Wood vs. Plastic Cutting Boards: Care & Cleaning Guide | Public Goods

Most of us pick a cutting board once and stop thinking about it. But the material you chop on every day matters, both for what ends up in your food and for how long the board lasts. Here’s how the common options compare, and how to care for whichever one you use.

Do plastic cutting boards shed microplastics?

Research has shown that plastic cutting boards can release microplastic particles during ordinary chopping. Every knife stroke cuts small grooves into the surface, and some of that material comes loose. A 2023 study from North Dakota State University, published in Environmental Science & Technology, estimated that chopping on a plastic board could produce 14 to 71 million polyethylene microplastic particles a year, and about 79 million from polypropylene boards (American Chemical Society summary).

It’s a small detail, but it raises a fair question about the materials we use most often in the kitchen. Wood and wood-fiber boards are the two most common alternatives, and each has its own strengths and care needs.

Wood vs plastic vs wood-fiber cutting boards

	Plastic	Solid wood	Wood fiber
Made from	Polyethylene or polypropylene	A single hardwood, such as acacia or maple	Compressed paper and wood fiber
Microplastic shedding	Can shed particles with use	No plastic to shed	No plastic surface
Soaking in water	Tolerates it	Can warp or crack	Holds up better than solid wood
Oiling	Not needed	Needs occasional oiling	Generally not needed
Best for	Budget, short-term use	Everyday prep, serving	Everyday prep with lower upkeep

Our wood-fiber cutting board

The Public Goods Eco-Friendly Cutting Board is made from compressed paper and wood fiber. Silicone corners keep it from sliding on the counter, and a groove around the edge catches juices from meat, fruit, and tomatoes.

Our acacia wood serving board

The Public Goods Wood Serving Board is solid acacia, sized for cheese, bread, and charcuterie as well as light prep.

Both boards were included in The Good Trade’s roundup of sustainable wood cutting boards.

How to clean a wooden cutting board

A good board can last for years with a little care. These steps apply to wood and wood-fiber boards unless noted.

Wash after every use. Use warm water, a little dish soap, and a soft sponge. Scrub both sides, especially after cutting raw meat, poultry, or fish, then rinse well.
Don’t let it soak. Long exposure to water can warp or crack solid wood. Wash it promptly instead of leaving it in the sink.
Dry it standing up. Let air reach both sides so moisture isn’t trapped underneath.

How to get rid of garlic and onion smells

Rub the surface of a wooden board with a paste of baking soda and water, then rinse and dry it thoroughly. Skip heavily scented cleaners, which can leave a fragrance that transfers to food.

How to remove stains from a cutting board

Start with dish soap and a gentle scrub. A natural, non-toxic cleaning solution such as our cleaning paste can lift some stains on wood, but test a small area first and avoid abrasive scrubbing, which roughens the surface.

How to oil a wooden cutting board

Solid wood boards benefit from an occasional coat of food-grade mineral oil or board conditioner, especially when the surface looks pale or dry.

Start with a clean, completely dry board.
Apply a thin layer of oil with a soft cloth.
Let it absorb, then wipe away the excess.

Wood-fiber boards generally don’t need oiling.

When to replace your cutting board

Replace a board when it has deep grooves, cracks, or damaged areas that can no longer be cleaned properly. Those spots can hold moisture and food residue no matter how well you wash.

Cutting board FAQs

Are wooden cutting boards better than plastic?

Wooden boards avoid the microplastic shedding linked to plastic boards and last for years with basic care. Plastic boards need less maintenance but wear out faster and can release particles as they’re cut.