It's easy to think wooden cutting boards no longer have a place in our homes, especially in this age where almost everything is made of plastic. But wooden boards aren’t ancient relics; they’re here to stay.
As a natural material, wood offers unique advantages, no matter how minimal, that plastic cutting boards can’t simply compete with. What are these qualities? How is wood better? Read on to learn more.
Solid Wood is the Best Material
We've all seen those sad, scratched-up plastic cutting boards and been momentarily bewildered by the idea of a glass cutting board.
Because it's cheap, plastic is the biggest contender (glass or any other ludicrous material, cue exit). But it hardly holds a candle to solid wood, although it might seem like a good bet at first glance.
Wood Works Best with Knives
Solid wood, especially hardwoods like maple, walnut, and cherry, is durable enough to withstand years of cutting and chopping without excessive wear. This resilience is mainly a result of the material's inherent hardness. While plastic boards may also be hard, they lack any natural flexibility, which can be unfriendly to knife edges.
Although solid wood is hard, its natural grain offers a softness that enables it to absorb impact without being too abrasive. The gentler and smoother impact helps preserve the blade's sharpness.
Wood Is Durable in the Long Run
Few synthetic materials offer the level of resilience that solid wood has. The knife scratches on plastic boards are irreversible. Once heavily worn, they need to be replaced.
On the other hand, wooden boards can last years with proper care. Damage from daily wear can still be reversed—sanding the board with fine-grit sandpaper can remove scratches and restore the surface. Clean it before applying food-safe oil to recondition the wood.
Wood's Beauty is Incomparable
Wooden cutting boards are simply a feast for the eyes. No matter how sleek and pristine a plastic board is, it can't look as good on a kitchen counter as a wooden board does.
Best Type of Wood for Cutting Boards
Not all types of wood are created equal. As with furniture, the wood type used in cutting boards really matters when it comes to performance and longevity.
Hardwoods like maple, walnut, and cherry are excellent options for cutting boards. If you mean serious business in the kitchen, a maple cutting board is the best bet. It’s a super durable, all-around wooden board that’s hard enough to resist marks but still friendly enough to keep knives sharp. With a fine, closed grain, maple boards can resist moisture. This is why you’ll find that high-end butcher blocks are made of maple.
Walnut cutting boards, meanwhile, offer a luxurious feel, with their beautiful, dark color. It looks great on a kitchen counter. With a Janka hardness rating of 1,010 lbf, it’s softer than maple, which has 1,450 lbf. It still holds up well to regular use, though. Walnut wood’s natural oils also contain antimicrobial properties that help resist bacteria growth.
Cherry wood may appear below maple and walnut on the Janka scale, with a hardness rating of 995 lbf. But it’s a mighty cutting board material all the same. It’s gentle on the knives while still durable enough for everyday chopping. One of its best features is how it develops a beautiful patina over time.
Edge-grain cutting board by T.Y. Fine Furniture, crafted from a mix of maple, cherry, and walnut.
Acacia, and Bamboo, and Softwoods for Cutting Boards
When you search for solid wood cutting boards online, chances are you’ll find plenty of options made of acacia, bamboo, and softer types of wood.
It’s understandable how acacia has an increasing popularity as cutting board material. After all, it‘s tough enough to handle daily use but still easy on knife blades and its wood grain is gorgeous. It also has antibacterial properties.
However, acacia isn’t a single species of wood–it’s often sourced from various species with varying hardness levels. This means the quality can be inconsistent.
Bamboo cutting boards also have a similar issue with quality consistency. Some species of bamboo are durable, others aren’t. So, like acacia, you might not get consistent performance. It’s also hard, sometimes, harder than maple, which means it can dull your knives faster.
Meanwhile, budget-friendly wood types like pine and poplar are also decent contenders. They’re not as tough as hardwoods though, which could make some folks question their durability. It’s a fair point. However, softer types of wood can serve well in the kitchen. If properly maintained, it can hold up just fine.
