I like the Oxo cutting board, although you can clearly see where you've been cutting after a while. Reversible with a trough around one side for carving meats or anything else juicy. Non-skid.
We have a gigantic Boos block (about 3 feet square) on a stand, and we use it constantly. It doubles as counter space as well. We scour it regularly and rub it with mineral oil. The absolute best cutting surface ever! Of course, it's a big commitment--moving the thing is a bear of a job, and you do have to maintain it, but I wouldn't have it any other way.
For smaller boards, I love bamboo cutting boards, since they don't warp (I wouldn't put them in the dishwasher, though) and are incredibly strong, but for meat I would also advise an Epicurean board.
For plants I use Bamboo boards. And for protein, I use a washable sanitizable board made by Epicurean. Since I do not own a dishwasher, I use white vinegar or sometimes bleach. It is really important to avoid cross-contamination so you will need to have at least two boards.
I'll second the John Boos boards but you do have to take good care of them. I also really like the Chinese iron wood boards. They happen to be really inexpensive and durable. Sometimes cracks develop but with correct maintenance you deal with that. NEVER put a cutting board in your dish washer. The ironwood boards are easily found in Chinatown shops and are available on-line through the Wok Shop in San Francisco.
Epicurean. They are made out of condensed material that don't hold bacteria like wood and plastic. Best part? They are dishwasher safe. They don't look bad either. . .
http://www.amazon.com/Epicurean-Kitchen-13-Inch-Cutting-Natural/dp/B0008221B6
I have this Martha Stewart cutting board (link below) and I absolutely love it. I've had it about four years and it hasn't cracked at all, and the rubber gripper feet on the bottom are super handy. Great heft and easily washed. (link: http://www1.macys.com/shop/product/martha-stewart-collection-sheesham-wood-cutting-board?ID=254726&cm_mmc=Google_DMA_Home_Cookware_PLA-_-PLA+Home+Brands+-+Cookware_PLA+-+Cookware+-+Martha+Stewart+Collection+-+2-_-18237734660_-_-_mkwid_DDvVtrQ2_18237734660%7C-%7CDDvVtrQ2 )
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I too like the Boos boards.
For smaller boards, I love bamboo cutting boards, since they don't warp (I wouldn't put them in the dishwasher, though) and are incredibly strong, but for meat I would also advise an Epicurean board.
http://www.amazon.com/Epicurean-Kitchen-13-Inch-Cutting-Natural/dp/B0008221B6