Block

This small, scratch-resistant model had a stable, rubber-lined base and could hold all our knives, though the blade of the 12-inch slicing knife stuck out a bit. But inch-long gaps between its small magnets made coverage uneven and forced us to find the magnetic hot spots in order to secure the knives. Its acrylic guard made it safer to use but harder to insert knives and to clean.

Not Recommended

Messermeister Walnut Magnet Block

This handsome block was done in by its shape—a tippy, top-heavy quarter-circle that wasn’t tall or broad enough to keep the blades of three knives from poking out. It lacked a nonslip base, and its extra-strong magnets made it unnerving to attach or remove our heavy cleaver. Finally, it got a bit scratched after extensive use.


Epicurean Standing Knife Rack 12"

This magnetic block sheathed all our knives completely, though with a bit of crowding. But it was hard to insert each knife without hitting the block’s decorative slats on way down, and because the block was light and narrow, it wobbled when bumped. Worse, we couldn’t take it apart, so splatters that hit the interior were there to stay. Additionally, the outside stained easily, and when we wiped it down, the unit smelled like wet dog.


Kapoosh Rondelle Knife Block

This model stabilized knives with a mass of stiff, spaghetti-like bristles that shed and nicked easily after extensive use, covering our knives with plastic debris. While all our knives fit securely, several of the blades stuck out, making this unit feel less safe overall. Finally, though the bristles could be removed and cleaned in the dishwasher, their nooks and crannies made this block hard to wash by hand.


Kuhn Rikon Vision Knife Block, Clear

This plastic block required us to aim each knife into the folds of an accordion-pleated insert that was removable for easy cleaning but got nicked easily with repeated use. Because we could only insert the knives vertically, longer knife blades stuck out; a cleaver was too wide to fit. The lightest model in our lineup, this block was dangerously top-heavy when loaded with knives.