Pick a hardwood cutting board by three things: the wood, the thickness and the grain direction. Walnut, maple and gum are all dense hardwoods, and each suits a kitchen in a different way.
Walnut, maple and gum
- Walnut: a dark brown wood. It hides stains and pairs well with maple in stripes.
- Maple: a pale, fine-grained wood. It is a long-time standard for kitchen boards and shows oil as a warmer tone.
- Gum hardwood: a dense hardwood with a smooth, even look. The CHOPnCUT Gum Hardwood Prep Board is made from solid gum hardwood and is milled smooth with eased edges.
Pick the color you like. All three are closed-grain enough for a kitchen board when finished with food-grade oil.
Check the thickness
A thin board can flex and slide. A thick board stays put under a knife. The Bold Stripe Meat Board is thick and heavy by design, which suits carving. Choose a thinner board only if you want one you can lift with one hand.
Check the grain
End-grain boards show cut fiber ends and edge-grain boards show long strips. See our guide on end-grain vs edge-grain cutting boards for the trade-offs.
Check the finish and the build
- Finish: look for a food-safe finish, such as food-grade mineral oil.
- Joints: run a thumb across the glue lines. They should be tight and flush.
- Origin: CHOPnCUT boards and butcher blocks are Made in the USA.
Match the size to the counter
Measure the counter space and the sink. A board that fits the sink is easier to wash by hand. For a full work surface, look at a butcher block such as the Black Iron Butcher Block, and confirm sizing before a large order.
Need help picking? Contact the shop at chopncut.com. The shop answers.