REAL SIMPLE MAGAZINE / AUGUST 2003®
PROS: If kindly treated, a maple cutting board can last at least 10 years before retiring gracefully to the kitchen wall as chronicler of meals past. Wood has "give" and doesn't dull blades as quickly as harder surfaces do. Many chefs prefer end-grain boards (those that look like checkerboards) because they're firmer than edge-grain boards (those made with long strips of wood, like the one above) and stand up to restaurant use. For the home chef, however, end-grain boards are probably not worth the extra cost.
CONS: Despite wheat many people belive, wood does not contain a natural germicide that kills bacterial. It is not dishwasher-safe and must be oiled to prevent splits and cracks.
CARE: Scrub with a nonabrasive brush and hot, soapy water. Rinse and dry thoroughly — water that sits can create a germ-friendly environment. What's more, when water is left to evaporate, the wood's own moisture evaporates with it, which means you'll have to treat your board with oil more frequently. You can tell the board needs to be oiled when its glue lines are extremely light. Use mineral oil or raw, all-natural tung or walnut oil, both available at most health-food stores. (don't use cooking oil — it can make the wood smell rancid.)
LOOK FOR: Hard rock maple, without feet. John Boos Reversible Board (shown above), 10 by 16 inches, $24, www.cutleryandmore.com
PROS: Crafted from narrow, laminated bamboo strips, these boards have become popular for everyday cooking because they function just as well as hardwood boards without all the extra TLC. They're lightweight and attractive enough to double as serving trays, and the hard surface means fewer nicks and slices that harbor bacteria.
CONS: Bamboo (which is a grass) is harder than wood, so it performs well, but your knives will need more frequent sharpening.
CARE: Compared with wood boards, bamboo won't shrink or swell as much when exposed to water, and you won't need to apply oil as frequently. Regular rinsing with warm water and mild detergent and an occasional sweep of mineral oil are enough to keep the sheen intact. With proper care, a bamboo board will last at least 10 years.
LOOK FOR: Bamboo cutting board (shown above), 11-1/2 by 14-1/2 inches, $37, Boardway Panhandler, 866-266-5927.
PROS: These cutting boards are lighter than wood, generally dishwasher-safe, and kind to knives and will not stain or gouge easily. A solid-surface board (such as Corian) can withstand the heat of a hot pot. Softer plastic (for example, polypropylene) is less durable.
CONS: There aren't many downsides to plastic. But even tough studies have repeatedly proved that nonporous plastic is better than wood at preventing bacteria growth, you still must be vigilant about sanitizing.
CARE: Wipe away water as you chop. Afterward, scrub with a nylon brush and hot, soapy water, then rinse and dry thoroughly. Consider buying a board that is labeled "dishwasher safe" so it will withstand the 140-degree heat of a rinse cycle. This will remove stains and germs embedded in slits and crevices.
LOOK FOR: Boards made of Corian or high-density plastic. Corian board (shown above), 12 by 18 inches, $45; high-density plastic (poly) cutting board, 12 by 16 inches, $20; both at Williams-Sonoma, 800-541-2233 for store locations (in stores only).