砧板看着不起眼，但它是厨房里直接接触生熟食材的东西，材质和清洁方式都值得认真对待。
木质砧板
优点是对刀刃友好，切起来手感扎实，不容易打滑。缺点是吸水、怕长时间浸泡，清洗后必须立起来晾干，否则容易开裂、发霉。硬木（如枫木、胡桃木）比软木更耐用，但价格也更高。
竹制砧板
价格便宜、硬度高、表面紧密，是很多家庭的第一块板。但正因为硬度高，对刀刃相对不友好，长期使用会让刀更容易变钝。选购时注意粘合工艺和是否有异味。
塑料砧板
轻便、可以直接进洗碗机、颜色多便于区分生熟。缺点是容易出现刀痕，深刀痕里容易藏污纳垢，所以要定期更换。另外，塑料砧板在台面上容易滑动，建议垫一块防滑垫。
复合材质 / 橡胶砧板
近年比较常见的木纤维复合板、橡胶板，兼顾了手感和易清洁性，也不伤刀。价格偏高，但综合表现比较均衡。
几条实用建议
- 至少两块，生熟分开。处理生肉、生禽、海鲜和直接入口的食物，一定要用不同的板。
- 厚度：2～3 厘米适合大多数家庭；太薄的板容易滑动和翘曲。
- 清洁：用完立即用温水和洗涤剂清洗，木质板避免长时间浸泡。定期可以用热水烫洗或稀释的食品级消毒液处理。
- 更换信号：出现很深的刀痕、开裂、发霉、异味、变形，就该换了。
Choosing a Cutting Board
Wood is gentle on knife edges and provides a stable cutting surface, but it absorbs water and must be dried upright; hard woods such as maple last longer than soft ones.
Bamboo is inexpensive, dense and widely available, but its hardness dulls knives faster.
Plastic is light, dishwasher-safe and easy to colour-code for raw and cooked food, but it scratches deeply and should be replaced periodically. It also tends to slide, so a non-slip mat helps.
Composite and rubber boards offer a good balance of feel, knife-friendliness and easy cleaning, at a higher price.
Whatever you choose, keep at least two boards and separate raw meat, poultry and seafood from food eaten directly. Replace any board that is deeply scored, cracked, mouldy or warped.