You have probably heard all kinds of contradictory advice and findings when it comes to which cutting board is the most hygienic, most gentle on your knives, most environmentally friendly etc. Who is right?

Finally we will come to the bottom with what kind of cutting board is best:

  • Plastic, wood or bamboo?
  • Which material is best?


Many people believe that plastic is the most sanitary material for a cutting board, especially since it is possible to run a plastic cutting board in the dishwasher.

However, it has been shown that there are more bacteria on a used plastic surface than a used wood surface. The study showed that a new plastic board could be washed in an acceptable way, but using plastic cutting boards is almost impossible to clean properly. Also consider that the plastic that is worn off the cutting board may end up in your food. These two things have made me exclude plastic boards from my kitchen arsenal.


Bamboo is the alternative for the environmentally conscious. This hard grass is the most sustainable choice of the three options. It grows fast and requires no insecticides to be cultivated. In addition, it absorbs less water than wood, which some people think makes bamboo the sanitary alternative.

The disadvantage is that bamboo is about twenty percent harder than regular maple, which means that a cutting board in bamboo will wear out your knives faster.


Wood is a renewable resource but not as environmentally friendly as bamboo. Assuming that the cutting board is not made with leftover wood that would otherwise have been discarded, which is fairly common. A wooden board is gentler on your knives, and frankly it’s usually nicer than a bamboo board and definitely nicer than a plastic cutting board.

you buy a high-quality cutting board and make sure to maintain it properly, it will last for many years, moreover, I think the wooden board is the most aesthetically pleasing choice.

Wood comes as you know in many types, they vary greatly in hardness which affects durability. Both when it comes to the board itself but also how long your knives can handle before they need to be sharpened. Choosing the right kind of wood is, if I may be joking, a bit of a jungle.

Teak is a type of wood that is both durable and can withstand very good moisture. This, in combination with the fine reddish-brown color, has made teak a very popular type of wood.

Other materials:

There are cutting boards made of marble, glass and the like. Stay away from these, they are hard and very hard on your knives. Sure, they can look fresh with a glass cutting board, but they are basically useless when it comes to function.

Size and function

A word of wisdom from one hobby chef to another: If you plan to move around your cutting board a lot then don’t buy a thick cutting board in wood. Sure they look cool but a six centimeter thick cutting board in oak or other heavy wood will be very awkward.

I think it’s worth having several cutting boards. This way, one can have a dedicated to cut meat. In addition, a smaller cutting board can work well as a serving dish when you want to invite people to cheese, bread or fruit.