As kitchens modernized in the 20th century—especially with the rise of electric stoves, stainless steel counters, and pre-sliced bread—the need for built-in baker’s boards faded. But the cutting board itself didn’t disappear—it evolved.
Wooden boards remained popular for their knife-friendly surface.
Plastic boards emerged in the mid-1900s as “sanitary” alternatives (though wood, when properly cared for, is naturally antimicrobial).
Specialized boards appeared: meat boards, vegetable boards, cheese boards, even colored boards to prevent cross-contamination.
Yet, many modern kitchen designers are now bringing back the pull-out board—not just for nostalgia, but for functionality in compact spaces.
🌿 Caring for Your Cutting Board (Then and Now)
Whether you use wood, bamboo, or plastic, proper care extends its life and keeps your food safe:
