The 10 Best Chicken Cutting Boards in 2023 Reviews - Today's Best Deals (2023)

FAQs

What is the best cutting board for chicken? ›

The USDA recommends using non-porous cutting boards (like this cute set) for handling meat. Acrylic or glass cutting boards are also great additions to your kitchen. If you can't bear to part with your wood cutting board, save it for fruits, vegetables, cheese and bread.

Bamboo cutting boards are harder and less porous than hardwoods. Bamboo absorbs very little moisture and resists scarring from knives, so they are more resistant to bacteria than other woods.

OXO Good Grips 2-Piece Cutting Board Set

OXO cutting boards have been our favorite for years. We love how they grip the counter to prevent slipping and can be used for a variety of foods, from raw meat and chicken to fresh veggies since they're made of an easy-to-wash plastic that's dishwasher safe.

Cutting board (The board Gordon uses is a Boos Block. We recommend any substantial wooden cutting board that is at least 24” x 18” in size and not prone to slipping.)

Even softer than wooden cutting boards, rubber cutting boards are most commonly used in restaurants. For all chopping tasks, including raw meat, these boards are Cupps's top pick. “They're durable, sturdy,” and easy on your knife, she says.

If you have to choose one cutting board, wood is the way to go. Not only are they designed to endure the sharpest of knives, but they'll also last several years (so long as you care for your board properly).

Hardwoods (like this maple cutting board from Boos) are better at resisting bacteria. “Hardwoods like maple are fine-grained, and the capillary action of those grains pulls down fluid, trapping the bacteria—which are killed off as the board dries after cleaning,” says Ben Chapman, a food safety researcher at NC State.

Because vinegar is acidic, it helps disinfect the board by killing bacteria and mold and preventing their further growth. It can also help deodorize your board. Spray the board with a solution of 4 parts water to 1 part vinegar and wipe it down with a washcloth or sponge.

A bamboo board has hard dense, yet porous consistency making it a perfect surface for slicing fruits, vegetables meat, poultry. Having a dense wood keeps out water, which is where bacteria grow and live. And will not warp or crack as other normal wood tend to do.

What is an unacceptable cutting board? ›

Glass and marble, in case you don't know, are unacceptable cutting board materials. They ruin knives practically on contact, and have a deeply unpleasant feel; a knife on glass is the kitchen equivalent of fingernails on a blackboard.

The easiest and cheapest way to keep your cutting board from slipping is to put a damp paper towel or damp kitchen cloth under your cutting board. This creates friction between your board and the counter to keep things from slipping.

Many cutting board manufacturers and chefs recommend food-grade mineral oil , an oil derived from petroleum, just like Vaseline and paraffin.

Boos Board

According to Giadzy, “a good cutting board is often overlooked, but it makes all the difference at prep time.” Boos Boards, in particular, are Giada's go-to. “Boos Boards are made of solid hardwood (I love the maple) and are a favorite among professional chefs,” Giada writes.

Boos Edge-Grain Rectangular Cutting Board

This Boos edge-grain rectangular cutting board is no exception. Ina's choice is made in the USA from sustainably harvested North American hard rock maple. It provides a stable work surface, protecting you and your blade.

Not only does it look great in any kitchen but the knives glide on it. It doesn't dull the knives like the plastic cutting boards do. It's a great quality cutting board that is perfect for any situation. I would recommend this brand to anyone looking for something extra nice.

Have you ever watched Joanna Gaines cook up a storm on that lovely white oak cutting board???? Look no further. I present to you a replica white oak end grain board similar to one that she uses on her cooking show. This is a large 18x30x2-3in End grain Cutting board made from none other than white oak.

For best results, use Cutting Board Oil to “season” the wood before using Wax-It-All or Butcher Block Conditioner. To properly "season" new wood surfaces, apply at least 2 coats and let each coat soak in for at least an hour.

The best cutting board material is one that can be easily cleaned, and doesn't damage or dull knives. Common options for cutting board material are wood, plastic, rubber, and bamboo. Wood cutting boards are superior for their hard-wearing and self-healing properties, and their ability to preserve a knife edge.

Because of its antimicrobial and non porous characteristic, bamboo cutting boards are more bacteria resistant than plastic ones. Because of its porous nature, plastic will host bacteria and germs more easily and contribute to contamination and food borne illnesses. It will also absorb more moisture.

Which of these cutting boards is the most sanitary? ›

You can argue that stone and glass make the most hygienic cutting board materials. For one, they're non-porous, so no concerns about bacteria absorption or warping. Plus, they're effortless to clean and maintain – neither glass nor stone needs oil.