Hardwoods versus Acacia, Bamboo, and Softer Woods Types
So, where does that leave us? The best cutting board material ultimately depends on your priorities. Acacia and bamboo are commonly promoted as more sustainable options. While their quality can vary, they can still perform well with proper care. Softer types of wood, such as pine and poplar, may not be as durable, but they are easier to work with and can last a long time with good maintenance.
Hardwood cutting boards made of maple, walnut, and cherry are a solid investment though they may come with a heftier price tag. No matter what you choose, sourcing from a reputable maker ensures you get a durable, well-crafted board that meets your needs.
Edge-Grain Boards and End-Grain Boards (and Flat-Grain)
Edge-grain cutting boards are made by putting together long, narrow pieces of wood together, with the grain running along the length of the board. Meanwhile, end-grain cutting boards are the result of gluing together small blocks of wood with the fibers facing up, often appearing like a checkerboard pattern.
Edge-Grain Boards: Affordable with excellent qualities, edge-grain boards serve well as everyday wooden boards. A sharp knife cutting across the grain can eventually leave grooves. But the rough patches on wood surfaces can be sanded out. With proper care, it can last a long time.
End-Grain Boards: The more popular choice for cutting board aficionados, end-grain boards are often considered the best because they’re easier on the knives. With the end grain facing up, the fibers “catch” the knife blade more softly, reducing wear and tear on both board and knife. With more resistance to scarring, they’re the more expensive boards.
Finally, flat-grain wooden boards. Think of a plank of wood laid flat, this is basically what a flat-grain cutting board is. Because it’s made from a single piece of wood, you can see the natural grain patterns more than any type of board. They’re beautiful, yes, but as the fibers run parallel to the surface, knife marks are more pronounced.
Flat-grain cutting board set by T.Y. Fine Furniture
Which one is the best option?
Once again, it all comes down to your needs and priorities. If you want a heavy-duty option that’s durable and friendly to your knives, more so have a decent budget, then invest in an end-grain board.
If you’re not too particular on very specific details, an edge-grain hardwood cutting board offers similar qualities as an end-grain one. It’s an excellent choice, better than most options, especially if you’re on a budget but still want a wooden board that’s a little upscale.
A flat-grain board made of hardwood is still a solid option and can be as functional as the other two. With proper care, it can serve you for a reasonable time. But manage your expectations. It‘s also a great option for a serving tray or a charcuterie board.
How to Maintain Your Wood Cutting Board
Basic cleaning is very important, not just to maintain your board but to also prevent food contamination. When cutting boards are properly cared for, they can last for many years.
- Always have separate cutting boards for everything to avoid cross-contamination: a board for vegetables, a board for raw meat, and a board for cooked food. Some people insist on using a plastic board for raw chicken, and if doing this gives you peace of mind, then go for it.
- Scrape off food particles after use then wash the cutting board by hand with mild soap and warm water. Dry the board thoroughly with a clean dish towel, then set it upright to air dry.
- For deep cleaning, sprinkle coarse salt or baking soda on the wood surface then scrub it with a sponge. For extra measure, use half a lemon as a scrub. Another option is to pour white vinegar on the board. Rinse with a damp cloth then let it air dry.
- Like skin, wood needs moisture to be in the best shape. Occasional oiling can keep a cutting board from drying out, cracking, and warping. Make sure to use food-grade board oil or board conditioners.
- Avoid using the wrong type of oil. Vegetable oil and olive oil tend to go rancid over time. Instead, use a food-grade oil specifically formulated for wooden surfaces.
- Do not put a wood cutting board in the dishwasher or leave it in the kitchen sink to soak in water. This can lead to warping and cracking.
When to Replace A Cutting Board
High-quality wooden boards typically won’t need replacing for years. However, even with the best care, a wood-cutting board won’t last forever. Deep cracks or splits between pieces of wood are signs, and so are deep knife grooves that are hard to sand out. These rough patches can harbor bacteria that are challenging to remove with just basic cleaning.
Source
- Cutting Boards | Food Safety and Inspection Service
- Best Wood for Cutting Board: A Comprehensive Guide | Misen
- Cutting Boards — What's Better, Wood or Plastic?
- The 4 Best Wooden Cutting Boards, Tested & Reviewed
- Wood Versus Plastic Cutting Boards