In short: A good cutting board has to be suitable for its intended use. Meat needs sturdy boards with a groove for sap, fish benefits from hygienic, fine-pored wood, and vegetables benefit from a knife-friendly cutting experience. The right choice saves you stress, extends the lifespan of your knives, and makes your kitchen or BBQ session safer.
1. Cutting boards for meat
When cutting and carving meat, juices often escape. Therefore, a juice groove is essential. Especially important:
- Strength & weight: 4 cm thick boards are stable, even with large roasts or pulled pork.
- Wood types: Oak and walnut are ideal – robust, dense and durable.
- Endgrain vs. Facegrain: Endgrain protects knives, facegrain with juice groove is easier to care for juicy pieces of meat.
- Practical tip: Use a separate board exclusively for meat to avoid cross-contamination.
2. Cutting boards for fish
Fish is more sensitive than meat and has a special hygiene aspect:
- Fine-pored wood: Maple or walnut are ideal as they absorb fewer odors.
- Smooth cut: Facegrain boards make filleting and fine cuts easier.
- Cleaning: After each use, rub with lemon juice or vinegar to neutralize odors.
- Practical tip: A separate board just for fish prevents unwanted flavor transfer.
3. Cutting boards for vegetables
Vegetables require precise cuts and a large work surface:
- Endgrain: Ideal for herbs, onions, diced vegetables – gentle on the knife and pleasant to the cutting experience.
- Size: A large board (at least 40×30 cm) prevents overcrowding and makes working easier.
- Care: Vegetables can stain (e.g., beetroot). Clean immediately and oil regularly.
- Practical tip: A separate vegetable board protects you from meat flavors in your vegetarian dishes.
4. Wood species & material comparison
| Wood type | Characteristics | Ideal for |
|---|---|---|
| oak | Very robust, distinctive, absorbs juice well | Meat, BBQ, large cuts |
| walnut | Elegant appearance, fine-pored, knife-friendly | Fish, meat carving |
| maple | Fine-pored, bright, hygienic | Fish, vegetables |
| Elm/Ash | Tough, durable, vibrant grain | Vegetables, universal |
5. Hygiene & separation of boards
The most important principle: separate food groups . Here's how to be safe:
- A board for raw meat .
- A board for fish .
- A board for vegetables and bread .
Regular oiling reduces the surface's ability to absorb liquids and odors. Wood also has a naturally antibacterial effect.
6. Buying advice & features
- Thickness: 4 cm for stability, especially during BBQs.
- Size: At least 40×30 cm – ideal for roasts and vegetables.
- Juice groove: mandatory for meat, optional for vegetables.
- GN compatibility: Practical for BBQ & kitchen – collect juices and cuttings directly.
- Anti-slip pads: More safety at work.
7. Mini FAQ
Do I really need three different boards?
For maximum hygiene, yes. Cutting meat, fish, and vegetables separately is the safest way—especially in BBQ cooking.
Which board is the most versatile?
A large face-grain board with a juice groove provides good coverage for meat and vegetables. An additional end-grain board is designed for vegetables and herbs to preserve the sharpness.
Which type of wood is the most hygienic?
Maple is considered particularly hygienic due to its fine pore structure. However, regular care is crucial for all types of wood.
