Plastic cutting boards are OUT.

Every time you use a plastic cutting board, you cut tiny pieces of plastic off the board and they end up in your food. (Or potentially in your air or household dust where you can breathe them in.)

One 2023 analysis estimated the average person could be exposed to 7.4 to 50.7 grams of microplastic annually from a plastic cutting board.

For comparison, a credit card weighs about 5 grams.

We’ve only just begun to understand the potential impacts that microplastic exposure has on human health, but so far, it’s not pretty. They have been linked to everything from oxidative stress and inflammation to heart attack, stroke, and all-cause mortality.

Some microplastic exposure is unavoidable (they’re in the air and they’re in our food), and that is precisely why I believe we should try to avoid microplastic in the areas where we do have control.

Ditching the plastic and choosing a non-toxic cutting board is one of those areas. And it’s a relatively easy swap to make!

This article in a nutshell:

  • The best cutting board material that’s both non-toxic and good for knives is wood. Look for solid (not glued) wood that is finished with natural (non-petroleum-based) oils.

  • If cleaned and maintained properly, wood is safe for cutting raw meat. But if you’re not comfortable with that, I recommend a paper composite board like Epicurean as a “next best” option. It’s non-porous, dishwasher safe, doesn’t need to be oiled, and GREENGUARD certified for low formaldehyde emissions.

  • Anything is better than plastic.

  • Shop from plenty of brand suggestions below.

This guide contains product recommendations and we may receive compensation if you purchase through certain links. As always, we only make recommendations that are genuine!

A person chopping fresh broccoli on a wooden cutting board with various vegetables in the background, including carrots, celery, and eggs.

First of all: please don’t drive yourself insane on this issue

There is a lot of conflicting information out there about cutting boards, and you could drive yourself crazy going down this rabbit hole.

Is wood okay for raw meat or not?!

Is glass bad for knives or not?!

Is bamboo actually eco-friendly or not?!

It seems like people can’t agree on which plastic-free material is best.

Some of the conflicting info comes down to personal opinion and experience, and some of it comes down to lack of data and vague marketing.

I hope this guide will help you feel more confident in your cutting board choice, but if you only take ONE thing from this article, it’s this:

Literally anything is better than plastic.

If, for whatever reason, you end up with a wooden board that’s glued together or a metal board that may be hard on your knives, that’s okay.

You’re taking a huge step in switching to a non-plastic cutting board. From there, try not to stress yourself out trying to find the *absolutely perfect* option—just choose what’s best for you.


Safest cutting board materials

Wood

Wood is my top pick for a non-toxic cutting board.

For years now, I’ve used affordable wooden ones I bought at Target, as well as a really nice wooden block my dad made me for Christmas one year.

The biggest argument against wood is that it’s not hygienic for cutting raw meat. I’ll get to that in a minute.

Pros of a wood cutting board:

  • Durable: A good hardwood cutting board (like maple, walnut, or beech) can last for decades with proper care.

  • Gentle on knives: Wood won’t dull knives as quickly as harder materials like glass, metal, stone, or even bamboo.

  • Refinishable: It can often be sanded and refinished to remove deep cuts or stains.

  • Aesthetic: Let’s be honest, it just looks nicer than plastic in your kitchen! Plus, a nice wooden cutting board can also double as a charcuterie board or serving tray.

Cons of wood:

  • Not dishwasher safe

  • Maintenance: You may need to re-oil it every once in a while to prevent drying and cracking. (If it’s your first time with a wood cutting board, you may want to do a quick search to learn how to care for it. I promise it’s not hard.)

  • Prone to water damage: Prolonged exposure to water can cause warping or splitting, so you have to be careful not to let it soak for too long and things like that.

  • Heavier: This may not be ideal for older folks or those with disabilities. (Although, you can fine lighter weight ones!)

What to look for in non-toxic wooden cutting boards

Not all wooden cutting boards are created equal. Ideally, you’ll want your wooden cutting board to be:

  • Made out of ONE piece of solid wood, as opposed to pieces of wood that are glued together. That glue usually contains things like formaldehyde and plastic-like ingredients.

  • Maple, walnut, and cherry wood tend to be best for cutting boards because they are more resistant to moisture absorption.

