How-To: Choose a Cutting Board

The Martha Stewart Living test kitchen's cutting board recommendations.

On the hunt for the perfect cutting board? Ideally, you should have more than one type of board, as different uses call for different materials. Sturdy hardwood and bamboo boards are tough, great for daily use, and don’t knife-scar easily -- but they also tend to retain odors and bacteria. Designate a few plastic boards for foods like onions and garlic, and ingredients that may contain bacteria, such as raw meat and fish. (Wash the boards with dish soap thoroughly after using them.)

Photography by: Bryan Gardner
Photography by: Bryan Gardner

Hardwood and Bamboo

These grooved boards catch drips from roasts or fresh produce. Plus, they resist knife scarring.

Sheesham Wood Cutting Board, by Martha Stewart Collection, $45,

14" by 20" Bamboo Board, by Martha Stewart Collection. $42.99,

Photography by: Bryan Gardner


Appoint different-colored boards for vegetables, raw meat, and raw poultry. Avoid glasslike plastic, which can dull your knife.

Reversible Green & Yellow Poly Cutting Board, by Martha Stewart Collection, $30,

Martha Stewart Living, May 2014