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We’ve spent more than 150 hours of research interviewing chefs and materials experts, chopping copious pounds of produce, and using and abusing nearly 30 cutting boards to reach our conclusion. Both boards feel good under a knife, and stood up to many sharp cuts, dark stains, and strong odors better than the competition. Plus neither board has split or egregiously warped from misuse. A good cutting board is a workhorse in any kitchen. Above all, it should be large, providing ample space for carving or chopping, and relatively easy to care for. We found that the plastic OXO Good Grips...