News — wood vs plastic

If you want the best cutting board for everyday cooking at home, a solid wood board that lasts 5 to 10 years with proper care will usually beat a plastic board that often needs replacing every 1 to 3 years. Wood is kinder to your knives, can be easier to keep hygienic over time and gives you a stable, satisfying surface to prep on. Why choose wood over plastic cutting boards? So why choose wood over plastic cutting boards when plastic looks simple and cheap at first glance? It comes down to three practical things you feel every single day...

If you want the safest everyday chopping surface for home cooking, a well maintained wooden board is usually safer than a plastic cutting board, because bacteria die off more quickly in wood and plastic boards develop deep, hard to clean knife grooves after as little as 6 to 12 months of regular use. Wood vs plastic cutting boards: what the food safety research says Food safety studies from universities in the US and Europe have repeatedly found that bacteria survive longer on worn plastic than on hardwoods like acacia or dense bamboo. On wooden boards, bacteria tend to sink into...

If you want the best eco-friendly cutting board5 to 10 years, while a plastic board often needs replacing after 1 to 3 years as deep knife grooves build up. Wood or plastic: which is really more eco friendly? On paper, plastic looks convenient. It is light, cheap and can go in many dishwashers. But from an environmental point of view, it has three clear problems: Microplastics: every cut releases tiny plastic particles into your sink and, eventually, water systems. Shorter working life: many plastic boards are replaced every 12 to 36 months once they become deeply scored. End of life:...

If hygiene is your top priority, the best type of cutting board for hygiene, wood or plastic, is a high quality hardwood or bamboo board used in a simple two board system: one 45x35cm wooden or bamboo board for cooked and ready to eat food, and one separate board (wood or plastic) for raw meat and fish. Studies from food safety bodies show that well maintained wooden boards can hold fewer live bacteria after washing than heavily scarred plastic boards, especially over 3 to 5 years of daily use. Wood vs plastic: which cutting board is actually more hygienic? The...