Best Chopping Board Material: Are Plastic Chopping Boards Safe?

The humble chopping board. It’s one of the most-used tools in the kitchen but often the most overlooked. A good chopping board doesn’t just protect your surfaces, it can also help reduce bacteria, preserve your knives, and even add a little style to your countertop.

So which chopping board is best? And is plastic actually as hygienic as we’ve been led to believe? Let’s cut to it.

What types of chopping boards can you buy?

Wooden chopping boards were once considered the only option for dicing and slicing until plastic came onto the scene. Colourful plastic boards in different sizes quickly became a household staple, with the ease of shoving them into the dishwasher after serving up a feast.

Aside from these two materials, less common bamboo and glass chopping boards are also available. With so many choices to make, which material is actually the safest for your chopping board? 

Is plastic a safe option?

Using plastic is a simple method for companies to manufacture chopping boards. Available in colourful sets and different sizes, these boards are celebrated for being convenient and dishwasher-safe. However, there could be some harmful germs hidden on the surface. 

Despite research showing that wood is actually more sanitary than plastic, it is still a well-believed myth that plastic is superior for chopping boards. As more studies emerge about chopping boards, the research is stacking up against the plastic household staples.

Bacteria and germs

It might come as a surprise to some that bacteria survive longer on plastic chopping boards than on wooden or glass ones. Every time your knife hits the surface of a plastic board, it leaves tiny scratches, which are the perfect hiding spots for bacteria.

Even if you clean the board, those germs can still hang around. To prevent this from happening, you’ll have to replace your plastic cutting board frequently, meaning they might not actually end up cheaper in the long run.

By contrast, wooden boards (especially hardwoods like acacia) can actually absorb bacteria, locking them away until they die off naturally.

You could be inhaling microplastics

Research published in Environmental Science & Technology found that plastic cutting boards are a potentially significant source of microplastics in human food.

In the study, two types of chopping boards, made from polyethylene and polypropylene, were investigated. Chopping on both boards released microplastics, but the size and number released from polypropylene chopping boards were greater than polyethylene chopping boards. 

What does this mean for you? Well, the research is lacking on the effects of microplastic consumption but overall they’re not thought to do you any good. One study found that exposure to microplastics could lead to health problems like respiratory disorders or bowel disease, but in general, we need more studies into the effects. 

The benefits of a wooden chopping board 

Your chopping board goes through a lot, it needs to fight bacteria from food as well as withstand the force of knives. You’ll be looking for a durable, non-porous material for the safest choice - wood.

We’ve touched on the fact that wood is more sanitary than plastic and means you don’t inhale those nasty microplastics, but there are also more advantages to choosing wood over other materials.

Firstly, wood is extremely durable and, when treated correctly, can last significantly longer than plastic chopping boards. Even if your knife does cause scratches in the surface, they could be sanded away. Speaking of knives, wood is less harsh on them while you’re chopping, so the blades stay sharper for longer.

Glass, on the other hand, can dull your knives quickly because the steel used in most knife blades is softer than the hard glass. 

Other uses for wooden boards

Chopping boards aren’t just for prepping, they’re also perfect for serving. From crusty bread and cheese to nibbles and dips, our circular and rectangular acacia boards double as rustic yet elegant serving platters.

Planning a dinner party or just a Friday night in with wine and snacks? A wooden board brings instant charm to your table. Let’s face it, a rich wood grain looks a lot better on your kitchen counter than a scratched-up plastic board.

How to care for wooden chopping boards

The slight downside to using wooden cutting boards is that they take longer to care for. In comparison to plastic boards, wood is not safe in the dishwasher. 

To clean your wooden board, first wipe away any crumbs or food debris into the bin. Then, gently wash the board under warm running water, but do not leave it to soak, as this can cause splitting. Use a mild soap and scrub your board. 

To sanitise your board and kill bacteria from meat and other foods, you can use a solution of 1 part white vinegar to 4 parts water. Make sure to dry your board thoroughly to prevent it from warping and cracking.

If you want your board to last, you could look to invest in some chopping board oil. Apply food-grade mineral oil liberally, work it into the wood in the direction of the grain with a soft cloth, and then wipe off any excess after letting it soak in.

Our verdict: What’s the best chopping board material?

If you want the safest, longest-lasting, and most kitchen-friendly option, solid wood gets our vote. It’s low-waste, looks great, and with the right care, can last for years. There are plenty of wood types used in chopping boards, but acacia is one of the best. It’s a dense hardwood that’s naturally water-resistant, making it ideal for food prep. It also has a rich, warm tone that adds a premium feel to any kitchen.

At DUSK, we’ve chosen acacia for its durability, grain, and antibacterial properties. Whether you go for a circular board or a rectangular one, you’ll find it’s a pleasure to chop, slice, and serve on. 

Ready to make the switch? Shop durable wooden chopping boards online.