  • Look for a board that’s finished with a natural and/or organic food-grade oil. Beeswax, coconut oil, linseed, and tung are best.
    • You will find that a lot of wooden cutting boards are finished with food-grade mineral oil. This is a type of refined crude oil, so it’s not ideal in my opinion. The FDA permits mineral oil for use in food-contact materials, but only in small amounts. The problem is that the safety of mineral oil depends on how refined it is. A wooden cutting board treated with mineral oil would not be my first choice, but again, try not to stress too much about this either.

Non-toxic cutting board oil

Here are some oils, conditioners, and waxes you can use to maintain your wooden cutting board without petroleum-derived ingredients:

  • This cutting board wax is handmade with organic fractionated coconut oil, beeswax, and rosemary & lemon essential oils.

A person slicing raw salmon fillets on a wooden cutting board, surrounded by pink salt and herbs.

Busting the myth about wood and bacteria

It’s been said that wood cutting boards can harbor bacteria more easily than plastic because wood is porous and plastic is not. Theoretically, that’s why you shouldn’t use wood for chopping raw meat.

This seems to be the biggest reason why most people are hesitant to ditch their plastic cutting board for good.

It’s obviously a valid concern. E .coli is no joke.

But unfortunately, it’s actually not super clear whether wood is good or bad for cutting raw meat. It’s an ongoing debate with differing opinions. Here’s the gist:

  • There is some data showing wood actually has natural antibacterial and “self-healing” properties. Basically, some types of wood fibers compress back together after a small cut. Then any bacteria that does get absorbed into the wood gets trapped and dies off over time due to lack of moisture and oxygen. Because of this, some argue that wood is just as safe as plastic, despite the fact that it’s non-porous.

  • Even though plastic is non-porous and therefore cannot absorb bacteria, this becomes irrelevant when it comes to deep scratches because bacteria can harbor there. So, as soon as you get deep grooves in your plastic cutting board, you have the same issue as you would with wood. At that point, you basically just have to stop using the plastic board anyway, which leads to more waste. (Whereas you can sand down deep scratches in a wood board and keep using it.)

Best practices for cutting raw meat on your non-toxic cutting board

Personally, I have no problem using wood for meat, but I do make sure to wash and maintain it properly. (I also just don’t chop a ton of meat honestly, making it less of a regular issue for me.)

Here are some tips for cutting board safety when it comes to raw meat:

  • If you want, you can have a designated cutting board that’s just for raw meat, regardless of what material you decide on.

  • Clean & maintain your wood cutting board properly:
    • Wash it immediately after cutting raw meat using soapy hot water.
    • Sanitize it using hydrogen peroxide or a safer disinfectant like Force of Nature.
    • Dry it thoroughly (pat-dry with a towel and stand it up to air dry)
    • Re-oil it regularly (recommended brands are above)
    • Avoid soaking it in water
    • Sand it down and re-oil it if/when deep cuts form

If you don’t want to do all of that and you just want a board that’s lower maintenance, non-porous, and something you can throw in the dishwasher, I recommend going with a paper composite board (more on that in a minute).

wood cutting board against a marble countertop with a wood oil and butter sitting on top of it
Credit: Rugged Woodworking Utah

Where to buy the best non-toxic cutting boards

Okay, now let’s get shopping! Here is a list of good cutting board options from various retailers:

Etsy

There are a lot of good options on Etsy, and I love that they are made by small artisans. In my opinion, this is one of the best places to get a wooden cutting board because you can ask the artisans whatever questions you have. (The products on Amazon and Walmart don’t generally have as much transparency.)

  • Here is a simple one that’s just a standard rectangle. (Or you can get it with a juice groove add-on.) It’s available in 4 different sizes and a variety of different types of wood. It’s finished with USDA certified organic fractionated coconut oil, carnauba wax, and local beeswax. If you want, you can bundle it with their Board Oil and/or Wood Conditioner, both of which are made out of minimal natural & organic ingredients. These cutting boards are also made in the USA (Utah) by a 16-year old who discovered his love for woodworking!

