Wood vs plastic cutting board for a busy kitchen
Wood vs plastic cutting board for a busy kitchen: plastic wins on washing, wood wins on feel and your knives. Here is how to choose and keep them clean.
Margaux Dupont4 min read
Verdict: use plastic for raw meat and fish, because it can go through a hot wash. Use wood for vegetables, bread and anything cooked, because it is kinder to your knives. Many kitchens use both and keep them apart.
Safety first. Food safety bodies such as the CDC say to keep raw meat, poultry and seafood apart from other foods, and to wash boards after use. Your workplace may add its own rules or colour codes. Follow them before this page.
Which wins on
| What matters in a busy kitchen | Wood | Plastic |
|---|---|---|
| Knife edge | Kinder, edge lasts longer | Harder on edges as it scars |
| Washing | Hand wash, dry well | Often dishwasher-safe |
| Stains and smell | Can hold smells | Can stain, but easier to wash |
| Colour coding | Rare | Common and handy |
| Wear | Needs oil now and then | Scars with use, then replace |
| Slip | Heavy, stays put | Needs a damp cloth under it |
| Look | Nice for serving | Plain |
Pick plastic if
- You prep raw meat, poultry or fish.
- You want colour-coded boards for different foods.
- You need to put boards through a hot wash.
- You use the board hard and want to replace it when it is worn.
Pick wood if
- You mostly cut vegetables, fruit and bread.
- You care about your knife edges, as covered in honing vs sharpening a kitchen knife.
- You want a board that is nice to serve on.
- You have time to hand wash and dry it.
The rule that matters most
Never use one board for raw meat and then salad. Whatever you pick, keep raw and ready-to-eat foods on different boards, and wash in hot, soapy water after every use. The best board is the one you wash.
Common mistakes
- Using a deeply scarred plastic board. Grooves hold dirt. Replace when they are deep.
- Soaking wood. It can warp and crack. Wash, rinse and stand it to dry.
- Skipping the dry. Damp wood stays damp and grows mould.
- Forgetting a mat under the board. A board that slides is a hazard. A damp cloth or a rubber mat holds it still.
- Not checking the workplace rule. Some kitchens ban wood for raw food.
What cooks usually keep
A big board for the main prep station, a small one for quick jobs, and plastic ones for meat. A scraper to clear the board between tasks. If you carry your own, see what goes in a line cook's bag.
A worked example
Say you prep chicken, then salad, then bread in one hour. These are round numbers. A simple set-up uses a plastic board for the chicken, a second plastic board for the salad and a wood board for the bread. Wash the chicken board before anything else touches it. That is three boards, one sink and no mixing. Over a week, it is also easier to keep track of which board is worn.
How to tell a board is finished
Plastic: deep grooves that stay dirty after a wash, or a board that is warped and rocks. Wood: deep cracks, splits, or a smell that does not go. When in doubt, replace it. Pair the board with a sharp knife, as covered in chef's knife vs santoku.
End of shift
- First to go: the surface of plastic boards, with deep cuts.
- Check on Friday: wood for cracks and any damp spots.
- Do tonight: wash, rinse, stand upright to dry, and oil wood now and then with food-safe oil.
Quick questions
Is wood or plastic more hygienic?
Both can be safe if washed well and replaced when worn. Local rules may favour one.
Can I put wood in the dishwasher?
No, in general. Heat and water can warp and crack it.
How often should I replace a plastic board?
When it has deep cuts that are hard to clean.
Do I need separate boards?
Yes for raw meat and ready-to-eat food. Colour coding helps.
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