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" Plastic boards are your best bet \u2014 comfortable to cut on and dishwasher-safe (use the &amp;quot;sanitize&amp;quot; cycle after cutting meat; if your dishwasher doesn&amp;#039;t have one, bleach the board). The Oxo Good Grips Over-the-Sink Cutting Board ($30) topped our test. No counter is required (though it can be used on one). Great basic versions: the Oxo Good Grips Cutting Boards ($9 to $30) and the Progressive Cutting Board ($13). At $13 for two boards, the Farberware 2-Piece Poly Cutting Board Set is a deal, but developed more grooves than the others. A few words on wood. Attractive and a pleasure to work with, wooden boards should be hand-washed to better preserve their finish and shape, even if the manufacturer claims otherwise \u2014 one &amp;quot;dishwasher-safe&amp;quot; board fell to pieces within 28 cycles. To sanitize after cutting raw meat, bleach. J.K. Adams Co. Pro-Classic ($23 to $54.50) proved resistant to odors, breakage, and warping. It moved when we chopped, but placing a damp towel underneath kept it stable (a good tip for any cutting board that shifts). Didn&amp;#039;t make the cut. While glass cleaned up very well and showed no wear, we found it so slippery it was downright dangerous to use. Corian stained easily, wasn&amp;#039;t that pleasant to cut on, and is pricey. We didn&amp;#039;t like composites and cork as cutting surfaces, finding the former too hard and the latter too soft. Bamboo looked stained and faded after our tests. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/kitchen-tools/cookware-reviews/advice/a1257/best-cutting-boards/>