  • This one is available in maple, cherry, or walnut and 8 different sizes. It’s hand-finished with a blend of organic coconut oil and 100% pure beeswax. It’s pretty much just a basic rectangle, so it’s elegant but simple.

  • This one comes in 3 sizes, in either maple or cherry wood. It’s finished with 100% Tung oil. It has a hole at the top for easier handling or if you want to hang it up.

  • Here’s another shop that makes one with a juice groove. It’s available in 3 different sizes and is finished with coconut oil and Texas beeswax. (You can also order your own re-finishing conditioner with the board if you want.) These are handmade in the USA (Texas) by a Veteran-owned small business.

  • Adirondack Kitchen is yet another Etsy shop that makes a variety of wooden cutting boards—circles, rectangles, and ones with handles. They’re available in maple, cherry, or walnut and finished with an all-natural, homemade beeswax and organic coconut oil polish. They are made by hand in the USA (New York) and shipped in plastic-free packaging. You can also get them customized!

  • This UK-based Etsy shop offers a selection of gorgeous cutting boards that are customizable. I reached out to them to get clarity on what their boards are finished with and they told me they use 100% hemp oil.

Amazon
  • This solid Mahogany board is treated with natural linseed oil and beeswax. It’s got little silicone feet to prevent it from sliding around and a handle too.

  • Most of the other solid wood (no glue) options on Amazon are treated with mineral oil. As I mentioned above, this may not be the best option, but as long as it’s a refined, food-grade mineral oil, it’s not the worst choice either:

Direct
  • Mamma Mangaia: They offer solid maple or walnut boards in various shapes and sizes. They’re finished with a blend of fractionated coconut oil and beeswax. Made in the USA. Use code THEFILTERY for 10% off.

  • Treeboard: They offer solid oak, cherry, or maple boards in a few different sizes. They are finished with food-grade raw linseed oil followed by their own plant-based board balm. Made in the USA (Maryland).

Paper Composite

As I alluded to earlier, certain paper composite boards are a “next best” option for a safer cutting board. They are non-porous, easy on knives, dishwasher safe, and don’t require re-oiling.

Paper composite cutting boards have become a bit more popular in recent years. They’re basically made of a bunch of paper pressed and glued together.

The main reason why I’m not a huge fan of these because of the potential formaldehyde and synthetic material used for the glue.

Pros:

  • Non-porous: This makes them more resistant to mold & bacteria.

  • Low maintenance: These don’t require oiling or special care like wood does. Most are dishwasher-safe (but you should check the manufacturer guidelines just in case).

  • Lightweight: Generally easy to handle and store

Cons:

  • Glued together: As I mentioned, composite paper cutting boards can contain formaldehyde and synthetic materials in the glue. I have seen reviews about these boards having a distinct smell when they’re new. (Our contributor, Lauren, said hers did not smell when she bought it, but she got it from Sur La Table so it had likely been airing out for a while.)

  • Moderately hard on knives: They tend to be gentler on knives than glass or steel, but not quite as gentle as wood.

  • No self-healing: Cuts and scratches are permanent. You can’t renew composite boards the way you can with wood.

  • Potential warping: Improper care, like prolonged soaking or exposure to high heat, can cause warping.

Epicurean is the most popular paper composite cutting board brand. It’s my top pick in part because it’s the only one I’ve found with a GREENGUARD certification.

They are made in the USA (Wisconsin), dishwasher safe, and very low maintenance.

They come with a lot of positive reviews and a lifetime warranty. They also have a lot of different options in terms of size, color, aesthetic, and function.

While I’m not crazy about the paper composite due to the formaldehyde issue, Epicurean’s boards are GREENGUARD Certified. This basically means that the levels of formaldehyde have been shown to be under 50 parts per billion (ppb). (They also have a bunch of other sustainability initiatives woven throughout their manufacturing process.)

You can also grab them on Amazon.

Lauren’s Review: Overall, I’m happy with my Epicurean cutting board. It’s nothing super special, but it gets the job done and there is zero learning curve in switching from plastic. In fact, it feels exactly the same as using a plastic cutting board.

We’ve put it in the dishwasher several times, and so far I haven’t had any warping or anything like that. It does get scratched up pretty easily, but that’s fine with me. It’s lightweight and thin and its size, so it’s easy to store and move around. Plus it has little silicone feet on the bottom so it doesn’t slip around.

