A Cutting Board That Lasts, and the Knife to Go With It

Most of us put up with the wrong board for years. It is too small, so food falls off the edge. It slides around the counter. Or it is glass or marble, which looks smart but dulls your knife in weeks.

The fix is simple. Buy one good wood board and one good knife, and look after them. They can last for decades. And unlike most kitchen tools, a handsome wood board is something you will want to leave out on display.

How to choose a cutting board

1. Choose wood for everyday chopping. Wood is gentle on your knife and looks good on the counter. Many cooks also keep a plastic board just for raw meat, because it can go in the dishwasher.
2. Know end grain from edge grain. End grain boards are made from short blocks with the wood fibers standing up, like the bristles of a brush. Your knife slips between the fibers, so it stays sharp for longer and marks hide better. Edge grain boards are made from long strips of wood. They are lighter, cheaper and very tough.
3. Skip glass, marble and slate for cutting. They are too hard and will dull your knife fast. Keep them for serving.
4. Go big. A board at least 16 inches long gives you room to chop without food falling off. A board that is too small is the most common mistake.
5. Check that it stays put. Rubber feet, or a damp cloth underneath, stop the board from sliding.
6. Want to carve meat? Look for a juice groove around the edge to catch the juices.

A great board deserves a sharp knife. A sharp knife is also safer than a dull one, because it cuts where you aim instead of slipping off the food.

You only need one good knife to start: an 8-inch chef's knife. It chops, slices, dices and minces almost everything.

Here is the main choice. German-style knives are heavier and tougher, so they can take a few knocks. Japanese-style knives are lighter, thinner and sharper, but their harder steel can chip if you cut through bones or frozen food. If you can, hold a knife before you buy it. A handle that feels good in your hand matters more than any feature.

Prices change often, so always check the shop before you buy. Amazon prices are shown on Amazon only.

How to make both last for years

1. Never use the dishwasher. The heat and water can crack wood boards and dull knives.
2. Wash and dry right away. Wash the board with warm, soapy water, dry it with a towel and stand it on its edge to dry fully. Wash and dry the knife straight after use.
3. Oil the board when it looks pale or dry. Rub in a little food-safe mineral oil or board cream, leave it overnight and wipe off the extra.
4. Hone the knife often. A few strokes on a honing steel every week or two keeps the edge straight.
5. Sharpen once or twice a year. Use a sharpener, or take it to a professional.
6. Store the knife safely. Use a knife block, a magnetic strip or a blade guard, never loose in a drawer.