Wooden or plastic cutting board: which is more hygienic?
A wooden cutting board is no less hygienic than a plastic board, provided you wash it and let it dry straight away. In the deep knife grooves of an old plastic board, moisture and residue actually linger easily. What matters most is not the material but how you clean the board and whether you keep raw meat separate.
For a long time people thought plastic was the safe choice: smooth, dishwasher-proof, done. Wood was said to absorb moisture and so hold on to bacteria. In practice it is different. That has everything to do with what happens to a board once you have used it for a while.
What happens to plastic
A new plastic board is smooth and easy to clean. But every knife leaves a groove and plastic does not recover. After a while the surface is full of fine cuts. Moisture and food residue stay in them, even after washing. You cannot restore a plastic board with deep grooves: you replace it.
What happens to wood
Wood absorbs a little moisture at the surface and then dries again. Bacteria survive poorly on a dry surface. On top of that, wood with a fine, dense grain, such as beech, is kind to the knife: the cuts are shallower. And if the surface does get rough after years, you sand away a thin layer and you have a smooth, clean surface again.
Wood and plastic side by side
| Wood | Plastic | |
|---|---|---|
| Cleaning | By hand, dry straight away | Can go in the dishwasher |
| Knife grooves | Shallow, can be sanded away | Stay, get deeper |
| Lifespan | Years, can be restored again | Replace when grooves are deep |
| For your knives | Kind | Varies, hard types blunt them |
| Care | Oil twice a month | None |
What really makes the difference
- Wash straight away with warm water and a little washing-up liquid.
- Dry straight away and leave to dry upright. A board that stays wet is the problem. Not the material.
- Keep raw meat, chicken and fish separate from what you eat raw. Wash the board in between, or use a second board.
- Oil regularly. Saturated wood absorbs less moisture. See Caring for a wooden cutting board.
Which board for what?
For meat and anything that releases juice, a cutting board with juice groove is handy: the liquid stays on the board and does not run over your worktop. For vegetables, bread and everyday cutting, the regular wooden cutting board is enough. You can read about the difference in Cutting board, juice groove or butcher block?
Frequently asked questions
Can you cut raw meat on a wooden board?
Yes. Wash the board straight afterwards with warm water and washing-up liquid, dry it and leave it to dry upright. Only then cut something else on it.
Can chicken go on a wooden cutting board?
Yes, with the same rule as for any board: wash it straight after raw chicken and do not use the board for anything you eat raw before it is clean.
Is a wooden board not more hygienic in the dishwasher?
No. The dishwasher dries out the wood and makes it crack. Moisture stays in those cracks. Washing by hand and drying straight away is better for the board and for hygiene.
Why beech?
Beech is hard and has a fine, dense grain. That makes it sturdy enough for everyday cutting and still kind to your knives. More about that in Beech, oak or bamboo.
