Comparison: Best Cutting Board For Large Meats (Updated | Dec 8th)

For whole turkeys, prime rib, or large roasts you’ll want at least a 24‑inch width and 18‑inch length to keep the meat and juices on the board. The Thirteen Chefs 30 × 18‑inch plastic board (B01LZZRBOJ) and the Utoplike 24 × 16‑inch bamboo board (B08R85M9GC) both meet this requirement, with the former offering extra length for very big cuts. If space is limited, a 20‑inch board like the Farberware 15 × 20‑inch model (B09BG7YYCW) can work, but you may need to reposition the meat during carving.

Commercial‑grade plastic boards, such as the Thirteen Chefs HDPP boards, are non‑porous, resist stains and can withstand high‑temperature dishwasher cycles, making them ideal for frequent, heavy use. Bamboo and other wood boards (e.g., the 24 × 18‑inch bamboo board B0CBDBRSCN) are naturally antimicrobial and gentler on knife edges, but they require regular oiling and cannot be run through a dishwasher. Choose plastic if you prioritize sanitation and durability, or bamboo if you prefer a natural look and are comfortable with hand‑washing.

A deep juice groove prevents runoff onto countertops and keeps your workspace tidy, which is crucial when carving juicy turkeys or roasts. The bamboo boards from Utoplike (B08R85M9GC) and Empune (B09G6GGDXH) feature double‑sided grooves that capture up to 200 ml of liquid, while the Farberware board (B09BG7YYCW) has a single groove that is slightly shallower. For the most robust groove, the Thirteen Chefs plastic boards also include a groove, but it is narrower than the bamboo options.

Only the high‑density polypropylene boards from Thirteen Chefs (B01LZZRBOJ and B083F7VX2T) are rated for commercial‑grade dishwashers; however, their size often exceeds standard dishwasher racks, so you may need to wash them in a bathtub or large sink. Bamboo and wood boards, such as the 24 × 18‑inch bamboo model (B0CBDBRSCN) and the Acacia wood board (B0C3RBKPGT), must be hand‑washed and periodically oiled to maintain their finish. Plastic boards like Farberware (B09BG7YYCW) are dishwasher‑safe in a standard unit because they are smaller (15 × 20 in) and thinner.

Commercial‑grade plastic boards offer superior resistance to warping, cracking, and staining, and they can be sanitized at high temperatures, which is essential in restaurant environments. Their downside is the heavier weight and the fact that they can be harder on knives over time. Wooden boards provide a classic aesthetic, are gentle on blade edges, and can double as serving trays, but they require more maintenance, are not dishwasher‑safe, and can absorb odors if not properly cared for.

Yes, softer materials like bamboo and acacia wood tend to preserve a knife’s edge longer because they give slightly under the blade, whereas hard plastics and stainless steel can cause faster dulling, especially on serrated knives. The Thirteen Chefs plastic boards advise against using serrated knives to avoid damage, while the bamboo boards (B0CBDBRSCN, B08R85M9GC) are marketed as knife‑friendly. If you frequently work with thick cuts, a wood board with a smooth surface is usually the gentlest option for your knives.

For occasional home use, the 24 × 18‑inch bamboo board (B0CBDBRSCN) provides a good balance of size, natural material, and a lifetime replacement guarantee, making it a cost‑effective choice. For frequent commercial or heavy‑duty use, the Thirteen Chefs 30 × 18‑inch HDPP board (B01LZZRBOJ) delivers unmatched durability, NSF certification, and dishwasher compatibility, though it comes at a higher price. Consider how often you’ll need to clean, the size of your kitchen, and whether you need a certified commercial board when deciding.