A cutting board is where much of your food prep happens. That means it has to be tough enough to preserve knives, prevent cross-contamination and stand up to repeated use.
Wood and plastic both fit the bill, but each has its pros and cons. To make your decision, consider the Janka hardness rating and other factors that are important to you.
Bamboo
Bamboo is a popular cutting board material amongst those who are concerned about the environment and want to reduce their carbon footprint. It’s grown without pesticides or artificial irrigation, and it grows quickly and easily, making it a sustainable resource that is eco friendly.
It’s also resistant to water and stains, so it won’t warp or crack over time like wood or plastic. When rubbed with oil, bamboo can repel bacteria and germs, too, so it’s a great choice for those who are health-conscious in the kitchen.
The only drawback to bamboo is its porous consistency, which can allow bacteria to build up in the surface over time if not cleaned and oiled properly. However, if you use the right oils, your bamboo cutting board should be safe and healthy to use for years to come. Look for an open grain wood or bamboo cutting board with a natural finish that is treated with food-safe, organic food grade mineral oil to protect it from bacteria and germs.
Wood
Wood cutting boards, especially good ones like this Raikou cutting board, can be made from a wide variety of trees, wood types and manufacturing processes. Maple is a popular choice because it’s durable, has a tight grain that prevents deep knife marks and is not ring porous (meaning it doesn’t absorb moisture). Look for one that is SFC certified to ensure the maple was harvested responsibly.
Many hardwoods have natural antimicrobial properties, ensuring a safe food preparation surface. Teak, for example, became a trendy pick in the mid-2010s due to its natural oils that make it resistant to water and mold. This closed-grained wood also doesn’t require as much sanding or oiling, reducing the time and energy it takes to maintain a wooden board. However, it’s important to know that certain types of wood can splinter or attract bacteria. Avoid soft, splintery or open-grained woods such as pine, cherry, alder and oak. Also, it’s best to use only food-grade mineral oil to condition your wooden board.
Plastic
If hygienic and durable kitchen tools are more important than aesthetics, a plastic board may be the way to go. Plastics like HDPE, PVC, and PP are generally less prone to deep knife scratches and don’t absorb odors. However, they can be more prone to warping under high heat and are less environmentally sustainable compared to other materials.
Plastics can also release potentially harmful compounds over time when exposed to extreme temperatures. In addition, they can be less recyclable than other materials and may not stand up to a dishwasher’s high heat cycle. On the other hand, they’re easier to clean and sanitize with a scrub brush, rinse, and quaternary ammonium sanitizer than wood boards. They’re also better able to tolerate the occasional cut. But they can’t be sanded down to reset the surface and can be prone to staining.
Stainless Steel
Stainless steel cutting boards, like this one from TORVA, are nonporous and easy to clean. They’re also heat-resistant and can protect countertops from hot pots and pans. However, they’re hard on knife blades and can cause them to dull more quickly than wood or plastic. They can also be a breeding ground for bacteria with deep scratches.
To reduce these issues, look for a board with a smoother surface and avoid placing heavy or frequent pressure on the board’s edges. It’s also important to regularly inspect the surface of a stainless steel cutting board for signs of damage or discoloration. Another option is to purchase a wood cutting board that’s more resilient against heavy usage and moisture, such as acacia or teak. These types of boards can also be a beautiful addition to your kitchen, and you can find options that are eco friendly with wood certified by the Forest Stewardship Council.
Glass
Glass and ceramic cutting boards are non-porous, hygienic, easy to clean and heat-resistant. They don’t harbor bacteria, and they’re resistant to stains and odors—making them an excellent choice for raw meats and fish. They are also sleek and attractive, adding a stylish accent to your kitchen.
On the downside, these types of cutting boards are prone to shattering, particularly when they’re wet, creating safety hazards in the kitchen and posing a risk of glass fragments ending up in food preparation. Plus, they’re a little tough on knives, dulling them quickly and causing damage to the blades. Lastly, these types of boards don’t have juice grooves for catching stray vegetables or fruit and they require more frequent sharpening than other materials. They’re also more susceptible to chipping than other materials if dropped, causing an additional cost in the long run.
Metal
Wood is still the classic cutting board material, and for good reason: It’s strong enough to endure repeated knife cuts, is aesthetically pleasing, and boasts natural antimicrobial properties. Wood also dries quickly, and some types of wood (like teak) contain tectoquinones that repel moisture and microbes. Just be sure to sanitize wood boards thoroughly with an edible oil-based cleaning agent, and always separate one used for raw meat and fish from one for produce and other foods to avoid cross-contamination.
Plastic cutting boards are comparatively lighter and more affordable than wooden ones, and many are available in an array of colors to help cooks color-code their boards for different food groups to prevent cross-contamination. They’re also easy to clean, heat-resistant, and dishwasher safe. But they’re not as hygienic as nonporous materials like glass and porcelain, which are impervious to water and don’t retain odors or bacteria. Also, thin plastic boards are prone to warping in humid environments.
Granite
When it comes to choosing a cutting board, aesthetics are a major consideration. Wood boards offer a classic look and are gentle on knife blades, but require regular oiling to prevent drying and cracking. Plastic boards are convenient and affordable, but can harbor bacteria in cuts and grooves that are difficult to fully clean.
In contrast, granite is a nonporous material that resists bacteria growth and can be easily cleaned and disinfected. Its durability also makes it an excellent choice for heavy-duty kitchen tasks.
In addition to their durability, granite cutting boards offer a timeless beauty that fits any kitchen. They are available in a variety of colors and patterns to complement any décor. Whether you choose natural granite or synthetic quartz, your kitchen will benefit from the durable and modern appearance of this beautiful countertop accessory. This combination of hygiene and style makes granite a superior cutting board option. It is a worthy investment for any serious cook or food lover.
Marble
Marble cutting boards are prized for their combination of timeless aesthetics, cool and precise functionality, knife-friendly durability, and hygienic excellence. Their elegance and luxurious appearance transform them into culinary artifacts rather than mere tools, a status that is often passed down through generations of home cooks as a source of family pride.
A common concern about marble chopping boards, however, is that their porous surface can trap bacteria and food particles in the tiny crevices and grooves of its engraved designs. This can lead to cross-contamination if these contaminants are not thoroughly cleaned and sanitized after each use.
Acacia wood is a popular alternative to marble for home cutting boards, as it is harder and less prone to deep scratches than most hardwoods. Acacia wood also contains natural antibacterial properties that can inhibit the growth of microorganisms, making it a more hygienic option than other types of wooden cutting boards. Look for a board that has been sealed to provide an additional layer of protection against damage and stains.
Rubber
The cheapest and lightest of the bunch, rubber cutting boards are great for people who don’t like to spend a lot of time in the kitchen. They’re easy to sanitize (though note that most are dishwasher-safe, so be careful with very hot temps) and have a nonslip surface that prevents them from sliding around while you chop.
They’re also the least prone to warping, though you should still rinse off any residual proteins with cold water before throwing it in the dishwasher. They’re a good choice for those who don’t mind the potential toxins in antibacterial surface treatments, which can include triclosan and other chemicals that disrupt our hormones and create superbugs.
The downside is that they can be slippery and may be more prone to scratches than other materials, but you should be able to keep them in tip-top shape with some sanding. Also, they may not be as sturdy as a wood or plastic board when it comes to handling heavy ingredients and meat.
