Why Wooden Cutting Boards Are Worth The Switch

Goodbye forever, plastic cutting boards.

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If your plastic cutting board looks tired and beat up, it’s probably time to replace it. But is a new plastic board the way to go? Besides growing tired of the ongoing expense of replacing plastic cutting boards, not to mention the damage to our planet from creating so much plastic waste, plastic boards are not always the safest choice for food prep. It’s time to consider better options that don’t release microplastics from each cut that could be contaminating your food with toxins. It's time to commit to a more healthy and sustainable solution, and that's where wood cutting boards come in.

We asked experts about the benefits of using wooden cutting boards over plastic. Here’s why they say to make the switch as well as tips for maintaining a wood cutting board.

Will Dickey

Using wooden cutting boards can save money, reduce plastic waste, and make meal prep more pleasant. You'll also have to sharpen your knives less frequently. With the added bonus of the beauty these wooden cutting boards bring to a kitchen aesthetic, everything points to wood as the unsung hero of the cutting board world. No wonder they are a prominent tool in every cooking show on TV, every TikTok creator’s recipe videos, and in the kitchens of professional chefs.

There are no limitations for wooden cutting boards. They are perfect for chopping vegetables, butchering proteins, and for using as serving platters. Their rich and elegant look shows off various grain details within the wood. And the thickness is so much more luxurious than thin plastic versions. They are functional mini works of art in the kitchen, rather than something to hide out of sight due to embarrassment.

Most people rely on the dishwasher and/or bleach for thoroughly cleaning plastic cutting boards, which you may assume means it is a completely hygienic option—but that’s not the case. “Research has shown that wooden cutting boards, when compared to plastic, are actually safer because they don’t harbor bacteria,” says Liam O’Rourke, general manager at Larch Wood Enterprises Inc.

Some types of wood have natural antimicrobial properties, and wood cutting boards like bamboo are harder and resist scarring from knives as well as absorb little moisture, making them a sanitary choice that's more resistant to bacteria.

Wooden cutting boards are safe to use with raw meats and poultry, but you'll want to avoid cross contamination. The Food and Drug Administration (FDA) advises using separate boards, no matter the material, for produce and raw meat, poultry, and seafood.

Knives can dull quickly on plastic, but they stay sharper longer with wood cutting boards. “Woods like acacia, maple, birch, or walnut all serve as great materials to look for due to their softer composition,” says knifemaker Jared Schmidt, co-founder of Schmidt Brothers Cutlery. “The softness of natural acacia wood is a friendly surface for your blades, protecting your edges from getting dull like those pesky plastic cutting boards.”

Some plastic cutting boards can be loud. It's not a huge concern, but it can be annoying when chopping a large batch of veggies for a winter soup. With wood, slicing, chopping, and mincing is a little more quiet with each knife stroke. Wooden cutting boards make meal prep less of a sensory overload and you'll be able to hear that podcast with fewer distractions.

Plastic cutting boards are inexpensive, but they need to be replaced more often than wood. Wooden cutting boards range in price, from $25 up to $150 or more for a good quality one—even if you invest in one at the higher end of that price range, you’ll still come out ahead financially over the course of a year or two because you won’t have to keep buying plastic replacements.

When shopping for a wood cutting board, you'll see a wide range of styles and prices. Here's what to look for when purchasing:

First, consider the size of the surface area you need. “Size really depends on what you wish to use it for—slicing and chopping or presenting food—and of course, your counter and storage space,” says Jacquie Lewis, cofounder and CEO of Verve Culture. “I like to have several sizes as these not only are complementary when used as serving pieces, but also you can select the best size for the purpose.”

Most people will end up preferring acacia, maple, birch, or walnut, which are the best wood types because of their softer composition. Bamboo is a popular option and a highly sustainable material, but know that it is a harder wood that will be harder on the blades’ edge and less friendly for your knife. “Olive wood is one of our favorites as it does not take on stains or odors,” says Lewis.

Finally, learn the difference between end-grain and edge-grain cutting boards (Spoiler: It has to do with the lumber used). End-grain boards (which often result in a checkerboard pattern) tend to be more knife-friendly and resistant to deep cuts (they are known as “self-repairing"), but they will be more expensive and require a little extra TLC. Edge-grain is more affordable, but they will show wear more quickly and dull knives faster.

“Our end grain construction gives us a self-healing board that is lighter, has a much more interesting grain pattern, is much gentler on knife edges, and, if properly cared, for will last a lifetime,” says O’Rourke.

A wooden cutting board can last a long time if you treat it well, somewhere between five and 10 years or more. They do require some upkeep to help them last.

“Your wooden cutting boards should be cleaned, sanitized, and sealed after each use to maintain the board’s appearance, function and longevity,” says Schmidt.

“Wipe away any crumbs and loose particles from your cutting board prior to cleaning,” Schmidt says. Next, scrub your wooden cutting board with hot water and mild, non-abrasive soap. Do not immerse the cutting board in liquids for extended periods of time, as this may cause splitting and decrease the board’s overall quality—rinse the cutting board, then immediately dry with a dry cloth.

“To sanitize your board and kill any bacteria from meat or raw vegetables, we recommend using white vinegar,” he continues. “Apply a small amount to a dry cloth and spread over your cutting board. Once finished, wipe away any excess vinegar.”

To polish and condition your cutting board and protect the natural wood finish, evenly distribute a small amount of food-grade mineral oil with a dry cloth once a month. Allow the oil to soak into the board for about 20 minutes, then wipe away any excess oil with a clean, dry cloth.

With proper maintenance, a wood cutting board should last about 10 years. However, if you notice warping, splits in the wood, or deep grooves, it's time to replace the board.

Porous wood like ash and oak can absorb bacteria and contaminate foods. Look for hard woods like maple, birch, bamboo, and walnut.

While glass or granite cutting boards are easy to clean, they will damage knives. It's best to choose another material for cutting.

Environmental Science and Technology. Cutting Boards: An Overlooked Source of Microplastics in Human Food?

Institute of Food Technologists. Microbial Safety of Wood in Contact with Food: A Review.

MDPI. Testing the Antimicrobial Characteristics of Wood Materials: A Review of Methods.

U.S. Department of Agriculture Food Safety and Inspection Service. Cutting Boards.

U.S. Food and Drug Administration. Safe Food Handling.