Want to buy a new cutting board and don’t know which material to buy, right? There are many options of plastic and wood cutting boards in the market, making it hard for you to decide? Don’t worry. I will make it easy for you.
Let me answer this question in your head first:
Are plastic cutting boards safer than wood?
It is no brainer that cutting meat on wooden cutting boards is way better and safer than plastic boards. Let me tell you why.
A plastic cutting board can have many gouges, scratches, and small holes, making shelters for millions of harmful bacteria.
Most kinds of wood are antibacterial, which makes wooden cutting boards much safer.
Plastic boards also dull your knives easier than wood boards.
Now we eliminated plastic boards. It is time to answer this:
What type of wood cutting board should I get?
Read the following lines carefully, and choose the wooden chopping board material that suits your needs.
Maple wood is the best type of wood for cutting boards (especially hard and sugar maple wood)
It wears well against your daily cutting and is easy on your expensive blades. It is a hardwood and closed-grain wood and has tiny pores, which makes it perfect against the formation of bacteria.
Its natural colour perfectly fits any decor. You can easily clean a maple cutting surface with a sponge and soapy water.
The only drawback is it is so hard to get rid of stains because of its lighter-toned surface. But that won’t be a big deal if you took good care of your board and maintained it regularly.
Bamboo: Is Bamboo good for cutting boards?
Bamboo boards are so freaking popular, but guess what? Technically, bamboo is not wood, yes! It is hard grass. But it is the environmentalist’s choice.
Bamboo is 100% organic, renewable, and sustainable. There are no chemicals used in growing and harvesting it.
Bamboo boards are water-resistant and scratch-resistant. They are durable enough to stay with you for a lifetime. Just make sure you don’t soak them.
The only drawback you will find in a bamboo chopping board is they are hard on the blades. So we don’t recommend using your expensive chef’s knives on them.
Here is another perfect wood for cutting boards. It is such a durable and hard material. Its light tone makes it an excellent addition to your kitchen.
But it needs special care to prevent stains.
Beech is a hardwood and closed-grained wood. It is easy on the blades, food-safe and scratch and impact resistant. It also resists stains, bacteria, and moisture.
Thanks to its tiny pores, a beech wooden chopping board is almost as effective as a maple wood cutting board.
Beechwood cutting boards are the cheapest. Keep in mind that you have to condition it and oil it with mineral oil regularly as it can easily shrink
Acacia isn’t as popular as maple and walnut. But Its being hardwood, durable, hard, and sturdy makes it perform so well in kitchens.
Acacia wood cutting boards are cheap and vary in shades. And an acacia cutting surface is easy to clean; just a sponge and soapy water will get the job done.
Walnut: Is Walnut toxic for cutting boards?
Walnut is totally different from maple as it’s the softest closed-grain type of wood.
Walnut cutting boards don’t dull your sharp blades, but they can easily have scratches. At the same time, it is stained-resistant due to its rich, dark hue.
Its medium-large pores make it food-safe, bacteria, and moisture resistant. It also provides your countertop with a chic look.
You can easily sanitize and take care of walnut boards. We recommend conditioning walnut boards and oiling them with mineral oil regularly to avoid shrinking.
In brief, walnut wood cutting boards are not so good and not so bad, but most of all, they are SAFE. So those who ask is walnut toxic for cutting boards or not, you just got the answer.
That type of wooden chopping board became popular not so long time ago. They are closed-grained hardwood, STURDY, mold, warp-resistant, and very handy to clean and use.
My favourite part about teak wood cutting boards is they almost need no maintenance.
They store their water and natural oils, which stops water from leaking inside
Teak is scratch-resistant and doesn’t shrink easily as in previous woods. But it will end up dulling your knife because of the high ratio of silica.
You won’t like the large pores of teak, as they make the teak board vulnerable to moisture and bacteria.
Now you know the safe wood for the manufacture of cutting boards, you have to know that not all kinds of wood are safe. It is time to answer this:
What woods are not good for cutting boards?
It would be best if you always stayed away from open-pored woods as red oak, as it will be so hard to keep them clean and safe from stains. Pine is also a bad option as it will give a resinous taste and smell; unlike maple, pine is soft and can easily show scars.
The rule is, the wood should be hard but not too hard to dull your sharp knives. It should also be nontoxic and washable.
Oak: Can you make a cutting board from oak?
Oak is the exception here. Even though it’s a hardwood tree, an oak wood chopping board is NOT SAFE because of its huge pores that shelter millions of bacteria.
But if you already have an oak wood chopping board, we recommend sanitizing, disinfecting, and regularly using mineral oil.
Pine or Cedar: Is Pine good for a cutting board?
Making cutting boards from pine or cedar wood is a bad idea because they are softwoods and can get easily destroyed and because they also dull the knives.
Cedar wooden boards can also cause skin and respiratory issues.
Red Oak and Balsa wood cutting boards aren’t safe as well.