What to look for in a chef’s cutting board

The old question about cutting boards. Wood or plastic? Some prefer the look of a classic wooden cutting, I know I do!. They are more gentle against the blade of your knives. However, plastic cutting boards can be cleaned faster and more effectively. This means – when washed correctly – you can use them for both meat and veggies without worrying about bacterial cross contamination. Your cutting board need to be tough. They are going under the knife nearly every day. How resilient is the material? Will it hold up under consistent use, or will is show it’s scars? About storage: These things can be big… and not to mention heavy. Figure out where you’ll be storing your cutting board, it will help you decide which one to buy. View more chef’s cutting boards.

 

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