I say regular countertop. Plus there are so many cute cutting boards out there to choose from, I'd hate to be stuck with just one! :)

I prefer regular ones, I have seen some really large regular chopping boards and I have different ones for chicken, lamb and veggies. I use both wooden and plastic and colour so I know which is for which and I use a slim marker with initials on underside of handle or edge such as 'ch' for chicken for when other family members use the kitchen. Makes it easier for everyone!

I have a separate cutting board for chicken and another for vegetables. I just don't like cutting on fixed surfaces that I cannot easily replace...

Definitely regular countertop and separate cutting boards.

A couple of reasons why I chose the integrated cutting board counter top, The warmth of the wood juxtaposed against the white cabinetry and cold dark stone benchtop on the other counter spaces gives a feeling that it's been there for generations. Those wood counter tops are long lasting as long as you give them a little love. Also, my chopping board is always either dirty already or it isn't out in the open so it doesn't get love regularly, like the counter top would. Always use a glass or plastic chopping boards for meats of course.

My dream kitchen...

I also couldn't bring myself to do cutting on the worktop, and my five glass cutting boards do double duty as workmates and kitchen decor. Lol, I collect glass cutting boards, the latest is shaped like a big Rhode Island Red:) I also have the one with the pie roll-out and measurement conversions on it - I use that a lot during summer for berry pies!

I wouldn't mind a pull-out cutting board, but I don't want it as a counter top. I never know what someone has put on the counter, so I'd have to sponge the counter before using it cutting board. Thus, I imagine, if I had a cutting board integrated into my counter, most of the time, I'd choose to pull out a stand-alone cutting board to do my cutting.

What would be ideal is a regular countertop with a removable cutting board area. Just the right size for using and then removing to wash and then replacing. Best of both worlds.

I had our kitchen counters done in tile which is oh, so old-fashioned but so practical as tile can handle hot pots and pans on it. And our island is completely done in butcher block. Because I am so short, I had the middle section cut out and dropped down to a comfortable height for me to work at. Although my intention was to use the butcher block as an integrated cutting board, when push came to shove, I couldn't stand the thought, and had the lower section made even lower to accommodate an actual wood cutting board. In retrospect, this was a great decision as I can move my cutting board to the stovetop to scrape off whatever I've chopped, or to the sink for a soaking and scrubbing.

Jeannie -- would it be possible to receive the photo of the second kitchen to add to my Ideabook? I've thought of removing the entire wall between our kitchen and dining room, then of keeping the lower half of the wall to allow for natural light and conversation, but maintain some storage on the kitchen side. Your "buffet" on feet which looks like an independent piece of furniture but mirrors the kitchen design, is exquisite and a perfect compromise. Thank you.

Regular countertop. We use multiple types of cutting boards and/or mats that wouldn't make a cutting board countertop feasible.

We also threw the cabinet maker a curve when we asked them to include a pull-out bread board in the work island. An incredibly useful kitchen item that has disappeared from kitchen cabinets. Many, many purposes with its own storage slot. :-)

I use different cutting boards for different purposes. I love flexible ones for nuts and other things that get stored in jars. Polyethelene (sic) for meats, etc... because they can go in the DW. Big general purpose one for veggies and other prep. Would love to have a nice big wood board, but they have become too unwieldy for me to handle with ease.

I fabricate custom end grain or butcher block style island tops and cutting boards. There is absolutely no concern about contaminating a wood cutting surface. The natural acids and enzymes will kill bacterial within 3 minutes of contact. The only thing you need to do is wipe your surface down between items of preparation. You can finish an island top or cutting board with a multitude of finishing products that are "food safe", the key to food safe is the finishing oil needs to be completely cured. This process usually takes about 30 days. I would not use polyurethane. A good wiping varnish of at least three coats followed up by a mineral oil or a combination mineral oil and beeswax gives a homeowner the best finish for years and years. Lastly, soap leaches moisture out of the wood. End grain is the best surface to cut or chop on because you're not cutting the wood fiber. In my opinion, glass is the worst option to cut on because it will dull your knives very quickly. Hope this helps!

Thanks,Richard, that is the most complete and comprehensible treatment for the wood I have seen. I'm a designer about to install a side counter of butcher block.

I prefer to use cutting boards that can be put into the dishwasher and sterilized, while the integrated ones look great I would worry about contaminated food.

