How to Choose the Right Cutting Board for Your Kitchen
By Premium quality pots and pans - The Swiss no. 1 brand | Published: 2026-10-24
Category: How-to Guides
Selecting the best cutting board depends on your cooking habits, space, and maintenance preferences. This guide compares size, material, and color options from Kuhn Rikon.
Quick answer
For most home cooks, a medium-to-large plastic cutting board like the Kuhn Rikon COLORI+ large board offers the best balance of durability, hygiene, and value. If you prep large quantities or entertain often, the larger size gives you room to work; for quick tasks, a smaller board or a set of two in different colors can help prevent cross-contamination.
Plastic vs. wood: the real trade-off
Plastic cutting boards are dishwasher-safe, non-porous, and lighter than wood, making them easy to sanitize and handle daily. Wood boards are gentler on knife edges but require hand-washing and occasional oiling to prevent cracking and bacterial growth.
For a busy kitchen that values convenience and hygiene, a high-quality plastic board—such as the Kuhn Rikon COLORI+ line—is the practical choice. The main trade-off is that plastic boards may show knife scars over time, but they are also more affordable to replace.
Size matters: small vs. large vs. sets
A small board (roughly 20×30 cm) is perfect for slicing fruit, cheese, or a single sandwich. A large board (about 30×40 cm) gives you room to chop multiple vegetables or carve a roast without ingredients spilling over.
If you cook for one or two, a single small board may suffice. For families or meal-preppers, a large board or a set of two boards in different colors lets you designate one for raw meat and another for produce, reducing the risk of cross-contamination.
Color coding: a simple safety hack
Using different colored boards for different food groups is a proven way to avoid cross-contamination. Kuhn Rikon offers boards in red/dark red and gray/dark gray sets, making it easy to assign one color for raw proteins and another for fruits and vegetables.
The COLORI+ line also comes in vibrant colors, so you can match your kitchen aesthetic while keeping food prep safe.
Decision rules: choosing your cutting board
- 1. Match size to your cooking volume: If you cook for 1–2 people and do mostly light prep, a small board (e.g., COLORI+ small) is sufficient. For families or batch cooking, choose a large board (e.g., COLORI+ large) or a set of two.
- 2. Decide on material: plastic for convenience, wood for aesthetics: Plastic boards are dishwasher-safe, lightweight, and affordable. Wood boards require hand-washing and oiling but are gentler on knives. For most home cooks, plastic is the lower-maintenance option.
- 3. Use color coding to prevent cross-contamination: Assign one color for raw meat/poultry and another for fruits/vegetables. A set of two boards (e.g., red/dark red and gray/dark gray) makes this easy without extra thought. If you regularly handle raw proteins, a color-coded set is a simple upgrade for food safety.
Product facts
- COLORI®+ Tabla de cortar grande: The COLORI®+ large cutting board offers ample space for cutting and chopping ingredients. It is part of the COLORI®+ collection, known for quality kitchen accessories. If you often chop multiple vegetables or prepare large meals, the extra surface area reduces clutter and speeds up prep.
COLORI®+ Tabla de cortar grande - COLORI®+ Tabla de cortar pequeña: The COLORI®+ small cutting board is a practical accessory for everyday slicing and chopping, designed to complement your food preparation tasks. Its compact size is ideal for quick tasks like slicing fruit or cheese, and it takes up minimal counter or storage space.
COLORI®+ Tabla de cortar pequeña
Which board fits you?
Best for
- Home cooks who want a low-maintenance, dishwasher-safe board for daily use
- Families or meal-preppers who need ample cutting surface and/or color-coded boards for food safety
Not for
- Chefs who prefer the feel of wood and are willing to hand-wash and oil the board regularly
- Users who need a very large board (e.g., 45×60 cm) for heavy-duty butchering or pastry work
