There's a lot of wood species out there so it can be tough for someone to choose which wood they want for their cutting board. We're here to simplify your options and help you get the best wood for your cutting board. There's no perfect choice and this article will cover what to look for, but we recommend a hardwood with a closed grain structure such as maple, walnut, cherry or beech.
Best Wood For Cutting Boards
There are many wood options to use for a cutting board but we tend to stick mostly to domestic wood that's easy to source. Here are the most frequent woods we recommend:
Maple
Hard Maple is one of the most popular choices for use in making cutting boards. It has a close grain structure and less porous than most woods so it's able to resist moisture very well. It also has a high hardness ranking on the Janka Scale making it very durable and great for everyday use.
- Janka Hardness: Approximately 1,450.
- Light, neutral color with a fine grain that suits any kitchen décor.
- Easy to maintain and widely available.
Best For: All purpose cutting boards, end grain cutting boards, edge grain cutting boards, everyday use.
Walnut
Walnut is one of the most sought after woods for cutting boards, and for good reason. It's beautiful dark brown tones and incredible grain patterns make it a premium to have for your cutting boards. It's slightly more gentle on knife blades than maple but still durable to handle usage in the kitchen.
- Janka Hardness: Approximately 1,010.
- Dark brown tones with varied grain patterns.
- Lightweight compared to other hardwoods.
Best For: High end luxury cutting boards, serving boards, display boards, knife preservation, Charcuterie board.
Cherry
Cherry is a great wood choice to add color to your cutting board. It's not as hard as the other options, but adds a beautiful red hue to boards. Again it will make for a durable board with maintenance.
- Janka Hardness: Approximately 950.
- Smooth grain and warm reddish tones that deepen with age.
- Lightweight yet strong enough for regular use.
Best For: Decorative boards, using as an accent wood on a cutting board.
Teak Wood
Teak cutting boards are known for their natural resistance to moisture and humidity. The wood has a high oil content which makes it excellent for chopping vegetables, fruits or other high moisture foods. It's also very durable and can withstand heavy usage.
- Janka Hardness: Approximately 1,070.
- Golden to medium brown tones with rich, distinctive grain patterns.
- Naturally oily, which reduces the need for frequent conditioning
Best For: Cutting high moisture foods, heavy usage, outdoor usage.
Beech
Beech is very similar to maple, but is a more budget friendly option. The tight, close grain helps resist moisture and wear while having a minimalist look. It performs very similar to hard maple.
- Janka Hardness: Approximately 1,300.
- Light tan to pale brown hues with subtle grain patterns.
- Dense and durable, with a smooth surface that’s easy to clean.
Best For: All purpose cutting boards, end grain cutting boards, edge grain cutting boards, everyday use, budget friendly choice.
Wood To Avoid For Cutting Boards
Oak
Oak, particularly Red Oak, is a beautiful wood with very attractive grain patterns. Even though it's a hardwood, it's not the best for cutting boards. The wood has a wide grain pattern (very porous) which allows moisture and bacteria to get into the pores. This makes it difficult to clean and less hygienic than other woods.
- High porosity allows moisture and bacteria to seep in.
- Tends to warp and crack when exposed to repeated moisture and drying cycles.
Best Use: Great for furniture
Softwoods
This encompasses several types of wood, but softwoods such as pine, fir and cedar aren't suitable for cutting boards because they're too soft. The low density of these woods will result in deep knife marks and a degraded cutting surface rather quickly.
- Results in deep grooves that trap food particles and bacteria.
- Not durable enough for frequent or heavy use.
- May exude sap or resin, which can affect food safety and flavor.
Best Use: Signs, Decorative boards but not cutting
Certain Exotic Wood
As you can see from above we mostly stick to domestic hardwoods for our cutting boards, but it's fun to experiment with exotic woods too. These woods can have insane appearances, especially when paired with other woods. While they look cool, some shouldn't be used for cutting boards that are used in meal prep. Several contain toxins or allergens that can contaminate food.
- Potential toxicity or allergens in the wood.
