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There is no question about it, a fine wooden cutting board is the best thing for a kitchen. Not only does it look great but it won't wear out your knives and it doesn't retain small cuts that will later hold onto small deposits of whatever you cut on the board. Plastic cutting boards are great if you are lazy and you don't really care about aesthetics. The thing with a wooden cutting board is that you have to hand wash it. If put in a dishwasher it will probably warp and crack. So plastic can be much easier in that you can just chuck into the dishwasher and it'll come out sterilized. A nice heavy wooden cutting board though, is a pleasure to use, plastic boards slide around too much, given their lightweight.

Stone cutting boards now, that is something I've never heard of. The troubles with a stone cutting board are numerous. They've got to be too heavy to move around with any ease. I imagine dropping one on a foot would easily break said foot. Stone is probably the worst thing to allow your fine knives to come in contact with. This may be why I've heard of stone surfaces in kitchens that are meant for rolling out dough, or pounding meat, but not an actual stone cutting board. Also, let's face it, the sound of a metal knife scraping across stone is going to be just about as bad as fingernails on a chalkboard. So do what's right, stick with the wooden cutting board. It's always classy, it just needs a little attention now and again.

Learn more about this author, Chauncey Dumfry.
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