· Food & Recipes · This Is The Best Type Of Cutting Board You’ve Never Heard Of

This Is The Best Type Of Cutting Board You’ve Never Heard Of

rubber cutting board

As I wrote about at length in this post back in August, a good knife is the most important tool in your kitchen. As long as you take good care of your knife (or knives, if you have several of them), it will continue to reward you by making cooking easier and more enjoyable!

For a long time, I’ve alternated between using the marble cutting board that stays out on my countertop, and plastic cutting boards that I’ll pull out for meat or other messy foods. Neither of these materials are particularly good for knives, so I started looking into different types of cutting boards to find a better option.

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rubber cutting board

I ended up learning quite a bit about the advantages of rubber cutting boards (which I didn’t even know were a thing before now!) and ended up buying this one based on what I learned. Now I want to tell you all about why you may want to consider a rubber cutting board for yourself! :-)

So let’s dive in and explore 5 of the biggest advantages of using a rubber cutting board versus one made of wood, plastic, or other materials.

5 Advantages Of Using A Rubber Cutting Board

rubber cutting board

1. Knives Stay Sharp

Any time a knife comes into contact with a solid surface, both the knife and the surface itself are affected. If you have a nice, sharp kitchen knife, you can help keep it that way by choosing a cutting board that won’t be unnecessarily hard on your knife.

Plastic and stone cutting boards are the hardest on knives. Most wood cutting boards are slightly softer (with the possible exception of bamboo), and rubber cutting boards are softer still.

Instead of fighting back against your knife, the surface of a rubber cutting boards will absorb the knife strokes. Switching to a rubber cutting board will keep your knife sharp for longer than traditional boards can.

rubber cutting board

2. No Slipping

Flimsy plastic cutting boards and smooth wood cutting boards have a dangerous tendency to slip around on smooth countertops. There’s no safe way to use a sharp kitchen knife if there’s a chance that your cutting board could slip at any second!

Rubber cutting boards, on the other hand, are denser and more resistant to slipping than any other type. A 12 x 24” rubber cutting board may weigh close to 5 pounds, so you can use it with the peace of mind that it won’t be going anywhere!

rubber cutting board

3. Easy Cleanup

For the most part, there’s nothing wrong with a nice end-grain wood cutting board. They’re not especially hard on knives, but they do require a particular type of cleaning and care (scrubbing, oiling, conditioning, etc.) to keep them looking nice.

Rubber boards, on the other hand, require very little upkeep. As long as you keep it clean by hand washing it in soapy water, you won’t have to worry about a rubber cutting board drying out, cracking, or warping over time.

rubber cutting board

4. Lasts Forever

If there’s one thing I’ve noticed about the plastic cutting boards I’ve had over the years, it’s that they don’t age well! Eventually they end up looking scarred and stained, and no amount of scrubbing can restore them to their original glory.

But with a rubber cutting board (much like wood ones), you can refinish the surface as needed to keep it looking like new. All you have to do is sand the surface to eliminate imperfections!

rubber cutting board

5. More Sanitary

Rubber is non-porous, making it an excellent choice of material for a cutting board. There’s nowhere for bacteria to hide, and it won’t absorb liquid either.

This makes rubber cutting boards easy to keep clean, because all they need is a good wash with soap and water. No need to worry about hidden bacteria, weird smells, or unsightly stains. :-)

rubber cutting board

Which Rubber Cutting Board Should I Get?

Unfortunately, rubber cutting boards are not all that popular in the U.S. yet, so there are relatively few options to choose from compared to other types of cutting boards. But that being said, it’s perfectly possible to get a great rubber cutting board if you know what to look for!

rubber cutting board

My Pick: Notrax Sani-Tuff Rubber Cutting Board

Available in 18 x 24”, 12 x 18”, and 6 x 8” sizes

Notrax Sani-Tuff cutting boards are made in the USA, certified by the National Sanitation Foundation, and are FDA approved. These antimicrobial cutting boards are made from natural rubber, so while they aren’t exactly cheap, it isn’t more than you’d expect to pay for a nice wood cutting board.

I got the 12 x 18” board, but they have bigger and smaller boards available too. I’ve thoroughly enjoyed using it so far, and if they could talk, I’m sure my knives would say the same! :-)

Other Options On Amazon

rubber cutting board

What type of cutting board do you use at home?

