Choosing the right wood for a cutting board is key to having a safe and long-lasting kitchen tool. Some woods make great cutting boards, while others should be avoided.

The best woods for cutting boards are hard, durable, and have tight grains that resist moisture and bacteria. Maple, cherry, and walnut top the list of ideal options. These woods stand up well to knife cuts and regular use without splintering or warping.
Pine, cedar, and other softwoods don’t work well for cutting boards. They tend to splinter easily and can trap bacteria in their porous surfaces. It’s also smart to stay away from any woods treated with chemicals that could leach into food. Picking the right wood makes a big difference in how well a cutting board performs and how long it lasts in the kitchen.
Materials Overview
Cutting boards can be made from wood, plastic, bamboo, or glass. Each type has pros and cons.
Wood boards, like maple or walnut, are gentle on knives and can last for years with proper care. They look nice but need oiling to prevent cracks.
Plastic boards are cheap and dishwasher-safe. They’re easy to sanitize but can get deep knife grooves that trap bacteria.
Bamboo is eco-friendly and resists water better than other woods. It’s harder though, which can dull knives faster.
Glass boards are very sanitary but extremely hard on knife edges. They’re better for serving than cutting.
Best Woods for Cutting Boards
Some woods work better than others for cutting boards. The right wood can make a board last longer and be safer to use. Let’s look at the top choices for cutting board wood.
Hardwoods for Durability
Hardwoods are the best pick for cutting boards. They resist cuts and dents better than soft woods. This makes them last longer and stay cleaner.
Hardwoods like maple, cherry, and walnut are top choices. They’re tough enough to handle daily use in the kitchen. These woods also have tight grain patterns that keep out water and germs.
Bamboo is another strong option. It’s not a true wood, but it acts like one. Bamboo grows fast, making it eco-friendly. It’s also very hard and resists water well.
Grain Types and Cutting Surface
The way wood is cut affects how it works as a cutting board. End-grain boards show the ends of wood fibers. They’re the toughest and best for knives.
Edge-grain boards are made from long strips of wood. They’re strong and less likely to warp than face-grain boards. Face-grain is the weakest type for cutting boards.
End-grain boards are often more expensive. But they’re worth it for serious cooks. They’re gentler on knife edges and can last for many years with proper care.
1) Maple
Maple is the go-to wood for cutting boards. It’s hard, dense, and has a tight grain. This makes it great at resisting cuts and keeping out moisture.
Hard maple is especially good. It’s tough but not so hard that it dulls knives quickly. Maple also has a light color that doesn’t stain easily.
Many pro chefs choose maple boards. They’re easy to clean and don’t hold onto smells. With good care, a maple board can last for decades.
2) Cherry
Cherry wood makes beautiful cutting boards. It has a warm, reddish color that gets darker over time. But it’s not just pretty – cherry is also very functional.
Cherry is softer than maple but still durable. It’s gentle on knife edges, which helps keep them sharp. The wood also has natural antibacterial properties.
One great thing about cherry is that it doesn’t shrink or swell much with humidity changes. This means cherry boards are less likely to crack or warp over time.
3) Walnut
Walnut is another top choice for cutting boards. It’s a bit softer than maple, which makes it very kind to knife edges. This can help keep your knives sharp longer.
The dark color of walnut looks great in many kitchens. It hides stains well, which is a plus for busy cooks. Walnut also has a tight grain that resists water and bacteria.
Some people mix walnut with lighter woods like maple for a striking look. This can make a cutting board that’s both useful and a beautiful kitchen accent piece.
Woods to Avoid and Why
Some woods can cause problems when used for cutting boards. They may damage easily, spread germs, or even be toxic. Let’s look at the types to steer clear of.
1) Softwoods
Pine, cedar, and fir are common softwoods that don’t work well for cutting boards. They scratch and dent too easily when chopped on. This creates grooves where bacteria can grow.
Knives also dull faster on softwood boards. The wood fibers separate and get stuck in knife edges.
Softwoods often have sap or oils that can leak into food. This can change the taste of what you’re cutting.
2) Open Grain Woods
Oak, ash, and red elm have large pores or “open grains.” These gaps trap food bits and liquids.
Bacteria thrive in these moist spaces. Even after washing, germs can stay hidden inside.
Open grain boards are hard to clean fully. Over time, they may start to smell bad.
These woods also swell more when wet. This can cause boards to warp or crack.
3) Exotic Woods
Some tropical hardwoods contain chemicals that can be harmful. Purpleheart and cocobolo are examples.
These woods may cause allergic reactions in some people. Symptoms can include skin rashes or breathing issues.
When cut, exotic woods can release dust with toxins. This is risky for both woodworkers and home cooks.
Many exotic species are also not sustainable. Using them harms forests and wildlife habitats.
It’s safer to stick with common food-safe woods like maple or walnut for cutting boards.
Maintenance and Longevity
Proper care extends the life of cutting boards and keeps them safe to use. Regular cleaning, oiling, and mindful storage prevent damage and maintain the wood’s quality.
Cleaning and Disinfecting
Clean cutting boards after each use with warm, soapy water. Rinse well and dry with a clean towel. For deeper cleaning, scrub with coarse salt and a lemon half. This natural method disinfects and removes odors.
Don’t soak wooden boards or put them in the dishwasher. Water can warp the wood and cause cracks. For stubborn stains, make a paste with baking soda and water. Scrub gently, then rinse and dry.
Sanitize boards monthly with a mixture of water and white vinegar. Spray the solution on the surface, let it sit for a few minutes, then wipe clean and dry.
Oiling and Conditioning
Oil wooden cutting boards every 1-2 months to keep them from drying out. Use food-grade mineral oil or beeswax. Apply a thin layer of oil with a soft cloth. Let it soak in for a few hours or overnight.
Wipe off any excess oil before use. This process helps prevent cracks and keeps the wood from absorbing odors and stains.
For extra protection, follow up with a board cream. This blend of oils and waxes forms a barrier against moisture. Apply it after oiling for best results.
Avoiding Warp and Cracks
Store cutting boards upright in a cool, dry place. This allows air to circulate and prevents warping. Don’t leave boards near heat sources or in direct sunlight.
Use both sides of the board evenly to prevent cupping. Flip it over regularly when in use and during storage.
Avoid extreme temperature changes. Don’t put hot pots on the board or use it as a trivet. Let cooked food cool before placing it on the cutting surface.
If small cracks appear, sand them lightly and re-oil the board. For deeper cracks, it’s best to replace the board to ensure food safety.
Final Thoughts on Selection
Picking the right wood for a cutting board is key. Hard, closed-grain woods like maple, cherry, and walnut are top choices. They resist cuts and don’t soak up water easily.
Teak is another great option. It’s naturally water-resistant and holds up well over time. Bamboo, while not a true wood, is also popular for its strength and eco-friendly nature.
Avoid soft woods like pine or cedar. They dent easily and can harbor bacteria. Also steer clear of open-grain woods like oak, which can trap food particles.
Remember food safety too. Pick non-toxic woods that won’t leak chemicals into food. Hardness ratings between 900-1500 on the Janka scale are ideal for cutting boards.
Consider how you’ll use the board. For heavy chopping, harder woods are best. For gentle tasks like slicing bread, softer woods work well.
With the right wood, your cutting board can last for years. It becomes a trusty kitchen helper, ready for all your cooking adventures.