Cutting boards and knives go hand in hand as the ultimate kitchen duo and just like with knives, its best to give some serious thought on the type of cutting board to invest with. Its more than just protective barriers for your counter tops, and in determining which type suits your taste you would have to consider its perks and nuances.

We summed it up all for you and here are the different type of chopping boards that made the cut:

1. Wood Cutting Board

On top of the list is the most popular cutting board which is wood. This kind of cutting board is deemed as a timeless kitchen piece. Not only by reason of its classic look,  but because with proper attention and maintenance it can last for years. One of the most noticeable benefits of wood cutting boards is their durability. It is known to be able to withstand heavy daily use. This longevity not only makes a wood cutting board a smart financial investment, it makes it a safe tool. When preparing food, especially raw meat, you want a sturdy, reliable surface. This is important to prevent injuries. A wood cutting board provides this stability.

The myth that a wood cutting board is likely to be a breeding ground for harmful bacteria is debunked by recent research which showed that the scratches that accumulate over time on wooden boards aren’t as dangerous for harvesting bacteria as those on plastic boards. This is because the bacteria get so far down into the wood that they cannot reproduce, so they die off.  So its fine to use either as long as you just keep them clean, you should not have to worry too much about bacterial accumulation.

2. Plastic Cutting Board

Plastic cutting boards were the trend when plastic became an industrialized material and so making it abundant at one’s disposal. The stand-out features of this type of cutting board is its dishwasher friendly and very affordable. Being reasonably priced, one can just go ahead and buy two or three of these in various colors available for specific food preparation functions.

However, a plastic chopping board should be replaced when its surface is deeply scarred. The main reason for this is that bacteria likes to grow in these knife scarred areas, and when transferred to food can cause serious illness. The grooves caused by the knife cuts are impossible to clean and disinfect manually. Even after washing this type of chopping board thoroughly, bacteria have a habit of clinging on to these creases and because of this, you cannot be certain that it is safe to use again for food preparation. Finally, regardless of its dishwasher friendly feature, they should not be left in the dishwasher during the drying part of the cycle because it can warp/bend slightly. This makes an unstable platform for cutting and therefore causes more risks of slipping when using a knife. To avoid ‘warping’, take the plastic board out after the wash cycle and allow it to air dry.

3. Bamboo Cutting Board

Bamboo is the perfect environmental friendly alternative cutting board for eco-warriors. . It is a hard grass and a sustainable, renewable resource that needs no chemicals to thrive or be harvested. But its not just for environmentalists because it is also a widely preferred choice by the consuming public in general. This is due to its cool stylish appearance and because is does not absorb liquids as easily as wooden boards, which makes them less prone to cracking and warping. Being naturally non-porous, bamboo is more resistant to moisture and can last longer compared to some wooden boards in the same price range.

Of course there are also downsides to this type of cutting board, it is an incredibly hard material as compared to the wood cutting boards and so it can quickly dull your knives. If you’re not carefule, any small cuts in the bamboo can also cause your knives to catch when you are chopping on this board, which can make it difficult to enjoy a nice smooth action while you are cutting.

4. Glass Cutting Board

Although undeniably tempered glass looks aesthetically pleasing and neat. Glass cutting boards are still the least recommended type. And this is for good reasons, knives are simply not made to withstand cutting and chopping on tempered glass, no matter how rarely you use your cutting board. In addition to that, it is so fragile and has such a slippery surface which is just basically an accident waiting to happen. Despite its lack of practical applications as a cutting board, it does make a good option for food presentation.

Now that you’ve read the pros, cons and most importantly the hygienic protocols of each type of cutting board. This can help in choosing whats suitable for your kitchen needs. However keep in mind that in whatever type of cutting board you choose, cross-contamination is best countered by having several boards assigned separately and solely for a specific purpose.