The Best Cutting Boards of 2026: Our Top Picks Tested and Ranked#

Key Takeaway

The Teakhaus Edge Grain Teak Cutting Board is the best cutting board for most home cooks - naturally antimicrobial, self-healing, and gentle on knife edges at $60–$90.

The cutting board is the most-used surface in your kitchen - and one of the most misunderstood. A bad board dulls knives within weeks, harbors dangerous bacteria in surface cracks, and warps badly enough to become a safety hazard. A great board, by contrast, can last a decade or more while actively protecting the investment you have made in quality knives. Our editorial team reviewed testing data from ^[1], ^[2], and ^[5], cross-referenced with food-safety research from ^[4] and ^[7], and hands-on assessments from ^[3] to produce the most thorough cutting board guide available. We evaluated each contender on eleven criteria: material composition, knife friendliness, bacterial safety, grain orientation, dishwasher compatibility, non-slip stability, juice groove effectiveness, size, thickness and warp resistance, NSF certification, environmental sustainability, and long-term price-to-value ratio.

The five boards in this guide represent distinct categories: edge-grain teak wood, end-grain maple wood, standard BPA-free plastic, paper-composite (Richlite-style), and NSF-certified HDPE for food-service-grade hygiene. Each excels in a different scenario. Teakhaus Teak Cutting Board is the best all-rounder. John Boos CB Series Maple Board is the gold standard for knife longevity. OXO Good Grips Plastic Carving & Cutting Board is our pick for anyone who regularly handles raw meat and demands dishwasher convenience. Epicurean Gourmet Series Cutting Board is the best eco-conscious option. And Dexas NSF Polysafe Cutting Board delivers commercial-grade food safety on a tight budget. Read on for full reviews, a head-to-head comparison table, and a detailed buying guide. ^[6]

Quick Comparison: Best Cutting Boards of 2026

Product	Material	Size	Price Range	Dishwasher Safe	NSF Certified	Our Rating
Teakhaus Teak (B001TV08C4)	Edge-Grain Teak	18x12"	$60-$90	No	No	4.8★
John Boos Maple (B07FGL9ZFY)	End-Grain Maple	20x15"	$150-$250	No	No	4.7★
OXO Good Grips (B0835WTPX4)	BPA-Free Plastic	14x11"	$30-$45	Yes	No	4.6★
Epicurean Gourmet (B00081YSC2)	Paper Composite	14.5x11.25"	$40-$65	Yes	Yes	4.7★
Dexas Polysafe (B003PDO1TK)	NSF HDPE	11x14.5"	$15-$25	Yes	Yes	4.5★

Prices and availability last verified: April 8, 2026

Best Overall Wood Cutting Board

Teakhaus Teak Cutting Board#

Best for: Home cooks who want a versatile, long-lasting board that handles both proteins and vegetables while protecting quality knives

🥇Editor's ChoiceHome cooks who want a versatile, long-lasting board that handles both proteins and vegetables while protecting quality knives

Teakhaus Teak Cutting Board - Rectangle Edge Grain Board With Corner Hole And Juice Canal (16 x 12 x .5 in.)

Price not available

The Multifunctional Cutting Board for Every Home: At Teakhaus, we believe that cooking is an art form that deserves to be elevated, so get ready to be the master of home cooking. Use our lightweight teak boards when preparing for your special home-cooked meals and serving them during family occasions or on your next fun gathering.
Perfectly Versatile and Unique: The best board for all cooks. A true multi-task and essential piece to add to your culinary arsenal. Great chopping board and beautiful serving platter. With plenty of room, you can chop foods and carve flank steaks.
Made of Real Teak Wood: Teak is a durable tropical wood with superior moisture endurance. With no plastic components, coatings, or finishes, Teakhaus cutting boards are naturally food-safe. Teak’s unmatched beauty and aesthetics make it the perfect serving platter, bread, cheese, or a nice charcuterie board for any house party or dinner.

Only 6 left in stock - order soon.

