The unending chopping season is here. A Smart Chef Cutting Board is essential for custardy roasted sweet potatoes, creamy butternut squash bakes, and vivid winter salads.

Whether expanding your chopping board collection or simply replacing a warped old one, you'll want to know which boards are the most lasting, soft on your knives, and attractive enough to display on your counter. We enlisted the Smart Chef Cutting Board —to get you through the coming months of cold-weather meal prep. According to the experts, the most significant cutting boards are wood, rubber, or plastic. Here's how they stack up.

What Morocco Says about Cutting Board?

According to Morocco, like a cutting board material, wood is soft enough to preserve your chef's knife while still hard enough to make smooth slices, making it ideal for everything except raw meat preparation. (However, if you're willing to give them a full, soapy hand wash afterward, you can do that.) The best wood cutting board is constructed of maple or walnut since they are the softest and most beautiful.

Why Go For Wood Main Board?

Most wood boards "heal" themselves after use (i.e., they close up those cut lines), preventing germ-harboring grooves from emerging and lasting longer. Wood, on the other hand, is the most absorbent board material. Therefore it tends to retain odors and stains. Cleaning and caring for hardwood cutting boards take more effort than cleaning and caring for plastic and rubber cutting boards. Wash and dry all sides evenly to avoid warping, and slick the surface with mineral oil or beeswax every other week to keep it looking great.

Things to Account While Buying a Smart Chef Cutting Board

Here are few points to note, before buying a smart cutting board.

Construction

You may argue that the most hygienic cutting board materials are stone and glass. They're non-porous, so there's no risk of bacteria absorption or warping. They're also simple to clean and maintain, as neither glass nor stone require oil. However, stone and glass will dull your blade's edge. A dull knife might also fall off the meal and pierce your skin. Another aspect to consider is that, like sawing through a tough piece of meat, glass can shatter into dangerous shards when subjected to excessive force.

All of the chefs we surveyed prefer to use wood or bamboo boards. There are a few advantages to using these boards: For one thing, their surface is softer and more pliable than plastic, making them easier on knives.

Natural antibacterial materials like wood and bamboo are more resistant to scratches that can trap hazardous germs.

However, wood boards are heavier than most plastic or rubber surfaces, they are also more aesthetically beautiful.

The majority of people who spend a lot of time in the kitchen will use wood as their primary cutting board. Still, it will also keep a synthetic, lightweight board available for quick cleanup after handling odorous or bacteria-prone materials. In the kitchen, they both have their time and place.

Sturdy

No matter what type of board you're using, Top Chef contestant and co-founders recommend ensuring it doesn't slip and slide across your counter, making cutting difficult and dangerous. Look for a board with a stopper on the bottom to keep it in place, or a pinch, throw a kitchen towel under your board.

Multipurpose

Multipurpose boards are ideal for folks who have small kitchens or limited storage. Looking for a board with added functionality, whether it's attractive enough to double as a serving platter or has a built-in knife sharpener or juice groove, is typically a good idea.

Reversible

4T7 Smart Cutting Boards have dual board design, i.e. main board and extended board.  The upper board is wooden. The wooden boards are meant for meat and lower acrylic board is meant for fruits and vegetables. Both main board and extended board have reversible functioning.  Reversible boards allow you two prep stations in one board. Reversible boards can help avoid your food from tasting like garlic. 4t7 dual board design prevents the surface of your tomatoes and strawberries from taking up any off-flavors, you can have that side branded with a nice label.

Large

Larger boards provide more fantastic workspace, which Berens believes is critical: "I'm always looking for a cutting board that can handle a large project. Small cutting boards are fantastic for serving appetizers or side dishes, but provide me an entire area for prepping!" She suggests using a board at least 18 by 24 inches in size, large enough to hold many heaps of materials at once.

High-quality

Finally, choose a board that will last you for a long time. Chefs prefer craftsmanship and high-quality wood to provide a smooth surface to handle any knife with elegance. When properly cared for, woods like maple, cherry, and walnut should last at least five to ten years in the kitchen.

Furthermore, Chefs emphasizes the need to select a well-sealed wood board. The number one in a decent cutting board isn't porous. It would help if you oiled your board regularly at home, but it should have a good seal.

Conclusion

Smart Chef Cutting Board is less likely to get dirty, it is more challenging to clean. Because you can't put them in the dishwasher, you'll have to be extra careful to clean them straight away, especially if you're working with raw meat or intense odors like garlic and onion. Wood boards also retain more water and odors for longer than synthetic boards. It would help to treat your wood board with oil regularly to keep it well-sealed.

While cutting tasks are time-consuming, we see Smart Chef Cutting Board as technique to generate a certain type of energy in my kitchen. Taking the effort to clean and maintain your kitchen can help your food feel more nourishing and loving.