Wooden cutting board vs plastic which is better?

If you cook at home at least 3 times a week and want a board that lasts 5 to 10 years, is kinder to your knives and looks good on the worktop, a well cared for wooden cutting board is usually better than a plastic one. Plastic boards can be handy as lightweight extras for raw meat, but for everyday chopping, serving and long term value, a 45x35cm wooden board that weighs around 1.8 to 2.1kg will normally serve you better.

Wooden cutting board vs plastic: quick answer

So, wooden cutting board vs plastic which is better? For most home kitchens, a wooden board wins on durability, knife care, stability and appearance. Plastic wins on being lighter and cheap to replace. If you want one main board for everyday use, a wooden board around 45x35cm, like the Deer & Oak Large Bamboo Board at 1.8kg, is a better long term choice than a similar sized plastic board that may need replacing every 1 to 2 years once it is deeply scarred.

In practice, the best setup for many cooks is:

• 1 large wooden board (45x35cm) for vegetables, bread, fruit and cooked foods
• 1 medium wooden or plastic board (around 38x28cm) kept for raw meat and fish

Hygiene: are wooden boards really safe?

There is a common worry that wood “soaks up” bacteria, while plastic is seen as more hygienic. In reality, both can be safe if you clean them properly. Several food safety studies have shown that bacteria can move into knife cuts on plastic boards and stay there even after washing, especially once the surface is heavily scored.

With hardwoods and quality bamboo, the surface is naturally less friendly to bacteria. When you wash and dry a wooden board promptly, moisture levels drop and bacteria struggle to survive. The key is simple:

• Wash within 10 minutes of use with hot water and washing up liquid
• Dry upright so air can reach both sides
• Disinfect after raw meat with a food safe spray or a vinegar solution

Plastic boards can go into the dishwasher, which is useful. However, once you have deep grooves, those cuts can hold residue. Many home cooks end up replacing a plastic board every 12 to 24 months for this reason. A wooden board that is oiled every 4 to 6 weeks and occasionally sanded can stay in service for 5 to 10 years.

Knife friendliness and food prep feel

If you use decent knives, the surface you cut on matters. Wood and quality bamboo are slightly forgiving, which helps keep your knife edge sharper for longer. On a 2.1kg acacia board, for example, your knife will meet a stable, gentle surface that reduces chipping and rolling of the edge.

Plastic boards are usually harder and can be noisier, especially the very rigid types. Over time, this can dull blades faster. Many chefs move to wood once they start sharpening their own knives and see how quickly plastic can wear an edge down.

The feel also changes how you cook. A heavier wooden board that stays put on the counter lets you chop faster and more confidently. A 45x35cm board at around 2kg will sit solidly on most worktops with only a thin cloth or silicone mat underneath, while a light plastic board may slide unless it has grippy feet.

Durability and value for money

Think about cost per year, not just the price at the till. A typical plastic board might cost £10 to £15 and last 1 to 2 years before it is badly scarred, stained or warped. That is roughly £5 to £10 per year.

A quality wooden board in the £25 to £45 range can easily last 5 to 10 years with basic care. That works out at around £3 to £7 per year, with a much nicer experience every single day. Wooden boards can also be refreshed. Light sanding and fresh oil can remove stains and shallow cut marks, which is almost impossible with plastic.

For example, the Deer & Oak Large Acacia Board at 45x35cm and 2.1kg is built to be a long term piece of kit, not a throwaway item. With regular oiling, many customers keep a board like this on their counter for most of a decade.

Sustainability and appearance

Plastic boards are made from petroleum based materials and are rarely recycled once worn out. Each time you replace one, you add more plastic waste. Wooden and bamboo boards come from renewable sources. Moso bamboo grows quickly and can be harvested without replanting, which gives it an environmental advantage over many plastics.

There is also the simple question of how your kitchen looks. An acacia or carbonised bamboo board can double as a serving platter for cheese, bread or charcuterie when guests come over. A well made 45x35cm board can live on the counter as part of the kitchen, rather than being hidden away in a cupboard.

