The only thing better than one high quality wooden cutting board is having two of them for various foods that you need to cut.
While you can certainly purchase a decent plastic chopping board, there is something about having a nice wooden cutting board available to not only cut food, but serve it too.
What woods are best for cutting boards and which ones should be avoided?
Choosing the Right Wood for Your Cutting Board
Hardwoods are the best choices for wooden cutting boards due to their durability. Bamboo, beech, birch, cherry, hard maple, walnut and white oak all make great choices for a chopping block due to their hardness and attractiveness. Some wood boards have handles for serving foods and storage.
Avoid woods such as ash, ipe, padauk, purpleheart and red oak among others. Certain woods split easier, are difficult to work with, stain easily and may be porous which means they absorb liquids. Some woods are simply toxic and not food grade, too. Using toxic woods for cutting boards is a bad idea and there is no reason to, since there are plenty of great options to choose from.
Here are tips to get a great looking, safe and long-lasting wooden cutting board for your kitchen. Let’s also talk a bit about other cutting board wood types since you might have a need for one of them too.
Benefits of Different Wood Types for Cutting Boards
Here are the best woods to choose from when selecting a cutting board, including the first entry which isn’t even a wood, per se.
| Bamboo | Bamboo is non-porous which makes it a great choice for a chopping board used for meat because it will absorb less liquid than most woods. No, bamboo is not a wood, it’s a grass. But it’s typically mentioned in the same breath and treated as a wood commercially. |
| Beech | Beech wood is durable and food grade. Plus it’s closed-grained and resistant to knife damage. |
| Birch | Birch is a widely available durable wood and very suitable for a wooden cutting board. |
| Cherry | While cherry isn’t as strong as other woods listed, it’s a beautiful wood and very functional. |
| Maple | Hard maple is scratch and impact resistant and thus is the industry standard for cutting boards. |
| Walnut | Softer than maple but still a great choice for a cutting board as it balances hardness and beauty. |
| White oak | Not as durable as maple or walnut but still a good choice for a cutting board. Oak is open-pored however so it may absorb liquid. |
Woods to Avoid for Cutting Boards
Woods to avoid using for your wooden cutting board include the following:
| Ash | An open-pored wood that will be difficult to keep clean and stain-free. As such it’s a wood not to use for cutting boards. |
| Ipe | It’s very durable and some people do use it as a cutting board but it’s an oily wood that may damage your knives. |
| Padauk | A beautiful wood but not for food grade products like a cutting board. |
| Pine | Pine is too soft and will also develop cuts over time. |
| Purpleheart | Some people have reactions to exposure to purpleheart. |
| Red oak | An open-pored wood that will be difficult to keep clean and stain-free, red oak is another wood not to use for cutting boards. |
Woods Used For Food Grade Cutting Boards Compared
Here is some additional information regarding the main types of woods to consider for your cutting board, including why each material should be considered.
Comparison of Woods for Food Cutting Boards
| Wood Type | Benefits |
|---|---|
| Bamboo | – Hard and durable surface – Resists moisture and warping – Environmentally friendly – Lightweight and easy to handle – Natural antibacterial properties – Renewable and sustainable resource |
| Beech | – Smooth, non-porous surface – Resists moisture absorption – Resists knife marks and scarring – Durable and long-lasting – Economical choice – Sanitary and easy to clean |
| Birch | – Dense and resilient wood – Durable and resistant to cuts and scratches – Sanitary surface – Good balance of hardness and knife-friendliness – Can develop a lovely patina over time |
| Cherry | – Attractive, warm color and grain pattern – Resistant to staining and odors – Slightly softer, which is gentle on knife edges – Naturally antibacterial properties – Beautiful aging and darkening over time |
| Maple | – Hard, dense wood with fine grain – Resistant to cuts and dents – Easy to clean and maintain – Resistant to staining and odors – Knife-friendly surface – Light in color and timeless appearance |
| Walnut | – Rich, dark color and attractive grain pattern – Hard and durable wood – Resists moisture and warping – Gentle on knife edges – Develops a beautiful patina over time |
| White Oak | – Dense and durable surface – Resists moisture and warping – Sturdy and long-lasting – Classic, natural beauty and grain pattern – Resists odors and staining – Ideal for heavy kitchen use |
These are some of the most popular wood types for cutting boards, and they each offer unique advantages. The choice of wood may depend on personal preference, aesthetics, and intended usage. Proper maintenance, including regular cleaning and oiling, can extend the life of any wood cutting board.
