Which is better - Hardwood or Plastic?

Did you know that plastic cutting boards can release microplastics, especially over time with repeated use. Microplastics are tiny plastic particles — usually less than 5 mm in size — that break off from larger plastic objects due to wear and tear, cutting, friction, or degradation. So every time you cut, chop, or slice on a plastic board, your knife can shave off microscopic plastic particles. The knife marks accumulate, and bits of plastic can be loosened and mixed into your food. If you wash your plastic cutting board in the dishwasher the frequent exposure to high heat can degrade the surface, making it more prone to shedding plastic particles.

Microplastics do get Into food, especially during cutting. Studies have shown that plastic particles can transfer to food, especially when you're slicing foods that have moisture or fat. A 2020 study estimated that thousands of microplastic particles can be generated from a single cutting session on a plastic board.

While the long-term health impact of ingesting microplastics is still under study, concerns include potential endocrine disruption, inflammation, or chemical exposure from additives in plastics.  And environmentally the worn-out boards often end up in landfills, and particles can enter waterways and ecosystems.

 Alternatives to plastic cutting boards are hardwood or bamboo cutting boards

Hardwood Cutting Boards

• Pros: Durable, naturally antimicrobial, easy on knives, long lifespan with care
• Cons: Needs regular oiling (about once a month), not dishwasher-safe
• Ideal for: General cooking, veggies, fruits, bread, cheese

Look for boards labeled “edge grain” or “end grain” for better durability and performance.

Bamboo Cutting Boards

• Pros: Renewable, harder than most woods, lower cost
• Cons: Can be too hard on knives, often glued with resins that may not be food-safe if poorly made
• Ideal for: Light prep work, cutting fruits, and bread

Buy high-quality bamboo boards with food-safe glue (formaldehyde-free).

Meraki Makes recommends hardwood cutting boards, of course, especially in terms of hygiene, durability, and sustainability

• Hardwood boards are more resistant to deep knife marks. The dense fibers can “self-heal” to a degree, meaning grooves don’t stay open as long.
• Hardwood boards have natural antimicrobial properties. Bacteria that gets into the wood tend to die off more quickly.
• Hardwood boards are safe to clean with soap and water, and regular oiling helps maintain its surface.
• Hardwood boards are gentler on knives so you keep your blades sharp longer.
• Hardwood boards are environmentally friendly since they are biodegradable and come from a renewable resource.

The bottom line is that high-quality hardwood cutting boards are safer, more durable, better for your knives, and more eco-friendly than plastic boards. While plastic may seem more convenient, especially for raw meats, its long-term hygiene and environmental downsides make hardwood a better overall choice — particularly if maintained well.