That's awesome! Thank you for your kind words. There are too many misconceptions about wood and food preparation. Good Luck.

It serves multiple purposes, love the idea!

Richard, I was in the middle of something else when i wrote my comment, so I hadn't seen yours yet -thanks for educating me- I will definitely include built-in cutting blocks when planning my next kitchen.

I voted for the integrated only because I plan to replace the one on my island with butcher block and get Corian on my others. I wouldn't actually cut on it though. That's what my extra cutting boards are for.

Ick.. we have this horrid integrated cutting board that I just despise. The WORST idea ever! There is no way to keep the thing clean. Unfortunately, we are now retired and cannot afford to upgrade the countertops.

Whatever is easiest to keep clean. In my dream world, I could chop everything right on the counter surface, wipe it with my soapy dish sponge, and that would be that.

Plastic is the worst thing to cut meat,poultry,and fish on.butchers have been using wood for 150 years for a reason

My husband and I do a lot of cooking so we have two built in butcher blocks that we use daily. I thought about doing the entire island in walnut butcher block which I think is beautiful but I felt that it would be weird to use part of it as a cutting surface and then keep the rest pristine. Most of our decisions in designing the kitchen were about function in a working kitchen. I didn't want a kitchen that felt to delicate to use!

I once lived in a house with a kitchen island topped in butcher block, and I loved it. It was wonderful to have such a large surface for slicing and chopping vegetables. I cooked and entertained frequently and never poisoned anyone because I couldn't put my cutting surface in the dishwasher. I currently have an island topped with tile, but I would love to replace it with butcher block. I rarely cut raw meat so it wouldn't be much of an issue. Easy enough to a separate plastic cutting board for that.

A mid sized cutting board is all you need. It forces you to work cleaner and stay organized. The more cutting area, the more likely you'll make a mess. Cut all your veg then cut you proteins.

I have a question for Richard Rose Culinery: Can you use a wiping varnish on a butcher block island that has already been finished with a wax? I understand I would have to sand or shave it down again..but I still am not comfortable doing it at this point. I haven't been happy with the finish..I guess the pictures I see of the islands with wood always have a shine to them and when I wipe clean them after use (I do not cut on it) they turn so dull looking. Thanks for any comments.

First, is your island top end grain or edge grain? You can take a random orbital sander with 80 grit paper and sand it down to raw wood, then repeat with 120 grit and 180 grit. Wiping varnish comes in many forms and brands, but all have the basic ingredients of linseed oil, varnish, urethane and mineral spirits. Brand names of Behlens Salad Bowls Finish, Watco Butcher Block Oil, Old Masters Wiping Varnish and General Finishes to name a few. The first coat can go on heavy and let it soak in, then wipe off. Sand at 220 grit after it dries, second coat, brush on and wipe off, then it dry and sand at 220. Brush the third coat on and wipe off. Let it dry and sand at 320 grit. Each coat of oil, you will use progressively less oil. I then use a bees wax and mineral oil combination for added protection. This will give your island top a nice shine. Reapply more cream when it looks dry.

no integrated cuttingboards for me. I want to be able to scrub and rinse my cuttingboards properly after use and I don't use the same cuttingboard for everything but have several to use accordingly.

Thank you Richard! Its end grain....but will give this a try!

No integrated cutting board for me - having worked in restaurants, I like to put my cutting boards in the dishwasher and have different ones for different tasks to minimize the risk of cross-contamination. I have two plastic ones - a black one for raw proteins (meat, chicken, etc) and a white one for plant foods (veggies, fruits, nuts, etc), plus a large wooden one with a well for meat carving (that one gets cleaned by hand).

All of my cutting boards are kept in a cabinet above the oven with dividers for cutting boards, baking sheets, etc. when I'm not cooking, I like to have my white quartz counters uncluttered.

That being said, my mother had a gorgeous thick end grain free-standing butcher block that was great. It was about 2' x 2' and about a foot thick, on wooden legs - reminiscent of something you might have seen in a butcher's shop in France 100+ years ago! and it was great to use. She got it in the early '80s and used it for 20 years. All she had to do was scrub it after use and wipe it with mineral oil occasionally.

Same here, Luckylyn5! Working in restaurants tends to make you very (okay, overly) conscious of cross-contamination! My boards are not just cleaned after each use, but sanitized.

