Wood Cutting BoardsWood cutting boards are generally thought to be the best of the cutting board options availiable.
Most wooden cutting boards are made of hardwoods, usually maple. There are 3 types to choose from with the difference being in the way the wood is cut and assembled. the 3 types are end grain, edge grain and flat grain. The easiest way to explain the difference between the 3 is to think of a piece of 2x4. When you stand it up on end and look down on the end of it you are looking at the end grain. This is the strongest point to put weight on. If you lay it on its edge, you are looking down at the edge grain. This is not as strong as the end but will still hold fairly well. Lay it on its side and you will look down on the side grain. Putting weight on the flat side will cause the board to bend. This applies to cutting boards: End grain boards are the strongest and resist warping the most. Edge grain boards are lighter but still quite strong. Flat grain boards are weak and warp easily so are not reccomended.
End Grain Wood Cutting Boards are made by glueing small pieces of wood together in a checkerboard style of pattern with the grain facing up in a vertical direction. This has many advantages, the main one being that the grain will separate when a knife blade connects with it and close up when the blade is removed. This is a lot easier on your knives than cutting across the grain on edge grain boards. This also reduces the amount of knife marks on your board as well. It's reccomended that the boards be 2.5 to 3.5 inches thick to avoid warping and cracking.
Edge Grain Cutting Boards are made by laying out strips of wood on their edges and glueing them together. These are good strong boards and a good alternative to end grain boards due to their being cheaper to buy and much lighter. While they are a little harder on your knives than end grain boards they are still easier on them than many of the other types of boards out there. Recent research has suggested that wood cutting boards are actually better at killing bacteria than plastic boards. The theory is that the capillary action of dry wood causes the germs to become trapped below the surface of the board leaving the exposed area clear of microbes. As for plastic boards, the bacteria sits on the hard plastic surface of the board, still able to contaminate any food it comes in contact with. There are many articles written on this subject, some recommending plastic boards and some favouring wood. I would suggest reading these on your own and making your own decision. Regardless which cutting board you choose it's very important to keep them clean. For more information on cleaning and caring for your cutting boards see Cutting Board Care.
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