When to Use Plastic vs Wood Cutting Boards
Founder of Woods and Wax with over a decade of business and marketing experience and several years building handcrafted hardwood cutting boards in Utah
Both plastic and wood cutting boards have their place in the kitchen. Knowing when to use each can improve food safety, efficiency, and overall performance.
Key Differences
Wood:
- Knife-friendly
- Naturally antimicrobial
- Long-lasting
Plastic:
- Dishwasher safe
- Easy to sanitize
When to Use Plastic Cutting Boards
Plastic is often used for:
- Raw meat prep (in commercial kitchens)
- Situations requiring quick sanitization
However, plastic boards:
- Develop grooves over time
- Can trap bacteria
When to Use Wooden Cutting Boards
Wood is ideal for:
- Vegetables
- Bread
- Cooked meats
- Everyday use
👉 Shop wood cutting boards here:
https://woodsandwax.com/product-category/cutting-boards/
Knife Performance
Wood:
- Protects blades
- Extends sharpness
Plastic:
- Wears knives faster
Maintenance Considerations
Wood requires:
- Regular oiling
- Proper drying
👉 Maintain your board with:
https://woodsandwax.com/product/cutting-board-care-kit/
Plastic requires:
- Frequent replacement
Best Practice: Use Both
Many kitchens use:
- One board for meat
- One for produce
Final Thoughts
You don’t have to choose just one—but if you want longevity and performance, wood is the better long-term investment.
👉 Explore premium boards at woodsandwax.com.
This article was written by Jonathan Riedel, founder and CEO of Woods and Wax. He has been a woodworker over the last few years in Utah.