can you use both wooden and plastic cutting boards in the same kitchen

Yes, you can use both wooden and plastic cutting boards in the same kitchen, and for most home cooks in the UK the safest and most practical setup is to keep at least 2 boards: one plastic board dedicated to raw meat and fish, and one or more wooden boards for bread, fruit, vegetables and cooked foods. When you separate by food type and clean correctly, this mixed system helps reduce cross contamination and protects your knives and worktops.

Why using both wooden and plastic boards works so well

Using a mix of materials is not only allowed, it is recommended in many professional style kitchens. Plastic boards are easy to sanitise after raw chicken or mince. Quality wooden boards, such as bamboo or acacia, are kinder to knives and far nicer to serve on.

A simple, proven setup looks like this:

• 1 plastic board for raw meat, poultry and fish
• 1 large wooden board for vegetables and fruit
• 1 medium wooden board for bread, cheese and cooked foods

That gives you three clear work zones and avoids the most common hygiene mistake in home kitchens: using the same surface for raw meat and ready to eat food.

How to set up a safe mixed board system

If you want clear guidance on how to use both wooden and plastic cutting boards in the same kitchen, follow this step by step routine:

1. Assign each board a job
   Use colour coding or simple rules. For example:
   
   • White or red plastic board for raw meat and fish only
   • Large wooden board (for example the Deer & Oak Large Bamboo Board 45x35cm) for vegetables and fruit
   • Medium wooden board for bread, cheese and cooked meats
2. Always wash boards straight after use
   Do not leave meat juices to dry on the surface. Wash plastic and wooden boards in hot soapy water within 5 minutes of finishing.
3. Sanitise when needed
   For plastic boards used with raw meat, use either the dishwasher on a hot cycle or a food safe sanitiser spray. For wooden boards, stick to hand washing and occasional deep cleaning with coarse salt and lemon.
4. Let boards dry upright
   Stand boards on edge so air can reach both sides. A board that stays damp for hours is far more likely to harbour smells and stains.
5. Retire damaged boards
   If a plastic board has deep grooves that you can feel with a fingernail, or a wooden board is cracked, replace it. Deep cuts are hard to clean properly.

Wooden vs plastic: which board for which job?

Both materials have strengths and weaknesses. Using them together lets you get the best of each.

When to choose plastic boards

• Raw meat and fish: A plastic board can go into a hot dishwasher cycle, which many people find reassuring after handling chicken or mince.
• Very wet or strongly coloured foods: Beetroot, raw prawns or marinades can stain. If you are worried about marks, keep a plastic board for these jobs.
• Very tight budgets: Basic plastic boards cost less upfront, although they often need replacing more frequently when they scar.

When to choose wooden boards

• Everyday chopping: Vegetables, fruit, herbs, nuts and bread all sit happily on wood.
• Serving and carving: A 45x35cm wooden board looks smart on the table for roasts, cheese or charcuterie.
• Knife care: Quality bamboo or acacia is kinder to knife edges than many very hard plastics or glass.
• Longevity: With oiling every 2 to 3 months, a good wooden board can last 5 to 10 years or more.

At Deer & Oak we design boards specifically for this kind of mixed kitchen setup. For example, keeping a Large Bamboo Board 45x35cm for vegetables and a Medium Bamboo Board 38x28cm for bread and cheese pairs very neatly with a simple plastic meat board.

Deer & Oak wooden board specifications

Here is a quick comparison of some popular Deer & Oak wooden boards that work well alongside a plastic meat board in the same kitchen:

Product	SKU	Size (cm)	Weight	Material	Typical use in a mixed kitchen	Price
Large Bamboo Board	DNO-BCB-LG	45x35cm	1.8kg	Moso Bamboo	Primary board for vegetables, fruit and herbs alongside a plastic meat board	£34.99
Medium Bamboo Board	DNO-BCB-MD	38x28cm	1.2kg	Moso Bamboo	Bread, cheese and cooked meats to keep them separate from raw items	£24.99
Carbonised Bamboo Board	DNO-CBB-LG	45x35cm	1.9kg	Carbonised Bamboo	Darker board ideal as a dedicated carving or serving board	£39.99
Large Acacia Board	DNO-ACB-LG	45x35cm	2.1kg	Acacia Wood	Heavier board for daily prep and table presentation	£44.99
Medium Acacia Board	DNO-ACB-MD	38x28cm	1.5kg	Acacia Wood	Secondary board for cheese, snacks and garnishes	£34.99
Bamboo Double Pack	DNO-BCB-2PK	45x35cm + 38x28cm	3.0kg	Moso Bamboo	Two board system for veg and bread, used alongside a separate plastic meat board	£49.99

If you want to compare more sizes and styles, you can browse the full range of Deer & Oak chopping boards or look at our curated bestsellers collection.

