How to Choose the Best Wood for Your Cutting Board (2024)

FAQs

How to Choose the Best Wood for Your Cutting Board? ›

Both soft and hard maple make for excellent cutting surfaces. But hard maple (1,450 lbf on the Janka hardness scale) is the industry standard among cutting board makers: It's more scratch- and impact-resistant than beech, teak, or walnut but not so hard that it will dull your knives.

Woods with small, tight grains and pores like acacia, maple, cherry, and beech are considered the best options. These cutting boards are durable and will hold their shape and quality for years, while softer woods like pine and oak will show too many knife scratches and nicks.

Wood is far and away the best material for cutting boards. It's durable, yet easy on knives; smooth but not slippery; and firm while still managing to absorb shocks.

Wood that are too hard - Hardwoods like mahogany, teak, or rosewood (too hard) are not acceptable choices for cutting boards. 2. Soft woods - Avoid all softer woods such as pine or cedar. These woods tend to splinter easily, and they're too porous so they harbor bacteria more easily.

Bamboo cutting boards are harder and less porous than hardwoods. Bamboo absorbs very little moisture and resists scarring from knives, so they are more resistant to bacteria than other woods.

What Material Is Best For A Cutting Board? Solid wood– Look for hardwood cutting boards made from a solid block of wood that does not use glues or resins to attach any pieces together. Wood has antibacterial properties, and if bacteria is trapped in the grains, it cannot survive and replicate.

The choice of wood should be free of warps, have a flat surface and doesn't have any blemishes or excessive knots on the surface. The ideal cutting board thickness should be 1 1/4 to 2 inches.

The thicker the cutting board, the truer it'll stay—thinner cutting boards are at a higher risk of warping because there's just less material to hold them straight. And the more material you use—you guessed it—the more expensive the cutting board becomes.

Similarly, a study showed that the levels of bacteria decreased rapidly on the surface of boards made of oak, beech and ash compared to plastic or stainless steel surfaces⁶. A further study of children's toys in a hospital showed that plastic toys were more highly contaminated with bacteria than those made of wood⁷.

Why is oak not used for cutting boards? ›

For you tree enthusiasts, you may recognize that oak is a hardwood, but is not often used in cutting boards. The reason is that oak, while hard, has very large pores. When these pores are cut through they are visible to the naked eye.

Much to their surprise, they found that when boards were purposely contaminated with organisms like Salmonella, Listeria and Escherichia coli that are common causes of food poisoning, 99.9 percent of the bacteria died off within three minutes on the wooden boards, while none died on the plastic ones.

When cutting on an end grain board, your knife stays sharper because you are slicing in between the wood's fibers. And end grain cutting boards are somewhat “self-repairing” because those wood fibers bounce back into place after chopping.

You should have at least two cutting boards — one for produce and one for raw meats. The best cutting board depends on the size of your kitchen, the dishes you like to cook, and how much time you're willing to put into cleaning and maintenance.

Standard cutting board: A standard cutting board is a versatile tool with many uses, including chopping vegetables, bread, or preparing meat. It is typically 12 by 18 inches and is 1 1/2 - 2 inches thick.

Glass and marble, in case you don't know, are unacceptable cutting board materials. They ruin knives practically on contact, and have a deeply unpleasant feel; a knife on glass is the kitchen equivalent of fingernails on a blackboard.

Glass or Marble. While glass and marble boards make impressive serving trays, they are not recommended for cutting food.

Subtropical and tropical woods noted for allergic effect include Western Red Cedar, Sequoia or Redwood, Obeche, Cocobolo and Mansonia. Woods from temperate climes tend to produce a less extreme effect; those which should be treated with caution include Larch, Walnut, Oak, Beech, Yew and Pine.

Avoid using your knife on surfaces made of glass, granite, marble, or ceramic. These materials are much harder than steel and will weaken your knife's edge. Even a quick slice on a ceramic dinner plate, a marble cheese board, or a granite countertop can dull your knife.

You can argue that stone and glass make the most hygienic cutting board materials. For one, they're non-porous, so no concerns about bacteria absorption or warping. Plus, they're effortless to clean and maintain – neither glass nor stone needs oil. Stone and glass will destroy your blade's sharpness.