- High density can cause knives to dull faster.
- Expensive and difficult to source.
Best Use: Decorative Boards, cutting boards (after doing the research)
Note: The irritant or allergens generally occur with the dust in the process of making the boards (you should always use proper safety equipment when woodworking), not in the finished product. Using a food safe mineral oil to finish your cutting board can reduce the risk of contamination. This is not advise on what to use, but there are a ton of resources out there to do your own research and assess the risk of using a specific wood species for your boards. Below are a few links if you want to check a certain wood type.
https://www.wood-database.com/wood-articles/wood-allergies-and-toxicity/
https://research.fs.usda.gov/treesearch/60967
https://www.woodcraft.com/blogs/wood/toxic-woods
Bamboo
Bamboo seems like an excellent, eco-friendly option to use for a cutting board, but it has several drawbacks. Bamboo is extremely hard and will wear down your knife edges quickly. Bamboo boards can also deteriorate because the glue that holds it together breaks down over time.
- Too hard, causing knives to dull quickly.
- Prone to splitting or delaminating if not properly maintained.
- Lacks the self-healing properties of true wood boards.
Best Use: Very light cutting, serving boards, charcuterie board
Pressure or Chemically Treated Woods
Don't do it. There should be no reason you're using this wood type for anything involving food prep. These woods have chemicals that can seep into food making it dangerous. These woods should be kept for building structures and outdoor use.
- Toxic chemicals can contaminate food.
- Often emit unpleasant odors.
- Not designed for food-safe applications.
Best Use: Outdoor use, structural building
Characteristics To Consider When Choosing Wood
Porosity: Make sure to choose a close grain wood for your cutting boards as they prevent the absorption of moisture, food particles and bacteria into the wood. As discussed, wood like maple with naturally resist absorption while oak, with its open grain, will be susceptible to heavy absorption. Closed grain wood hardwoods are your best choice for cutting boards.
Hardness: This determines how the wood will hold up to usage and what effect the wood will have on your knife edges. Softwoods will be easily damaged by cutting while something too hard like bamboo will dull your knives quickly. Something in the Janka scale around 1000-1500 is a good hardness to work with.
Toxicity: This was discussed with the exotic woods, but you should always do your own research before using wood in your cutting boards. The risk can be limited with proper safety equipment during the creation process and using food safe oil to finish the board. Wood choice is up to you but some of the safe bets which are FDA approved for food contact are maple, walnut, cherry and beech.
Appearance: This is more preference to each person, but you want your board to look good in your kitchen. Choose a wood cutting board that compliments your kitchen and also looks unique. End grain boards are great because each board will never look the same even if the same wood is used.
Tips For Choosing The Best Wood For A Cutting Board
Usage: A wooden cutting board is a vital tool in the kitchen. You should get a board that will withstand it's usage. If you're like us and use your board every day, you'll want a hardwood cutting board that includes something like maple.
Budget: If you're trying to be budget friendly, avoid getting a board made of walnut or exotics. Instead, opt for beech or even cherry to still get a quality board for a great price.
Kitchen Aesthetic: This all depends on your preference. If you like darker colors, walnut will be a great choice. Lighter, neutral colors will lead you to using maple, beech, etc. Want something that has prominent colors, you may go with exotics like paduak. Figure out the look and design you want to have in your kitchen and find the wood that coincides.
Type of Board: Again, this will depend on your preference. If you want a thin board, it'll be easier to make face grain or edge grain boards with a hardwood like maple. Something like a butcher block or end grain cutting boards should be done with hardwoods as well but will have a more unique pattern to it. We've talked before about what is an end grain cutting board and why they're the premium type of board.
Sawdust Empire Cutting Board Collection
Now that you have an idea of the best woods to use for a cutting board, are you ready to get in the shop and make your own? Stay tuned for more articles about cutting boards and woodworking. If you're looking for a gift or something for yourself, be sure to check out our cutting boards collection. Our boards are made of wood sourced from local lumberyards and handmade at our shop in Northeast Ohio. They are finished with food safe mineral oil.