Strengths

+Naturally antimicrobial teak oil inhibits bacterial growth without chemical treatments
+Edge-grain construction is self-healing - shallow knife marks close over time
+Well-balanced thickness resists warping when properly maintained
+Corner hole allows convenient hanging storage and saves counter space
+Deep perimeter juice groove handles carving runoff effectively
+Mid-range price ($60-$90) punches well above its weight class in performance

Limitations

−Not dishwasher safe - requires hand-washing and upright drying
−Needs periodic food-safe mineral oil conditioning every 3-4 weeks
−Teak's natural silica content makes it slightly harder than maple, so marginally less forgiving on ultra-thin Japanese blades at acute angles
−Some boards exhibit minor grain variation affecting aesthetics

Bottom line: At $60-$90, the Teakhaus delivers near-premium performance at a mid-range price - making it the definitive best cutting board for most households.

Teak has been used in marine and culinary applications for centuries because of one key property: tectoquinone, an antimicrobial compound naturally present in the wood's cellular oil structure. A landmark study from UC Davis ^[4] found that bacteria on new wood boards migrate away from the surface into the wood grain and die off rapidly, while plastic boards accumulate bacteria in knife scars that are nearly impossible to clean once established. Teak's elevated natural oil content amplifies this protective effect, giving the Teakhaus Teak Cutting Board a meaningful hygiene advantage over both untreated hardwoods and most plastic alternatives. In testing documented by ^[1], the Teakhaus was identified as the top performer among edge-grain boards, specifically praised for combining knife protection with bacterial resistance at a price point accessible to most home cooks.

The edge-grain orientation - planks glued with their long grain running parallel to the cutting surface - strikes an ideal balance for daily use. It is far more knife-forgiving than face-grain (the weakest orientation), nearly as gentle on blades as end-grain, and significantly more resistant to deep knife marks that can harbor bacteria over time. The corner hole and juice groove are thoughtful practical additions: Serious Eats testing ^[2] confirmed the groove runs along the full perimeter and captures approximately 90% of meat drippings in side-by-side carving tests. Maintenance is straightforward - hand-wash with mild soap, dry standing upright, and apply food-grade mineral oil once a month. With that routine, a Teakhaus board can realistically last 10-15 years, making the $60-$90 price tag an excellent long-term investment. ^[8]

Best Premium End-Grain Board

John Boos CB Series Maple Board#

Best for: Serious home cooks, knife enthusiasts, and professional chefs who prioritize blade longevity above all other factors

Strengths

+End-grain orientation is the most gentle surface for knife edges - blades last measurably longer between sharpenings
+20x15" surface offers generous workspace for large roasts, whole poultry, or full-week vegetable batch prep
+1.5-inch thickness provides excellent mass, stability, and warp resistance
+Hard rock maple is dense enough to resist deep scarring under heavy daily use
+John Boos has 130+ years of professional kitchen heritage - a proven, iconic brand
+Reversible design doubles effective board life

Limitations

−Premium price ($150-$250) is a substantial investment not every household will justify
−Heavy - approximately 8 pounds, which can be difficult to move or store in compact kitchens
−Requires the same hand-wash and monthly oiling maintenance as all wood boards
−End-grain boards are more vulnerable to cracking if submerged in water or left sitting wet

Bottom line: If you own high-quality knives - Japanese, German, or custom - the John Boos end-grain maple board will measurably extend their sharpness between honing sessions and is worth every dollar of the premium.

End-grain construction is the most demanding to produce and the most rewarding to use. Rather than slicing across wood fibers, end-grain boards expose the tips of wood cells to the blade - so a knife edge slips between cells rather than dragging across them, much like sliding a knife between pages of a book. America's Test Kitchen ^[5] demonstrated in controlled testing that knives used exclusively on end-grain boards retained a measurably sharper edge after 100 chopping cycles than the same knives used on flat-grain wood, plastic, or composite surfaces. The John Boos CB Series Maple Board is the most respected name in this category, manufactured in Effingham, Illinois to exacting tolerances that have made it a fixture of professional kitchens for generations. The hard rock maple John Boos uses scores approximately 1,450 on the Janka hardness scale - firm enough to resist deep scarring, yet soft enough to preserve blade geometry during aggressive prep work.

At 20 by 15 inches and 1.5 inches thick, the John Boos board provides a workspace that serious cooks will immediately appreciate. Breaking down a whole chicken, filleting a full salmon, or prepping an entire week of vegetables becomes noticeably easier with this kind of generous surface area. The board's approximately 8-pound weight means it stays put during vigorous chopping without additional non-slip measures. Wirecutter ^[1] rates the John Boos end-grain boards as the top pick for knife enthusiasts specifically, and Consumer Reports ^[6] ranked the CB Series among the top two boards across all categories for craftsmanship and long-term durability. The price is genuinely high at $150-$250, but properly maintained, this board can last 20 years or more - a cost-per-year calculation that becomes surprisingly favorable the longer you hold it.

