Many assume all cutting boards perform equally, but material quality, size, and type significantly impact safety and usability.
So, for your kitchen, should you choose wood or plastic? The answer isn't straightforward.
We've tested and researched both to help you decide—drawing on expert studies for apprentice cooks and pros alike.
Contrary to common belief, plastic cutting boards aren't inherently healthier than wooden ones. Research shows wood is often more hygienic over time.
Plastic seems less porous, but repeated knife use creates grooves that trap bacteria.
Dr. Dean Cliver, a microbiologist at the University of California, Davis, found wooden boards harbor fewer Salmonella bacteria than plastic. Bacteria get trapped in wood fibers but can't multiply and die off naturally.
On plastic, grooves resist cleaning—even in dishwashers—becoming bacterial hotspots as boards wear.
The debate continues, but both materials are safe when cleaned properly and replaced regularly.
Discard boards with deep grooves. Both can foster bacteria if neglected.
Durability tips the scale toward hardwood boards like maple or beech.
Knife impacts damage plastic faster, while quality wood withstands daily use.
Wash and dry thoroughly after each use. Apply food-grade mineral oil periodically to repel moisture and bacteria—see our guide here.
Wood also preserves knife edges better, avoiding chipping.
Pro tip: Use separate boards—one for raw meat/poultry, another for veggies, fruits, and ready foods—to minimize cross-contamination, the top home cooking risk.
For a durable, high-quality wooden board, we recommend this one:
For a reliable plastic board, try this:
