So you’ve decided to invest in a wooden cutting board--yay! Now the question is, what’s the best wood to choose for your cutting board? Selecting one is no easy task given all the information and resources available out there, but not to worry, we’ve done all the heavy lifting. We want to explore four common woods used and how to pick the best cutting board for you and your needs. Let’s dig in!
ACACIA
Indigenous to: Australia, but can grow in various areas including Africa, Europe, and Asia. It’s highly coveted for its ability to thrive in multiple climates making it a popular choice for those looking for sustainable wood materials.
Wood Type: Hardwood; 1750 on the Janka hardness scale*
Pros:
- Light weight
- Affordable
- An abundant and fast growing species
- Sustainable, FSC certified options available
- Low maintenance wood; all wooden cutting boards require oiling, but Acacia requires less than Walnut, Maple, or Teak
Cons:
- As the hardest wood on the list, it will dull blades slightly faster than Teak, Maple, or Walnut
Best for:
- First time board owners
- Shoppers on a budget
- Moderate use; daily use is totally okay, but if you’re planning to do a lot of butchering, we suggest Teak or Maple
- Serving; since Acacia is lighter in weight, this type of board is great to use for charcuterie boards
Find Winsome Acacia board here.
MAPLE
Indigenous to: North America; as a result, most Maple cutting boards are made in the USA.
Wood Type: Hardwood; 1450 on the Janka hardness scale*
Pros:
- Sturdy
- Durable
- Predominately sourced in the USA
- FSC certified options available
- Doesn’t scar as easily as Acacia or Teak
- Easy on knives
Cons:
- Requires more TLC than Acacia, Teak, or Walnut; frequent application of cutting board oil (food grade mineral oil or beeswax only) is required to keep this board in top shape
- Susceptible to stains when not oiled or waxed regularly
Best for:
- Intermediate to experienced board owners
- Shoppers looking for an investment piece; when cared for properly a Maple cutting board can outlast most items in your kitchen
- Moderate to heavy use; Maple can tackle pretty much anything you want to do in the kitchen.
Find Winsome Maple board here.
TEAK
Indigenous to: Asia; abundantly grown in Thailand and Malaysia.
Wood Type: Hardwood; 1155 on the Janka hardness scale*
Pros:
- More resistant to moisture due to natural oils within the wood
- Less prone to scarring than Acacia
- FSC certified options available
- Low maintenance; all boards required oiling, but Teak requires less than Walnut or Maple
- Wide variety of grain variations and shades
Cons:
- Expensive, but less than Walnut
Best for:
- Any level of cutting board owner
- Tasks with heavy moisture such as cutting fruits, vegetables, or carving meat
- Moderate to heavy use; can be used daily and will stand up to repeated use like a champ
- Serving; Teak has a lot of natural variation making it a striking piece for food displays or charcuterie boards
Find our collection of Teak boards here.
WALNUT
Indigenous to: North America; as a result, most Walnut cutting boards are made in the USA.
Wood Type: Hardwood; 1010 on the Janka hardness scale*
Pros:
- As the softest hardwood on our list, it’s the gentlest on knives
- Beautiful, rich, and dark wood tone
- Resistant to stains
- Predominately sourced in the USA
- FSC certified options available
Cons:
- Requires more TLC than Acacia or Teak; frequent oiling is required to keep this board in top shape
- Expensive, typically on the higher end
Best for:
- Intermediate to experienced board owners
- Use with high end knives
- Shoppers looking for an investment piece; Walnut is the most expensive wood on our list, but when cared for properly it will stand the test of time
- Moderate use to heavy use depending on construction (edge grain vs end grain); can be used daily and will stand up to repeated use, especially Walnut end grain cutting boards
Find our collection of Walnut boards here.
Materials to avoid and why
Bamboo - Surprising to most people, bamboo is actually grass not wood. It’s not nearly as durable and is harder than any wood on our list, making it a foe to your knives and the environment. In addition, bamboo fibers are prone to splintering and fraying which makes the board more vulnerable to bacterial growth and stains.
Plastic - Prone to deep scarring and gouges, plastic can easily become a breeding ground for bacteria.
Glass - The least ideal cutting board material out there. It will quickly dull any knife and easily becomes slippery which can lead to all kinds of accidents.
*Janka hardness scale tests the resistance of a sample of wood to denting and wear by measuring the force required to embed an 11.28 mm diameter steel ball halfway into a sample of wood.