By
Emma Wartzman,
a senior kitchen and dining writer at the Strategist.
Previously, she was an editor at Bon Appétit and has worked in food media for nine years.
Despite having nine cutting boards in my collection, for a long time I felt something was missing. There’s the rubber one I love in terms of how it feels to cut on but don’t love in terms of its material makeup and lack of a moat. The thin plastic-free, plant-based board is a pretty innovative design, though I prefer something heftier. But my heftiest boards — a huge Boos block, a couple of smaller butcher blocks from Caraway, and an especially beautiful Boardsmith board — are so heavy that I rarely pull them out. They are simply too cumbersome to use regularly. I have a couple of old lighter-weight wooden holdouts from Ikea and Target that I sometimes grab for easy tasks, like cutting a slice of bread, but they’re a bit warped and cracked. What I really needed was a board that felt substantial and high quality but was lightweight enough to be an everyday go-to.
