Antimicrobial properties: According to a study from the National Library of Medicine, like other hardwoods, walnut can naturally reduce the growth of bacteria faster and more completely than a plastic alternative. This makes it a great board material for chopping raw meat and seafood.
Walnut is an excellent choice for a cutting board, those other students still have much to learn, young padawan. Top 3 woods for boards are easily walnut, maple and cherry.
Maple is just as good or better than Walnut for cutting boards. Walnut is just prized for the appearance.
Cherry, walnut, and maple are the best domestic woods to use in cutting boards. Wood boards can and should be sanitized frequently using a bleach water solution, and oiled using mineral oil.
What you want to avoid are woods with large pores. Large pores are like having deep cuts and scratches in your board in that they harbour bacteria and moisture. This is why woods like oak, ash, elm and hickory do not make for good cutting boards as they have extremely pronounced pores.
Bamboo absorbs very little moisture and resists scarring from knives, so they are more resistant to bacteria than other woods. Clean bamboo cutting boards with hot soapy water; sanitize if desired. Rub with mineral oil to help retain moisture.
The Janka scale, or hardness rating, is how resistant wood is to dents, wear and tear. Janka scale with maple highlighted. Maple might be considered the best wood for cutting boards. Maple cutting boards won't dull knife blades but are scratch resistant.
Rubber cutting boards are more often seen in professional kitchens than home kitchens, but if you're looking for something large and durable, and you don't want to have to bust out your knife sharpener regularly, we recommend this Hi-Soft rubber board by Yoshihiro.
Glass or stone
They are easy to clean but every time the knife comes into contact with the board it will damage the edge. That is why we believe that a cutting board made from glass or stone is not suitable and we recommend that you only use these types of boards as serving boards.
One of the primary reasons for walnut's higher cost is its relative scarcity compared to other wood species. While maple and cherry trees are abundant in North America, walnut trees grow slower and are less common. The most desirable walnut wood comes from black walnut trees, which produce rich, dark hues.
Hardwood cutting boards, like those made from maple or walnut, are known for their resistance to scratches and cracks, making them a long-lasting choice. However, if you're looking for an eco-friendly and budget-friendly option, bamboo cutting boards are a fantastic alternative.
The best hardwoods for cutting boards are maple, walnut, and cherry. All three have slightly different properties, but they're all sturdy enough to prevent kitchen knives from making deep cuts while still being soft enough to be gentle on a knife's edge.
Is it OK to cut meat on a wood cutting board? It's perfectly fine to cut meat on a wood cutting board, but it's best if you reserve that board for just cutting meat. Use another one for cutting bread or slicing up vegetables and other fresh produce.
Glass and granite cutting boards are not recommended. Wood cutting boards should be made from hard, tight grained woods; rock maple, walnut, cherry, teak, bamboo, ash and birch. End grain checkerboard style wood boards are preferred.
The healthiest cutting board material is typically glass/stone or wood (hardwood, not softwood). These materials are either nonporous or have antimicrobial properties that make them more resistant to bacterial growth.
Although very beautiful and functional, they require proper sanitation and careful maintenance. Being, in fact, the wood is a living and porous material, it is not advisable to sanitize the cutting board daily, as this could risk the proliferation of germs and bacteria.
Remember, Gordon says a small collection of high quality sharp knives is better than drawers full of dull, second-rate ones.) 8. Cutting board (The board Gordon uses is a Boos Block. We recommend any substantial wooden cutting board that is at least 24” x 18” in size and not prone to slipping.)
Avoid softwoods, toxic exotic species, chemically treated woods, highly porous varieties, and unstable or brittle woods when selecting material for your cutting board.
Soak a clean, white cloth with either pure white vinegar or three percent hydrogen peroxide. Wipe down the board thoroughly and let sit for a few minutes. If there are stains or odors, sprinkle kosher salt or baking soda onto the board, and rub with the cut side of a lemon to clean and deodorize.
Some people are especially sensitive to juglone, and even sawdust from cutting walnut lumber can coat skin and produce a red welt where it lands. Juglone is a strong respiratory toxin and small amounts will damage other living creatures.
What woods are not food safe? Poisonous exotic hardwoods are not food safe. Open grained woods with visible pores are not optimal either, as they allow for bacterial growth. Avoid wood species like ash or red oak.
Cutting and sanding wood can generate fine dust that can cause serious lung disease if the risks are not controlled. HSE's Chief Medical Advisor, Professor David Fishwick explains the risks and how to protect your respiratory health: https://www.hse.gov.