Best Cutting Boards – Find the Perfect Wood

The best wood cutting board depends on what you will be using it for. Wooden cutting boards are great for use in the kitchen. They can be used for chopping vegetables, cutting up meat, and more.

Woods that work well for cutting boards include maple, walnut, cherry, and red oak. All of these types of wood are high-quality and make excellent boards. Each type of wood has different characteristics, including its weight, hardness, and grain pattern. Depending on these factors, one type of wood may be better suited for a specific cutting board.

What is a cutting board?

By far, the most common material for boards is wood—aka, boards. You’re probably well acquainted with wood, as it makes up nearly all the kitchen tabletops you’ve ever laid eyes on. (Go ahead, take a seat at your regular dining table.)

Best Woods for a Cutting Board

Wood is commonly used in mass-market kitchenware, like boards, though there are some noteworthy exceptions, including glass, plastic, or bamboo, as well as exotic woods like cherry or bamboo.

With that said, they’re all equally “fine” for food preparation.

However, while wood has some advantages over plastic or stainless steel in terms of durability, it also has some serious flaws.

Wood is susceptible to staining, it chips rather easily, and it loses its true size, making it difficult to work with.

What is the best cutting board material?

When choosing a board, it’s important to consider what dishes you will be using the cutting board for, what your technique for using the board is, and how you’re going to need the board.

Plastic boards have lots of negatives: they can break easily, which can be a safety issue, as well as being hard on the environment (from raw food in the board’s general vicinity to product in its production).

Wood boards are ideal for most people because of the amount of surface area they offer, as well as their durability and sustainability.

Wood boards will start to show signs of wear after a few uses, so it’s essential to buy a board that you will be able to replace every year or so, as the wood of the board naturally decays.

What to Look for in a Good Cutting Board

Wood Grain (or Porosity)

High porosity creates a board with loose, crumbling, or soggy edges when used for cutting vegetables, seafood, and meats.

It is best to avoid this type of board for these purposes.

A square, medium-grained board with crisp edges are usually a good choice. The wood has had time to weather and be exposed to ultraviolet radiation, oxygen, and bacteria.

While this doesn’t necessarily make it toxic, it does mean the boards may be incompatible with some types of dishwasher usage.

It can also be helpful to have a wider board that will help to prevent the undercutting of food when cutting into a thick cut of meat.

It’s best to get a longboard with sharpened edges, so there are no slivers of fat that will get caught when sliding across the board.

See also: Types of Wood


Woodgrain cuts open to expose relatively easy-to-cut fibers. Composed of cross-struts, spruce tops typically have a density of 1.9 times the weight of air.

Medium-density woods – like walnut – have a density of 2.2 times that of air.

Wool or ash tends to be the densest wood around at three times the density of air.

When it comes to boards, there are varying levels of hardness. It’s what determines how easily a board cuts through food.

Common types of hardwood include red oak and white oak. After all, red oak is one of the most common wood species used in furniture, and white oak’s strong density is why it’s used


The next thing to look at is the manufacturing process. Whether a board is a stamped, glued, or pressed board makes a difference in how the board holds up and its condition after it has been in your kitchen.

Casing is the design of a board that increases the strength of the wood so that it can handle repetitive, heavy, or abrasive applications without chipping or breaking down.

The casing can be further improved by taking on decorative edges, which may cause a board to expand and split.

Stone – Boards can also be made of stone (basalt, dolomite, or marble). There are advantages to stone, including durability, being easier to clean, and naturally antibacterial.

Extra Features

“One thing that I always recommend to people who are just starting out is to make sure they’ve got some extra features in their boards,” says Milly.

One of the most important features of a cutting board is that it comes with either a ridge or a lip that can help keep meat, fish, and vegetables from sliding onto the edge.

You’ll find most boards with ridge edges come in various shapes, from square and rectangular to L-shaped and curved.

Cutting boards with a lip will help to protect your board from scratches and splinters. Of course, not every board comes with either of these features.

However, depending on the price of your board and how well you shop for a chopping board, you may be able to score one with both features. This is the case with bamboo boards.


Every kitchen should have one board for raw meat and another for raw fruits and vegetables. For the best results, your boards should not be used together.

If you need to use both types of boards, wash them with soap and hot water before using them again. Keep boards away from the sink to avoid having bacteria seep into it.


The cost of wood boards often depends on the type and quality of wood used to make them.

Cost also depends on the durability of the wood and how long it will withstand heat and temperature.

The most costly wood in today’s era is teak followed by maple, walnut, and beech.

China is the largest wood board maker in the world as most of the intermediate work during its manufacturing is done cheaply.

The USA also makes wood boards and cabinets very durable and long-lasting boards at nominal cost.

Best Woods for a Cutting Board


Best Woods for a Cutting Board ash wood

It has a beautiful, natural matte appearance and is water-resistant. Wood-like this is very good for meats and fish, though less good for fruits and veggies.

The color of the wood will be different depending on the color of the fruit or vegetable.

Teak, Cherry, and Ash are natural, durable, lasting, and soft natural materials.