Wooden vs plastic: practical pros and cons

Advantages of wooden boards

• Last 5 to 10 years with oiling and occasional sanding
• Gentle on knife edges
• Look attractive for serving and can stay on the worktop
• Can be refreshed instead of binned
• Made from renewable materials like bamboo and acacia

Disadvantages of wooden boards

• Cannot go in the dishwasher
• Need oiling roughly every 4 to 6 weeks
• Heavier to move and store

Advantages of plastic boards

• Dishwasher safe on most models
• Lightweight and easy to store upright
• Often cheaper to buy initially

Disadvantages of plastic boards

• Deep knife grooves can trap bacteria
• Can warp or stain over time
• Often need replacing every 1 to 2 years
• Less attractive for serving

Specifications table: Deer & Oak wooden boards compared

Here is a direct comparison of some popular Deer & Oak wooden boards that many cooks choose instead of a single large plastic board.

Product	SKU	Size (cm)	Weight	Material	Typical use	Price
Large Bamboo Board	DNO-BCB-LG	45 x 35	1.8kg	Moso Bamboo	Main daily chopping board	£34.99
Medium Bamboo Board	DNO-BCB-MD	38 x 28	1.2kg	Moso Bamboo	Secondary board, meat or prep	£24.99
Carbonised Bamboo Board	DNO-CBB-LG	45 x 35	1.9kg	Carbonised Bamboo	Serving and daily chopping	£39.99
Large Acacia Board	DNO-ACB-LG	45 x 35	2.1kg	Acacia Wood	Heavy duty prep and serving	£44.99
Medium Acacia Board	DNO-ACB-MD	38 x 28	1.5kg	Acacia Wood	Smaller kitchens and side prep	£34.99
Bamboo Double Pack	DNO-BCB-2PK	45 x 35 + 38 x 28	3.0kg (set)	Moso Bamboo	Main board + dedicated meat board	£49.99

Who this is for and who it is not for

Choosing between wooden and plastic is easier when you are honest about how you cook and clean.

Ideal for wooden boards:

• You cook 3 or more times per week and want one main board on the counter
• You are happy to hand wash and dry a board straight after use
• You care about keeping knives sharp and enjoy a quieter chopping surface
• You like the look of natural materials and might use the board for serving
• You prefer to buy once and keep a board for 5 to 10 years

Not recommended for wooden boards:

• You rely on the dishwasher for all washing up and rarely hand wash
• You often leave dishes soaking overnight in the sink
• You want the lightest possible board to store in a tiny cupboard
• You know you will not oil a board every month or so

If that sounds like you, a mix of a lighter plastic board for quick jobs and a smaller 38x28cm wooden board that you use when you have time to care for it may be a better balance.

Simple care routine for wooden boards

Looking after a wooden board does not have to be complicated. A quick 2 minute routine after each use is enough.

1. Scrape food off with a flat scraper or the back of a knife
2. Wash with hot water and a small amount of washing up liquid
3. Rinse and dry with a clean towel
4. Stand the board upright so both faces can dry fully

Every 4 to 6 weeks, apply a thin coat of food safe mineral oil or board conditioner. Let it soak in for at least 20 minutes, then wipe off any excess. This keeps the fibres from drying out and helps resist stains from beetroot, turmeric and tomato.

Product recommendations and where to buy

If you are moving from a single plastic board to a more flexible setup, a two board system works well in most British kitchens:

• Main board: Deer & Oak Large Bamboo Board, 45x35cm, 1.8kg, for daily chopping of vegetables, bread and cooked foods
• Dedicated meat board: Deer & Oak Medium Bamboo Board, 38x28cm, 1.2kg, kept for raw meat and fish

The Deer & Oak Bamboo Double Pack combines exactly this pairing at a lower price than buying separately, and both boards arrive pre oiled so you can use them straight away.

If you prefer a darker, richer look for serving, the Carbonised Bamboo Board offers the same 45x35cm footprint with a 1.9kg weight and a warm, caramel finish that works beautifully for cheese and charcuterie.

For those who want a heavier, premium hardwood, the acacia range is available as single boards and sets. You can see the full collection of boards and sets on the Deer & Oak chopping board range and browse current favourites on the bestsellers page.

So, wooden cutting board vs plastic which is better? For most home cooks, a solid 45x35cm wooden board as your main workhorse, supported by a smaller board for raw meat, gives you the best mix of hygiene, durability, knife care and everyday pleasure in the kitchen.