For years, people assumed plastic boards were “cleaner” because you could toss them in the dishwasher. Sounds logical, but science says otherwise.
My Guy, Why?
We have no intention of being low-key about this: when it comes to cutting boards, wood beats plastic. Every. Single. Time.
For years, people assumed plastic boards were “cleaner” because you could toss them in the dishwasher. Sounds logical, right? But science says otherwise. Studies from researchers at the University of Wisconsin and UC Davis have shown that bacteria thrive in the knife grooves of plastic cutting boards — even after a spin through the dishwasher. Those tiny scratches hold on to moisture, creating a perfect breeding ground for germs you don’t want anywhere near your food.
Wood, on the other hand, is naturally antimicrobial. When bacteria slip into the shallow cuts of a wood board, the cells actually get pulled down into the fibers and die off as the board dries. Think of it as wood doing its own quiet disinfecting. Nature for the win.
Why Hardwood Boards Are Even Better
Not all wood boards are created equal. Hardwoods like maple, walnut, and cherry (yep, the ones we use to make our cutting boards) have tighter grains that resist deep cuts and block moisture. They’re more durable, less prone to warping, and they look like pieces of art on your counter. Aesthetics matter, especially within the kitchen where cooking with love and a little bit of fun makes the food taste better. This is also science-ish.
Protect Your Knives, Protect Your Investment
You finally bought those beautiful and expensive chef’s knives after watching Carmy and Sydney chop with laser precision on The Bear. You want them to last, right? Plastic boards are harder on knife edges, dulling them faster. Wood is more forgiving. It keeps your knives sharper longer, saving you money (and sharpening trips). Yes Chef!
Eco-Friendly and Built to Last
Plastic boards wear out, warp, and eventually hit the landfill. Hardwood cutting boards can last for decades with minimal care. And when their long life is over? They’re biodegradable. A quick mineral oil treatment every month or so will keep your board looking gorgeous and performing perfectly. See our Board Care page.
Hand-wash with warm water and mild soap — no soaking.
Dry upright to keep moisture from lingering.
Oil regularly with food-safe mineral oil, coconut oil, or grapeseed oil to prevent cracking.
Use separate boards for raw proteins and produce if you want extra caution.
Girl, Please:
Plastic cutting boards seemed like a good idea at first glance. But wood wins on every front (say it loud: LOVE THE WOOD) — cleaner, safer, better for your knives, and far more beautiful. Plus, do you really want to serve cheese on a warped hunk of plastic? My guy, why?
