When it comes to stocking your kitchen with tools that you’ll actually use every day, the humble cutting board is one of the most important. You’ll probably spend more time chopping, slicing, and dicing on that board than you will using many other gadgets and appliances in your kitchen. And yet, when people think about upgrading their kitchen, they often forget to pay attention to this unsung hero.
Now, the big debate that comes up whenever anyone is shopping for a new board is whether to go with plastic or wood. Both have their fans, and both have a long list of pros and cons that can make the decision a little overwhelming. Add in all the options you’ll find when shopping for online cutting boards, and it can be easy to feel stuck.
Don’t worry—I’m going to break everything down for you in plain English. By the end, you’ll know exactly what type of board makes sense for your cooking style, your cleaning habits, and even your budget.
Before we dive into the plastic vs. wood debate, let’s talk about why it’s worth giving this choice some thought. A cutting board is more than just a surface to chop veggies. The right one can:
Protect your knives from dulling too quickly.
Keep your counters from getting scratched.
Help you keep your cooking space safe from bacteria.
Make prepping meals easier and more enjoyable.
Think about it: you wouldn’t want to use a flimsy board that slides around while you’re trying to cut something. Nor would you want one that’s so hard it chips your knives. The cutting board you pick really does play a role in how smoothly things run in your kitchen.
Plastic cutting boards have been around for decades and are especially popular in professional kitchens. Let’s go through the reasons why so many home cooks love them.
One of the biggest selling points of plastic boards is how simple they are to clean. Most of them are dishwasher-safe, which means you can just toss them in after cooking and not worry about scrubbing. For anyone who values convenience, this is a big win.
Plastic boards are generally cheaper than wood. You can find sets of them in different colors and sizes for just a few bucks. That makes them a good option if you want multiple boards for different foods (like one for raw meat and one for veggies).
Plastic boards are lighter, so they’re easier to move around the kitchen. If you’re chopping something at the counter and then need to pour it into a pot, you’ll appreciate being able to carry the whole board without much effort.
Many plastic cutting board sets come with different colors, which helps if you like to keep raw meat and veggies separate. This little trick can reduce cross-contamination and help keep your kitchen safer.
Of course, plastic isn’t perfect. Here are the things to consider before choosing them:
Knife Marks Build Up: Plastic scratches easily, and those cuts can become traps for bacteria if not cleaned thoroughly.
Can Stain and Smell: Chop enough onions, and your plastic board might hold onto that smell longer than you’d like. Same goes for beet juice or turmeric stains.
Not as Durable: Over time, they can warp in the dishwasher or just wear out.
If you go the plastic route, you’ll likely need to replace your boards more often than if you choose wood.
Wood has a long history in kitchens around the world. Many chefs swear by it, and for good reason. Let’s break down the perks.
One of the biggest reasons people love wooden boards is how kind they are to knives. The surface has just enough give that your blade won’t dull as quickly, which helps keep your knives sharp for longer.
Let’s be honest: wooden boards just look good. Whether it’s a simple maple board or a rich, dark walnut one, wood adds warmth and charm to any kitchen. Some are even pretty enough to double as serving boards for cheese or charcuterie.
This one surprises a lot of people. While plastic boards can hold onto bacteria in scratches, studies have shown that wood naturally kills off some bacteria over time. That doesn’t mean you can skip washing it, of course, but it does suggest wood might not be as “unsafe” as people sometimes assume.
A high-quality wooden board can last for years if you care for it properly. They’re sturdier than plastic and don’t warp as easily.
Like plastic, wood has its drawbacks too:
Not Dishwasher-Safe: You’ll need to wash it by hand and dry it right away to avoid warping or cracking.
Heavier: Big wooden boards can be heavy to move, especially when loaded with food.
Requires Maintenance: To keep your board in good shape, you’ll need to oil it every so often. It’s not a huge job, but it’s one more thing to think about.
More Expensive: Good-quality wooden boards cost more upfront, though they usually last longer.
If you’re leaning toward wood, it’s worth knowing that not all wooden boards are created equal. Here are the most common types you’ll see:
Maple: A classic choice, hard enough to resist scratches but still gentle on knives.
Walnut: Softer than maple but stunning in appearance.
Cherry: Another softer wood with a beautiful warm tone.
Teak: Very durable and resistant to moisture, though sometimes harder on knives.
Bamboo: Technically a grass, bamboo boards are eco-friendly but tend to be harder on knives because they’re so dense.
Each type has its own feel, look, and durability. If you want a balance of beauty and function, maple and walnut are usually safe bets.
This is the question most people get hung up on. The truth is, both materials can be safe if you clean them properly. Plastic can go in the dishwasher, which makes sanitizing easier, but once it’s deeply scarred, bacteria can hide in those cuts. Wood doesn’t go in the dishwasher, but studies suggest bacteria don’t thrive as well on wooden surfaces.
So, the “winner” here depends more on how you’ll treat the board. If you’re diligent about handwashing and oiling, wood can be a very safe choice. If you’d rather toss something in the dishwasher and call it a day, plastic might suit you better.
Still not sure which way to go? Here are a few practical things to consider:
Think About Your Cooking Habits: If you cook a lot of meat, you might appreciate plastic’s dishwasher-safe convenience. If you cook mostly veggies or bread, a wooden board might be more rewarding.
Get More Than One Board: Honestly, many cooks end up with both. A small plastic board for raw meat and a big wooden board for everything else is a common setup.
Size Matters: Bigger boards give you more space to chop without feeling crowded. If you have the counter space, get a large one.
Look at the Thickness: Thicker boards are sturdier and last longer, especially in wood. Thin boards are lighter but wear out faster.
Budget: If you’re just starting out, grab an inexpensive set of plastic boards. When you’re ready to invest, go for a quality wood one.
No matter which material you choose, taking care of your board will make a big difference.
Plastic: Wash with hot, soapy water or run it through the dishwasher. Replace once it’s badly scarred or stained.
Wood: Wash by hand, dry right away, and oil it once a month with food-safe mineral oil to prevent drying and cracking.
Simple habits can keep your board safe and extend its life.
These days, you don’t even need to leave the house to find a great cutting board. There are tons of online cutting boards to choose from, ranging from affordable plastic sets to handcrafted wooden pieces that look like art. When shopping online, make sure to check reviews, look at the dimensions carefully (pictures can be deceiving), and pay attention to what type of wood or plastic is being used.
If you’re the kind of cook who values convenience above all else, a set of plastic cutting boards might be your best bet. They’re cheap, light, easy to clean, and perfect for quick weeknight meals.
If you see your kitchen as a space where beauty and tradition matter, and you don’t mind a little extra care, a wooden board could become one of your favorite tools. It’ll protect your knives, last for years, and add a touch of charm to your countertop.
And honestly? Many home cooks end up with both. A lightweight plastic board for messy jobs and a gorgeous wooden one for everything else is a setup that gives you the best of both worlds.
Choosing between plastic and wood isn’t just about what looks good or what’s cheapest—it’s about how you cook, how you clean, and what you value most in your kitchen. Both materials have their strengths, and both can work beautifully if you pick wisely and take care of them.
So, the next time you’re chopping onions or prepping a roast, remember that the board under your knife makes a bigger difference than you might think. Treat it well, and it’ll reward you every day with a smoother, safer cooking experience.