The Worst Product We’ve Tested This Year? | Gear Heads

Cutting-Board Review Summary

The video compares cutting-board materials and recommends choosing a board that protects knife edges, stays stable, and suits your kitchen. The presenters’ overall favorite is a thick, edge-grain teak board. Glass and metal are the clear products to avoid.

Materials and Key Findings

• Glass and metal — avoid. Glass dulled a new knife after just 10 cuts, and titanium and steel boards also damaged knife edges during vegetable prep. These boards are too hard to give way beneath a blade, so knives dull quickly and may need frequent sharpening. They also make an unpleasant clacking sound, and cuts and fingerprints leave visible marks. The presenters warn that dull knives can be more dangerous because they are more likely to slip.
• Plastic — practical, with caveats. Plastic boards are lightweight, relatively inexpensive, and useful, though some people are concerned about microplastics. Replace a board once it is deeply gouged. The presenters’ dishwasher advice is inconsistent: they initially say plastic boards can be cleaned in a dishwasher, but later advise against putting them in one.
  • Winco Statik, 15 × 20 in: A sturdy, roughly half-inch-thick food-service board. It stayed stable on the counter and did not warp after 50 washes. Its weight and four rubberized feet help keep it in place.
  • OXO Good Grips Carving and Cutting Board, about 14.5 × 21 in: A lighter large-board option at just over 3 lb, with a juice trench and rubberized strips for stability. It did not warp, but its thin construction bounced somewhat when used with a cleaver or for pounding cutlets.
  • OXO Good Grips Utility Cutting Board, about 10.5 × 15 in: Recommended as a smaller plastic option.
• Bamboo — acceptable and durable. Bamboo is a fast-growing renewable grass, tends to cost less than wood, and is durable. It is harder and a little less forgiving to knives than wood, but the tests did not show faster dulling. In a robot-arm test of 5,000 cuts, knives used on bamboo boards could still slice paper.
• Wood — best overall. The presenters describe a well-made wooden board as gentle on knife edges and pleasant to cut on: softer and quieter than glass or metal. Wood costs more, needs maintenance, and can be heavy, but may last a lifetime.
  • Wood hardness varies. Maple and bamboo are relatively hard; softer Japanese hinoki may become more shredded over time.
  • Edge grain vs. end grain: End-grain boards have upright wood pieces, creating a patchwork pattern. They can absorb more oil and water, and poorly made boards may be less durable if their glued pieces separate. Despite these general cautions, the presenters liked specific end-grain models.
  • Teakhaus Edge-Grain — longtime favorite: Reversible and roomy, with enough weight to stay put without being excessively heavy. Teak’s water-repelling resins help it stay in good shape, though it still needs occasional oiling. The extra-large model is 24 × 18 in and 15 lb; the large is 20 × 15 in and a little over 10 lb.
  • Jones Medium Maple End Grain, about 12 × 16 in: Their preferred smaller wooden option; thick, stable, well made, and held up well in testing.
  • Sonder Los Angeles Winsome Acacia, 16 × 12 × 1.5 in: Their best buy—an attractive end-grain board at a good price.

Use, Cleaning, and Care

• Choose a board size based on your prep needs, but measure first. A large board may not fit in your sink, and you should consider whether you can lift it comfortably. Larger boards give you room to prep several ingredients without repeatedly clearing the surface.
• For any material, the presenters say hot water and dish soap are enough for safe cleaning. Independent lab tests found this sufficient to kill harmful bacteria, including on wood; bleach or other extreme measures are unnecessary. Wash the sides and bottom as well as the top, then rinse.
• Do not soak a wooden board or leave it standing in water. Absorbed water can cause it to shrink as it dries and potentially crack.
• Oil a wooden board when it looks dry. Use food-safe mineral oil, not cooking oils, which can turn rancid or gum up. Mineral-oil-and-beeswax “board butter” is another option.

Verdict

Choose a wooden board—ideally the Teakhaus edge-grain teak—for the best balance of knife protection, durability, and cutting feel. Bamboo is a reasonable, lower-cost alternative; plastic remains useful if maintained and replaced when gouged. Avoid glass and metal because they can dull knives very quickly. Before buying a large or heavy board, check that it fits your sink and is manageable to clean.

Speaker Contributions

The presenters broadly agree on the recommendations. Their discussion covers knife-edge tests, the practical advantages and limitations of plastic and bamboo, preferred wooden boards, board sizing, and safe cleaning and maintenance. No formal product ratings or numerical scores are given.