Well-maintained hardwood boards are kind to knives, last for years and avoid shedding plastic particles into food. Plastic boards can go in the dishwasher, but knife scars build up and the surface wears into food over time. Choose a hardwood such as maple, walnut or cherry, wash by hand, dry upright and oil it regularly. Keep a separate board for raw meat.
Your cutting board touches almost everything you cook.
Compared
| Hardwood | Plastic | |
|---|---|---|
| Knife wear | Gentle | Gentle to moderate |
| Dishwasher | No | Yes |
| Wear into food | Wood fibers | Plastic particles |
| Lifespan | Many years with oiling | Replace when deeply scored |
| Maintenance | Oil monthly | Replace periodically |
Best woods
Maple, walnut, cherry and beech: hard, tight-grained and food-safe. End-grain boards are especially gentle on knives.
Care
- Wash with hot soapy water; do not soak.
- Dry upright.
- Oil when the wood looks pale or dry.
- Sand out deep scratches occasionally.
Pair your board with cast iron, carbon steel or stainless pans. Browse kitchen and cookware.
Common questions
Are wooden boards safe for raw meat?
Yes, if you wash them promptly with hot soapy water and dry them. Many cooks keep a dedicated board for raw meat.
What oil should I use?
Food-grade mineral oil or a board cream with beeswax. Avoid cooking oils that can go rancid.
Is bamboo a good choice?
Bamboo is hard and renewable, but the glues used vary and it is tougher on knives. Solid hardwood is often preferred.