Cutting boards: compare materials, size and cleaning
A useful cutting board fits your worktop, stays put while you chop and can be cleaned the way the manufacturer says. Material is one part of the decision; size, thickness, grip and how you separate raw meat from salad matter as much. This guide compares wood, bamboo, plastic, composite and metal boards, explains what Health Canada advises about food safety, and gives you a measuring checklist before you order.
Keep food preparation separate
Health Canada advises using a separate board for raw meat, poultry and seafood from the one used for bread, fruit and ready-to-eat foods, cleaning boards with hot soapy water after each use, and replacing boards with deep grooves that can no longer be cleaned properly. See its safe food handling guidance. The simplest way to follow that advice at home is two boards in two colours, or a set with colour-coded mats.
Materials compared
| Material | Knife-friendliness | Cleaning | Details to verify |
|---|---|---|---|
| Hardwood (maple, walnut, cherry) | Excellent; end-grain boards are kindest to edges | Hand-wash, dry upright, oil monthly | Whether it is edge- or end-grain, whether it needs oiling before first use, and whether the manufacturer permits any dishwasher use (almost never). |
| Bamboo | Good; harder than maple, slightly more wear on edges | Hand-wash, oil occasionally | Whether it is a single slab or laminated strips, and what adhesive is used; laminated boards can split if left in water. |
| Plastic (HDPE, polypropylene) | Good | Dishwasher-safe on most; check top rack | Thickness (thin boards warp in the dishwasher), grip feet or edges, and how easily you can see wear; replace once scored. |
| Composite (resin-fibre, e.g. Epicurean-style) | Fair; harder on edges than wood | Dishwasher-safe, no oiling | Heat tolerance if you plan to rest hot pans on it, and whether it is reversible. |
| Titanium or stainless steel | Poor; dulls knives fastest | Dishwasher-safe | Exact alloy, grip, noise, and whether the maker recommends it for chopping or only for serving and thawing. |
| Glass, marble, stone | Very poor | Easy | Best kept for pastry, cheese or serving; not for knives you care about. |
Measure before you buy
- Check both the cutting surface and the overall dimensions, including handles and juice grooves; a "18 × 12 in" board may have a 15 × 10 in usable surface.
- Compare the thickness with your storage space and your sink: a 1.5 in maple block will not stand in a standard dish rack.
- Confirm whether the listing is one board or a set, and the size of every piece; sets often mix one large and two small boards.
- Consider weight. A large end-grain block can weigh 5 kg; that is stable to chop on but awkward to wash.
- Look for a juice groove if you carve roasts, and a flat reverse side for everything else.
- Choose separate, easy-to-identify boards for different food tasks.
Canadian kitchens: dry air and wood
Forced-air heating drops indoor humidity to 20–30% in winter, and wooden boards crack when they dry out faster on one side than the other. Store wooden boards upright, never flat against a wall or in a closed drawer straight after washing, and oil them more often between November and March than the packaging suggests. Food-grade mineral oil or a board cream works; vegetable oils go rancid.
Claims to read carefully
Do not treat a material name as a guarantee that a board is antibacterial, dishwasher-safe or impossible to damage. "Antimicrobial" bamboo still needs washing; "dishwasher-safe" plastic still warps on the bottom rack next to the element; "knife-friendly" titanium is knife-friendlier than glass, not than wood. Follow the manufacturer's instructions and inspect the surface regularly.
Compare available products
Shop Cutting Boards, cookware and kitchen tools, and check current prices, sizes and availability on the product page. Free shipping across Canada and a 30-day return apply to every order; see our shipping and returns information.
Reviewed 22 September 2026 by Kelorix. This guide explains buying considerations; it is not a claim of hands-on testing.