Board care when you mix wood and plastic

Using both wooden and plastic cutting boards in the same kitchen only works well if you care for each material correctly. The cleaning routine should be slightly different.

Cleaning plastic boards

• Rinse off scraps under hot running water
• Wash with hot water and washing up liquid, scrubbing any knife grooves
• Dishwasher safe boards can go in a 60°C or hotter cycle
• Replace boards once deep grooves remain stained even after scrubbing

Cleaning wooden boards

• Wipe off crumbs with a cloth or bench scraper
• Wash by hand with hot water and a small amount of washing up liquid
• Rinse quickly and dry with a towel, then stand upright
• Never soak or put into the dishwasher, as this can warp or crack the wood

Oiling wooden boards

To keep a board like the Deer & Oak Large Bamboo Board looking its best for 5 to 10 years, oil it every 2 to 3 months:

• Use a food safe mineral oil or board conditioner
• Apply about 10 to 15ml of oil to each side of a 45x35cm board
• Rub in with a lint free cloth and leave to soak for at least 20 minutes
• Wipe off any excess to avoid a sticky surface

Product and problem matching: which Deer & Oak board solves what?

Here are some common kitchen problems and which Deer & Oak boards tend to solve them when used alongside a plastic meat board:

• Problem: Not enough space for family meal prep
  Solution: The Large Bamboo Board DNO-BCB-LG (45x35cm, 1.8kg) gives a generous chopping area for multiple vegetables while your plastic board handles meat separately.
• Problem: Want a clear veg / bread split without buying plastic sets
  Solution: The Bamboo Double Pack DNO-BCB-2PK (45x35cm + 38x28cm, 3.0kg) creates an instant two board system that pairs neatly with one plastic meat board.
• Problem: Need a darker board that hides knife marks for serving
  Solution: The Carbonised Bamboo Board DNO-CBB-LG (45x35cm, 1.9kg) works well as a dedicated carving or cheese board, separate from your plastic raw meat board.
• Problem: Prefer a heavier, more traditional wood feel
  Solution: The Large Acacia Board DNO-ACB-LG (45x35cm, 2.1kg) gives a solid, stable prep surface for daily use while you keep raw proteins on a plastic board.

If you prefer to shop on Amazon, you can see the carbonised bamboo board in the UK or our bamboo double pack for British kitchens.

Who this is for

Ideal for...

• Home cooks who want a clear, simple way to keep raw meat and ready to eat foods separate
• Families cooking 5 to 14 meals a week who need durable boards that can last 5 to 10 years
• People who like the warmth of wood for serving, but still want the reassurance of a plastic meat board
• Small catering setups or food enthusiasts who batch cook and need distinct prep zones

Not recommended for...

• Anyone who prefers to put every board in the dishwasher every single time, including wood
• People who know they will not oil or hand wash wooden boards at all
• Very high volume commercial kitchens that must follow strict single material or colour coded plastic systems only
• Those wanting ultra light, disposable style boards rather than 1.2kg to 2.1kg solid boards

FAQ

Closing recommendation

So, can you use both wooden and plastic cutting boards in the same kitchen? Yes, and if you cook several times a week it is often the most sensible approach. Keep raw meat and fish on a dedicated plastic board, and let well made wooden boards handle everything else.

If you want an easy starting point, we recommend pairing a basic plastic meat board with the Deer & Oak Bamboo Double Pack DNO-BCB-2PK. The 45x35cm board becomes your main vegetable surface, while the 38x28cm board looks after bread, cheese and cooked foods. You can find these and other options on our board sets page or by browsing all Deer & Oak chopping boards.