Although you can use wood, you may want to purchase a synthetic cutting board to avoid any health risks from chemicals. If you do this, make sure it’s not porous.


Best Woods for a Cutting Board - maple wood

This one type of wood board is used for both residential and commercial purposes.

It is two types hard and softwood. Hardwood is used in making boards suitable for industrial requirements and softwood is used in our homes.

It has more heat and temperature resistivity than beech, ash, teak, etc. It is superior in making plyboards, cabinets, and many furniture works.

But when we come upon stains, it is very easy to detect on its surface and can expose its filthy surfaces.

It is the hardest of all wood board materials. As an increase in humidity maple starts shrinking easily.


Best Woods for a Cutting Board - teak wood

Teak is in great demand in today’s world because of its high durability, compact, highly stain resistivity and it has pleasant smell.

It is a tropical wood and used in our homes, industrial purposes, and somewhat in pilgrimages places.

It is the most expensive of all the available woods. Also, It has a high capacity to prevent itself from shrinking.

It has many tiny holes that give way to bacteria, moisture, and many insect types. Also available in different shapes and dimensions.


Best Woods for a Cutting Board - beech wood

It is available in different colors like brown, pink, creamy, and easily gets affected by stains and moisture but very effective in protecting itself from bacteria.

Also, it is the cheapest wood board available in the market.

It also has a special quality that it cannot be easily cut by knife. It is one of the hardest wood materials but having less life compared to teak and others.


Best Woods for a Cutting Board - walnut wood

Acacia Bamboo We know wood isn’t always the best choice when it comes to cutting boards.

When looking at what’s best for your family, or what’s best for your table, some of the worst options, which are surprisingly popular, are real wood, pecan wood, and rosewood.

It is the smoothest and most fragile wood among all and can easily be damaged by knife and cutting tools.

It offers more resistance to moisture and bacteria as it has somewhat large holes on its surface. Shrivels less than maple, teak, and beech making it suitable for our home purposes.


Best Woods for a Cutting Board - cherry wood

Paper Birch Limestone Wood Plastic Our Plastic Cutting Boards are 100% recyclable and usually made with PET.

PET is an excellent board material since it does not stain, is soft and malleable. It’s excellent for wet cutting as well as wet wiping.

Plastic cutting boards are lightweight and durable, so the materials are up to manufacturers’ standards.

With high strength and low coefficient of friction, these boards last a long time, and they’re 100% recyclable.

Why not a real butcher block?

A. Real butcher block has become a rare, high-quality wood product.

It is expensive, difficult to come by, and even then it has the same limitations we’re looking for, like vulnerability to moisture.

Types of Wood Grain

Face Grain: It is the front-facing part of the wood and covers most of the parts of the piece of wood.

Edge Grain: It is the side narrow part of the wood from which we measure the dimension of the wood boards.It is the length of wood.

End Grain: It is the last part of the or we can say it is the width of the wood.

Materials to avoid

Cutting boards are used for food preparation and should be cleaned after each use. The type of board you choose to use is important as well.

There are two main types of boards: wooden and plastic.

Wooden boards are often preferred because they do not harbour bacteria like plastic does, so they are the healthier option.

However, wood also requires regular maintenance to avoid warping, which can lead to bacteria buildup.

butcher block Vs common cutting board

Butcher Block: Butcher blocks are large, thick slabs of dense wood which can be made from a variety of hardwoods such as maple, cherry, or walnut.

Some people think that butcher block and common boards are the same thing. They aren’t!

They come in various shapes and sizes, but the most popular size is a 3/4 inch thick by 18 inches long by 12 inches wide rectangle.

Butcher blocks often have their own compartment for storing knives and other utensils.

Common Board: Commonly found boards are made from materials such as bamboo, plastic, and acrylic.

But boards can also be made from natural wood which is a far better option because it is antibacterial, non-porous, and hard wearing.

What is the importance of cutting boards?

There are a few reasons as to why a cutting board is important. One, it’s a necessary kitchen tool that helps in the food preparation process.

Two, it protects your countertops and knives from wear and tear. And three, it provides a sanitary surface for food preparation.

A board is an essential part of any kitchen. It’s helpful in slicing and dicing fruits and vegetables, and also prevents your knives from getting scratched or dulled.

Most importantly, using board minimizes the risk of bacteria growth on your food. Since the board is regularly sanitized, it’s less likely for harmful bacteria to spread to your food.


The cutting board should be constructed from tough, solid wood. You should consider red oak, maple, and beech. Knots, fractures, and other flaws should not exist in the wood.

In order to maintain the strength of the board, the wood should be as thick as is practical. Depending on how big your kitchen is, the board should be as wide as is practical.

How big do you want your cutting board?

When removing a piece of wood that is in ideal condition for you, you may be wondering how to size it. Measurements must be taken before to ordering because the depth and width of wood cutting boards might vary based on the type of wood used in their manufacture.

Measure your board’s width using a ruler, measuring tape, or similar instruments, if you have them.

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