Luckylyn5 and Lizen, my son is a chef and says the same thing. He grew up watching me use glass only for cutting boards with separate ones for cheese, fruit&veg, and meat. Glass sterilises very easy, I wouldn't have anything else in my kitchen.

Wood is ok for bread but nothing else - jmho, but no-one who ate at my house ever had food poisoning, even a mild case. I think we forget that mild cases of food poisoning happened all the time when wood was the primary cutting board, and it's all too easy to brush off a case of mild food poisoning as 'Oh, I must have eaten something that disagreed with me', or 'Hmm, must have been an ingredient I'm sensitive to in that meal'. No - more likely it was a case of mild food poisoning.

I have and have used glass cutting boards and I like that they are easy to clean but my objection is that they also dull the knives to quickly. I found a supplier of throw away plastic ones in Toronto. They will do a few times as they are dishwasher safe and when they become ragged I toss them. I like my wooden board for all the fresh baked bread since I like the electric knife to cut that and the wood does not dull the blades. While I like to work on a butcher block too it is a chore to get it sterilized. No way a built in would do for me way to hard to clean and sanitize.

I've heard that about glass cutting boards (dull knives quickly) but have never experienced it as it's just ingrained habit to sharpen before cutting - about the only knives in my kitchen I don't sharpen before use are butter and steak knives, lol!

@ Sunnie2day I also sharpen before I cut but a steel will only do so much to the edge as in put micro serrations along it. To maintain a high level of cutting precision one needs to protect the actual edge. Unfortunately glass is too hard for most cutting materials.

In the last house we had a large center island that was maple cutting board. Great idea, looked good, didn't work. Couldn't chop on it with out leaving dents, constantly cleaning it. Finally replaced it with granite. I like the white plastic cutting boards. Light weight, go in the dishwasher, easy to spritz with a bleach solution.

They look fantastic... Anyone considering one just needs to be prepared to maintain them , they need to be refinished when necessary and that can be messy if you can't remove them from the kitchen to do it... Or you let them age... Just depends on the style of your home :)

I had great countertops and then used a cutting board for the island. It is fantastic! I entertain and teach cooking so it was amazing as everyone could help.

Regular countertop please, 54 year old cutting boards aren't pretty or sanitary. (If anyone out there is looking for a kitchen to remodel I'll donate a kitchen and my labor....) :)

I have a glass cutting board that I use for meat, a white plastic one for veggies. The previous owner had a 12 X 12 inch granite block made that matches the countertops, but I rarely use it. That thing is so heavy that I don't often move it. I'm usually watching the ignorant tube while chopping and I can put the cutting boards on the table. I use the granite block mainly for sitting hot dishes on it. Oh, the cutting boards go in the dishwasher!

My mother's kitchen had an integrated cutting board in a stainless steel countertop. The size of the board was fantastic, but I don't remember anything but bread being cut there.

This is for everyone that has a cutting board like jh77 and what my Mother used to have.

I am having Calcutta marble countertops installed. I finally got a large 36 inch sink that will allow me to wash even the largest of cutting boards. Otherwise I would have perhaps gone with integrated. Nothing is more frustrating to me than having a board that is too large to be washed in my sink.

When we remodeled our kitchen, we had 2 pull-out maple cutting boards installed. One 18" right next to the fridge, the other a 30" wide where I do most of my prep work, and next to my compost bin. The large size is great for cutting large items, such as watermelon, long loaves of bread or a big head of cabbage. I use a bleach solution to clean after using any meat products. But I usually use those flexible plastic ones on top of the wooden boards. While they aren't exactly decorative, they get put into the dishwasher. When prepping food, It's more about getting the job done and food safety than the esthetics of it.

I LOOOOOOOVE my butcher block island. I'm picky about what touches it, and we have no troubles with it. I coconut oil it to roll my bread doughs on, and it's super smooth and even water-resistant as a result.

I have cutting boards bu I would much rather have a countertop cutting board...being a country girl (at heart, not literally), that is the most natural thing to have in my kitchen instead of all the shiny, speckaly counters :)

Any scale cutting board adds warmth and interest to a kitchen.
In my modest size kitchen I have granite and cutting board surfaces. The laminate by the sink will be granite when we upgrade the cabinets below. I realized that I dont actualy mind the laminate
(I think black helps), its fantastic by a sink.

Your kitchen is beautiful!