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Wood Cutting Boards

Browse all wood cutting boards below. Shop by size: Large or Small. Or click on an image to shop a particular type:

Cheese Boards
Cheese Serving Boards		 Chopping Blocks
Chopping Blocks		 Carving Boards
carving boards
Artisan Boards
Artisan-Made Cutting Boards		 Steel Accents
Boos Cutting Boards with Steel Handles		 Feet
Boos Cutting Boards with Feet

Wooden Cutting Boards Have Been Proven Better for Your Health

It has been shown that high-quality wood cutting boards featuring tight grain structure and small pores are superior to other materials, including plastic, when it comes to health benefits. In a 1994 study, bacteria loaded onto pristine wood surfaces were not recoverable from the surface a short time later, nor could bacteria be recovered from used wooden boards marred with numerous knife cuts. In contrast, bacteria loaded on to new plastic surfaces persisted, and they thrived on used, knife-scarred plastic. (Ak, N. O., D. O. Cliver, and C. W. Kaspar, 1994).

Still, Wooden Chopping Blocks Require Attention and Care

Any cutting board used to prepare raw meat then other uncooked food, if not properly cleaned in between, can become an accomplice in the spread of bacteria. You should always wash a cutting board or chopping block with soap and water after using it to chop fresh meat. A very dilute solution of bleach and water is best for disinfecting wooden cutting boards.

By the Way, Wood Boards Are Also Easier on Knives

Knife blades dull more quickly when used on cutting boards made of unforgiving surfaces such as plastic. If it's important to you to keep your cutting board looking newer longer, as well as your knives, you should seriously consider end-grain-style butcher block. In the case of an end-grain cutting board, the cut ends of wood pieces form the surface of the board. The exposed wood fibers of these cut ends better absorb knife blades, so they are less likely to dull knives or to show scarring themselves.

See all Cutting Boards

Frequently Asked Questions

Wood cutting boards are available in several styles designed for different uses. Options include end-grain boards with a durable checkerboard surface, edge-grain boards made from long wood strips, and face-grain boards that showcase the natural wood grain. Specialty options include serving boards, chopping blocks, carving boards with juice grooves or collection pans, steel-accented boards with handles or feet, elevated boards with legs or bun feet, and reversible boards that offer two usable cutting surfaces.
Cutting boards are commonly made from hardwood species such as:
• Maple
• Walnut 
• Cherry
• Oak
• Teak 
Yes. Studies have shown that wood cutting boards can be more sanitary than plastic ones. Bacteria tend to die quickly on wood surfaces, while plastic boards can develop permanent cuts and grooves where bacteria may remain even after washing. Wood fibers also naturally close after cutting, making it harder for bacteria to survive and multiply.
John Boos cutting boards are available in seven thicknesses: 1.5", 1.75", 2.25", 2.5", 3", 4", and 6". Sizes range from as small as 9" × 9" to as large as 48" × 24". Many styles are offered in multiple size options.
To remove odors, sprinkle baking soda on the board and add lemon juice to form a paste. Rub it into the surface, let it sit for a few minutes, then rinse and dry thoroughly. To help prevent odors, lightly spray the board with white vinegar during food preparation, allow it to sit briefly, then rinse and dry.
You should oil your wood cutting board at least once a month. Clean it after each use with mild soap and water, rinse, and dry thoroughly. For added protection, apply board cream occasionally, allow it to soak in overnight, and wipe away any excess in the morning.
Yes. You can use both sides of any reversible wood cutting board.