Don't use a stone cutting board as it can scratch your counters and will dull your knives. There are a variety of cutting boards out there of different colors and varieties. Many serious cooks like wood or bamboo. Others prefer the plastic kind that can be put in the dishwasher. I saw some beautiful black walnut cutting boards on ebay and etsy. They were very very expensive but beautiful.

If there is, I haven't heard of it. I go by size and best material, which for my knives and me is usually wood, though I have a nice oversize plastic one with a rim for catching meat juices.

I wouldn't use a glass cutting board with any of my knives, either...

Becky

Exactly--choose the cutting board for your knives, not your countertop. Wood, plastic, bamboo.

Wood is actually better for meat than plastic, btw. People put plastic boards in dishwashers because you have to. Wood can be "disinfected" by cleaning it with a sponge and dish detergent. It naturally sucks up the bacteria and kills them.

Here is a link that might be useful: Plastic not better than wood

I use plastic (one for raw and another for cooked) for meat and fowl because I can put it in the DW, and a wood butcherblock for fruits and veggies. I wash the wood one with warm water and dish detergent, rinse, and then coat it with mineral oil. I have another butcherblock for bread. That one is in worse shape because of the serrated bread knife and the sawing action used to cut bread.

Thx all for the great advice. I looked at some cutting boards last week and was shocked at the wide range of prices. Saw a large wood one for $25 and another thick wood one same size for almost $300! Seems like a ton of money for a cutting board. Just seem like slabs of wood to me. Well at least I know now that my counters aren't a factor. Thx again.

I have a large, 1.5" thick Boos block. I use it for everything except raw meat. For that I have an NSF plastic one that goes in the DW.

I can't believe people cut on stone or glass!

Well, I've had some cuttingboard/countertop mishaps I can share.

If you have cherry countertops, make sure you use a cutting board with well-cushioned feet on it. I learned the hard way. I used a regular wood cutting board, and some pieces of food debris underneath the boar (like, I dunno, bread crust or something) caused deep scratches in the (soft) cherrywood. Bummer.

On my marble counter, I use wood or plastic. Best if that one has a nice deep perimeter groove to contain juices. Otherwise any overflow of things like meat marinade, tomato liquids, strawberries, etc will run over the edge and etch your marble.

Hope that helps!

Wood cutting boards are easiest on your knives and naturally antimicrobial.

Soft nylon cutting boards are second best for your knives and can go in the dishwasher.

The recycled whatever in resin ones are too hard and not good for your knife edge.

Glass is good for cheese trays. Cheese knives aren't sharp anyway.

Bamboo which has been impregnated with resin might be too hard.

Never, ever cut on stone, especially granite. Very very bad for knives. Those stone "cutting boards" that the fabricator gives you are fine, with feet added to them, but they're TRIVETS!!!!! They're for putting hot pots on. Never cut on them if you value your knives.

So... Match the countertop? Nah. FUNCTION is most important here. End grain butcher block is the best. Or Maple or other hardwood cutting board. If you have a hardwood counter you could match, but contrast might be prettier. :)

Love your knives. Get a stone and learn to sharpen them. Get a steel and learn to straighten the edge. And cut on a good surface for cutting no matter what color it is. :)

Soft nylon cutting boards are second best for your knives and can go in the dishwasher.

I think the point that people miss is, plastic boards have to go into the dishwasher. Wood can be washed by hand.

Marcolo, it depends on what you're cutting. You can hand wash a plastic board after chopping an onion and a carrot and wait until you're ready to run the dishwasher before you put it in.

Thx all for the great advice. I looked at some cutting boards last week and was shocked at the wide range of prices. Saw a large wood one for $25 and another thick wood one same size for almost $300! Seems like a ton of money for a cutting board. Just seem like slabs of wood to me. Well at least I know now that my counters aren't a factor. Thx again.

Look at the Epicurean ones (compressed paper - Richlite - great for knives). If memory serves the ones with recycled content come in a grey that might look great with marble. Some styles have no slip silicone feet. Nice and thin as well.

You can hand wash a plastic board after chopping an onion and a carrot and wait until you're ready to run the dishwasher before you put it in.

Well, you can do the same for wood. My point is that after cutting meat, chicken, etc., a plastic board has to go into the DW.

I just think it's funny that people use wood for veggies and plastic for meat. Science says do the opposite.