The most hygienic chopping boards are made of non-porous materials like tempered glass or metal, or dense hardwoods like hard maple. While glass and metal are easiest to sanitize, dense hardwoods are uniquely antimicrobial, drawing bacteria away from the surface and causing them to die.
The "cleanest" cutting board material depends on your priorities: nonporous materials are easiest to sanitize and resist liquids, while dense hardwoods naturally inhibit bacteria growth despite being porous.
Maintenance: Regularly oil wooden cutting boards with food-grade mineral oil to prevent cracking and maintain their antimicrobial properties. Hardwoods like maple, acacia, pecan, and teak are good choices for cutting boards because they are less porous and more resistant to bacteria than softwoods.
Chefs primarily use end-grain wood for heavy prep, high-density plastic for raw meats and sanitation, and composite materials for everyday tasks. Professionals select their boards based on blade preservation, cleaning requirements, and the specific ingredient being prepped.
Best Materials for Cutting Boards
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.
Wooden Cutting Boards
Hinoki (Japanese cypress) stands out as the material of choice, deeply rooted in Japan's culinary heritage and having the lightweight cushioning, making for the perfect surface not just for the knife, but also for the Chef.
The most hygienic chopping boards for meat are non-porous boards that can withstand high-heat dishwashing to effectively kill foodborne bacteria. Top materials include dishwasher-safe plastic (like high-density polypropylene), non-porous composite (e.g., Richlite), and premium non-absorbent surfaces like stainless steel.
Gordon Ramsay highly recommends heavy-duty, commercial-grade wooden cutting boards. Specifically, he relies on thick, premium wooden boards like the John Boos Block Maple Board and the HexClad Walnut & Beechwood Boards, which feature juice grooves and anti-slip grips.
America's Test Kitchen (ATK) recommends wood and bamboo for everyday heavy-duty prep, and plastic or composite for easy cleanup. Their top overall pick is the Teakhaus Edge-Grain Teak Cutting Board.
There are three main approved sanitizers: chlorine, iodine, and quaternary ammonium. You can make a chlorine sanitizing solution at home by mixing one tablespoon of bleach into a gallon of water. Submerge your board in the solution and wait at least 10 seconds before taking it out and letting it air dry.
Avoid cutting boards made of glass, ceramic, marble, or metal, as they immediately dull or chip knife edges. Also discard boards showing cracks, deep grooves, or warping, as these harbor harmful bacteria.
The most hygienic chopping boards are made of non-porous materials like tempered glass or metal, or dense hardwoods like hard maple. While glass and metal are easiest to sanitize, dense hardwoods are uniquely antimicrobial, drawing bacteria away from the surface and causing them to die.
Chefs use wooden spoons and spatulas to remove any risk of scratching pots and pans, and wooden boards don't blunt knives as fast as plastic cutting boards do. Both large professional kitchens and individual home cooks can appreciate wooden tools that help extend the lifespan of their other kitchenware.
Bamboo cutting boards are harder and less porous than hardwoods. 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.
Professional chefs use different cutting boards depending on the task: commercial plastic (color-coded for safety) for high-volume prep and raw meat, thick wood or end-grain blocks for heavy chopping, and soft synthetic rubber in high-end sushi or fine-dining kitchens to protect expensive Japanese knives.
Yes, you can safely cut chicken on a wooden cutting board. The USDA approves both wood and plastic surfaces for raw meat. In fact, scientific studies and chefs often prefer wood because hard, dense wood is naturally antimicrobial and less prone to trapping bacteria in deep knife grooves.
The safest cutting boards depend on what you are preparing. For ready-to-eat foods like vegetables and bread, solid hardwoods (maple, walnut, or beech) are the healthiest choice due to their natural antimicrobial properties and lack of microplastics. For raw meat or poultry, non-porous, dishwasher-safe plastic or composite boards are safest to prevent bacterial contamination.
One of the must have gadgets is an 18″ round x 3″ thick end grain walnut Boos Block®.
Gordon Ramsay was diagnosed with basal cell carcinoma, the most common form of skin cancer. He underwent successful surgery to have the cancerous cells removed from his jawline and used the opportunity to share photos of his stitches and a public service announcement encouraging fans to wear sunscreen.
The Maple R-Board Series is the #1 cutting board choice of culinary professionals worldwide.
The healthiest cutting boards are closed-grain hardwoods (like maple, walnut, or cherry) and titanium. They are naturally non-toxic, free of microplastics, and resist deep knife grooves where bacteria hide.
America's Test Kitchen's top heavy-duty cutting board is the Teakhaus Edge-Grain XL Cutting Board. For a budget-friendly and dishwasher-safe plastic alternative, they recommend the OXO Good Grips Carving and Cutting Board.
The best cutting board for raw meat is a high-density, non-porous plastic (polyethylene) or composite (Richlite) board. These materials are dishwasher safe, preventing bacteria buildup from raw juices. For optimal safety and sanitation, designate one specific board exclusively for raw meat and poultry.