How Do I Know If I’m Using the Correct Cutting Board?

How to choose - and maintain - the best cutting board for your knives

Have the Right Board for the Job

Ideally, every kitchen should have at least three cutting boards on hand. One cutting board for fruit, vegetables, and bread; one for all staining and strong-smelling foods; and one for raw meat and fish. This may seem like a lot of boards, but it's actually a best practice in food safety and will help extend the longevity of your cutting boards.

Raw meat and poultry are primary culprits for the cross-contamination of germs and bacteria — so having a designated cutting board for these items is a must.

There are three main types of cutting boards: boards made from synthetic materials (such as plastic), boards made from wood, and boards you should never use. Let's dive into the differences between these different types their ideal ingredient parings.

Cutting Boards to Avoid

As we mentioned above, not all cutting boards are created equal. Using cutting boards made from glass, metal, and stone can quickly dull the edge of your knife and are not secure chopping surfaces. These materials are too hard for the narrow edge of the blade, which can bend against the tough surface, making it dull within a few uses. Similarly, it is not recommended to use bamboo cutting boards as the hard material can cause expedited knife dulling faster than cutting boards made from softer wood or synthetic materials.

WÜSTHOF’s cutting boards are sturdy, gentle on your blade, and essential for preventing damage to your knives over time. Investing in quality cutting boards is one of the easiest ways to keep your knives looking and performing at their best.

Just like premium knives, quality cutting boards should be treated thoughtfully to make sure they stay functional, beautiful, and stable. Fortunately, maintenance is quite easy. TPU cutting boards can be placed in the dishwasher or sanitized using boiling water. Wooden cutting boards should be treated with a bit more consciousness. The natural tanning agents and essential oils within WÜSTHOF’s thermo-treated beechwood boards have antibacterial properties that prevent germs from taking root within the wood, which is more porous than plastic. This means our wooden cutting boards should be washed and dried by hand after each use (and should never be soaked). When washing, use warm water and a mild detergent. Dry with a clean kitchen towel and stand upright on a drying rack to let air circulate on all sides.

Finally, let’s talk cutting board TLC. If your wooden cutting board appears matte or dull, you can treat it with a bit of food-grade mineral oil or cooking oil. Just make sure your cutting board is completely dry first, then rub a thin layer of oil over the surface with a lint-free cloth and leave the wood to absorb the oil overnight. If the surface of the cutting board is heavily scratched, it can be sanded with fine-grain sandpaper before being rinsed, dried, and treated with the same oil care previously mentioned.

Pro tip: Lay a damp kitchen towel flat under your cutting board to prevent the board from sliding as you slice and dice. Just as a sharp knife is a safe knife, a stable cutting board is a safe cutting board!