The best wood for cutting board is the perfect surface for chopping and cutting your fruits, vegetables, and other foods. But which type of wood is the best to use for a cutting board?
There are a variety of different types of woods that can be used to create a cutting board. Some of the most common include red oak, maple, and cherry.
Each type of wood has different characteristics, including its weight, hardness, and grain pattern. Depending on these factors, one type of wood may be better suited for a specific cutting board.
What is a cutting board?
By far, the most common material for cutting boards is wood—aka, boards. You’re probably well acquainted with wood, as it makes up nearly all the kitchen tabletops you’ve ever laid eyes on. (Go ahead, take a seat at your regular dining table.)
Wood is commonly used in mass-market kitchenware, like cutting boards, though there are some noteworthy exceptions, including glass, plastic, or bamboo, as well as exotic woods like cherry or bamboo.
With that said, they’re all equally “fine” for food preparation.
However, while wood has some advantages over plastic or stainless steel in terms of durability, it also has some serious flaws. Wood is susceptible to staining, it chips rather easily, and it loses its true size, making it difficult to work with.
What is the best cutting board material?
When choosing a cutting board, it’s important to consider what dishes you will be using the cutting board for, what your technique for using the board is, and how you’re going to need the board.
Plastic cutting boards have lots of negatives: they can break easily, which can be a safety issue, as well as being hard on the environment (from raw food in the board’s general vicinity to product in its production).
Woodcutting boards are ideal for most people because of the amount of surface area they offer, as well as their durability and sustainability.
Woodcutting boards will start to show signs of wear after a few uses, so it’s essential to buy a cutting board that you will be able to replace every year or so, as the wood of the board naturally decays.
What to Look for in a Good Cutting Board
Wood Grain (or Porosity)
High porosity creates a board with loose, crumbling, or soggy edges when used for cutting vegetables, seafood, and meats. It is best to avoid this type of cutting board for these purposes.
A square, medium-grained board with crisp edges are usually a good choice. The wood has had time to weather and be exposed to ultraviolet radiation, oxygen, and bacteria.
While this doesn’t necessarily make it toxic, it does mean the boards may be incompatible with some types of dishwasher usage.
It can also be helpful to have a wider board that will help to prevent the undercutting of food when cutting into a thick cut of meat. It’s best to get a longboard with sharpened edges, so there are no slivers of fat that will get caught when sliding across the board.
Woodgrain cuts open to expose relatively easy-to-cut fibers. Composed of cross-struts, spruce tops typically have a density of 1.9 times the weight of air. Medium-density woods – like walnut – have a density of 2.2 times that of air.
Wool or ash tends to be the densest wood around at three times the density of air. When it comes to cutting boards, there are varying levels of hardness. It’s what determines how easily a board cuts through food.
Common types of hardwood include red oak and white oak. After all, red oak is one of the most common wood species used in furniture, and white oak’s strong density is why it’s used
The next thing to look at is the manufacturing process. Whether a cutting board is a stamped, glued, or pressed board makes a difference in how the board holds up and its condition after it has been in your kitchen.
Casing is the design of a board that increases the strength of the wood so that it can handle repetitive, heavy, or abrasive applications without chipping or breaking down.
The casing can be further improved by taking on decorative edges, which may cause a board to expand and split.
Stone – Cutting boards can also be made of stone (basalt, dolomite, or marble). There are advantages to stone, including durability, being easier to clean, and naturally antibacterial.
“One thing that I always recommend to people who are just starting out is to make sure they’ve got some extra features in their cutting boards,” says Shaun.
One of the most important features of a cutting board is that it comes with either a ridge or a lip that can help keep meat, fish, and vegetables from sliding onto the edge.
You’ll find most cutting boards with ridge edges come in various shapes, from square and rectangular to L-shaped and curved.
Cutting boards with a lip will help to protect your cutting board from scratches and splinters. Of course, not every cutting board comes with either of these features.
However, depending on the price of your board and how well you shop for a cutting board, you may be able to score one with both features. This is the case with bamboo boards.