Are Wooden Cutting Boards Sanitary?
Depending on who you believe, you’ll come across both pro wood and pro plastic cutting board advocates who claim that their preferred material is better. Research is available that shows advantages of each material but your ability to properly clean any cutting board is key.
More specifically you should follow the washing instructions of the cutting board you end up purchasing.
Studies
have shown that wooden cutting boards are no less sterile than polyethylene boards and that in some cases, may actually be cleaner. When bacteria from a food like meat can enter cuts in a wood chopping board, they tend to die out when they enter the grooves of the board. The same bacteria might survive in the grooves of a plastic board and may not be easily removed with washing.
Wood cutting boards should be washed after use with warm soapy water and then properly rinsed to keep them sanitary. Depending on your choice of board, you may also need to oil or otherwise treat your board from time to time.
When cleaned and cared for properly, both wood and plastic cutting boards can be used safely for cutting a wide variety of foods.
Can You Cut Raw Meat On A Wooden Cutting Board?
Wooden cutting boards are often shown with carved and freshly cooked or grilled meats. What about raw meats though? Can raw meat be placed on a wooden cutting board? They do often refer to them as butcher boards after all.
Choosing a non-porous hardwood for your chopping board is your best bet for cutting raw meats and helps to explain why hard maple is a popular material that manufacturers use. With a high Janka rating of 1,450 which indicates a high level of hardness, hard maple is strong enough to withstand the sharpness of a carving knife but not so strong that it will dull your knife with use.
Buying a meat-only cutting board and using it for that purpose only may help to alleviate any concern you have with cross contamination. You can then use another board for other foods such as vegetables, cheeses and bread.
Most wooden cutting boards can be washed with soapy water and then rinsed off to clean them and remove bacteria. Follow manufacturer instructions as oiling the wood from time to time may also be required.
How Thick And Big Should A Wood Cutting Board Be?
Good quality wooden cutting boards are generally 1.25″ – 2″ thick. A 2″ thick wooden cutting board will suffice for most people.
In terms of dimensions, a rectangular board tends to be the most practical and easy to use. They generally come in sizes such as 12″ x 18″, 15″ x 20″ and 24″ x 36.”
Think about your cutting needs and what you plan on using your board for. If you plan on cutting many vegetables quickly in succession or large pieces of meat, you want to ensure you choose a large enough cutting board to accommodate it.
Best Features To Have On Your Wooden Cutting Board
High hardness: The Janka rating is used to measure the hardness of a wood. A rating of over 1,000 is considered high. Common wooden cutting boards made from woods with high Janka ratings include bamboo (1,200), white oak (1,360) and hard maple (1,450) among others. The harder the wood, the more durable your cutting board and the less likely to develop grooves from knife cuts.
Non-slip: When you’re cutting with a sharp knife, you want a chopping board that won’t slip or slide and won’t cause you to lose your grip as you’re cutting. Having said that, if you forego the non-slip feature, you can put a dishcloth underneath the cutting board to get some grip when using it.
Well: A well or juice groove enables juice, blood or other fluid to pool in a contained area rather than dripping over the side of the board and making a mess on your counter. Then you can tip the juice out and wash the cutting board with soapy water when done.
Handle: A handle means you can carry the board for serving purposes and if it has a hole in it, you can hang the board for easy storage.
Reversible: A reversible board can be used on both sides so you can cut meat on one side and vegetables on another for example.
Non-toxic finish: Mineral oil is often used as a finish for cutting boards but it’s a byproduct of petroleum. You’re better off choosing a finish that isn’t potentially toxic such as linseed oil, beeswax, walnut oil, coconut oil or organic carnauba wax among other choices.
