Why you want both a wood and plastic cutting board
Natural wood? Recycled plastic? Both? Help! Whatever your style, we've got you covered with two consciously sourced, meticulously designed kitchen workhorses that moonlight as stylish serving pieces. Find out which is right for your dinner tonight.
The Angled Board
Our Angled Board is made from FSC-certified walnut and white oak that are sustainably grown and harvested in the U.S. Both woods are tight-grained with proven antimicrobial properties, meaning that you can confidently break down a chicken without worrying about your cutting board absorbing any scary stuff that might make you sick next week.
This wood is also easy on your knife blade, since it’s not too hard. Any hard surface will do damage to your knives, so avoid cutting boards made of glass, marble, or stone. They may look pretty but they don't do you any favors in the long run.
The secret to wooden boards is to apply a little bit of oil every few months, so we include a bottle of conditioning oil to make sure it ages beautifully. We love how well-treated wood develops a rich patina over time.
"This double-sided cutting board is as well-designed for functionality in the kitchen as it is pretty to look at."
We designed this board in honor of all those times that we’ve tried to slide chopped onions off of our cutting boards only to have them scatter all over the counter. The angled edges of this board mean that no matter which way it’s sitting, you can always place your hand under the higher edge to catch your minced garlic, or use the lower edge to slide chopped vegetables off the board into a pan.
Since we wanted The Angled Board to double as a carving board, we included a juice groove on one side to catch any liquids released during cutting meat or chopping juicy tomatoes. And it’s big enough to hold anything from a roast chicken to a holiday charcuterie spread.
Our latest addition is Carbon, a white oak board that is blackened through a process called ebonization. Instead of a stain that simply sits on top of the wood, this process develops a black tone that is created in the fibers of the wood. The result is a long-lasting, food-safe dye that protects the wood over time.
We have a complicated relationship with plastic in the kitchen. We knew that we wanted to create a cutting board that could be easily thrown in the dishwasher. But, we did not want to introduce even more virgin plastic into the kitchen. So we spent almost a year looking for the right material that was sustainable, food-safe and durable enough for a cutting board. Our reBoard is made with recycled plastic scraps from kitchenware manufacturing (there’s a lot of them) that are broken down and combined with renewable sugarcane. The result is a colorful board that uses zero virgin plastic and can still be thrown into the dishwasher for quick and easy cleanup.
"A better plastic cutting board"
The reBoard is a bit smaller than the Angled Board, which means it’s light enough for no-fuss prepping and impromptu snacking (and easy to fit in the dishwasher afterward). Its corner hole makes it hangable for convenient storage, too.
People often ask us whether the board stays in place when you’re using it. We haven't found a recycled silicone to give it stabilizing feet (yet!), but we did land on a finish that’s textured enough that the board won’t slide all over the place. We also recommend putting a kitchen towel underneath the board to eliminate any potential movement—it’s a trick we learned from professional chefs.