Wood, Bamboo or Stainless Steel? How to Choose the Right Cutting Board

Your cutting board is one of the hardest-working tools in the kitchen. The right one protects your knives, keeps prep hygienic and can even double as a beautiful serving platter. Here's how the most popular materials compare.

Wood cutting boards

Hardwoods like acacia, maple and walnut are a classic choice for good reason. They're gentle on knife edges, sturdy and beautiful enough to bring straight to the table.

• Pros: knife-friendly, durable, attractive for serving and charcuterie.
• Cons: needs hand washing and occasional oiling; not dishwasher safe.
• Best for: bread, vegetables, fruit, cheese and carving cooked meats.

Look for a board with a juice groove to catch liquids when carving, and a handle for easy carrying.

Bamboo cutting boards

Bamboo is lightweight, affordable and a sustainable, fast-growing material. It's slightly harder than most woods, so it holds up well to daily chopping.

• Pros: eco-friendly, lightweight, budget-friendly, comes in handy sets of different sizes.
• Cons: a little harder on knife edges than softer woods; also needs hand washing.
• Best for: everyday chopping and meal prep.

Stainless steel cutting boards

Stainless steel boards are a modern favorite. The surface is non-porous, so it won't absorb odors, stains or moisture, and it's very easy to rinse clean. Some designs come with a lid or a lip that sits over the sink, creating a tidy prep station.

• Pros: hygienic, odor-resistant, easy to clean, won't warp or crack, great for kneading dough and handling raw meat.
• Cons: harder on knife edges than wood, so it's best paired with regular honing.
• Best for: raw meat and fish, dough work, and anyone who prioritizes easy cleaning.

Plastic cutting boards

Plastic boards are inexpensive and dishwasher safe. Replace them once they become deeply scratched, since grooves can trap bacteria.

How many cutting boards do you need?

To help prevent cross-contamination, most food safety guidance recommends keeping separate boards for raw meat and for ready-to-eat foods. A simple setup for most kitchens:

1. One board for raw meat, poultry and fish, ideally stainless steel or dishwasher-safe plastic.
2. One board for fruit, vegetables and bread, such as wood or bamboo.
3. One beautiful board for serving cheese, charcuterie and appetizers.

How to care for your boards

• Wash with hot, soapy water after each use and dry upright.
• Rub wood and bamboo boards with food-safe mineral oil once a month to prevent drying and cracking.
• Freshen boards with coarse salt and half a lemon to lift odors.
• Never leave wooden boards soaking in water.

Explore our range of cutting boards and prep tools, and pair your new board with a well-maintained knife. Our knife care guide shows you how.