Equipment Reviews: Best Cutting Boards (03:11)
Glimpse behind the scenes of our testing process, and learn which cutting board came out on top.
We tested nine cutting boards—wood, bamboo, plastic, and composite models priced from $22 to nearly $200—and a firm list of criteria. First and foremost, we wanted space, and lots of it: at least 15 by 20 inches. Any smaller and we feel cramped when butchering chickens and end up chasing carrot coins that roll off the board's edge. We also wanted some heft to keep the boards from slipping and sliding around the counter while we're working. Finally, durability was crucial. We expected shallow scratches, since a blade should stick to the surface just a little; it makes for safer, steadier knife work. Deep gashes, however, would be a deal breaker, as they trap food, odors, and bacteria and can lead to splintering. To get the toughest board we could find, we distributed copies of each model to our test cooks, who put them through three solid months of daily use—the equivalent of years of use in the average home kitchen.
Full review and results chart: http://bit.ly/15gwlCi
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