Best Plastic Board for Meat

OXO Good Grips Plastic Carving & Cutting Board#

Best for: Home cooks who regularly prep raw chicken, pork, or fish and need a dedicated, dishwasher-safe board they can sanitize thoroughly after each use

Strengths

+Fully dishwasher safe - can be sanitized at high temperatures to kill raw-protein pathogens
+Four large rubber feet on all corners provide outstanding non-slip stability
+Wide, deep juice groove captures meat runoff around the full perimeter
+BPA-free polypropylene is certified safe for all food contact
+Lightweight and easy to transfer from counter to sink to dishwasher
+Low price makes it easy to dedicate one board solely to raw proteins

Limitations

−Plastic surface develops knife scars over time that can harbor bacteria - replace every 1-2 years
−Harder on knife edges than wood or composite surfaces
−Footprint is smaller than our wood picks - may feel cramped for large batch prep
−Can warp if exposed to dishwasher heat while bowed or improperly loaded

Bottom line: For raw meat prep specifically, the OXO Good Grips board's combination of stability, perimeter juice groove, and full dishwasher compatibility makes it the most responsible and practical choice in its $30-$45 price range.

The conventional wisdom that plastic boards are more hygienic than wood is more nuanced than it first appears. The FDA ^[7] recommends non-porous surfaces like plastic for cutting raw meat because they can be sanitized in a dishwasher at temperatures that reliably kill common foodborne pathogens - and in this context, the OXO Good Grips Plastic Carving & Cutting Board is an excellent choice. However, UC Davis research ^[4] showed that once plastic boards develop knife-scarred grooves - which happens surprisingly quickly - bacteria become nearly impossible to remove even with vigorous scrubbing. This makes frequent dishwasher sanitization not just convenient but essential for maintaining food safety with any plastic board over its lifespan.

The OXO design shows thoughtful engineering at every level. The four rubber feet are substantially larger and more stable than those found on competitors in the same price range, and in testing ^[1] the board showed zero slippage even during forceful chopping of dense root vegetables and frozen proteins. The juice groove - approximately 5mm deep and running around the full perimeter - captured virtually all liquid runoff in carving tests. At $30-$45, it sits comfortably within budget for home cooks who want a dedicated raw-protein board to keep alongside a wood board for vegetables and cooked foods. Good Housekeeping Institute testers ^[3] specifically noted the OXO board's superior non-slip grip versus similarly priced plastic alternatives, calling it the go-to workhorse for everyday meat preparation.

Best Composite Board

Epicurean Gourmet Series Cutting Board#

Best for: Eco-conscious cooks, apartment dwellers with limited space, and anyone who wants the dishwasher convenience of plastic with better knife-friendliness and genuine sustainability credentials

Strengths

+NSF certified for commercial food-service safety standards - rare in the consumer market
+Dishwasher safe up to 350 degrees F - fully sanitizable after every raw-protein session
+Paper-composite surface is noticeably gentler on knives than standard polypropylene plastic
+Made with recycled paper and non-toxic thermoset resin - eco-friendly manufacturing process
+Non-porous surface does not harbor bacteria the way scarred plastic or improperly conditioned wood can
+Lightweight relative to wood boards of similar size - easy to handle daily

Limitations

−Can develop visible surface discoloration from highly acidic foods like citrus or tomatoes over time
−Not as soft on knife edges as quality end-grain or edge-grain wood boards
−14.5x11.25" footprint is on the smaller end for large household prep tasks
−Higher cost than basic plastic boards despite the smaller surface area

Bottom line: The Epicurean Gourmet board is the most versatile single-board solution for cooks who want maximum hygiene convenience, sustainability credentials, and reasonable knife protection all in one package.

Composite cutting boards like the Epicurean Gourmet Series Cutting Board are made from layers of paper - often post-consumer recycled - impregnated with a food-safe thermoset resin and compressed at high heat. The result is a non-porous, dimensionally stable material that shares many advantages with both wood and plastic while avoiding their primary drawbacks. Serious Eats ^[2] praised the Epicurean board specifically for its knife-friendly surface finish, noting that in texture tests it fell measurably between hard polypropylene and edge-grain teak wood - noticeably softer than a standard plastic board but firmer than a wood board. The NSF certification is a genuine differentiator in this consumer category: it means the board has been independently verified to meet the same commercial food-service hygiene standards required by restaurant inspection authorities.

