Comparison: Milk Street Best Cutting Board (Updated | Dec 8th)

First, match the board dimensions to your typical prep tasks; larger surfaces like the 17.6″ bamboo board or the 16.5″ THETCHRY board give you room for big items, while smaller boards are easier to store. Material matters for knife preservation—hard woods such as maple and walnut are gentle on blades, bamboo is harder but still forgiving, and plastic offers easy sanitation but can dull knives faster. Also think about weight, stability, and whether you need features like handles or a juice groove.

Wood boards (THETCHRY, J.K. Adams, Sonder) provide a classic look, natural antimicrobial properties, and are gentle on knife edges, but they require regular oiling and cannot go in the dishwasher. Bamboo boards, like the Empune model, are eco‑friendly, harder than most woods, and resist stains, yet they are still softer than plastic on the blade. Plastic boards such as OXO’s are the most low‑maintenance and dishwasher‑safe, but they can develop deep cuts that harbor bacteria and may wear knives more quickly.

The THETCHRY board, Empune bamboo board, OXO Good Grips, J.K. Adams farmhouse board, and Sonder maple board all feature built‑in juice grooves that capture liquids and keep countertops clean. Among them, Sonder’s deep 3.5 oz groove and OXO’s integrated drip‑catcher are especially effective for large roasts or juicy fruits. If you frequently carve meat, a board with a wide, deep groove like Sonder or J.K. Adams will reduce mess the most.

Reversible boards, such as THETCHRY and Sonder, let you dedicate one side to raw protein and the other to ready‑to‑serve foods, helping prevent cross‑contamination. They also double as serving platters, adding value for entertaining. If you need a single surface for all tasks, a standard one‑sided board may be sufficient, but the versatility of a double‑sided board often justifies the higher price.

Thicker boards (1.4‑1.5 in) like the THETCHRY and Sonder models provide a solid, stable cutting surface that resists warping and offers a gentler feel on knife edges. Thinner boards, such as the 0.4‑in Pearl Metal plastic boards, are lightweight and easy to store but may feel less stable, especially when cutting heavy items. For most home cooks, a thickness of at least 0.8 in balances stability with storage convenience.

Wood boards need regular hand‑washing, thorough drying, and periodic oiling with food‑grade mineral oil to prevent cracking and maintain antimicrobial properties. Bamboo boards also benefit from occasional oiling but are less prone to warping; they should be washed by hand and dried promptly. Plastic boards can be washed in the dishwasher, but you should replace them when deep gouges appear, as those can harbor bacteria.

Sonder’s maple board comes in a premium gift box, offers a reversible design, a deep juice groove, and a 1.5‑in thickness, making it a high‑impact present. THETCHRY also includes a stylish gift box and a unique checkered aesthetic at a slightly lower price point. For a budget‑friendly yet elegant option, the J.K. Adams farmhouse board offers a lifetime guarantee and classic craftsmanship.

The Milk Street Kitchin‑kiji paring knife, with its 3.5‑inch German steel blade and knuckle‑clearance handle, works especially well on softer wood and bamboo boards that protect the blade edge. Its ergonomic grip reduces fatigue during detailed work, making it ideal for tasks like fruit coring on the small side of a double‑sided board. Pairing this knife with a board that has a juice groove (e.g., THETCHRY or Sonder) keeps your prep area tidy while preserving the knife’s sharpness.