What is the safest cutting board for raw meat? ›

Material. Plastic: Plastic is generally considered the best option for raw meat because it's dishwasher safe and has a non-porous surface. Wood: Wood cutting boards (including bamboo) can be difficult to sanitize, as they can't go in the dishwasher.

But whether they are plastic or wooden, cutting boards should be on your annual replacement list. Although soap helps disinfect boards, sharp knives create deep grooves and gauges in the boards, which can harbor bacteria. (In order to keep boards longer, use separate plastic boards for raw meat and seafood.)

Both wood and plastic cutting boards will become contaminated with bacteria on contact with any raw animal product. Both types of cutting boards can transfer bacteria from raw meat to other foods unless they are sanitized.

Some chefs consider 10 inches by 14 inches or 15 inches by 20 inches standard cutting board sizes. While the 10 inches by 14 inches cutting board is smaller and more manageable, the 15 by 20-inch cutting board is larger and can accommodate bigger cutting tasks.

Use paper towels to apply mineral oil or wax to your board. Food-grade mineral oil, beeswax, or a blend: Howard Cutting Board Oil or Clapham's Beeswax Salad Bowl Finish both work well, but any brand will do—as long as it's food-safe.

They're Cheaper

Premade boards are a lot cheaper than making your own board. Making your cutting board requires specialized tools for woodworking such as miter saws, table saws, and thickness planers. There are items such as pieces of hardwood lumber, wood glue, waxing oil, and more required for the project.

Flat grain boards are priced starting at $32/BF. Edge grain boards are priced starting at $45/BF. End grain boards are priced starting at $62/BF. Specialty boards, engraved boards, boards with several types of wood, and patterned boards require quite a bit more effort and generally start at $75/BF.

The chopping board brand Gordon Ramsay uses is John Boos Block. Boos Blocks are Butcher block styled chopping boards made in the USA with high quality sustainably sourced, hand-selected Northern Hard Rock Maple Wood.

Juice Grooves Contain Bacteria

Instead of cleaning up your whole countertop area and spreading germs everywhere, it's best to get a cutting board with a juice groove to contain these messes, especially when it comes to uncooked meat.

How do you disinfect a wooden cutting board? ›

Soak a clean, white cloth with either pure white vinegar or three percent hydrogen peroxide. Wipe down the board thoroughly and let sit for a few minutes. If there are stains or odors, sprinkle kosher salt or baking soda onto the board, and rub with the cut side of a lemon to clean and deodorize.

According to the experts, chopping raw meat on a wooden cutting board is perfectly fine, but it is important to watch out for liquids. In the case of raw meat, there could be liquids or blood that come from the meat when cut, which if left to pool for long periods can be absorbed into the wood.

Some species of wood are naturally rot resistant due to complex chemical compounds that they evolved to protect themselves against decay. Well-known domestic examples include cedar, redwood, old-growth cypress, mulberry, yew, osage orange, and black locust.

No matter which wood you choose, the biggest problem with most wooden cutting boards is they absorb juices from meats. This can lead to dangerous bacteria growth. Food safety organizations usually recommend using a nonporous cutting board for raw meat, like plastic.

Maple is the industry standard when it comes to wooden cutting boards — specifically hard maple or sugar maple wood. At 1,450 lbf on the Janka scale, it provides an excellent cutting surface that wears well against daily chopping but doesn't ruin a good cutting edge.

As a cutting board material, wood is soft enough to protect your chef's knife but still hard enough for smooth cuts, making it perfect for prepping everything except raw meat, Morocco says. (Though you can do that too, if you're willing to give them a thorough, soapy handwashing afterward.)

Heat your meat

Poultry naturally contains Salmonella, which you can kill by cooking the meat to an internal temperature of 165°F or higher. Cook all raw ground beef, pork, lamb, and veal to an internal temperature of 160 °F – and don't rely on guesswork. Measure the temperature with a food thermometer to be sure.

