😇  Determine the size of the board you will need by cutting a piece of cardboard to the sizes available  from catalogs and select a thirty-five dollar standing rib roast and hack at it. That will determine the size that best suits you’re cooking needs and also creates a lot of beef stock cubes for your slow cooker...just kidding. 

😇  See if the cardboard size matches or is close to available products, this narrows the search.  The next determination after size and space is material. There are three basic purposes for a cutting board and one other for safety.  Using the same surfaces builds techniques and safer knife handling.

😇  I have three main boards;  A heavy 2” thick wood chopping block for most work with drier products,  and just about everything else. I do veggies and fruits on two big  plastic boards about 5/8 thick. Also for meats, poultry and fish that can hold up to strong dishwashing and frequent use since the onions fruits shallots all leave odors that cling to the wood. I have smaller boards for smaller jobs like cheese  parties, garnishes, odds and ends,  etc. faster cleanup.

Forget glass, ceramic or other hard surfaces, they are for cutting cheese as most cheeses stick to glass and stay in one place while cutting, otherwise they will kill and ruin the edges on your knives.


BOOS BOARDS - The first choice in cutting boards is wood. Boos is one of the most popular medium and high end product lines. Hands down.  There are two basic types, its like the knives, domestic wood is maple, cherry, and good ones are not cheap. The imports are Bamboo and they are not cheap. 

You will get what you pay for. Cutlery and More has a great selection.  The Boos line is quite popular with advanced culinary specialists. The soft wood does less damage to your cutting edge. The best boards with the end grain facing up (butcher block) allows the knife to slide between the vertical wood fibers. There are liquids to keep the boards tendency to kill germs working.


Totally Bamboo makes excellent quality cutting boards out of bamboo which is a renewable resource. Their boards are made using end grain bamboo which is very stable and holds up to lots of use. Bamboo is becoming very popular as it is a renewable resource and in theme with todays green thinking.  

This handcrafted board is made from flattened strips of bamboo that are bonded together. Its natural beauty comes from the natural sugars in the wood which caramelize to a beautiful honey color. Harder than maple, it's a superior cutting surface you'll enjoy for years to come. 11.5 x 14.5-in. Handwashing recommended. 

ANOTHER kitchen necessity is a cutting board, and not all options are equal. For Rachael Ray, an extra-large cutting board with ample space for all your ingredients is key. Catskill Craftsmen's Cut N' Catch Over Sink Board $53.99

MY .02 CENTS:  A good choice for all around users, and I also tend to like bigger,  synthetic board for vigorous dismantling of turkeys and half pigs...
I have about four boards plus smaller ones for shows and stuff all synthetic so they can all go in the dishwasher when we come home.  Wood does not leave the work table.  Wood and Synthetic, and it has to do with what I’m cutting.  For Sashimi and Sushi, I prefer wood less slippage.   Again Busting Chickens, synthetic for the mess and fluids and right to the dishwasher for sanitary reasons


🕵  A recent report found that 80 percent of all grocery-store chickens in the US are contaminated with Salmonella, may have Listeria, Campylobacter or both.   Clean, clean, clean, the board after any chicken or meat.  

🕵 How to wind up in the hospital:  Cutting a head of lettuce after slicing chicken breasts is just looking for trouble and a good Gastroentonologist or trauma room physician will have on hand the chemicals needed to prevent “Praying to the porcelain god”. 

🕵 The federal Centers for Disease Control and Prevention estimates that there are between 76 million and 81 million cases of food poisoning each year, the vast majority of which go unreported because they didn’t require a trip to the hospital or doctor’s office. 

🕵 The best utility cutting surface are the large soft plastic cutting boards, white and made from recycled materials. These boards are relatively easy on knife edges and are practical to use.  They can be cleaned and sterilized in the dishwasher to sanitize it. These cutting boards range from small to counter-top, and two of mine cover a 4x2 foot NSF table in my kitchen. 

🕵 I use either Clorox Spray Cleaner or Vinegar and water after every use. Costco sells Vinegar Cleaner in a gallon container made for commercial kitchens.

🕵 Never use good knives on glass, marble or plastic acrylic cutting boards. They will ruin even the best knives. And wash, wash, wash, Salmonella will ruin the best meal. Wood should be oiled with either mineral oil or one of the commercial oils like Tree Spirit wood and Bamboo Oil.  Nut and olive oil can become rancid in the wood doing more harm.