{"id":9819,"date":"2021-02-15T15:20:05","date_gmt":"2021-02-15T15:20:05","guid":{"rendered":"https:\/\/www.wood-finishes-direct.com\/blog\/?p=9819"},"modified":"2025-06-16T14:35:19","modified_gmt":"2025-06-16T13:35:19","slug":"wooden-vs-plastic-chopping-boards-which-is-superior","status":"publish","type":"post","link":"https:\/\/www.wood-finishes-direct.com\/blog\/wooden-vs-plastic-chopping-boards-which-is-superior\/","title":{"rendered":"Wooden vs Plastic Chopping Boards: Which is Superior?"},"content":{"rendered":"\n

The chopping board, the staple piece of the humble homegrown chef. Whether you\u2019re chopping, carving, or simply utilising as a centrepiece for a sharing platter, the chopping board, through everyday use, takes a fair amount of beating!<\/p>\n\n\n\n

Which begs the question, which is better? Wood or Plastic? In the following blog, we will cut through the conjecture, providing you with some convenient pros and cons so that you can make the most informative decision possible for your next chopping board purchase. <\/p>\n\n\n\n

Spoiler alert! Hang with us till the end for an added feature that will truly put your chosen chopping board to the test! <\/p>\n\n\n\n

Wooden Chopping Boards<\/strong><\/p>\n\n\n\n

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Wooden chopping boards harbour a certain visual appeal. <\/figcaption><\/figure>\n\n\n\n

The greatest appeal of a quality wooden chopping board is, perhaps, its aesthetic appeal. They are often very pleasing on the eye and more comfortable to use, as the heavier weight will allow for greater ease when chopping heavier ingredients.<\/p>\n\n\n\n

In terms of safety and resilience, a kitchen knife in use slices through the fibres of the wood, rather than damaging the surface. What this ensures is greater durability, which is only enhanced when the wood is suitably treated and maintained. Use of a \n\nwork top oil<\/a> will also allow for waterproof qualities, while the surface of the wood contains heat resistant properties, meaning they can sustain hot casserole and ovenproof dishes, ideal for \u201chelp yourself\u201d meals.<\/p>\n\n\n\n

From a hygiene point of view, they are also far superior (wood harbours the ability to kill off bacteria applied to its surface), while the use of an \n\nantibacterial worktop oil<\/a> will only reinforce that characteristic.  <\/p>\n\n\n\n

Wooden chopping boards are also substantially more environmentally friendly. They present a more responsible purchase, often being sourced from sustainable forests, and, at times, even from salvaged materials. They will also naturally break down over time. Plastic chopping boards, on the other hand, are usually made from high and low density polyethylene, and will, despite no longer serving a function, remain in existence for hundreds, even thousands of years.    <\/p>\n\n\n\n

Really the only perceived downside of a wooden chopping board is the price. A larger board of high quality can get fairly pricey. Likewise, they can be rather bulky and heavy, presenting a possible issue with regards to travel and portability. Of course, this is all rather relative. Their higher price is a statement of their combined qualities, and the simple truth is that these products have the potential to last for the rest of your life. <\/p>\n\n\n\n

Plastic Chopping Boards<\/strong> <\/p>\n\n\n\n

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Plastic chopping boards often offer variety and vibrancy. Photo credit to: \n\nAngus Chang<\/a><\/figcaption><\/figure>\n\n\n\n

Plastic chopping boards present a far more cost-effective option, with more aesthetic variety in terms of colour and style. The ability to purchase and utilise multiple boards for different ingredients also prevents the risk of cross-contamination. <\/p>\n\n\n\n

As opposed to their wooden alternative, they are lightweight and lesser in size, meaning they are easily portable. Additionally, they are typically dishwasher friendly. Whilst this ease of washing is seen as a pro for many households, what lets plastic chopping boards are their hygienic frailties over time and their lack of durability.<\/p>\n\n\n\n

The plastic material is far less resistant than wood and very susceptible to damage through use. The use of kitchen knives also runs the risk of transferring microplastics into the food you are preparing. While there is no scientific evidence as of yet to suggest this is overly harmful, it\u2019s certainly not ideal.    <\/p>\n\n\n\n

While plastic chopping boards are non-porous and, as such, easy to wash, the marks and idents they sustain through use can, in turn, become difficult to clean. Each cut also has the potential to develop into a hotspot for bacteria. Once this occurs, they\u2019re effectively useless as a surface for safely preparing food. <\/p>\n\n\n\n

Conclusion:<\/strong> Naturally, we would recommend wood every day.  <\/p>\n\n\n\n

Recipe:<\/strong> Tagliatelle Bolognese Frittata<\/p>\n\n\n

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This tagliatelle bolognese frittata is a delicious hearty meal, perfect on a winters day.<\/figcaption><\/figure>\n<\/div>\n\n\n