The cost of wood boards often depends on the type and quality of wood used to make them. Cost also depends on the durability of the wood and how long it will withstand heat and temperature.
The most costly wood in today’s era is teak followed by maple, walnut, and beech. China is the largest wood board maker in the world as most of the intermediate work during its manufacturing is done cheaply.
The USA also makes wood boards and cabinets very durable and long-lasting boards at nominal cost.
Best Woods for a Cutting Board
It has a beautiful, natural matte appearance and is water-resistant. Wood-like this is very good for meats and fish, though less good for fruits and veggies.
The color of the wood will be different depending on the color of the fruit or vegetable. Teak, Cherry, and Ash are natural, durable, lasting, and soft natural materials.
Although you can use wood, you may want to purchase a synthetic cutting board to avoid any health risks from chemicals. If you do this, make sure it’s not porous.
This one type of wood board is used for both residential and commercial purposes. It is two types hard and softwood. Hardwood is used in making boards suitable for industrial requirements and softwood is used in our homes.
It has more heat and temperature resistivity than beech, ash, teak, etc. It is superior in making plyboards, cabinets, and many furniture works.
But when we come upon stains, it is very easy to detect on its surface and can expose its filthy surfaces. It is the hardest of all wood board materials.
As an increase in humidity maple starts shrinking easily.
Teak is in great demand in today’s world because of its high durability, compact, highly stain resistivity and it has pleasant smell.
It is a tropical wood and used in our homes, industrial purposes, and somewhat in pilgrimages places. It is the most expensive of all the available woods. Also, It has a high capacity to prevent itself from shrinking.
It has many tiny holes that give way to bacteria, moisture, and many insect types.
Also available in different shapes and dimensions.
It is available in different colors like brown, pink, creamy, and easily gets affected by stains and moisture but very effective in protecting itself from bacteria.
Also, it is the cheapest wood board available in the market.
It also has a special quality that it cannot be easily cut by knife. It is one of the hardest wood materials but having less life compared to teak and others.
Acacia Bamboo We know wood isn’t always the best choice when it comes to cutting boards. When looking at what’s best for your family, or what’s best for your table, some of the worst options, which are surprisingly popular, are real wood, pecan wood, and rosewood.
It is the smoothest and most fragile wood among all and can easily be damaged by knife and cutting tools.
It offers more resistance to moisture and bacteria as it has somewhat large holes on its surface.It shrivels less than maple, teak, and beech making it suitable for our home purposes.
Paper Birch Limestone Wood Plastic Our Plastic Cutting Boards are 100% recyclable and usually made with PET.
PET is an excellent cutting board material since it does not stain, is soft and malleable. It’s excellent for wet cutting as well as wet wiping.
Plastic cutting boards are lightweight and durable, so the materials are up to manufacturers’ standards. With high strength and low coefficient of friction, these cutting boards last a long time, and they’re 100% recyclable.
Why not a real butcher block?
A. Real butcher block has become a rare, high-quality wood product. It is expensive, difficult to come by, and even then it has the same limitations we’re looking for, like vulnerability to moisture and odors.
Types of Wood Grain
Face Grain: It is the front-facing part of the wood and covers most of the parts of the piece of wood.
Edge Grain: It is the side /narrow part of the wood from which we measure the dimension of the wood boards.It is the length of wood.
End Grain: It is the last part of the or we can say it is the width of the wood.
It is best to make the cutting board out of hard, dense wood. Red oak, maple, and beech are all good choices. The wood should be free of knots, cracks, or other defects.
The wood should be as thick as possible without sacrificing the strength of the board. The board should be as wide as is practical and will depend on the size of your kitchen.
How big do you want your cutting board?
If you’re taking out a chunk of wood that’s perfectly good for you, then you’re probably wondering how you can go about sizing it up.
Woodcutting boards can vary in their depth and width depending on the species of wood they’re made from, which is why you need to measure before you order. If you have a ruler, measuring tape, (or tools like it), use it to measure the width of your board.