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Small Cutting Boards

Published January 2018
Update, April 2020
Our favorite small cutting board, the OXO Good Grips Utility Cutting Board, was recently redesigned; it is now slightly lighter, thinner, and longer than previously, and its juice groove is slightly larger. We ran the new board through the same tests that we did in the original review, and are happy to say that it remains as stable, portable, and easy to use and clean as the version we first tested. We highly recommend this new board; it is our new winner.

How we tested

We love our full-size cutting boards for most tasks. But sometimes we want a more compact board for small jobs or when cooking in cramped spaces. We wanted to find the best small cutting board—one that would be durable and sit securely on the counter but also be easy to maneuver and clean. So we bought nine models priced from $9.49 to $38.95 and made from a few different materials. Each measured about 11 by 14 inches, roughly half the size of our favorite full-size boards. We then put the boards to work, chopping onions, mincing parsley, pounding chicken cutlets, and mincing pungent garlic and stain-inducing chipotle chiles in adobo on them. To see whether any board dulled knives faster than others, we made 500 cuts on each one with a newly sharpened knife, testing the knife periodically by slicing through copy paper. We washed the boards by hand or ran them through the dishwasher 25 times, according to the manufacturers’ instructions, and dropped each off the counter three times, simulating the kind of abuse a board might endure.

Which Material Is Best?

Material mattered. Some testers liked cutting on the softer, slightly textured surfaces of wood and bamboo boards. But these boards weren’t necessarily gentler on knives than the boards made from other materials, nor were they were more durable. After 500 strokes, knives used on the plastic and composite boards were just as sharp as those used on the wood and bamboo ones. And boards of every type sustained a fair amount of wear and tear without becoming gouged, scuffed, or scarred beyond use.

In our testing, though, both wood and bamboo boards stained and retained odors longer than other boards. And wood and bamboo boards require more careful cleanup and maintenance; they must be seasoned with oil before use, washed and dried by hand after each subsequent use, and oiled periodically to keep them from absorbing water and then splitting or warping. We preferred the plastic and composite boards, which didn’t stain or retain odors, are maintenance-free, and can be thrown in the dishwasher when you’re done with them, making them even more convenient and easy to use for quick jobs.

Pitting Portability Against Stability

Plastic and composite boards have an additional advantage: They’re more portable, as they are usually thinner (¼ to ½ inch thick) and lighter than other boards, with most weighing less than 2 pounds. But that user-friendliness sometimes came at a cost. Regardless of material, the thinner and lighter the board, the less securely it sat on the counter and the more likely it was to slip or spin in action, making for unstable and slightly dangerous mincing, chopping, or pounding. (By contrast, a 1¼-inch-thick wood board weighing more than 5 pounds had no trouble staying put on the counter, but its heft and thickness made it a bear to lift, especially when loaded with chopped food.) Although you can always put a damp dish towel or a gripper mat under the board to stabilize it, we’d prefer not to have to do this every time we pull out the board for a quick task. The best boards were moderately thin (about ½ inch) and light enough to be lifted easily. But they also had special features to anchor them to the counter, such as rubbery feet or sides that gave the boards traction without adding too much weight.

Long-Term Issues

Boards of all materials and thicknesses were vulnerable to damage after repeated washes. Even when properly seasoned and maintained, the bamboo boards and some of the wood boards absorbed water and warped and/or cracked after 11 or 12 washes. And several of the thin composite and plastic boards warped in the dishwasher’s heat (despite being touted as dishwasher-safe). After 25 washes, only four of the nine boards still sat perfectly flat on the counter.

Which Small Cutting Board Should You Get?

Our winner, the OXO Good Grips Utility Cutting Board ($14.95), is the little sibling of our full‑size Best Buy, the OXO Good Grips Carving and Cutting Board ($21.99). Made of relatively thin, lightweight plastic bordered on two edges by rubber strips, it provides an ideal combination of portability and stability. While it emerged from testing with a fair number of knife scratches, the damage was cosmetic, and it was one of the few boards that didn’t warp. It’s dishwasher-safe and resisted odors and stains. Testers also liked the way the board’s slightly textured surface gripped their knives. As a bonus, one side has a built-in trench that can collect a small volume of juices from wet food or resting roasts.


