Wood or Plastic Cutting Boards? Which is Better?
Picking out the right cutting board can be tricky, especially when kitchen prep and cooking pose several cross-contamination risks.
Using the same surface for raw poultry and fresh produce can transfer harmful bacteria if you're not careful. And yes, this doesn’t just apply to raw meats; vegetables and fruits can also carry bacteria from soil, handling, or improper storage.
So how do you know if your cutting board is actually keeping you safe? The answer often comes down to material and maintenance.

Wood vs. Plastic: Separating Myth from Fact
Ease of Cleaning vs. True Sanitation
It is true that plastic cutting boards are easier to clean, as they can soak in the sink or be placed in the dishwasher. Wood boards, on the other hand, should not be soaked or put through the dishwasher as prolonged exposure to water and high heat can cause them to warp or split.
Despite the ease of cleaning, that doesn’t necessarily make plastic more sanitary. In fact, research suggests that wood cutting boards can be just as sanitary as plastic, and in many cases, even cleaner with proper maintenance.
Knife Grooves and Hidden Bacteria
Over time, plastic boards develop grooves and crevices from knife wear that create places for bacteria to hide. Even after washing, bacteria can remain lodged near the surface and multiply in these tiny cuts leading to cross contamination and food borne illness.
Many people assume wood is even less safe because it is porous and can also develop scratches. But, that porosity is actually what makes it effective.
Wood’s Porosity: A Hidden Advantage of Wood
Earlier research demonstrates that when bacteria was purposely placed on wooden cutting boards, it was difficult to recover those microbes from the surface afterward. The bacteria had moved into the interior of the wood rather than remaining on the surface where it could transfer to food.
More recent findings explain why this happens. During washing, wood absorbs water along with any lingering bacteria, effectively pulling contaminants away from the cutting surface. As the board dries, the trapped bacteria gradually die off due to wood's antimicrobial properties.
Microplastics: A Hidden Disadvantage of Plastic
Plastic cutting boards present another issue that is gaining attention: microplastics. Each time a knife slices across a plastic surface, it shaves off tiny fragments. Over time, with repeated chopping, dicing, and slicing, microscopic plastic particles can mix into food and be accidentally consumed.
Scientists are still studying what happens when we ingest microplastics over time, but early research has raised some concerns. So far, exposure has been linked to inflammation in the body, possible effects on digestion and gut health, and concerns about fertility.
Final Verdict: Which Should You Choose?
While the choice is ultimately yours, we recommend wood cutting boards. They may require a bit more care, but they don’t release plastic particles and offer natural antimicrobial properties that make them a strong, safe option for everyday use.