The environmental story behind Epicurean boards is compelling for eco-conscious buyers. Unlike plastic boards derived from petroleum feedstocks, the paper-composite manufacturing process uses recycled content and produces a material that is substantially more durable than typical polypropylene - meaning fewer boards end up in landfill over any given period. The Epicurean Gourmet is dishwasher safe and heat-resistant enough to serve briefly as a trivial for warm items straight from the oven, an unusual versatility not offered by wood or plastic competitors. Food & Wine ^[8] featured the Epicurean Gourmet as their top pick for eco-conscious kitchen shoppers in 2026, noting that its combination of durability, dishwasher safety, and recycled-content construction makes it the most sophisticated option in the mid-range composite category, priced at $40-$65.

Best Budget Plastic Board

Dexas NSF Polysafe Cutting Board#

Best for: Food-safety-conscious households that want commercial-grade hygienic performance for raw proteins, or buyers building an affordable color-coded multi-board system

Strengths

+NSF certified - independently verified to meet commercial restaurant food-service hygiene requirements
+HDPE (high-density polyethylene) is denser and more durable than standard polypropylene plastic boards
+Built-in handle enables safe, controlled transfer from cutting area to sink after handling raw proteins
+Dishwasher safe and resistant to staining, odors, and bacterial accumulation
+Extremely affordable at $15-$25 - the ideal starting point for a color-coded multi-board system
+White color allows easy visual inspection of the surface for contamination

Limitations

−Hardest surface on knife edges of any board in our lineup - not suitable as a primary board if knife care matters
−No juice groove - liquid runoff is not contained, making carving messy
−11x14.5" footprint is smaller than recommended for primary all-purpose use
−Purely utilitarian aesthetic - not suitable as a serving board or decorative kitchen piece

Bottom line: If food safety is your non-negotiable priority and budget is a real constraint, the Dexas Polysafe delivers genuine commercial-grade NSF certification at a price that almost every household can afford.

The HDPE (high-density polyethylene) used in the Dexas NSF Polysafe Cutting Board is a material step above the polypropylene found in most consumer plastic boards. It is harder, denser, and more resistant to deep knife scarring, which means bacteria have fewer grooves to colonize over time. The NSF International certification - the same standard applied to commercial restaurant kitchens - is the board's defining headline feature. This certification requires passing stringent testing for bacterial contamination, surface durability under repeated use, and material safety under chemical sanitization. ^[7] The FDA explicitly lists NSF-certified HDPE boards among its recommended surfaces for handling raw poultry and meat at home, and the Dexas delivers this commercial assurance at a consumer price that is often under $20.

The Dexas board's integrated handle is a design detail that genuinely separates it from all competing budget boards. Rather than awkwardly gripping the slippery edge of a wet board loaded with raw chicken juices, you can safely and confidently transfer the board from counter to sink in a single controlled motion. At $15-$25, it is also the most affordable way to implement a color-coded multi-board system: Dexas offers the Polysafe in red, green, yellow, and white, allowing households to follow the HACCP-inspired practice of dedicating each color to a specific food category - white for raw poultry, red for raw beef, green for fresh produce - eliminating cross-contamination at the most fundamental level. ^[4] Consumer Reports ^[6] highlighted this color-coding application as one of the highest-impact, lowest-cost food-safety upgrades any home cook can implement immediately.

Buying Guide

How to Choose the Right Cutting Board#

Understanding Cutting Board Materials#

Wood (edge-grain): The best all-around material for most home cooks. Naturally antimicrobial, gentle on knives, and self-healing on shallow knife marks. Requires hand-washing and monthly oiling. Not recommended as the sole board if you handle raw proteins without diligent sanitization.
Wood (end-grain): The gold standard for knife longevity. Blades slip between wood fiber tips rather than dragging across them, preserving edge geometry significantly longer. More expensive to manufacture and heavier than edge-grain; requires the same maintenance routine.
Plastic (polypropylene/HDPE): The FDA-recommended surface for raw meat because it is dishwasher safe for high-temperature sanitization. However, knife scars accumulate bacteria quickly - replace plastic boards every 1-2 years or as soon as deep groove patterns develop and cannot be cleaned with a brush.
Paper composite (Richlite-style): A modern hybrid that is dishwasher safe and NSF certified while being gentler on knives than standard plastic. Made from recycled materials. The best single-board solution if you want low-maintenance hygiene with reasonable knife protection.
Bamboo: Often marketed as eco-friendly, but bamboo is harder than most hardwood species and contains silica crystals that accelerate knife dulling noticeably. Testing authorities including Wirecutter ^[1] advise against bamboo as a primary board for households with quality knives.
Glass and ceramic: The worst possible materials for knife edges - their extreme hardness damages blade geometry almost instantly. Avoid entirely for any cutting application.

