There is no consensus on whether plastic or wooden cutting boards are better. Wooden boards are sturdy and have natural germ-killing properties, but are porous and require proper cleaning. Plastic boards have a non-porous surface and are dishwasher safe, but can still harbor bacteria if not cleaned properly. Other factors to consider include the board’s fit in the work area and the use of multiple boards to prevent cross-contamination.
Many consumers seek consensus among experts before purchasing a new tool or appliance. Others may seek the advice of a government agency or the results of consumer lab tests. Unfortunately in the case of plastic versus wooden cutting boards, there is no such consensus.
Conventional wisdom leans toward plastic cutting boards due to their non-porous surfaces, but wooden cutting boards haven’t lost their popularity over the years. Both varieties will do the job that cutting boards were designed to do – protect knives and countertops from damage during food processing.
Wooden chopping boards have the edge over time. Cooks have prepared food on wooden boards or countertops for centuries with few widespread contamination problems. Wood is a fairly forgiving surface that works well with sharp knives.
Wooden cutting boards are also very sturdy, which allows the user to carve meats and chop thick vegetables safely. Wooden cutting boards also have a decorative appeal, because they look like a worn-out piece of traditional kitchen equipment. In combination with a wooden butcher block, wooden cutting boards give the kitchen a rustic charm.
Plastic chopping boards have technology on their side. They have a non-porous surface which means that meat juices and vegetable dirt do not penetrate deep into the surface. Plastic cutting boards also have some self-healing ability: cuts made by sharp knives can all but disappear over time.
Plastic cutting boards are usually dishwasher safe, which many experts consider a worse level of hygiene. Plastic cutting boards come in a variety of colors and sizes, allowing you to match the cutting board to the overall color scheme of the kitchen. The plastic chopping boards give the impression of a modern professional kitchen.
Concern about cutting boards in general has little to do with their appearance or ability to provide a safe and secure work surface. The main concern with plastic versus wooden cutting boards is hygiene. Most wooden cutting boards are very porous, which means that juices from meats can seep to the surface and germs can get trapped in knife scars. The proper way to clean a wooden cutting board is to use warm soapy water, then pat the board dry with a towel or let it air dry. Those who recommend plastic cutting boards say this is an invitation for foodborne illness. When the wooden cutting board comes into contact with a new piece of meat or a new vegetable, dangerous bacteria such as e. coli or salmonella can be transferred.
Those who prefer wooden cutting boards argue that poor hygiene is a myth based on an incorrect assumption. Although some bacteria can survive the cleaning process, wood contains natural substances that kill germs. Bacteria in general don’t like wood, so any bacterial contaminants trapped beneath the surface will quickly die.
Some solid wood cutting boards can survive the dishwashing process, so sanitation shouldn’t be an issue. A thorough cleaning with a bleach/water or vinegar solution should keep a wooden cutting board relatively germ-free.
Proponents of plastic cutting boards cite government studies that support the claim that plastic is more sanitary. Since meat juices can’t go anywhere, any bacteria in them will be immediately washed away during the cleaning process. The knives don’t cut deep grooves in most plastic cutting boards, so bacteria have fewer places to hide between uses. Some experts who support the use of wooden cutting boards say the non-porous nature of the plastic isn’t necessarily a guarantee that bacteria can’t thrive on its surface. Plastic is no safer than wood if left unwashed and unsterilized for hours at a time.
So when trying to decide between a wooden or plastic cutting board, you may want to think about other factors than hygiene. The board fits neatly into your work area and can be easily washed down in your particular sink. Some professionals recommend using several cutting boards to prepare raw meats and ingredients such as herbs, salad greens, and clean greens. This can reduce the chances of cross-contamination whether the cutting board is made of wood or plastic.
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