Large Cutting Board – Best Materials, Shapes & Brands
Having the right type of cutting board can make all the difference when it comes to how easy of a time chefs have in the kitchen.
If you think it might be time to spring for a new cutting board, though, there are a lot of things to keep in mind. While "less is more" is certainly a tried-and-true adage in many areas of the kitchen, having a large cutting board is going to be the way to go for most chefs.
In this article, we'll go over some tips for choosing the best cutting boards, and also take a look at a couple of large cutting boards that might be the perfect fit for you!
How Do I Choose the Best Cutting Board?
As with any other kitchen basic, the right type of cutting board is going to be absolutely essential for getting the most out of your time in the kitchen.
Whether you're an experienced chef or just starting out, your cutting board will become an extension of your being. For this reason, choosing the right cutting board is a pretty big decision.
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What Types of Cutting Boards Are There?
Cutting boards differ from each other in size, material, and style, meaning there are many different cutting boards available for chefs with different needs. In this article, we'll be focusing on large cutting boards, as those are the most popular and versatile.
What Is the Best Material for Cutting Boards?
There's no one true standard for what the best material for a cutting board is. You'll find cutting boards made out of wood, plastic, stone, and even glass, although these can vary wildly in practicality. Each material has its pros and cons, with plastic and wood generally being considered the best.
Stone and Glass Cutting Boards Can Damage Your Knives
Stone and glass cutting boards are typically considered too hard, and can severely damage the quality and sharpness of your knives.
For those with high-quality kitchen knives, this can be a giant issue. For this reason, most chefs will tell you to avoid stone and glass cutting boards.
Wood and Plastic Are the Preferred Options for Cutting Boards
This leaves wood and plastic cutting boards as the ideal options, and which to choose between these two materials is a bit of a debate.
While wood is certainly the softer of the two materials and the better for the health of your knives, it needs to be taken care of properly or else it will warp.
Plastic, on the other hand, is more durable, but less aesthetically pleasing, and not as healthy for your knives.
Wood Is the Best, but It Can Warp!
With all this in mind, wood is generally considered to be the ultimate material for cutting boards. So long as you take good care of your cutting board and don't misuse it, you'll get the most use out of a wooden cutting board, and it will be the safest option for your high-quality kitchen knives.
Plastic cutting boards are also good choices, and some chefs may choose both, but wood is considered the go-to for both aesthetic reasons and functionality.
What Shape of Cutting Board Is Best?
Besides the material and size of the cutting board, you should also consider its style.
You'll have a hard time finding a chef who recommends anything but the basic rectangular cutting board shape. Cutting boards can come in all variety of shapes, but few are as practical and versatile as the rectangle. For this reason, most professional cutting boards you find on the market will be rectangular.
Are There Any Other Unique Features to Look Out For?
Shape isn't the only thing that can affect the style of a cutting board, as some cutting boards feature unique features for more specific functionality. These can range from holes so you can hang your board on a hook in your kitchen, grips for easy handling, or feet at the bottom to allow for the cutting board to be picked up more easily.
Whether you require any of these extra features or not will largely depend on your own unique needs.
Two Great Large Cutting Boards!
Now that we've discussed what to look for in a cutting board, let's take a look at a couple of large cutting boards that are perfect for chefs of all caliber! These boards are high-quality and will provide plenty of spacious cutting room.
Made by Tojiro, this is a large cutting board that utilizes Paulownia wood, which is venerated for it's unique antibacterial properties. This makes it an especially great cutting board for chefs who will be cutting up a lot of raw meat.
Besides this nifty feature, the wood used by Tojiro on their cutting boards is fine-grained, warp-resistant, and quick-drying.
The fine grain means that this board is incredibly soft on even the sharpest knives, with minimal edge dulling even over long periods of use.
The warp-resistant and quick-drying features, then, mean that this is an exceptionally durable wooden cutting board that will see a prolonged lifespan on your counter.
Here's another large cutting board that's extra thick, with a 4cm width.
It features non-slip feet underneath, providing a small gap for chefs to easily place their hands underneath and pick the board up.
For those who have a hard time getting a grip on their cutting boards, this feature is a huge plus.
Deciding On the Right Cutting Board Is a Big Decision for Even the Smallest Chef!
There's certainly a lot to think about when it comes to choosing the right large cutting board for your needs, and a lot of it may be up to personal preference.
Wood is certainly the way to go, but you'll need to remember to take good care of it so it doesn't warp! So long as you follow the manufacturer instructions, a large wood cutting board should see plenty of use in your kitchen, and will likely make all the difference when it comes time to prep a large and extravagant meal!
Check out the wide variety of cutting boards here now!