Buying Tips For A Wooden Cutting Board
- Choose a hardwood as they are more durable and less likely to get damaged like softwoods.
- Woods that produce edible foods such as nuts (walnut), fruit (cherry) or sap (maple) as examples are generally considered good choices.
- Buy 2 wooden cutting boards: One for plant food such as vegetables and one for all other foods such as meats.
- Choose a cutting board with no glue that is made from one piece of solid wood.
- Look for wooden cutting boards that refer to using an organic linseed oil, flaxseed oil or a plant-based carnauba wax to finish the board.
- Avoid a cutting board with mineral oil as it comes from an unsustainable resource and tends to wash off over time anyways.
- Avoid cheap plastic cutting boards with a rough finish as they tend not to be as durable and when they develop deep grooves from cuts, they can collect bacteria.
Wooden vs Plastic vs Glass Cutting Boards
Obviously wood isn’t the only material you have to select for your cutting board. Wooden cutting boards have a high end look to them when made properly. Plastic cutting boards don’t look as nice but are functional and serve the purpose. You can also buy glass cutting boards that are smooth but breakable.
Which one is better and why choose one over the other?
Wooden cutting boards
Wooden cutting boards come in different shapes, sizes and wood types so there isn’t a catch all answer. When you choose a hardwood such as hard maple or walnut or a grass like bamboo, it tends to be strong enough to withstand knife cuts without damaging the blade of the knife as stronger woods can.
Wooden cutting boards often come with a handle for serving and storage purposes and potentially have the highest quality look to them when compared to other board options.
Best uses: Meats, breads, cheeses, and many other foods are generally fine for cutting and even serving on wood given that wooden boards are often designed with both uses in mind. Wood also portrays a nice touch when you serve food on it certainly more so than plastic or glass.
Plastic cutting boards
Plastic cutting boards tend to be cheaper than wood and are perceived as being durable in the sense that they won’t break if dropped like a glass one.
But while plastic cutting boards are purported to be cleaner than wood, that’s disputable. Plastic is relatively easy to cut and once cut marks appear in the plastic, it can harbor bacteria in the grooves. Tossing a plastic cutting board in the dishwasher may not properly remove all bacteria and you’d be better off scrubbing it clean each time after use.
Many plastic cutting boards also have a roughness to them and aren’t made of smooth plastic which also increases the chance they hold bacteria and stain easier.
Best uses: Good for cutting veggies, bread and other foods that won’t leak much liquid. Some plastic boards have a rough finish which may not make them suitable for any food with juice. In this instance avoid meats or cutting dark juicy fruits like pomegranate since the juices can get into the cuts and stain the board.
Glass cutting boards
Glass and ceramic cutting boards often come with designs or pictures and are often sold as souvenirs. The biggest issue with glass is their breakability if dropped. While glass is smooth and can be popped in the dishwasher or hand washed, their smoothness offers you no grip when chopping and over time will help to dull your knives.
Glass does tend to be the loudest when cutting too. A knife striking glass does make a louder sound than wood or plastic.
Best uses: Glass boards are good for kneading dough, working with flour and other baking tasks since it’ll help to keep your counter clean and the smoothness of glass makes it easy to work with. In other words, you might use a glass cutting board but not for actually cutting.
Summary
At the end of the day, there are different schools of thought when choosing a cutting board. The easiest way to approach things is to buy a board that suits your expected use. You might want to buy two of them and separate them by use.
A hardwood cutting board offers a quality look and while more expensive than other options, can be widely used for various foods. Wood generally balances being strong enough to withstand the sharpness of the knife while not damaging or blunting it. A wood cutting board is also versatile when it comes with a handle so it can additionally be used for serving.
A plastic cutting board is normally cheaper and might be best for cutting breads, cheeses and vegetables including onions and other strong smelling foods that may leave a scent. Plastic boards should be scrubbed clean with soapy water rather than putting them in the dishwasher to properly remove bacteria.
A glass cutting board might be best used for kneading doughs and for other baking purposes. Glass is the loudest when used for chopping and will obviously break or crack if dropped.
