Which size cutting board do you need?
For everyday cutting you need a board on which you can cut and push the cut food to one side: 45 x 36 cm is more than enough for that. If you often cut meat or juicy fruit, choose the same size with a juice groove. If you chop a lot or want a block that stays put, a butcher block of 40 x 40 cm and 6 cm thick suits you better.
Most people buy a board that is too small. You notice it as soon as the onion rolls off the edge and the carrot ends up next to it on the worktop. A larger board makes for calmer work. The limit is what fits on your worktop and what you can still wash easily.
What should you look out for?
- Working space. You want to cut and push the cut part to one side without it falling off the board.
- Your worktop. Measure the spot where the board will lie. There should be room left for a bowl or pan next to it.
- Washing. You wash a wooden board by hand. So you need to be able to lift it and it has to fit under the tap.
- Thickness. Thicker wood is more stable and heavier. It stays put when you chop, but is less easy to lift.
The three sizes from TheWootz
| Board | Size | Suitable for |
|---|---|---|
| Wooden cutting board | 45 x 36 x 3 cm | Vegetables, bread and everyday cutting |
| Luxury cutting board with juice groove | 45 x 36 x 3 cm | Meat, juicy fruit and anything that releases liquid |
| Butcher block | 40 x 40 x 6 cm | Chopping, large pieces of meat and heavy work |
All three are solid beech and made by hand in a training workshop in Friesland.
The right size in three steps
- Measure your worktop. Lay a tape measure on the spot where you cut and see whether 45 by 36 cm or 40 by 40 cm fits there.
- Think about what you cut most. Mainly vegetables and bread: the regular cutting board. Often meat or fruit with a lot of juice: the board with a juice groove. A lot of chopping: the butcher block.
- Think about where the board goes when you are not using it. A 3 cm board is easy to put away upright. A 6 cm butcher block is heavier and needs a fixed spot.
Cutting board or butcher block?
The cutting board is wider and lighter. The butcher block is square and twice as thick. That thickness keeps it flat and stops it sliding away when you chop hard on it. If you cannot decide between the board with a juice groove and the butcher block, read Cutting board, juice groove or butcher block?
Frequently asked questions
Is 45 x 36 cm not too big for a small kitchen?
Measure it to be sure. If the board fits on your worktop with room next to it for a bowl, you will enjoy using it. You put it away upright after use, so it takes up little space.
Do I need two boards?
It is handy if you often cook with raw meat. Then you keep one board for meat and one for what you eat raw.
Does a larger board need more care?
The rhythm is the same: oil twice a month. A butcher block does need more oil each time because of its thickness and its sides. More about that in Oiling a butcher block: how often and how do you do it?
Can I also use the board for serving?
Yes. A generous serving board with cheese, sausage and bread fits on 45 x 36 cm. Simply wash it afterwards and dry it straight away.
