When it comes to absolutely essential home cooking tools, you can’t get more essential than a cutting board. Second only to a chef’s knife, a cutting board is the tool that helps you get things done. Chopping, slicing, dicing, all manner of prep—you can’t do it without a cutting board!
Earlier this week we shared a guide to cutting board materials and which one to choose, an in-depth look at the pros and cons of various materials and things to consider when buying a cutting board.
But if you’d like some solid recommendations from us in lieu of doing your own research, we have them!
Wondering about the best cutting board material for meat, seafood, and poultry? Simply Recipes’ Nutrition Editor, Katie Morford, says regardless of what material you pick—plastic, composite, wood—you should designate boards for different uses and stick to that. “I recommend people use [whatever material] they like and have one cutting board designated for meat and seafood and wash it well after each use,” she told me. “I personally use wood, because I just don’t like the feel of plastic under my knife.”