What are the best cutting boards for your money? The answer may surprise you.

Chefs love bamboo too: Executive Chef Alex Pineda Chef Alex Pineda from ViewHouse in Denver says he tends to “lean towards bamboo cutting boards” because “they are lightweight, green conscious, and are on the affordable end.” Plus, he adds that “they’re also dense enough that they do not become easily scarred by heavy knife work – also maintaining a better level of sanitation with the board.” With that in mind, MarketWatch asked experts for their recommendations — and scoured the web — for the best wooden and bamboo cutting boards.

Both Tara Button — the founder of Buy Me Once, a site devoted to helping users make smart purchases that they’ll only have to buy once — and chef Tom Borgia of State Street Provisions, recommend bamboo cutting boards from Practico Kitchen. They’re made of 100% bamboo with no added dyes or stains, and are gentle on knives. Even better: They come with a lifetime warranty.

Borgia loves the 8 inch x 8 inch version because it can fit into his backpack so he can take it with him. Button favors the extra large version of this cutting board, which is 18 x 12 inches and about $24.

Looking for an extra large cutting board at an even cheaper price point? This 18 x 12 board might be a good pick. It’s garnered more than 1,100 reviews and 4.5 stars on Amazon AMZN, -2.35%, with one verified customer raving that while she was “a little hesitant about buying this at first, mainly because I thought it might be too flimsy or thin for daily use,” she’s since taken to loving it: “We use a cutting board on a daily basis to do this, and honestly, the last one we had began to show real wear. This board just wiped off and looked as though we just bought it for the first time. I am seriously considering buying another one now, and would not hesitate to say that for the price, this is one excellent board.”

Of course, no matter what cutting board you buy, it’s essential that you clean it properly. The USDA advises that you should wash them “with hot, soapy water after each use; then rinse with clear water and air dry or pat dry with clean paper towels.” You can sanitize boards with a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of water, the USDA adds: “Flood the surface with the bleach solution and allow it to stand for several minutes. Rinse with clear water and air dry or pat dry with clean paper towels.”