Ever find yourself in the kitchen store, overwhelmed by all the cutting boards? Wood, bamboo, plastic – which one do you choose? The wrong choice can lead to dull knives, a sliding board or even bacteria.
But don't worry! In this guide we explain exactly:
- Which material best suits your cooking style (wood, bamboo or plastic?)
- The difference between wood types (acacia, teak or walnut?)
- How to prevent your board from slipping or tearing
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Which cutting board is best for meat, fish or everyday use
Whether you're looking for a cutting board that will last for years, protect your knives or simply look great in your kitchen - we'll help you find the perfect match.
Read on quickly and discover which cutting board suits you!
Why the Material of Your Cutting Board Matters
A cutting board should not only be pleasant to work with, but also safe and hygienic. The material determines:
✔ How long will your board last?
✔ Whether your knives stay sharp
✔ Or bacteria build up
✔ Whether the board stays in place (anti-slip!)
Let's compare the three most popular materials:
Wooden Cutting Boards – Classic & Sustainable
Advantages:
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Gentle on knives (less wear).
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Naturally antibacterial (if properly maintained).
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Beautiful appearance, fits in every kitchen.
Disadvantages:
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May warp when damp (solution: oil regularly).
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Heavier than plastic or bamboo.
Popular types of wood at KookGigant:
Acacia wood is an affordable and versatile choice with a warm, light brown appearance. The medium-hard structure makes it suitable for daily use, although regular oiling is necessary to prevent cracking. This wood type combines solidity with a friendly price, perfect for those looking for quality without high costs.
Teak excels in durability thanks to its extreme hardness and natural water resistance. The characteristic golden hue refines every kitchen and only becomes more beautiful with age. Ideal for intensive use, especially with moist ingredients, and a long-term investment.
Walnut wood impresses with its rich, dark brown color and refined grain structure. Slightly softer than teak but still hard and extremely durable. This wood gives a luxurious look to your kitchen. This stylish option does require manual maintenance, but rewards with timeless elegance and functionality.
Olive wood stands out with its unique, dark grain pattern and compact structure. Naturally antibacterial and highly durable, it is a great choice for frequent cooks. The dense wood requires little maintenance and develops a beautiful patina over the years.
View our wooden cutting boards here
Bamboo Cutting Boards – Hard & Eco-Friendly
Advantages:
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Harder than wood, so less likely to scratch.
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More sustainable than plastic (bamboo grows fast).
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Lightweight and easy to clean.
Disadvantages:
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Can sometimes splinter on cheaper variants.
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Less knife-friendly than softer woods.
Shinrai's bamboo cutting boards have a special anti-splintering finish – perfect for everyday use!
Plastic Cutting Boards – Lightweight & Hygienic (But Not Always Durable)
Advantages:
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Easy to clean (often dishwasher safe).
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Light and handy.
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Cheap to purchase.
Disadvantages:
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Scratches easily, allowing bacteria to build up.
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Less environmentally friendly (unless recycled).
- Possible microplastics in your food
Tip: If you decide to use plastic, choose recycled plastic (such as Combekk ).
Which Cutting Board is Right for You?
| Usage | Best Choice | Alternative |
|---|---|---|
| Daily cooking | Acacia wood (affordable & sustainable) | Bamboo (easy to maintain) |
| Meat & fish | Plastic (OXO) or teak wood (hygienic) | Recycled plastic |
| Gourmet cooking | Walnut wood (luxurious look) | Teak wood (water resistant) |
Cutting Boards FAQ
How can I prevent cracks?
Wood is a natural product and can expand/shrink due to moisture. Solution:
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Maintain regularly with cutting board oil .
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Do not put in the dishwasher.
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Consider a harder wood (teak, walnut) if you are less concerned with maintenance.
Doesn't a wooden cutting board slide?
A wooden cutting board usually does not slip due to a combination of natural properties and practical factors. The weight of solid wood provides stability , while the slightly porous surface naturally offers more grip than smooth materials such as plastic or glass.
In addition, a well-maintained board remains nice and flat because quality wood has been carefully dried to prevent warping. For extra stability, a damp tea towel can be placed under the board, which is especially useful for intensive cutting work. These properties make wooden cutting boards naturally stable, even without special anti-slip measures.
Is bamboo better than plastic?
Bamboo cutting boards are generally better than plastic, especially in terms of durability and longevity . The natural material is harder and more wear-resistant, making it less likely to show scratches where bacteria can accumulate. In addition, bamboo is more environmentally friendly , because it grows quickly and is biodegradable .
Plastic cutting boards are often lighter and are usually dishwasher safe, but they wear out faster, which can release microplastics that end up in your food. In the long run, bamboo cutting boards are therefore a more hygienic and sustainable alternative.
What oil can I use for my cutting board?
To oil your cutting board, preferably use food-safe mineral oil or specific cutting board oil . These oils penetrate deep into the wood without going rancid, unlike vegetable oils such as olive oil that can spoil.
Apply a thin layer with a cloth and let it soak in for optimum protection against drying out and cracking. Repeat monthly or when the wood looks dull.
Can you cut chicken and raw meat on the same cutting board?
For a hygienic kitchen, it is important to use separate cutting boards for raw meat, such as chicken, and other ingredients. Raw chicken can contain salmonella and other bacteria that can easily spread. Therefore, use a plastic cutting board for raw meat, as it is less porous than wood and can be cleaned more thoroughly.
Do you only have one cutting board? Clean it after use with hot water and dish soap , or even better: disinfect it with a mixture of water and vinegar. This prevents cross-contamination and prepares your meals in a safe and hygienic way .
Conclusion: What is the Best Cutting Board?
It depends on your preference:
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For knife wear & durability → Choose wood (acacia or walnut).
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For hardness & environmental friendliness → Go for it bamboo .
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For easy cleaning → Take plastic (e.g. OXO).
Discover our Shinrai Collection – Specially Designed for Sharp Knives!
Shop Shinrai Cutting Boards | View all cutting boards
Do you have any questions? Our customer service will be happy to help you!