Campylobacter can survive in your kitchen for up to 4 hours, and Salmonella can last for up to 32 hours (and both can be found on raw poultry). Cleaning with warm, soapy water can physically remove dirt, grim and some bacteria from a surface, but it does NOT kill bacteria.

In summary wood is the ideal material for a cutting board to use for your meat cuts. Plastic is ok too but when grooves start to show, toss it. Glass will damage your knives in no time. But glass boards are non porous so bacteria cannot form.

Woods with small, tight grains and pores like acacia, maple, cherry, and beech are considered the best options. These cutting boards are durable and will hold their shape and quality for years, while softer woods like pine and oak will show too many knife scratches and nicks.

Why use walnut cutting board? ›

Similarly, walnut is another hardwood that's an excellent choice in the kitchen. Its dark color is one of its main appeals, and although it's softer than maple it will still hold up well over time. Walnut falls in the “just right” category of hardness that's perfect for both board and knife maintenance.

In general, thicker boards are better able to hold their own against sharp knives and tough meat hammers. Their extra fiber makes them more resistant to dents, scratches, and grooves.

Discard cutting boards that have become excessively worn or have hard-to-clean grooves. These grooves can hold harmful bacteria that even careful washing will not eliminate.

Wood cutting boards are more expensive than plastic chopping boards. However, the boards last longer, making it worth the investment. Plastic boards are often relatively cheaper.

Bamboo cutting boards are harder and less porous than hardwoods. Bamboo absorbs very little moisture and resists scarring from knives, so they are more resistant to bacteria than other woods.

Materials To Avoid In Cutting Boards

Microban protection is not designed to protect users from disease causing microorganisms. Plastic– Plastic cutting boards may contain chemicals like phthalates, DEHA and Bisphenols, all of which are endocrine disruptors, that are often used in the production of plastic items.

The best cutting board material is one that can be easily cleaned, and doesn't damage or dull knives. Common options for cutting board material are wood, plastic, rubber, and bamboo. Wood cutting boards are superior for their hard-wearing and self-healing properties, and their ability to preserve a knife edge.

Wood is Proven to be Naturally Antibacterial

Scientists at the University of Wisconsin have found that 99.9% of bacteria placed on a wooden chopping board begin to die completely within minutes. After being left at room temperature overnight, there were no remaining living bacteria on the wooden boards the next day.

Maple, linden, birch, and beech are all food safe woods. They're ideal cutting board material, or to make wooden spoons, and other food-contact items. Because they inhibit bacterial growth, maple trees are the best choice. Avoid open-structured wood and wood that emits toxic chemicals.

Is it OK to cut raw meat on wood cutting board? ›

According to the experts, chopping raw meat on a wooden cutting board is perfectly fine, but it is important to watch out for liquids. In the case of raw meat, there could be liquids or blood that come from the meat when cut, which if left to pool for long periods can be absorbed into the wood.

Dense hardwood lumber with a closed grain like maple, walnut and cherry are among the best cutting board materials. The choice of wood should be free of warps, have a flat surface and doesn't have any blemishes or excessive knots on the surface. The ideal cutting board thickness should be 1 1/4 to 2 inches.

You should wash your wooden cutting board after every use. Then, every month, deep clean, disinfect, and oil the board to help with long-term maintenance.

Similarly, a study showed that the levels of bacteria decreased rapidly on the surface of boards made of oak, beech and ash compared to plastic or stainless steel surfaces⁶. A further study of children's toys in a hospital showed that plastic toys were more highly contaminated with bacteria than those made of wood⁷.

Mineral oil, also known as liquid paraffin and butcher's block finish, is easy to apply. It has lower water resistance and requires reapplication more frequently. Mineral oil is one of the most common food safe finishes.

Is Wood Itself Food-Safe? As a raw natural material, the vast majority of wood is 100% food-safe - the exceptions being a few species of poisonous trees which are not used for kitchenware, and generally not used for their wood at all.

Oak cutting board

Oak is very hard wearing and not highly resinous. They will not ooze sap from their surfaces. Such cutting boards also protect your knives and don't dull them like ceramic or glass cutting boards. Wood such as oak has a high rating when it comes to hardness, but has a very porous grain.