Wood vs. Plastic Cutting Boards: Which Is Easier to Keep Clean?
Plastic goes in the dishwasher. Wood needs more care but takes knife marks differently. Here’s how to choose, and when either should be replaced.
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The wood-versus-plastic debate has been going on for decades, and research hasn’t produced a clear winner. What matters more than material is how the board is used, washed, and retired.
The USDA notes that consumers can choose either wood or a nonporous surface such as plastic, and that nonporous surfaces are easier to clean. That’s a useful starting point, though “easier to clean” isn’t the whole story.
The quick comparison
| Feature | Plastic | Wood |
|---|---|---|
| Everyday cleaning | Hot, soapy water | Hot, soapy water, no soaking |
| Dishwasher | Often safe; check the label | Generally not recommended |
| Sanitizing | Simple | Possible, but needs care |
| Effect of knife marks | Grooves can be hard to clean | Shows wear; can be sanded on many boards |
| Ongoing care | Minimal | Periodic oiling |
| Lifespan | Replace when deeply scarred | Often longer with maintenance |
| Knife feel | Varies by board | Generally gentle on edges |
Plastic boards: the case for convenience
If your board can go through a dishwasher, you have a simple way of applying heat and detergent. That’s the main reason plastic is popular for raw meat. Boards are also inexpensive and light, and easy to color-code.
The drawback is that knife cuts add up. Once a plastic board has deep grooves, they can be difficult to get fully clean, even in a dishwasher. Plastic boards are not a buy-once item.
Wood boards: the case for longevity
A good wooden board is pleasant to cut on and can last for years. Hardwoods such as maple are common choices. Scratches can often be sanded out of a thick board, which is something you can’t do with plastic.
The cost is upkeep. Wood shouldn’t soak or go in the dishwasher, because heat and prolonged water can cause it to warp and crack. Cracks are a problem for cleaning as well as appearance.
How to clean either board
- Wash promptly. Use hot, soapy water and a clean brush or cloth, especially after raw meat, poultry, or seafood.
- Rinse well under running water.
- Dry completely. Stand the board on its edge so that air reaches both sides. Don’t leave it lying flat and wet.
How to sanitize
USDA guidance for sanitizing a cutting board is a solution of 1 tablespoon of unscented liquid chlorine bleach per gallon of water. Flood the surface, let it stand for several minutes, rinse, and air-dry or pat dry with clean paper towels. Bleach strengths vary, so check your product’s label for any food-contact directions.
Maintaining a wooden board
Rub in food-grade mineral oil or a board conditioner when the wood begins to look dry. Monthly is a reasonable rhythm for a board in regular use. Avoid cooking oils such as olive or vegetable oil, because they can turn rancid.
Use more than one board
Whichever you choose, the most valuable step is separation. The USDA recommends using one board for fresh produce and bread and a different one for raw meat, poultry, and seafood. Many households use plastic for raw proteins, since it can go in the dishwasher, and wood for everything else. It’s a sensible arrangement, not a rule.
When to replace a cutting board
Retire a board when
- It has deep grooves that are hard to clean
- It has cracks or splits
- It has warped and rocks on the counter
- The surface feels fuzzy or shredded
- It holds on to odors or stains after thorough washing
Frequently asked questions
Which is more hygienic, wood or plastic?
Neither wins outright. Studies have produced mixed results, and care matters more than material. Plastic is easier to sanitize, as long as it isn’t deeply scarred.
Can I put my wooden cutting board in the dishwasher?
Generally, no. Heat and long water exposure can warp or crack it. Wash it by hand and dry it upright.
How often should I oil a wooden board?
About monthly with regular use, or whenever the wood looks pale and dry.
Can I clean a cutting board with lemon and salt?
A lemon-and-salt scrub may help with smells and surface stains, but it isn’t a sanitizer. Wash the board with soap and hot water, and sanitize it after contact with raw proteins.
This guide is general information. Your home, appliances, and products may differ, so follow manufacturer instructions and product labels. Spot an error? Tell us, or read our Editorial Policy.
