About The Cutting Board Report

I train restaurant crews on cross-contamination control and I have swabbed more cutting boards than I can count. Everything on this site is written first-person, from my own hands-on testing and from published product data I can re-check.

How we score

Every board is scored out of 10 on five weighted criteria: food-safety behaviour of the surface (40%), knife friendliness (20%), day-to-day cleaning (20%), durability and warranty (15%) and value (5%). Hygiene dominates because it is the thing a cutting board is uniquely able to get wrong.

Where the numbers come from

Star ratings, review counts, prices and availability for the marketplace products are captured directly from each retailer's product page on the date shown throughout the site, and the raw capture is published at /amazon-source-audit.json so you can check it. Prices move; the retailer's page is always the source of truth.

How we get paid

We earn commissions on purchases made through links on this site, including as an Amazon Associate on qualifying purchases. That never changes what you pay, and it does not decide the ranking — our top pick is the board with the worst distribution of the five, which is not what a commission-first ranking would look like.