Key Features to Evaluate Before Buying#

Size: Aim for at least 12x18 inches for a primary all-purpose board. Larger boards (18x24") are better for batch cooking or large protein prep. Compact boards (11x14") are acceptable as secondary or dedicated single-task boards.
Juice groove: Essential if you carve roasts, whole poultry, or large fish. Look for a groove that runs the full perimeter and is at least 4-5mm deep to contain runoff and protect countertops from contaminated liquid.
Non-slip stability: Rubber feet or a textured underside prevent the board from shifting during vigorous prep. A board that slides on the counter is a knife-safety hazard - never use one without addressing the slip issue first.
Thickness: Boards 1.25 inches or thicker resist warping under temperature changes. Boards under 0.75 inches are prone to bowing, especially plastic boards exposed to dishwasher heat cycles.
NSF certification: Required for commercial kitchens; optional but meaningfully valuable at home. NSF-certified boards have been independently tested to meet stringent food-contact safety and bacterial resistance standards.
Dishwasher compatibility: Plastic and composite boards can be dishwasher sanitized; wood boards cannot. If you regularly handle raw proteins, dishwasher compatibility is a significant practical hygiene advantage.
Price-to-longevity: A $25 plastic board replaced every two years costs roughly the same over a decade as a $125 wood board that lasts ten or more years - but the wood board protects your knives substantially better across that entire period.

Editor’s Note

Pro Tip: Use Two Boards, Not One

The single best cutting board upgrade most home cooks can make is not buying a more expensive board - it is buying a second one. Use a dedicated wood or composite board for vegetables, bread, cheese, and cooked foods, and a separate NSF-certified plastic board exclusively for raw meat, poultry, and seafood. This two-board system eliminates cross-contamination risk, lets you use the best material for each task, and extends the life of both boards. Keep them visually distinct through different sizes, colors, or shapes to prevent accidental mix-ups during busy meal prep.

Key Takeaway

End-grain wood boards - particularly the John Boos CB Series Maple Board - are best for knife edges. The blade slips between wood fibers rather than dragging across them, dramatically reducing edge wear.

Frequently Asked Questions

What is the best type of cutting board - wood, plastic, or composite?

For most home cooks, wood is the best all-around material. Edge-grain wood boards like the Teakhaus are naturally antimicrobial, gentle on knives, and durable for a decade or more. Composite boards like the Epicurean Gourmet Series are the best choice if you need dishwasher compatibility paired with better-than-plastic knife safety. Plastic (polypropylene or HDPE) is best reserved exclusively for raw meat prep because it can be fully sanitized in a dishwasher - but plastic develops bacteria-harboring knife scars quickly and must be replaced every 1-2 years to remain genuinely safe.

Are wood cutting boards actually more hygienic than plastic?

Counterintuitively, yes - in many real-world situations. UC Davis food-safety research found that bacteria on new wood boards die off rapidly as they migrate into the wood grain structure, while bacteria in scarred plastic board grooves survive repeated cleaning attempts with hot water and soap. However, wood boards that are cracked, deeply scored, or left unoiled regularly can harbor bacteria in surface crevices. New plastic boards are easy to sanitize, but their hygienic advantage disappears quickly once knife scars develop. The safest practical approach is to use wood for general prep and NSF-certified plastic for raw proteins - replacing the plastic board every 1-2 years.

What is the difference between edge-grain and end-grain cutting boards?

Edge-grain boards are constructed with the long grain of the wood running parallel to the cutting surface - you see the sides of wood cells when you look at the board face. End-grain boards expose the cut ends of wood fibers on the cutting surface. End-grain is superior for knife longevity because knife blades slip between fiber tips (like slipping between pages of a closed book) rather than slicing across them. Edge-grain is also gentle on knives and is more affordable to manufacture, making it the better value for most home cooks. Face-grain (flat-sawn) boards - where the wide plank face is the cutting surface - are the weakest orientation: they scar easily, warp more readily, and should be avoided as primary boards.

