Wooden - A wooden chopping board can be made out of acacia wood, teak wood, oak wood and much more. They're easy on knives, heal naturally, have antibacterial properties and look beautiful. Bamboo - A bamboo chopping board offers many of the same qualities as a wooden board, yet it is harder than teak and will not absorb water or juices.

Plus, the boards are also specially designed to be kind to your knives. Their surfaces may mark and show scratches over time, but this just means that your knife blades will suffer less damage and will maintain a sharper edge for longer. Plastic - Plastic chopping boards are affordable, dishwasher-safe and do not absorb any juices or water.

End grain - This is the end of the board. End grain chopping boards are the most durable and hide knife marks easily while the patterns are unique and unpredictable. I don't sit this anywhere near my stove/oven & I won't be using it to hold hot baking pans. However, I did read somewhere that it is heat *resistant* up to 180F. Out of curiosity, I did set a hot loaf pan fresh out of the oven on it for a couple of minutes - with a wet towel under the pan. That pan didn't warp or damage the board but, again, I'm not going to make a practice of this! I am so happy that I found this. Everything else is too fancy or pricey. I tried a stove cover but my stove is small so that didn't make a lot of room & that wouldn't break my small budget. I just needed a very sturdy & basic board to give me more room.

Think about the types of food you will prepare on the cutting board. While wood is versatile and will last longer (and is antimicrobial, in some cases), it can also be absorptive and transfer flavors from food to food, which hi-soft and plastic won’t do. Plastic is usually dishwasher-safe, while other materials are not. You can find cutting boards made out of a wide variety of materials - each one has its own pros and cons. Some of the most commonly used materials include:Is it knife-friendly? Your chopping board and knife will need to work in unison. A surface that's too hard can blunt or damage your knife. Softer surfaces are more ideal to maintain the sharpness of knives. The finish on our chopping boards is a “Machined” finish. Smooth to the touch but sporting visible texture, this machined finish helps to increase the grip on the surface of the chopping board, reducing the likelihood that you will slip while using it. This depends on your purpose and type of food. Wooden chopping boards are best for keeping knives sharp and have antibacterial and self-healing qualities. Use them for dry food such as bread and produce. Plastic boards are non-absorbent, dishwasher-safe and budget-friendly. Bamboo boards are hard, durable and won't absorb water or juices. Material. If you tend to cut a lot of meat, a plastic board is more hygienic as it won't absorb juices and breed bacteria. Wooden is best for bread, veggies, cheese and fruit.