Some of the technologies we use are necessary for critical functions like security and site integrity, account authentication, security and privacy preferences, internal site usage and maintenance data, and to make the site work correctly for browsing and transactions. This double-sided board has a solid side for produce and a grooved side for meat, plus a drip catcher with easy-pour corners to take care of liquid run-off. Most plastic cutting boards are made of either high-density polyethylene (HDPE) or polypropylene (PP), or occasionally a proprietary blend of polyethylene and polypropylene. A basic task like slicing an onion is a great way to get a sense of how a work surface feels under the knife. The knife we used was the winning budget knife from our chef's knife review, which is made by Mercer (we now have a lot of these knives).

We also invited Sam Sifton, food editor of The New York Times, to test each of our top contenders and give us his thoughts.The thick polyethylene Hay Chopping Board feels great under a knife and comes in a variety of fun colors, but unfortunately it warped in the dishwasher and faded after we scrubbed it by hand. Raw meats and fish can be slippery, and an overly smooth cutting board surface can make matters much worse.

If properly cared for, wood boards will last longer than plastic boards (and can be sanded down after they start to look rugged). For our original guide, we tested all of the boards over the course of four months on a rotating basis in one editor’s kitchen for everyday cooking. And you must oil the board―roughly once a month, or more if the board gets “thirsty” (more on this in care and maintenance section below). We also noted how much each board slipped across a countertop, with and without a towel placed underneath. However, it’s not a two-sided board, and it doesn’t have a groove for catching juices, so it’s definitely not an all-purpose board.The groove isn’t super deep, so you can still make a mess if your roast hasn’t rested long enough, but it’s sufficient most of the time.

Requiring no skin contact, the thermometer works by collecting heat radiation emitting from the forehead. In the past, we've had OXO boards that, despite their dishwasher-safe claim, warped in the dishwasher. Whenever possible, use the dishwasher to sanitize plastic boards, particularly after working with meats. To find the best boards to test, we also looked for recommendations from trusted editorial sources like Serious Eats.OVERSIZED DESIGN: four boards measure 15 by 12 inches, making them extra large and able to work with many different recipes; small board measures 12 by 7.