Comparison: Best Type Of Cutting Board To Use (Updated | Dec 8th)

Colour‑coded plastic boards, like the Joseph Joseph Folio set or the Bamboo Cutting Board Set with flexible mats, make it easy to assign a board to a food type and prevent cross‑contamination. Solid‑material boards such as bamboo, wood fiber, or titanium provide a more durable cutting surface and are gentler on knives, but you’ll need to keep separate boards for raw and cooked foods yourself. Consider whether you prefer visual cues and easy cleaning (plastic) or a longer‑lasting, knife‑friendly surface (solid).

Titanium boards, like the double‑sided Titanium Cutting Board, are non‑porous, odor‑resistant and can hold liquids without absorbing them, which helps keep raw meat safe and reduces staining. Bamboo and wood boards are eco‑friendly and provide a softer feel for knives, but they can warp or retain moisture over time. If hygiene and durability are top priorities, titanium offers a premium, low‑maintenance option.

Disposable boards such as the Mind Reader E‑Z Board or the large outdoor disposable mats are lightweight, BPA‑free and can be cut to size on the spot, making them ideal for camping, picnics, or BBQs where washing isn’t convenient. They are not as durable as reusable boards, so they are best for occasional trips rather than daily kitchen work. Their single‑use nature also reduces cleanup time, which many outdoor enthusiasts find valuable.

Thicker boards (around 1 inch or 0.37 in for plastic) resist warping and provide a stable surface for heavy chopping, as seen in the Gorilla Grip set and the Bamboo Cutting Board Set. Thinner flexible mats are easy to roll or fold but may flex too much under heavy knives. For regular home cooking, a board that balances thickness with a non‑porous surface will protect both your knives and the board itself.

The Joseph Joseph Folio 4‑piece set includes a slim storage case and colour‑coded boards for different food groups, which helps keep a busy kitchen organized. The Bamboo Cutting Board Set with 6 colour‑coded flexible mats also provides a wide size range and a holder, adding versatility at a comparable price. Both give good value, but the Folio set adds the convenience of a dedicated case for storage.

Boards like the Titanium Cutting Board feature a deep 200 ml juice groove and a dedicated garlic‑grinding area, allowing liquids to be contained and herbs to be processed without extra tools. This reduces mess and speeds up prep time, especially for meat‑heavy meals. Plastic boards without grooves may require a separate cutting tray, so consider whether integrated features match your cooking style.

Most plastic boards, including the Gorilla Grip and colour‑coded bamboo mats, are dishwasher safe and can handle high temperatures without warping. Bamboo and wood‑fiber boards, such as the Freshware Wood Cutting Boards, are also labeled dishwasher safe, but frequent cycles may shorten their lifespan. Always follow the manufacturer’s care instructions to maintain hygiene and durability.

Colour‑coded systems (Joseph Joseph Folio, Bamboo with flexible mats, and the 6‑board bamboo set) use distinct colors and icons to assign boards to raw meat, fish, vegetables, or cooked foods, making separation visual. Dual‑sided boards, like the Titanium Cutting Board and the other titanium model, separate raw and fresh foods by material, which also reduces flavor transfer. Disposable boards eliminate reuse altogether, removing any risk of cross‑contamination after a single use.