Regardless of the type of knife set you have chosen for your kitchen, you will need at least one cutting board. Many cooks have one board for cutting meat, and another for cutting vegetables. There are dozens of different choices for cutting boards. Did you know that some boards can cause your knife to wear down much faster than others? By choosing the right board, you can preserve your knife’s sharp edge for a much longer time, although all knives will eventually become dull over time, requiring sharpening to restore their edge.

When it comes to boards, the most common materials are plastic, wooden, and tempered glass. Plastic boards have a non-porous surface, and are easily washed to remove traces of juice from meats and vegetables. They come in many different colors to coordinate with your kitchen decor, and are usually your least expensive option. Thought to be the most sanitary type of cutting board, most are dishwasher safe. However, they will get cuts in the surface over time. When your plastic cutting board has multiple deep cuts from your sharp kitchen knives, it’s time to buy a replacement, since bacteria can get caught in these cuts.

Wooden boards are the oldest type; they have existed in the form of wooden chopping blocks or “butcher blocks” for centuries. Wooden cutting boards are better for your knives, which will not become dull as quickly. There are many beautiful handcrafted wooden boards available, and many people find them more attractive than plastic ones.

The downside of wood is that it is porous, which can cause concerns when raw meat is cut on such a board. These germs can soak into a wooden cutting board, and may become trapped in the cuts made by knives on the board’s surface. However, proper cleaning of the cutting board can mitigate this danger. Though most cannot be placed in the dishwasher, proper hand washing of a the board will kill the germs. It does take a while for the board to dry thoroughly, since it soaks up a lot of water.

Tempered glass cutting boards can double as a hot pad because they are so resistant to heat. Similarly to plastic, they can be placed in the dishwasher and are easy to clean. These glass boards come in many different designs. However, the hard surface can dull knives quicker, and many cooks hate the sound of a knife scraping against glass. The upside of this hard surface is that your knives will not create cuts that can harbor bacteria.

A high-quality board will last longer than a less expensive one, though many cooks like to replace their cutting boards often, regardless of how worn they appear. In addition, many cooks have two or more available at all times, for example one for meats, one for vegetables, and an extra for when your boards are in the dishwasher. When buying your knife accessories, don’t forget about knife storage and sharpening options. Regardless of the cutting board you choose, you will need a knife sharpener. A safe storage option that keeps your knives from hitting against each other in a drawer can also keep your knives sharper for longer.