Cutting Board 411: Choosing, Caring For, and Replacing

Do You Really Need Another Cutting Board?

Have you ever stopped in front of the cutting board aisle at Home Goods? There are so many of them.

Big wooden boards. Small wooden boards. Thick boards. Thin boards. Boards with handles. Boards that are beautiful enough to put right on the table. There are boards for chopping, boards for serving, boards for entertaining, and boards that make you wonder who actually needs all these cutting boards.

 

Then you think about the cutting boards in your own kitchen. Maybe you've had them for years.

They aren't particularly pretty. They're scratched and stained. You've washed them hundreds of times. They've chopped vegetables, sliced bread, prepared dinner, and helped you get food on the table more times than you can count.

They are dependable. They're also, if you're being honest, completely utilitarian.

So when you're standing there holding a beautiful new cutting board, the question isn't really, "Do I need another cutting board?" It's:

What do I actually need my cutting boards to do?

Your Cutting Boards Have Been Working Hard

If you've been cooking for years, your cutting boards have probably been working right alongside you.

You probably didn't choose them because they were beautiful. You chose them because they were practical and useful.

And there's nothing wrong with that.

A cutting board is one of the hardest-working tools in the kitchen. Every chop, slice, and dice leaves a mark.

A well-used cutting board isn't necessarily one that needs replacing.

Forest Decor, a company that makes handcrafted wooden cutting boards and kitchen utensils, makes an important distinction: normal knife marks are part of a wooden cutting board's life.

What matters is whether those marks have become deep grooves, cracks, or other damage that makes the board difficult to clean properly.

That distinction matters to me.

I don't want to throw away a good cutting board simply because it looks like it's been used. Some of those marks are evidence that the board has done its job well.

 

Before You Buy Another Cutting Board, Look at the Ones You Have

Before you bring home another cutting board, take a good look at the ones already in your kitchen.

You may discover that you don't need anything new.

Or you may discover that one of your boards has reached the end of its useful life.

Maybe another one just needs a little care.

 

I like to think about assessing cutting boards in three categories:

Keep it. Refresh it. Replace it.

Keep It

A wooden cutting board with knife marks isn't automatically worn out.

If your board is still flat, solid, comfortable to use, and easy to clean, those marks may simply be signs of normal use.

One of my favorite cutting boards has plenty of knife marks. I've used it for years, and I reach for it all the time. But it still sits flat on the counter, feels solid, and cleans easily.

Why would I replace it?

A well-loved cutting board doesn't have to look new to be useful.

Refresh It

This is the category I think we overlook.

An older wooden cutting board can start to look dry or feel rough. You may notice raised grain or a slightly fuzzy surface. That doesn't necessarily mean it's time to go shopping.

Forest Decor recommends resurfacing quality hardwood cutting boards when possible. A light sanding can smooth the surface, followed by a coat of food-grade mineral oil to condition the wood.

That's a pretty good trade-off. Instead of throwing away a good board and buying another one, you give the one you already own a little attention.

Wood Cutting Board Care

I follow a simple routine with new wooden boards:

Wipe the board with food-grade mineral oil.  Let it sit for a few minutes and then wipe clean with a soft rag.

1. Once a day for a week
2. Once a week for a month
3. Once a month for a year
4. Then as needed

After that, I simply watch the wood. When it starts looking dry instead of smooth and well-conditioned, I know it's time for another coat.

A little maintenance can go a long way toward extending the life of a good wooden cutting board. 

Replace It

Five signs a cutting board really should be retired. 

Deep knife grooves are one sign. Run your fingers across the surface. If your fingernail catches in deep cuts, the grooves may be deep enough to trap food and moisture. This is particularly important with plastic boards, which aren't practical to restore once they become heavily scarred.

Cracks are another concern. Deep cracks and splits can give food particles and moisture places to hide beneath the surface. If a crack is deep, opens when pressure is applied, or the wood has become soft or crumbly, I wouldn't continue using the board for food preparation.

A board that rocks on the counter because it has become severely warped is another candidate for replacement. A cutting board should stay put while you're working.

Persistent odors are worth paying attention to, too. If a board still smells like onions, garlic, fish, or raw chicken after it has been thoroughly washed and dried, and repeated cleaning doesn't solve the problem, it may be time to replace it.

And if mold keeps returning after you've cleaned the board properly and allowed it to dry completely, I'd retire it rather than trying to work around the problem.

In other words, age isn't the deciding factor. Condition is.

You Don't Need a Lot of Cutting Boards

Once you've evaluated the boards you already have, then you can think about whether you actually need something new.

I'm not convinced most home cooks need a dozen cutting boards. I think you need the right boards for the way you cook.