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Jill Nystul (aka Jillee)

Jill Nystul is an accomplished writer and author who founded the blog One Good Thing by Jillee in 2011. With over 30 years of experience in homemaking, she has become a trusted resource for contemporary homemakers by offering practical solutions to everyday household challenges.
I share creative homemaking and lifestyle solutions that make your life easier and more enjoyable!

About Jillee

Jill Nystul

Jill’s 30 years of homemaking experience, make her the trusted source for practical household solutions.

About Jillee

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Food & Recipes

  • Mainly I use plastic, but have separate ones for meat/fish and vegetable/fruits. But the rubber ones sounds better. even so I would have separate ones for bacterial reasons.
    Thanks for the information.

      • The rubber ones do not taint food at all, although a point to remember is they need to be thoroughly dry before lying on a solid flat surface or mildew can form and it goes in deep, best way is to store them stood on the end with lots of room for air to circulate. It would be a shame for this to happen as these boards are certainly not cheap.

    • Hi Jane… Sorry for the delayed response. I was doing some research to answer your question. Unfortunately, I do not know of a latex-free cutting board. If I come across one, I will let you know.

  • I asked for a hardwood cutting board for Christmas to replace my bamboo one as I’d just learned about how hard bamboo is on knives. But I’d never heard of a rubber cutting board, apparently for good reason! I was going to ask if they were made of latex/natural rubber or some synthetic, petroleum-based version; but your first example answered this question! The board I was given is nice but huge and heavy, so a rubber one might fit the bill for smaller tasks.

    Wood is also bacteria-resistant due to the natural chemicals in the wood itself, but an additional suggestion to avoid transfer of bacteria might be to use one side of the board for raw meats and the other for cooked meats and veggies. My board has a moat on one side to catch juices but makes brushing off breadcrumbs very difficult, so I use the flat side most of the time and only flip it over when I need the moat.

  • Check out sites that sell Japanese knives and sushi related prep products. They are a great source for rubber cutting boards, which are used almost exclusively in Japan. Also, get the thickest one you can afford because they can warp, whick causes them to move around on your countertop. Solution for this is to place a dish towel under them when using.

  • If you know how to keep your knives sharp the type of cutting board is more of a personal preference. It’s not that difficult process to touch up the edge of your knife.

    • If you have a chopping board of either rubber or end-grain wood you are less likely to chip your knife, which would require a repair rather than a quick touch up and you would have the best of both worlds.
      I have an end-grain, wooden chopping board and beautiful Japanese knives, they are touched up with only a leather strop after each use, because of the board they never need a steel or anything more drastic; I can honestly say they are ‘like a scalpel’ sharper than when they arrived.
      As a retired catering lecturer I have used many knives, strops, steels and boards over the years both professionally and at home, for me, knife care is about prevention rather than cure I have seen others treat knives in an appalling mannor and when a knife is one of the tools of our trade they deserve more respect. I’m pleased you know how to look after your knives and keep them sharp, it is surprising how many people don’t know how to keep them sharp, especially as a blunt knife will do more damage to your fingers/hand than a sharp one…
      Take care, keep well, keep safe

  • Thanks for the tip Jillee! I love your blog and look forward to daily. You do so much work to keep things lively and interesting. I’ve used so much of the information in your blogs. Keep up the good work!

    • Pat, thank you for your kind words. I am so happy that you love our website and tips! We are here to make people’s lives easier with solutions to everyday homekeeping, beauty routines, recipes, natural products and more.

  • Guess I’m not in the market for a rubber cutting board right now-pretty pricey. Interesting concept, and it totally makes sense for preserving your knives. But, I’ve had a really good set of knives for a few years now, a knife sharpener and a sharpening steel. I’m pleased with how they are cutting. I’ll save up for a rubber one! :-)

    • They are pricey at around £100 for the smallest, a good enough alternative is an end-grain chopping board, the end of the grain is easier on the knife blade than a cross-grain and you can pick one up for about £20; to stop these slipping you could use a clean, damp dish cloth or a piece of anti-slip matting that can be cut to size. Hope this helps x

    • Although these are usually made of toughened glass and rarely break, they are not safe for your fingers as the knife can easily slip across the glass, furthermore if you value your knives the glass board is one of the last boards to choose as they can damage the knife in several ways, chips, rolls etc.
      I’m a retired chef/lecturer and hope you value my advice.

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