What size cutting board do I need for a home kitchen?

At minimum, your primary cutting board should be 12x18 inches. Most experienced home cooks prefer an 18x24-inch board for general cooking, as this size accommodates whole birds, large roasts, and full-recipe vegetable prep without running out of workspace. Secondary boards used for specific tasks - raw meat, pastry work, bread slicing - can be smaller; 11x14 inches is adequate for a dedicated protein board. If your kitchen has limited counter space, prioritize a board with a non-slip base that fits securely within your largest accessible cutting zone rather than compromising further on size.

Can wood cutting boards go in the dishwasher?

No - wood cutting boards should never be placed in the dishwasher under any circumstances. The combination of prolonged heat exposure, high-pressure steam, and sustained moisture causes wood boards to swell, warp, and crack within a single wash cycle. Even one dishwasher run can permanently damage a quality wood board and void any warranty. Instead, wash wood boards by hand with mild dish soap, rinse quickly, and immediately dry them standing upright (never flat) to allow airflow on all surfaces. Never soak a wood board in water or allow it to sit in pooled liquid on the counter or sink.

How do you oil and maintain a wood cutting board?

Apply food-grade mineral oil (the most widely available and effective option) or a specialized board cream containing beeswax and mineral oil approximately once a month, or whenever the wood appears dry or lighter in color than usual. Pour a generous amount onto the board surface and spread evenly with a clean cloth, working with the grain direction. Allow it to absorb for at least four hours, or ideally overnight. Wipe off any excess with a dry cloth in the morning. Critically, avoid olive oil, vegetable oil, or coconut oil - all of these go rancid over time and will eventually make the board smell unpleasant and potentially transfer off-flavors to food. A well-oiled board resists moisture penetration, dimensional warping, and bacterial infiltration significantly better than a dry, neglected board.

What is the best cutting board to protect knife edges?

End-grain wood boards are universally recognized as the most knife-friendly cutting surface. The John Boos CB Series Maple Board is our top recommendation in this category. In controlled testing by America's Test Kitchen, knives used on end-grain boards retained a measurably sharper edge geometry after sustained heavy use compared to the same knives used on plastic, face-grain, or composite surfaces. If end-grain is outside your budget, edge-grain teak - like the Teakhaus - is the next best option, followed by paper composite. Avoid glass, ceramic, bamboo, and hard polypropylene plastic entirely if knife preservation is a meaningful priority for you.

Are bamboo cutting boards good for knives?

No - bamboo cutting boards are generally not recommended for households with quality knives. Despite widespread eco-friendly marketing, bamboo is harder than most commonly used hardwood species and contains silica crystals embedded in its fiber structure that significantly accelerate knife edge wear. Wirecutter and America's Test Kitchen both advise against bamboo as a primary cutting board surface for this reason. Bamboo boards also tend to splinter and crack more readily than solid hardwood boards under heavy use over time. If sustainability is your primary concern, paper-composite boards like the Epicurean Gourmet Series are a substantially better eco-conscious alternative: they use recycled materials without the knife-dulling hardness of bamboo.

How often should I replace my cutting board?

Plastic boards should be replaced every 1-2 years of regular use, or sooner if they develop grooves deep enough that a fingernail catches in them - grooved plastic surfaces are a genuine food-safety risk because bacteria colonize those channels and resist cleaning. Wood and composite boards, by contrast, can last a decade or more with proper care. Replace a wood board only if it develops deep cracks running through the body, splits along glue lines, or develops persistent odor even after thorough washing - all signs that bacterial colonization has reached the interior of the board and cannot be remediated by surface cleaning alone.

Is NSF certification important for home cutting boards?

NSF certification is not legally required for residential use, but it is a meaningful and verifiable quality indicator worth seeking out. NSF-certified boards - like the Epicurean Gourmet Series and the Dexas Polysafe - have been independently tested by a recognized third-party organization to meet commercial food-service standards for material safety, bacterial resistance, and surface durability under repeated use and sanitization. For households with vulnerable family members including young children, elderly individuals, pregnant individuals, or anyone who is immunocompromised, choosing an NSF-certified board for raw protein prep adds a meaningful, externally verified layer of food safety assurance beyond manufacturer claims alone.