 For me, that means having a simple system.

• I like having a plastic cutting board that I can use for raw meat, poultry, and seafood and put into the dishwasher afterward.
• For vegetables, fruit, herbs, bread, cheese, and cooked foods, I prefer a wooden cutting board.
• Wood and plastic each have advantages, and I don't think you necessarily have to choose one over the other. They can work very well together.

Forest Decor similarly emphasizes that quality wooden boards can last for years with proper care, while plastic is convenient when you want a lightweight surface that can go into the dishwasher.

For me, two boards cover the basic work of my kitchen.

But that's where things get interesting.

Utility vs. Entertaining

A cutting board doesn't have to be strictly utilitarian. A sturdy everyday board might spend most of its life on your countertop. But a beautiful wooden board can become part of the way you entertain.

Think about a board covered with cheese, crackers, fruit, nuts, or appetizers.

 

Instead of preparing everything on one surface and transferring it to another serving platter, the board can do both jobs. That's a different kind of usefulness.

If you enjoy having friends and family over, a beautiful board that can go from kitchen to table can be worth having.

Now you're not buying another cutting board just because it is pretty. You're buying a serving piece that happens to be useful for food preparation, too.

Match the Board to the Job

Instead of asking, "What's the best cutting board?" I think a better question is: What's the best cutting board for this job?

• For everyday chopping, I want something stable and large enough to give me room to work.
• For raw meat and poultry, I want something easy to clean and sanitize.
• For bread, I want enough room to slice comfortably.
• For entertaining, I might choose something beautiful enough to go straight from the kitchen to the table.

The point isn't to collect cutting boards. It's to choose them intentionally.

Maybe Your Kitchen Needs a Refresh

Sometimes we don't need a complete kitchen makeover. We just need to replace something we use every day.

A cutting board can be one of those small changes.

Maybe your everyday board is deeply scarred and difficult to clean. Maybe it rocks on the counter.

Maybe you've had the same plastic board for so many years that the surface is covered with deep knife marks.

Those are good reasons to replace a board. But there is another reason you might replace one:

You simply don't like using it anymore. That's worth considering, too.

The things you use every day don't have to be fancy, but they should work well for you. And if a beautiful, well-made cutting board makes you enjoy being in your kitchen a little more, I don't think that's frivolous.

Take Care of the Good Boards

If you're going to invest in a quality wooden cutting board, take care of it.

Forest Decor recommends avoiding some of the habits that shorten the life of wooden boards: soaking them in water, putting them in the dishwasher, leaving them wet for long periods, and neglecting regular conditioning.

My routine is simple.

I wash wooden boards by hand with hot, soapy water. I rinse them and dry them thoroughly. I don't leave them soaking in the sink, and when possible I stand them on edge so air can circulate around both sides while they finish drying.

When the wood starts looking dry, I reach for the mineral oil.

It doesn't take much time, and those small habits can help a good wooden board last for many years.

And What About Cutting Boards for Gifting?

A good cutting board can also make a thoughtful gift.

It's practical enough to be useful, but a beautiful board can feel special enough to give.

The trick is to choose the board based on the person, not simply on how pretty it is.

• A serious home cook might appreciate a large, sturdy work surface.
• Someone who loves entertaining might enjoy a beautiful board that can go from kitchen to table.
• Someone setting up a new kitchen might appreciate a quality everyday board.

The best gift isn't necessarily the biggest or most expensive board. I'm a fan of (#AD)beautiful hardwood cutting boards like these for gifts.

It's the one that fits the way the person cooks and entertains.

Do You Need Another Cutting Board?

Maybe. Maybe you don't.

That's the answer I like about this question.

You don't need more things just because they're available. You don't need a collection of coordinating cutting boards because they look beautiful stacked together.

But you also don't have to keep using something you don't enjoy simply because you've always used it.

After years of cooking, cleaning, feeding people, and taking care of a home, it's okay to pay a little attention to the things that make your own daily work easier.

Look at the cutting boards in your kitchen. Ask yourself:

• Are they still serving you well?
• Do they fit the way you cook?
• Do you have the right board for the jobs you actually do?
• Could one of them use a little care?
• Is one finally ready to be replaced?
• Or would adding one beautiful board make entertaining easier and more enjoyable?

And if you happen to walk through HomeGoods and find yourself standing in front of that wall of cutting boards again, you don't have to ask yourself, "Who needs all these boards?" Just ask:

Will this one make something I already do easier, more useful, or more enjoyable?

If the answer is yes, maybe you've found the right cutting board.

And if the answer is no, walk right on by.

Your old faithful board is probably doing just fine.

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