What is the best wood for cutting board and why?

Quick Answers

The best woods for cutting boards are hard maple, walnut, cherry, teak, and bamboo. Hard maple is the most popular and best all-around wood for cutting boards because it is very dense and resistant to knives, doesn’t harbor bacteria, and is easy to maintain. Walnut, cherry, and teak also make excellent cutting boards. Bamboo is a great sustainable option but it is harder on knife blades. The best woods have tight grains that resist moisture and knives. Stay away from soft woods like pine that can scar easily.

What Makes a Good Cutting Board Wood?

When choosing a wood for cutting boards, you want one that is dense, hard, and has a tight grain. The tight grain makes the wood more resistant to moisture, bacteria, and knife scars. Dense, hard woods don’t absorb liquids and food particles into their pores which allows them to be more sanitary and resist staining. They are also much easier on your knife blades, keeping sharp edges from quickly becoming dull. Here are the key characteristics of the best wood cutting boards:

• Dense and hard – This makes them resistant to moisture absorption, bacteria buildup, and knife scarring.
• Tight, even grain – Tight grains are less porous so they won’t harbor bacteria.
• Not too abrasive – You don’t want a wood that will overly dull knives.
• Resistant to warping – Denser woods won’t warp as easily with changes in moisture.
• Food-safe – You want a non-toxic wood that is safe for food prep.
• Durable – A hardwood board should last for years with proper care.
• Aesthetically pleasing – Wood cutting boards can be beautiful pieces of kitchen décor.

The best wood cutting boards have a perfect combination of these characteristics. Next, let’s look at the top recommended woods for cutting boards and their specific properties.

The Top 5 Recommended Woods for Cutting Boards

1. Hard Maple

Hard maple, also known as sugar maple, is the most common and all-around best wood for cutting boards. Here are some of its benefits:

• Extremely dense and hard – Resists scratches, gouges, bacteria.
• Tight, even grain – Very non-porous.
• Pleasing light color – Shows minimal staining.
• No odors/tastes – Won’t impact food flavors.
• Sustainable – Abundant production of maple wood.
• Durable and long-lasting – With proper care it will last for many years.
• Fairly inexpensive – Affordable and abundant.

The only downside of maple is it can be a bit hard on knife edges compared to woods like cherry or bamboo. But its many benefits make it the best overall choice.

2. Walnut

Walnut wood cutting boards are prized for their rich chocolate brown color and excellent durability. Here are the main benefits of walnut boards:

• Dense and hard – Holds up well to heavy use.
• Stunning color – Deep, dark brown color looks beautiful.
• Durable and long-lasting – Will last for many years.
• Resists staining – The dark color hides stains.
• No pronounced grain or odor/tastes.
• American-grown – Sustainably sourced from American walnut trees.

Walnut rates very well across all factors from hardness to appearance. It is a great heirloom-quality cutting board material.

3. Cherry

Cherry wood is beloved for cutting boards because of its stunning reddish-brown color and longevity. Here are the pros of cherry cutting boards:

• Gorgeous rich red-brown color – Ages into a deeper patina.
• Slightly softer than maple – Easier on knives.
• Smooth sanded finish – Comfortable for cutting.
• Tight, straight grain.
• Very durable for long-term use – With proper oiling.
• High-end appearance – Looks great in any kitchen.

The only negatives of cherry are it can show knife marks and stains more easily than darker woods like walnut due to its lighter color. But it makes up for this with its warm, reddish tones.

4. Teak

Teak wood is naturally water and mold-resistant, making it a great choice for cutting boards meant for heavy-duty use. Here are its notable qualities:

• Extremely dense and hard – Very durable under heavy use.
• Oily surface – Naturally resistant to water and mold.
• Attractive golden brown color.
• Holds up well to repeated washings.
• Does not warp or crack easily.
• Sustainably and ethically sourced – Harvested from mature teak trees.

The drawbacks of teak are it can be very expensive, and the oily surface needs to be cleaned well before initial use. But for a durable board that can withstand high volume kitchen use, it’s an excellent choice.

5. Bamboo

Bamboo cutting boards have grown in popularity due to bamboo’s renewable properties and durability. Here are some benefits of bamboo boards:

• Very hard – Holds up well to heavy usage.
• Resistant to moisture – Doesn’t easily warp.
• Attractive natural grain.
• Sustainably sourced – Bamboo is highly renewable.
• Antibacterial properties.
• Less expensive than many wood boards.

The downsides of bamboo are that it is tough on knife edges, and some cheaper versions use adhesives that can harbor bacteria. But when manufactured properly, bamboo makes an eco-friendly and durable cutting board.

Food Safe Woods to Avoid for Cutting Boards

While the woods above make the best cutting boards, there are some wood varieties you’ll want to avoid. These include:

• Pine – Too soft, allows deep knife scarring.
• Red oak – Open wood grain can promote bacteria.
• Particle board – Not food-safe, contains adhesives.
• Mahonay – Looks nice but wood is too soft.
• Cedar – Has natural aromatic oils.
• Any treated wood – Don’t use any wood treated with chemicals.

Always research any wood species thoroughly before using it for a cutting board. Some exotic woods may also be toxic or irritants. The woods above are tried and true safe choices.

How to Care for Wood Cutting Boards

To keep wood cutting boards in good shape, here are some care tips:

• Wash with hot soapy water after each use, scrubbing gently.
• Rinse thoroughly and air dry completely. Don’t soak boards in water.
• Oil periodically with food-grade mineral oil to prevent drying and cracking. Let oil fully absorb before use.
• Sand lightly to refresh surface as needed. Don’t remove more than 1/32 inch.
• Avoid putting in the dishwasher or submerging for long periods.
• Store in a dry place avoiding direct sunlight.

With proper cleaning and oiling, a high-quality wood cutting board can last for many years. Avoid soaking, use a protective oil, and sand lightly to keep your board looking like new.

Should You Get an End-Grain or Edge-Grain Cutting Board?

When shopping for a wood cutting board, you’ll come across two main types – end grain and edge grain boards:

• End grain – Made from planks of wood glued together on their ends. The wood grain runs up and down.
• Edge grain – Made from planks glued together along their edges. The wood grain runs side-to-side.

End-grain boards are more gentle on knife edges, while edge-grain boards provide a more consistent surface for cutting. Both have their pros and cons:

Benefits of End-Grain Boards

• Gentler on knife edges – The wood fibers separate rather than cut.
• Naturally self-healing – Knife marks close back up.
• More sanitary – Fluids and debris get trapped between the wood fibers.

Benefits of Edge-Grain Boards

• Provide solid support – Won’t flex or warp under a knife.
• More resistant to cracking and moisture.
• Show knife marks less.
• Often less expensive than end-grain.

So in summary, end-grain is best if you want the ultimate knife protection and self-healing properties. Edge-grain provides better cutting support and consistency. Both make great options!

Conclusion

When selecting a cutting board, choosing the right wood is key to getting optimal performance. While there are many wood species to choose from, hard maple, walnut, cherry, teak, and bamboo rise above the rest thanks to their durability, longevity, and safety. Seek out boards made with these woods in either edge-grain or end-grain constructions. With proper maintenance, you can enjoy your wood cutting board for decades to come!