If you want a plastic-free cutting board but you’d rather have one that acts and feels like a plastic one, I’d say this is a good option.


Glass

Glass another good option for a non-toxic chopping board. The main downside is that they can be tough on knives.

Pros:

  • Non-porous: Glass is extremely hygienic and easy to clean. It’s not porous so you don’t have to worry about bacteria or mold.

  • Stain-resistant: Glass won’t absorb odors or stains from foods like garlic or beets.

  • Low maintenance: It’s dishwasher-safe and doesn’t require oiling.

Cons:

  • Harsh on knives: This is potentially the biggest downside to a glass cutting board. It can dull or damage knife edges pretty quickly.

  • Prone to chipping or shattering: It’s not the most durable option, especially for heavy use. (But you can get tempered glass, which is more shatter-resistant.)

  • Not the best usability: Cutting on glass can be noisy and unpleasant, and the surface can be slippery and cause ingredients to slide around. (You can get a textured option, which helps at least a little bit.)

Amazon
Target
Walmart

Stainless Steel

Metal cutting boards are non-toxic, but I don’t recommend them as much because of how hard they are on knives. (I’ve also just had a harder time finding many metal options from reputable brands.)

Pros:

  • Durable: It can handle heavy use without cracking, chipping, warping, or shattering.

  • Non-porous: Like glass, stainless steel resists absorbing bacteria, odors, or stains.

  • Heat-resistant: Stainless steel can double as a trivet for hot pots and pans without damage.

  • Easy to clean: Most stainless steel cutting boards are dishwasher-safe and easy to wipe down.

  • Long-lasting: They can last for decades.

Cons:

  • Hard on knives: Stainless steel can dull or damage knife edges relatively quickly. Some people say you should absolutely not use metal for this reason, while other people say they’ve been using a metal cutting board and they haven’t noticed a big difference in their knives. (You may just need to sharpen them more often.)

  • Heavy: Depending on the size and thickness, stainless steel cutting boards can be cumbersome to move or handle.

  • Usability: Like glass, stainless steel cutting boards can also be noisy and/or slippery (depending on the specific board you have).

Amazon

Titanium

Titanium is similar to stainless steel, with a few differences that might make it a slightly better choice. Mainly:

  • It’s lighter weight and therefore easier to handle.
  • It’s generally a little more durable.
  • It’s less harsh on knives compared to stainless steel (though still harder than wood).

It’s also generally more expensive than stainless steel.

Amazon

Cutting board materials I don’t recommend (and why)

Bamboo

Bamboo is one of the most popular plastic-free cutting board options, but I’ll be honest: I’m not a huge fan of this one. While they are readily accessible and affordable, I have found that a lot of bamboo cutting boards don’t last very long, and they are much more prone to mold compared to the other options. Plus, they are often made with a lot of glue.

a moldy bamboo cutting board
Look at this moldy bamboo cutting board I found at my friend’s house!

Here are some more pros & cons:

Pros:

  • Eco-friendly: Bamboo is a fast-growing, renewable resource, so it could be argued that, in one way, it’s more sustainable than wood, glass, or stainless steel.

  • Lightweight: Bamboo cutting boards are easier to move around compared to some of the other options.

  • Affordable & accessible: Bamboo cutting boards are super easy to find (pretty much all major retailers carry them), and they are generally less expensive than the other options.

Cons:

  • Harder on knives: Bamboo is denser and can dull knives faster than softer woods (like walnut, cherry, or maple).

  • Not as durable: Bamboo is more prone to cracking and warping over time. I have definitely experienced this with bamboo cutting boards in the past.

  • Prone to mold: This is another one I’ve seen with my own eyes, with multiple cutting boards. Because bamboo is more prone to cracking, it’s more likely to develop mold over time. Bamboo is also more porous than hardwood, which can also increase the likelihood of mold.

  • Always glued together: Bamboo boards are made of strips glued together. You won’t be able to find a “solid” bamboo cutting board because bamboo stalks don’t grow fat enough to make a cutting board out of a single stalk. These glues are almost always made of synthetics (including plastics) and can contain toxicants like formaldehyde.