As previously mentioned, a red chopping board should be used for raw meat & poultry. This board must be used whenever somebody needs to work with raw meat. This is essential for preventing any cross-contamination between raw meat and ready-to-eat foods.

Discard cutting boards that have become excessively worn or have hard-to-clean grooves. These grooves can hold harmful bacteria that even careful washing will not eliminate.

The long grain of the chosen hardwood is the most durable grain orientation. Edge grain tops, while very good for chopping and food prep, will show signs of knife marks and wear over time quicker than end grain tops. The very durable wood surface acts like a wall and will also dull knives quicker than end grain tops.

Wood is far and away the best material for cutting boards. It's durable, yet easy on knives; smooth but not slippery; and firm while still managing to absorb shocks.

Bamboo boards are not recommended because they splinter easily and will require oiling. Over time, bamboo boards can also become somewhat fuzzy, making them an attractive home for bacteria. Finally, make sure that the hardwood board is in one solid piece.

Don't: Cut raw meat or seafood on wood. Wood's main flaw is that it's hard to disinfect and can absorb and retain food odors. Veggies, bread, cheese, and fruit are better candidates.

Household disinfecting wipes, such as Clorox or Lysol, are safe to use on most finished wood surfaces. You should always do a quick spot test and read the label before wiping down your chairs or tables. However, commonly treated or painted wood is likely safe.

Can I use Clorox spray on cutting boards? ›

How to sanitize a cutting board: Plastic cutting board: After cleaning off all food debris, soak the cutting board in a solution using 2 teaspoons of Clorox® Regular-Bleach per gallon of water. Let stand 2 minutes, then air dry.

Disinfect with 3 Percent Hydrogen Peroxide

Pour the hydrogen peroxide over the board and distribute it all over the board with a clean sponge. Let it stand for a few minutes as it fizzes and kills germs, and then wipe it off with the clean sponge.

The best wood for cutting boards include maple, walnut, and cherry. Runner-ups include teak and acacia. Let's take a look at why other woods such as pine, cedar, and oak are not appropriate for wooden boards in your kitchen.

Wood and bamboo cutting boards are generally preferred by both chefs and home cooks alike because they are: Effortlessly cleaned. Easy on knife blades.

Soak a clean, white cloth with either pure white vinegar or three percent hydrogen peroxide. Wipe down the board thoroughly and let sit for a few minutes. If there are stains or odors, sprinkle kosher salt or baking soda on to the board, and rub with the cut side of a lemon to clean and deodorize.

Though their ability to limit the spread of germs means wood products are safer to use over a longer period than their plastic counterparts, they don't last forever. According to The Kitchn, you can tell it's time to toss your wood utensils and cutting boards as soon as cracks start to appear.

Can You Cut Meat on a Wood Cutting Board? Our experts say cutting boards for both meat and produce can be wooden, although they do take more effort to clean and sanitize than cutting boards made from other materials.

To sanitize a cutting board, either plastic or wood, use a dilute chlorine bleach solution (1 tablespoon per gallon of cool water). Be sure to rinse it well with warm water.

The soft rubber feet prevent your board from slipping on the countertop. This is crucial for someone using a sharp knife to not have the board slide at all. One small slip could cause an unwanted accident.

The easiest way to keep your board stable is to grab a paper towel, wet it and wring it out so it's just damp, then lay it out flat on your counter before placing the cutting board down on it. That's it. The damp paper towel acts a grip, preventing your board from moving around.

Is it better to cut raw chicken on wood or plastic? ›

You don't want to prep chicken on a wooden cutting board because the bacteria will sink into the wood grain and be hard to scrub out. Clean-washing plastic boards are better for chicken and fish for this reason, and if you're just cutting an onion or smashing a few cloves of garlic, go with plastic too.

The porous nature of wood makes it advisable to use plastic or glass chopping boards for raw meat, poultry and seafood. It is easier if you have two boards – one used only for raw food and one for cooked and ready to eat food or bread – to prevent cross contamination.

Hardwoods (like this maple cutting board from Boos) are better at resisting bacteria. “Hardwoods like maple are fine-grained, and the capillary action of those grains pulls down fluid, trapping the bacteria—which are killed off as the board dries after cleaning,” says Ben Chapman, a food safety researcher at NC State.

Which type of cutting board should you use? Chapman recommends using plastic cutting boards for meat and wood cutting boards for fruit, vegetables, or any ready-to-eat foods (like bread or cheese).