Best Wooden Cutting Boards for Safe, Hygienic Food Preparation

Once you find yourself well and truly bitten by the cooking bug, it’s astonishing just how much kitchen stuff you’ll end up investing in. But consider, for a moment, the humble chopping board: If you’re overdue for an upgrade, take a look through our list of the best wooden cutting boards for every kind of chef and kitchen.

Our picks for best wooden cutting boards

How we selected the best wooden cutting boards

Our selections were made through a combination of expert advice, personal experience, and ensuring everything on our list has majority positive customer reviews, especially in terms of longevity, construction, and value for money.

What to consider when buying a wooden cutting board

Grain style

“The first thing you should consider when comparing wood cutting boards is the grain style,” says Fahad Javaid, general manager, operations at Zanduco. “Edge-grain wood cutting boards are cut with the grain, whereas end-grain wood cutting boards are created by fusing cross-section pieces together, making them more challenging to construct. While end-grain cutting boards tend to be more durable to knife indents, they also can be more porous, making them susceptible to moisture. These cutting boards require more care and cleaning to ensure the wood does not hold onto moisture that could potentially harbor bacteria.”

Wood type

“Cutting boards are made from dense lumber that has closed grains, such as cherry, maple, and walnut, which will cut flat and not have excessive knots,” says Javaid. “You may also consider bamboo, which is actually a grass material that’s quite durable and more sustainable. However, bamboo cutting boards tend to dull knives faster with constant use. For more advanced chefs who do lots of chopping with chef knives, you should lean toward a tighter-grained wood [maple, cherry, oak, or walnut] that will be less porous and more durable without dulling your knives.”

Additionally, April Marie, founder of The Curvy Italian sauce range, advises that you, “Avoid softwoods such as pine or cedar, which are less hygienic and more prone to damage.”

Size

“Think about the size of the board and how it will fit into your workspace and cooking needs,” advises Lauren Allen, founder of Tastes Better from Scratch. “Larger boards provide more room but small boards work well in limited spaces. Determine how you’ll primarily use the board as well (meat vs. produce) to choose one suited for the task.”

Wood versus plastic cutting boards

“The bottom line is that wood and bamboo cutting boards last longer than plastic, making them much more sustainable,” says Javaid. “Plastic tends to be a more affordable option in many cases, and they do not dull knives, which is a bonus. They can, however, become warped if you put them in the dishwasher, making it harder to complete food prep as the board does not lay flat.”

Wooden cutting board maintenance

“Caring for a wooden cutting board includes hand washing only with hot water and mild detergent, drying thoroughly with a towel, and applying food-grade mineral oil monthly to condition and protect the wood,” says Allen. “Occasional light sanding can refresh the surface if deep grooves develop.”

The best way to clean a wooden cutting board

First off, avoid the dishwasher with wooden cutting boards. “It's best to initially scrape off debris with a damp cloth, then wash, avoiding soaking or using harsh detergents which may damage the wood,” says Allen. “You should also periodically sanitize a wood board using a diluted vinegar solution or food-safe disinfectant spray, in order to kill lingering bacteria. The best oil to apply is USP-grade mineral oil, which is odorless, tasteless, and specifically intended for cutting board conditioning.”

Frequently asked questions (FAQs)

What’s the best type of wood for cutting boards?

“You will most commonly see maple, cherry, and walnut, which are dense woods that are the most durable,” says Javaid.

Do you need to sanitize a wooden cutting board?

“Wood naturally has antimicrobial properties, but it’s still important to keep it clean from moisture,” warns Javaid. “Sanitizing the wood with soap and water or vinegar and water will be effective for keeping it clean and food-safe.”

Which type of oil is best for a wooden cutting board?

“Mineral oil is the industry standard for wooden cutting boards,” says Javaid. “It’s often also called liquid paraffin and is the best food-safe option. You can also use a beeswax finish, which will give your cutting board some shine and is water-resistant.”

Which cutting board is the safest to use and keeps bacteria away?

“As long as you care for your cutting board properly, wood, bamboo, and plastic are all safe options,” says Javaid. “Proper cleaning will be essential for keeping bacteria away.”