Trying to choose the best cutting board is no easy feat, but once we got it figured out, we’re well equipped to cook up a storm. What is the best kind of cutting board? Is it wood, plastic, or something else completely? What kind of cutting board is best for my knives? Perhaps this is why cooks wind up with so many different types of cutting boards in their kitchen. I personally just did a quick count and we have at least 7 in our kitchen, including this impulse purchase just the other day of a cute little bamboo cutting board like this one.
- It is ½” thick and won’t bend
- Dishwasher safe and easy to clean
- Doesn’t dull your knife
Large usable surface
- Professional-grade materials
- Read the 1,000+ positive reviews here
- Tends to slip on some countertops
- Shows scratches and once scratched can be harder to clean
- Read the 25 critical reviews here
This commercial grade plastic cutting board is a workhorse. It is large enough to provide you a sizable workspace but will still fit in an average household dishwasher.
It has a textured anti-slip surface that will help it stay in place during use but it may slip on certain surfaces. The texture on the board helps avoid knife slippage but doesn’t impede the cleaning process.
The board is smooth and doesn’t contain juice catching grooves. The lack of edge grooves is considered a con by some and a pro by others. If you cut a lot of juicy items such as juicy fruits, you may not like this board. If you are looking for lots of usable space this is the board for you.
This cutting board is solid and measures in at ½” which means that will not bend or warp easily. This is considered a hard cutting board but isn’t harmful to sharp knives.
There are 3 size options to choose from so consider the size of your dishwasher, counter space, and storage area before deciding upon a size. This cutting board also comes in the HACCP Color Coded options as recommended by the FDA. This blog has a great article explaining the details for each color code.
The folks at Amazon have declared this to be their best selling plastic cutting board.
Why you should use two cutting boards at a time
If you are cooking a meal that contains both meat and vegetables, you should use two different cutting boards. This will keep from cross-contaminating your food. You don’t want the juices from raw meat or fish contaminating your fresh veggies. Yes, it is a bit more clean-up but food safety is important.
How to clean a plastic cutting board?
- Scrape all excess food off of your board and then rinse the board with hot water.
- Scrub the board with dishwasher soap and rinse it again.
- Then place the cutting board in your dishwasher. (Running a plastic cutting board through the dishwasher doesn’t guarantee that they are sanitized.)
Most plastic cutting boards are designed to be dishwasher safe but make sure to check with the manufacturer first.
How to sanitize plastic cutting boards
The most effective way to sanitize a plastic cutting board is with bleach water.
- Create a solution of 1 T. of bleach with 1 gallon of water.
- If possible, fully submerge your cutting board in this solution and leave it for up to 1 hour. If you don’t have a kitchen sink that allows, this then spray or wipe your board with this solution.
- Rinse with warm water.
Is a plastic cutting board better than wood?
Plastic cutting boards are easier to sanitize than wood cutting boards but they do tend to have a lot more grooves where bacteria can hide. So this is a question that comes down to personal preference and what you are using them for. It is recommended to use plastic rather than wood cutting boards for meat. Source
How often replace a plastic cutting board?
Once your plastic cutting board has knife grooves that are difficult to clean and sanitize, it is time to replace it. If your cutting board becomes warped, it is also time to replace it because warped cutting boards present a safety hazard. Depending on how often you use your cutting board and barring any mishaps, a plastic cutting board often needs to be replaced every 18-24 months.
Does a plastic cutting board dull knives?
Plastic cutting boards vary in hardness based upon the type of plastic that they are created from. This is why we recommend a cutting board made out of high-density polypropylene (HDPE) vs standard. HDPE and HDPP are FDA approved and is more gentle on knives. All knives dull with use but the material that they are being used can impact the knife for sure.
There are a lot of plastic cutting boards to choose from but they are not all created equal. This is why we recommend this commercial grade cutting board by Thirteen Chefs. Regardless of what cutting board you choose, remember to sanitize it often and keep an eye on those hard to clean spots.
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on our most recommended plastic cutting board!