We’ve sliced and diced since 2015 to find the best cutting boards |
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| Connie Park/NYT Wirecutter |
If your cutting board is warped, stained, and stinky, it might be time for an upgrade: A beautiful wooden cutting board can keep your knife edges sharper for longer and turn the tedious task of chopping into a satisfying experience.
After more than a decade of testing, we’ve found a few options that are sturdy, feel great to use, and — with proper care — should last for decades.
An instant kitchen upgrade→
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Plus: The best chef’s knife |
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| Michael Murtaugh/NYT Wirecutter |
Our experts have loved this chef’s knife for 13 years and counting. It’s extremely sharp — and stays that way longer than most knives we tested.
For chopping spring produce→
Your daily deal: A lightning-fast rice cooker |
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| Cuckoo USA Store |
In our tests, this pressure rice cooker made the best sushi and brown rice: flavorful, aromatic, and perfectly cooked. Plus, a removable rubber insert in the lid of the machine makes it a breeze to clean.
We found it for $50 off today→
One last thing: A hack to de-stink your cutting boards |
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| Connie Park/NYT Wirecutter |
To get rid of the stubborn garlic and onion stench that tends to stick to wooden cutting boards, our kitchen experts swear by a simple method: Sprinkle the board with a generous amount of kosher salt, squeeze some lemon juice, and use the cut side of the lemon to gently rub. Et voilà — stink banished.
More ways to make sure your cutting board lasts for years→
Plus: 20 ways to turn a head of cabbage into dinner.
You can reach the Wirecutter Newsletters team at newsletters@wirecutter.com. We can’t always respond, but we do love to hear from you.