Silicone

Silicone may seem like a good alternative to plastic, but it’s definitely not at the top of my list.

Pros:

  • Non-slip: Silicone grips surfaces well, keeping it stable during use.

  • Knife-friendly: The softness of silicone won’t dull edges.

  • Lightweight and flexible: Easy to store and move around.

  • Dishwasher-safe: Very easy to clean.

  • Non-porous

Cons:

  • Less eco-friendly: Silicone is not biodegradable or easily recyclable, so it will just contribute to landfill waste at the end of its life.

  • Questionable when it comes to toxins: I recommend silicone for some things and not others. Some evidence suggests that silicone can have endocrine-disruptive effects at high temperatures (~300-400 F). That’s why I recommend silicone for room temperature things (like Ziploc bag alternatives), but not for baking. (I even think it’s okay to use for kitchen utensils because any heat-contact is only for a short time.)
    • For me, when it comes to cutting boards, the question is whether those tiny pieces of silicone that might get cut off from the board (microsilicones?!) are safe or not. I haven’t seen any data on this at all, but I personally would not want to eat tiny pieces of silicone.

Rubber

Synthetic rubber is a hard no for me.

Even though synthetic rubber and plastic are not technically the exact same thing, for our purposes here, they are the same.

Like plastic, synthetic rubber is a petroleum-derived material that is not biodegradable. Also like plastic, synthetic rubber can be made with various toxic plasticizers, like BPA or phthalates.

Synthetic rubber from tires has even been found to be one of the major sources of microplastic pollution.

Natural rubber would theoretically be a better option for a cutting board, but I haven’t actually been able to find a good cutting board that’s made of natural rubber.


Stone (marble, granite, or slate)

Stone is generally not recommended because of how hard it is on knives. They’re really just supposed to be used as serving/charcuterie boards.

They are non-porous though, so you don’t have to worry as much about the bacteria issue. (And they’re pretty, too!)


I hope this guide has been helpful in clearing up the confusion about the safest cutting board materials so that you can ditch the plastic for good!

If you have any other questions that weren’t addressed here, let me know in the comments below.

If you like this kind of content, sign up for my weekly newsletter. You’ll get exclusive content from me once a week, including the latest news you need to know about, greenwashing examples, and more.

Or, if you’d like to get even more exclusive content—including access to my private podcast—consider becoming a supporting member!



About Abbie

Abbie Davidson is the Creator & Editor of The Filtery. With almost a decade of experience in sustainability, she researches and writes content with the aim of helping people minimize environmental toxins in an in-depth yet accessible way.


Related Posts

Leave a comment

Your email address will not be published. Required fields are marked *

6 Comments

  1. Thank you for all that you do! Over at Gimme the Good Stuff they recommend the Natural Rubber Cutting Boards from NoTrax. They are free from toxic additives like BPA and chemical germicidal agents.

    What do you think about the NoTrax cutting boards? (I’d love to know because I’ve been using a few of them for about two years since hearing about them from Gimme.)

    1. Hey Ana! One of the main reasons I didn’t include the NoTrax rubber cutting board is because they don’t make it anymore. 🙁 I also wasn’t able to verify whether it’s truly natural rubber and not synthetic. I generally do trust Maia’s recs at Gimme the Good Stuff though. 🙂

    1. Thanks Jasmine! Unfortunately, they still use glue in their “No Glue” cutting board. Which is frustrating because the “No Glue” claim is definitely misleading in my opinion. It actually says “Glue-Free Surface.” I reached out them to get clarity on this and they told me that they DO in fact use glue; it’s just that the glue doesn’t make contact with the food. In general, I WOULD say this is a better option than the other bamboo cutting boards on the market, but the misleading marketing really turns me off on this one. 🙁

  2. I did see a review for Himalayan Salt cutting board . I don’t use it often , but useful . It was a gift . Please share your thoughts

    1. Very interesting! I haven’t actually heard of this before, but it looks like it could be a good option. The Himalayan Salt cutting boards on Amazon have pretty good reviews. It looks like they definitely have some pros & cons… They require extra maintenance and may not last super long. It might be worth a try though because it probably comes down to preference!