The Boardsmith Maple End

In my larger tested review of the best wooden cutting boards, The Boardsmith Maple End-Grain Cutting Board earned the distinction of best upgrade pick. Ahead, learn more about the distinguished butcher block and why it's worth the investment.

Not everyone needs a top-of-the-line wooden cutting board. Considering the investment and necessary maintenance they require, they simply don't make sense for every home cook. If you’re eager to add a distinguished chopping block to your home kitchen, you’ll do no better than the The Boardsmith Maple End-Grain Cutting Board. In my larger review of the best wooden cutting boards, which involved a weeks-long testing process, this block beat out its other high-end competitors, earning it the title of best upgrade pick.

For its premium construction and distinguished look, The Boardsmith Maple End-Grain Cutting Board is ... [+] the best high-end butcher block you can buy.

Made from premium-grade maple, this handsome butcher block features a thick end-grain construction that's durable yet gentle on knives. In short, it checks all the boxes. Thanks to its weight and attached rubber feet, the hefty block stayed secure on my countertops as I chopped through a variety of produce. If you’re looking for a board that's more affordable, consider the John Boos Maple Edge-Grain Reversible Cutting Board, which I named the best board overall, or the Teakhaus Edge-Grain Professional Carving Board, my value pick. If you’re ready to bring home a stately block that's worthy of a permanent spot on your countertop, though, this Boardsmith board is the one you want.

The Boardsmith

Wood: Premium-grade maple | Construction: End-grain | Size: 12 x 18 x 2 inches (without plastic feet), among other size options | Weight: 9 to 10 pounds (depending on oiling) | Additional features: Plastic feet, plus a juice canal and hand grips for an additional fee | Suggested maintenance: Apply Boardsmith Board Butter (or a combination of warm mineral oil and beeswax) periodically

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These days, you can find cutting boards made from a wide array of woods including walnut, acacia, teak, cherry—the list goes on and on. But still, maple remains the industry standard, thanks to its optimal hardness and durability. Better yet, The Boardsmith Maple End-Grain Cutting board is made from premium, sustainably harvested wood, making this a board you can feel good about.

Additionally, this block features what is known as an end-grain construction. Compared to edge-grain boards, which are easier to build and therefore more affordable, end-grain boards demand a higher level of craftsmanship. Identifiable by their striking bricklayer pattern, end-grain blocks are easier on blades and better at "healing" from knife scarring. With these advantages, though, comes extra maintenance. While it's essential to promptly towel down and air-dry any wooden cutting board after you’ve washed it, it's especially necessary with end-grain boards, which carry a higher likelihood of warping and cracking. You also need to oil an end-grain board more than you would an edge-grain board.

A common complaint with subpar cutting boards is that they slide around countertops during heavy use. That issue isn't simply annoying—a board that slips poses serious risks, as it increases the likelihood that your sharp knife will come down and slice where it shouldn't. Thanks to its heft and plastic feet, The Boardsmith proved itself to be an impressively stable block, as it didn't budge as I chopped, sliced and diced carrots, onions, roasted beets and more.

Furthermore, the block remained resilient in the face of stains and odors. After I allowed chopped beets and anchovies to rest on its surface for half an hour, the vibrant produce left behind the faintest of pink marks—and I couldn't detect any fishy scent.

While most home cooks will be satisfied with the "Butcher" size, measuring 12 x 18 x 2 inches (without the plastic feet), The Boardsmith also sells two larger versions of this cutting board: "Carolina Cut" (16 x 22 x 2 inches) and "Big Block" (18 x 24 x 2 inches). And that's not the only choice The Boardsmith gives you. With each block, you have the option to add on a perimeter juice groove, finger grooves or both for respective additional fees. (If you get both, the additions with cost you between $40 and $50 extra.)

The last decision you have to make: Whether or not you want plastic feet, which come automatically affixed to your board. While the plastic feet increase the board's stability and promote better airflow, meaning you don't have to prop the board on its side to air-dry after washing, they do raise the board significantly—by nearly an inch. Due to the board's height, I struggled at times to get leverage over my chef's knife as I chopped carrots and onions. If you’re a shorter home cook (for context, I’m 5’8") I’d advise you ask The Boardsmith to leave off the feet, which they will do at no extra cost.

As a home and kitchen editor at Forbes Vetted, I pass the majority of my waking hours thinking about a virtually endless range of cooking staples. More specifically, I’ve edited longform tested reviews of chef's knives, nonstick cookware, knife sets and KitchenAid stand mixers. Before assuming this position, I worked as a writer and editor at Saveur and New York Magazine's The Cut, and my work has appeared on Punch, Epicurious, Bon Appétit, Grub Street and Taste. While reporting this article, I sought out the expertise of Angie Yang, cofounder of Brooklyn woodworking school Bien Hecho Academy; Ben Chapman, PhD, a food safety researcher at North Carolina State University who studies cutting boards; and Josh Donald, co-owner of Bernal Cutlery in San Francisco and author of Sharp: The Definitive Introduction to Knives, Sharpening, and Cutting Techniques, with Recipes from Great Chefs.

In my tested review of the best wooden cutting boards, The Boardsmith Maple End-Grain Cutting Board emerged as the winner in the high-end category, earning the distinction of best upgrade pick. While the other edge-grain board I tested, the Brooklyn Butcher Blocks End-Grain Maple Butcher Block, gave an overall impressive performance, it absorbed more beet juice than The Boardsmith board. In addition, I like that The Boardsmith automatically attaches rubber feet to its board (unless you don't want them) and gives you the option to add a juice groove, hand grips or both. (If you want feet on your Brooklyn Butcher block, you have to install them yourself.) For these reasons, The Boardsmith cutting board earned higher marks. If you want a more affordable board, consider the John Boos Maple Edge-Grain Cutting Board, a handsome and durable block that I named the best option for most home cooks.

Upon unboxing The Boardsmith Maple End-Grain Cutting Board, I began my visual examination, scrutinizing every aspect of the board's construction—specifically, the quality of the wood, its thickness and its hydration. Then, I put the board through its paces in my kitchen. As I chopped carrots, onions and beets, I noted how stable it felt on my countertop. Then, I allowed chopped beets and smashed anchovies to rest on the board's surface for half an hour to see if the wood held onto stains or smells. Between my culinary tests, I observed how easy it was to wash, dry and oil the board. Lastly, I inspected the block for any signs of knife scarring or wear.