The Boardsmith Cutting Board Review

I found my first wooden cutting board at a thrift store while shopping for my post-college apartment. It had a circular burn mark on one side where someone set down a still-hot piece of cookware, but I loved it all the same. 

I kept it for a few years until it cracked, despite my vigilant upkeep. An undisclosed amount of time later (don’t ask me how old I am!), I started working at Serious Eats and began to invest in many of our favorite products. This included our longtime recommended wooden cutting board from The Boardsmith. It’s a far cry from my thrifted board, in the best way possible. After experiencing its quality, I’m hesitant to buy another brand’s boards ever again. 

Why It’s Great

They’re Meticulously Crafted and Durable, But Won’t Damage Knives

The Boardsmith is a family-run business in North Carolina that puts the utmost care into its cutting boards. It’s evident from the moment you unpack a Boardsmith board: It’s coated in board butter and wrapped in paper to ensure it makes it to you unparched and perfect. Prior to shipping, the boards are “given a soak in our pharmacy-grade mineral oil tank for 30+ minutes,” the company says.

The end-grain surface is incredibly smooth, and the boards are handcrafted out of hardwoods. And if you’re wondering why a Boardsmith looks cohesive and less like a checkerboard, it’s because The Boardsmith uses a “unique ‘Carolina slab’ pattern of wide sections of hardwood to minimize the number of glue joints and to stagger the glue lines.” This lessens the likelihood of cracks from weak seams. 

These boards aren’t just form, though. They’ll hold up for years of hardcore chopping. “I’ve been using The Boardsmith for years now, both at work and home. It is by far the best, most well-made, durable wooden cutting board I’ve ever come across,” says editorial director Daniel Gritzer. “Even after years of wear and tear—and honestly, at times flat-out abuse and neglect—there’s not a crack or fissure or sign of anything even suggesting the most minor of failures. These boards are true beasts and absolutely worth the price tag.”

Commerce editor Grace Kelly, who recently tested The Boardsmith against 13 other wooden cutting boards, echoes this. “I’ve had my Boardsmith for nearly four years, and I use it daily,” Grace says. “It’s stood the test of time—the surface is nearly like it was when I first plunked it on my countertop: buttery smooth and without blemish. Not only is it in pristine condition, but it keeps my knives that way, too, ensuring they stay sharp for longer. This held true when I tested wooden cutting boards, too—it blew my mind how some other boards left knives dull after a few swipes.”

They’re Available in Numerous Sizes

We’ve long recommended The Boardsmith’s Carolina size (16 by 22 inches), which I own and love. It’s huge and you’ll never run out of prep space. It’s also what we recommend if you’re looking for a carving board. That said, I also own the Butcher size (12 by 18 inches) and find myself reaching for it more often. It’s still plenty large, but much easier to wash in my sink. For something even smaller, we also recommend the charcuterie board.

Besides size, The Boardsmith allows you to further customize your board by adding finger grooves, a juice well, and/or feet. These boards aren’t exactly light, so I do appreciate the finger grooves for picking it up. If you’re going to do any carving, a juice well is a must. And while feet mean the board won’t be reversible, they’re non-slip and help the board easily dry out after washing. I highly recommend adding them.

FAQs

Is The Boardsmith worth it? 

Our answer is a resounding yes. Our testing and long-term use show that The Boardsmith’s quality and craftsmanship are unparalleled. While the boards are expensive, they’ll last forever with proper maintenance. 

What is the best thickness for a wooden cutting board?

The Boardsmith boards are two inches thick. This thickness adds to their longevity, helping to prevent warping and cracking over time.

Why We’re the Experts

• Riddley Gemperlein-Schirm is the associate commerce editorial director at Serious Eats. She’s been with the site since 2021 and previously worked for America’s Test Kitchen and Food52. 
• Riddley’s been testing gear professionally for more than six years. 
• She’s owned her Boardsmith cutting board for a few years.