The busy flecked patterns offer even more visual camouflage the black boards do, disguising discoloration and knife scratches.

Synthetic Rubber Cutting Board Asahi Cookin Cut (LL)

The high-maintenance board is your wood board–but it’s also beautiful, long-lasting, and soft on your chef’s knife. As such, your plastic board will need to be replaced fairly often, which isn’t exactly eco-friendly. This means that once you’ve finished chopping, you can just sweep them into the tub and get on with the next task, separating your ingredients and leaving space on the board. And too much melamine may induce kidney infection or stones – according to the World Health Organization.We test chopping boards by putting them to use in our kitchens at home and noting their performance as we complete a number of everyday tasks. Or are you more the fast and on-the-go kind of cook who needs something they can throw in the dishwasher at the end of the day? It’s an edge grain board, which means it's made with strips of wood that are arranged side by side and then grafted together. There are steps you can take to keep you and your family safe, such as avoiding putting hot food onto cutting boards. In a choice of two different colourways, either brights or greys, each one is in a different shade, so you could decide to keep one solely for veg, meat or strongly-flavoured foods such as spices and fish.

Experience with rubber cutting boards? : r/chefknives - Reddit Experience with rubber cutting boards? : r/chefknives - Reddit

It's made of sustainably-sourced maple and is reversible, with one flat side and one side featuring a groove for collecting any juices that run over. Bamboo boards like this one are more porous than traditional teak, maple wood, acacia wood, and walnut wood boards. Material also recently launched The (grippy) reBoard, a version of the beloved board with—you guessed it—grippy feet that keep it from slipping. You can hack hefty cuts of meat and slice giant loaves of bread (using different sides of the board, of course) without the block budging while you work. Step right this way for an in-depth explainer on how to clean and care for it, but here’s the gist: At least once a month, pull out a clean microfiber cloth, a food-grade neutral oil like mineral oil, and a board sealant, which combines oil with a protective beeswax.

It’s a faithful companion for all your slicing and dicing needs and a good board will not only make your life in the kitchen easier, but it should also last you for years. We recommend going the economical route with plenty of kitchen tools and gadgets, like paring knives and cast-iron skillets. Weighty, wooden cutting boards like this are great for repetitive tasks like chopping fruit, because the material is softer and easier on your knives. It’s made of dishwasher-safe stain- and odor-resistance polypropylene, so you can slice those beets without worrying about leaving a faint wash of color behind. Teak is a reliable wood type, but equally as important is the style of chopping board – one solid piece of wood may be more likely to withstand the test of time than a board made up of lots of layers or pieces of wood joined together.