Unpopular opinion: wooden cutting boards are way better than plastic in a pro kitchen

I switched my station over to a big maple board last week at the bistro I work at in Denver, after 3 years of using plastic boards because everyone said they were safer. The knife grip is 10 times better and I haven't had a single slip or cut near my fingers since. Am I missing something about hygiene, or is the plastic board hype just a health inspector preference thing?

2 comments

2 Comments

reed.elliot1d ago

Switched my boards at home to wood a couple years back after fighting with plastic for way too long. The hygiene thing is mostly overblown if you keep them dry and oil them regularly. Plastic gets those deep knife grooves that trap bacteria way worse than wood ever could, and you can't really scrub those out. I just hit my maple board with a vinegar spray and a good scrub after raw chicken, let it air dry, and it's been totally fine. Plus the feel is just so much better, especially with a sharp knife. Health inspectors might push plastic because it's easier to sanitize on paper, but in practice wood is way more forgiving day to day.

william_garcia14h ago

Right there with you. Wood is just better for daily cooking.