On the market for cutting boards or just curious which is the best type? Check out this comparison between wood and plastic for a quick guide!
Shopping for cutting boards can be a challenging task, given the wide range of prices, materials, and sizes available. While an inexpensive, small plastic cutting board may suffice for slicing limes, it falls short when it comes to preparing large quantities of food or frequent use. Optimal cutting boards offer generous work surfaces, providing ample space for chopping and maintaining an organized workflow.
Wooden cutting boards are often recommended for their durability, longevity, and gentleness on knife edges, as hard plastic tends to dull blades more quickly. However, plastic options are more budget-friendly and require less maintenance, offering a practical choice for some.
Wooden vs. Plastic Cutting Boards
Neither wooden nor plastic cutting boards can be declared unequivocally superior. Wooden boards are often celebrated for their natural aesthetics, relative gentleness on knives, and eco-friendly material. In contrast, plastic boards are praised for their lower cost and ease of maintenance. There is value in considering both options, as each offers unique strengths and challenges.
- Sanitation
The belief that plastic boards are more sanitary than wooden ones is only partially accurate. While plastic is easier to sanitize, it may also provide an equally or more inviting environment for bacteria. Knife marks on plastic boards create crevices where harmful bacteria can linger. In contrast, wooden boards, with their porous structure, trap bacteria beneath the surface where they remain until they die. - Cleaning
Plastic boards are undeniably easier to clean and maintain. They can be soaked, scrubbed with cleaning agents, and even placed in a dishwasher. Wooden boards, however, require more care: they must be hand-washed, dried immediately, and treated with mineral oil to prevent cracking and warping. - Knife Compatibility
The surface of a cutting board significantly affects how quickly a knife dulls. Different woods vary in hardness, with maple and walnut being ideal for their balance—not too dense to damage knives, yet not too soft to scratch easily. Acacia, teak, and bamboo are harder woods that may dull blades more quickly. Bamboo, in particular, is not recommended. Plastic boards also vary in hardness, and their grip can impact safety and ease of use. A slippery plastic surface can pose risks during food preparation. - Longevity
Plastic boards tend to become unusable over time due to gashes and scratches, requiring eventual disposal. Not to mention that the plastic from those gashes and scratches will most likely end up in our food. - Wooden boards, on the other hand, can last indefinitely with proper care. Signs of wear on wooden boards can be remedied by sanding the surface to restore it, followed by reapplying oil. This process is typically needed only once a year, even with frequent use.
Both wooden and plastic cutting boards have distinct advantages, making each a valuable addition to a well-equipped kitchen.
Choosing the Ideal Cutting Board Size
A cutting board serves as more than a surface for chopping. It acts as an extension of the workspace, with larger boards offering a significant advantage by resembling a workbench or oversized chopping block. Boards measuring at least 12 by 18 inches are recommended to maximize efficiency.
Thicker boards, with profiles of at least one and a half inches, are preferred—not just for their visual appeal, though they can complement kitchen decor when displayed on a countertop. The greater thickness enhances durability, providing resistance to warping over time.
Charcuterie boards, by contrast, are often designed in smaller sizes that may lack adequate space. Reviews have consistently favored more generously sized options, ensuring ample room for arranging a variety of snacks.
Comparison Table: Wooden vs. Plastic Cutting Boards
| Aspect | Wooden Cutting Board | Plastic Cutting Board |
|---|---|---|
| Durability | Long-lasting with proper care; can be sanded to restore surface. | Prone to wear over time as deep cuts accumulate; must be replaced. |
| Knife Friendliness | Gentle on knives, reducing blade dullness. | Hard plastic may dull knives more quickly. |
| Sanitation | Porous structure traps bacteria below the surface, where they die naturally. | Easier to sanitize but deep cuts can harbor bacteria. |
| Microbiological Study | Bacteria (e.g., E. coli, Listeria, Salmonella) absorbed by wood are often unrecoverable after 3-10 minutes. | Bacteria remain recoverable for hours and can multiply overnight, especially on damaged or used surfaces. |
| Maintenance | Requires regular hand-washing, drying, and oiling. | Dishwasher-safe; easier to clean with soaps and sanitizers. |
| Cost | Typically more expensive, especially for high-quality wood. | Generally more affordable and widely available. |
| Aesthetic Appeal | Natural and elegant; often doubles as kitchen decor. | Functional but lacks decorative appeal. |
| Longevity | Indefinite with care; sanding renews the surface. | Limited lifespan; needs replacement when damaged. |
| Environmental Impact | Sustainable when sourced responsibly. | Non-biodegradable; contributes to plastic waste. |
| Weight | Heavier, providing stability during use. | Lightweight, making it easy to move and store. |
| Microbial Cross-Contamination | Wood absorbs bacteria-laden fluids quickly, reducing recoverable bacteria by 98-99.9% after 12 hours, even at high humidity. | Bacteria persist on plastic surfaces, with the potential for cross-contamination if not thoroughly cleaned. |
Selecting the Best Cutting Board Material
Both plastic and wood cutting boards offer distinct advantages. However, a high-quality wooden cutting board is generally recommended for its durability and its gentle effect on knives, ensuring longer usability.
Maintaining a Wooden Cutting Board
Oiling a wooden cutting board is essential for extending its lifespan. Conditioning the wood helps prevent cracks and splits while forming a protective barrier that reduces bacterial growth. Food-grade mineral oil is the preferred choice; perishable oils, such as extra virgin olive oil, should be avoided (olive pomace oil is a great choice though). A generous layer of oil can be applied, rubbed in with a designated towel, and left to absorb for a few minutes. All sides of the board may be treated, and this process should be repeated whenever the wood appears dry. Depending on usage, oiling might be required monthly or just a few times each year.
Considerations for Bamboo Cutting Boards
Bamboo cutting boards are not recommended. While often less expensive than maple or walnut options, bamboo is notably harder on knives. Frequent sharpening becomes necessary when using this material for chopping and slicing.
Summary
- Wooden boards last longer and can be sanded; plastic boards wear out over time.
- Wood is gentler on knives; plastic can dull blades faster.
- Wood absorbs bacteria, which die over time; plastic holds bacteria on the surface.
- Wood needs hand-washing and oiling; plastic is easier to clean and dishwasher-safe.
- Wood is eco-friendly when sourced responsibly; plastic contributes to waste.
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