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Are you in the market for a new cutting board? If so, I have found what I believe to be the best option for someone who loves to cook and cooks a lot, especially a cook who handles a lot of meat in the kitchen.
If you are indeed shopping around, you should really consider a Sani-Tuff model. Sani-Tuff rubber cutting boards are made of a rubber composite that is anti-microbial, keeping your kitchen safer than other types of cutting boards, since bacteria can’t grow and fester.
This is an even more appealing feature if you cut up chicken or other meats on a regular basis.
These products have also been tested by the National Safety Foundation (NSF) and are approved for use in commercial kitchens.
The rubber material is also extremely resilient and will not crack, splinter, or absorb liquids or odors.
It’s also not prone to staining, which is a great feature for me, personally, since I hate the look of a dingy cutting board. I have a couple of the cheap plastic ones, myself, and staining on those is a real problem for me.
The fact that you can also sand down the surface on the rubber as needed makes it even that much more appealing for a serious at-home cook or chef.
Most professional chefs agree that end grain wooden boards are the absolute best for keeping your knife blades sharp, but nice big ones can run up to $200 or more.
A decent size Sani-Tuff board in 1/2” thickness, 18” x 24”, is available for a fraction of that through Amazon.com so you would get similar professional quality without such a high price tag.
They also have less upkeep than wooden boards since you don’t have to use mineral oil on them regularly to keep them in the best shape.
Another pro is that they are dishwasher safe, though this may cause the board to warp slightly if you leave them in the dishwasher during the drying cycle.
You can, however, undo that damage by laying the board flat and weighing it down with something heavy, or you could avoid the problem altogether just hand washing.
The plastic boards are super convenient since you can wash them in the dishwasher with no problem.
However, plastic stains very easily and most are also really lightweight and have a tendency to slide around on the counter while you are trying to cut things.
The Sani-Tuff boards are actually surprisingly heavy and stay put while in use, which is really important if you’re wrestling with a big piece of meat, like a huge brisket or something.
Another key consideration with rubber boards such as the Sani-Tuff is that they can be resurfaced with a hand sander which is something that can’t be said about plastic or any other material except wood.
These board are commonly available in 1/2″, 3/4″, and 1″ versions in a variety of sizes on Amazon – all the way from a nice small size that you can easily transport to the sink up to those four or five feet long made for commercial kitchens.
You may want to get one of the nice heavier 1” thick examples in a manageable size if you plan on doing a lot of cutting or just want something that will stay firmly planted on your counter.
These thicker varieties are able to be resurfaced many more times and should last the average home user pretty much forever.
Of course, there are also glass and marble cutting boards out there as well, but I wouldn’t recommend using either of those. Marble is great for rolling out pie dough and working with other pastries since it stays cold and thus keeps your dough cold while you are working with it.
As Foodal’s Guide to Choosing the Best Cutting Board alluded to, It’s not so great for actual chopping, however, because it doesn’t give at all and will wreak havoc on your knife blade.
The same goes for glass, not to mention that it’s really too fragile for everyday use.
In short, there are a few different options out there.
Wooden boards are great for keeping your knife blade from getting dull but can run a pretty penny and take some special maintenance.
Plastic boards are great if you’re shopping on a tight budget and don’t mind the staining that can occur. They are dishwasher safe, to boot, but they aren’t nearly as forgiving to your blade, and you can’t sand them down, either, to get rid of the cuts made from repeated use.
Glass or marble boards just aren’t good to use for cutting, period.
All in all, unless you want to shelve out some relatively big bucks on a high quality wooden cutting board, a Sani-Tuff board really makes the most sense for a home or commercial environment.
It’s extremely durable, not prone to staining, will not crack or splinter, won’t hold odors, can be sanded down as needed to remove surface cuts, and it’s anti-microbial to keep your kitchen bacteria-free.
It really is the best option for someone like me who just loves to cook and is in the kitchen every day.
I hope this article helps you in your shopping quest and would also suggest checking out the Chef’s Choice Sharpening Station if you are also in need of a system to get you blades sharp with minimal effort.
About Ashley Martell
Ashley has enjoyed creative writing since she was six years old, when she wrote her first short story. She majored in English literature at the University of Montevallo. After years of professional work, she is now a stay-at-home mom of three, who uses her craft to write about her life and adventures in and out of the kitchen.