Frequently Asked Questions: Choosing Your Cutting Board

Q: What is the best wood for a cutting board: Maple, Walnut, or Cherry?

A: It depends on your priority. Maple is the most durable and sanitary for heavy daily use. Walnut is the premium choice for aesthetics and hiding stains, while Cherry is the softest on your knives, helping them stay sharp longer. All three are closed-grain hardwoods, making them food-safe and bacteria-resistant.

Q: How do I know if a 20 1/2" x 26 3/4" extra-large cutting board will fit my kitchen?

A: Before buying an extra-large board, measure your countertop depth and your kitchen sink. Standard countertops are 25" deep; our Extra-Large board (20 1/2" x 26 3/4") is designed to be a permanent "station" on your counter. Ensure you have a flexible faucet or a large enough sink to rinse a board of this magnitude.

Q: Which size cutting board is best for daily meal prep?

A: For most home cooks, the Medium (13" x 19 3/4") or Large (16 3/4" x 23 1/2") sizes are the most versatile. They provide enough "landing zone" to chop multiple vegetables without having to clear the board, yet they are still manageable enough to lift and clean easily.

Q: Do Walnut cutting boards show knife marks more than Maple?

A: Actually, Walnut is excellent at hiding knife marks because of its dark, rich color. While Maple is physically harder and more resistant to deep scratches, the light color can make tracks more visible over time. Regular oiling helps minimize the appearance of marks on all wood types.