We tested nine small cutting boards priced from $9.49 to $38.95 and made from a variety of materials (wood, wood composite, bamboo, and plastic), each measuring about 11 by 14 inches. We chopped onions, minced parsley, pounded chicken cutlets, and minced pungent garlic and stain-prone chipotle chiles in adobo on them. To see whether any board dulled knives faster than others, we made 500 cuts on each one with a newly sharpened knife. We washed them by hand or in the dishwasher 25 times and dropped each off the counter three times, simulating the kind of wear and tear a board might receive over time. Finally, we evaluated each board on its durability, stability, maneuverability, and ease of cleanup and maintenance. The prices shown are what we paid online. The products appear in order of preference.

Ease of Use: We rated the boards on how easy they were to lift and hold and on how well they gripped the knife, preventing it from slipping around on the board.

Stability: We rated the boards on how securely they sat on the counter without the use of a gripper mat or other stabilizing device.

Durability: We evaluated the boards on how resistant they were to knife damage, cracking, warping, fading, staining, and odor retention.

Ease of Cleanup/Maintenance: We evaluated the boards on how easy they were to maintain and clean.

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The Results


Design Trifecta 360 Knife Block

Admittedly expensive, this handsome block certainly seemed to live up to its billing as “the last knife block you ever have to buy.” The heaviest model in our testing, this block was ultrastable, and its durable bamboo exterior was a breeze to clean. Well-placed medium-strength magnets made it easy to attach all our knives, and a rotating base gave us quick access to them. One tiny quibble: The blade of our 12-inch slicing knife stuck out a little.


Schmidt Brothers Downtown Block

This roomy block completely sheathed our entire winning knife set using just one of its two sides—and quite securely, thanks to long, medium-strength magnet bars. Heavy, with a grippy base, this block was very stable. An acrylic guard made this model extra-safe but also made it a little trickier to insert knives and to clean; the wood block itself showed some minor cosmetic scratching during use.


Schmidt Brothers Midtown Block

This smaller version of the Downtown Block secured all our knives nicely, though the blade of the slicing knife stuck out a bit. With a base lined with grippy material, this block was very stable. An acrylic guard afforded extra protection against contact with blades but made it a little harder to insert knives and to clean; the wood itself got a little scratched during use.

Recommended with Reservations

Swissmar Bamboo Magnetic Knife Block

This small, scratch-resistant model had a stable, rubber-lined base and could hold all our knives, though the blade of the 12-inch slicing knife stuck out a bit. But inch-long gaps between its small magnets made coverage uneven and forced us to find the magnetic hot spots in order to secure the knives. Its acrylic guard made it safer to use but harder to insert knives and to clean.

Not Recommended

Messermeister Walnut Magnet Block

This handsome block was done in by its shape—a tippy, top-heavy quarter-circle that wasn’t tall or broad enough to keep the blades of three knives from poking out. It lacked a nonslip base, and its extra-strong magnets made it unnerving to attach or remove our heavy cleaver. Finally, it got a bit scratched after extensive use.


Epicurean Standing Knife Rack 12"

This magnetic block sheathed all our knives completely, though with a bit of crowding. But it was hard to insert each knife without hitting the block’s decorative slats on way down, and because the block was light and narrow, it wobbled when bumped. Worse, we couldn’t take it apart, so splatters that hit the interior were there to stay. Additionally, the outside stained easily, and when we wiped it down, the unit smelled like wet dog.


Kapoosh Rondelle Knife Block

This model stabilized knives with a mass of stiff, spaghetti-like bristles that shed and nicked easily after extensive use, covering our knives with plastic debris. While all our knives fit securely, several of the blades stuck out, making this unit feel less safe overall. Finally, though the bristles could be removed and cleaned in the dishwasher, their nooks and crannies made this block hard to wash by hand.


Kuhn Rikon Vision Knife Block, Clear

This plastic block required us to aim each knife into the folds of an accordion-pleated insert that was removable for easy cleaning but got nicked easily with repeated use. Because we could only insert the knives vertically, longer knife blades stuck out; a cleaver was too wide to fit. The lightest model in our lineup, this block was dangerously top-heavy when loaded with knives.