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Many of us reach for plastic cutting boards because of how easy they are to clean and sanitize between meals. But researchers have long known that plastic cutting boards are one of the ways microplastics and nanoplastics (MNPs) make it into our bodies. So, what are the best nontoxic cutting boards you can switch to?
First, here's some more background on why you might want to replace your old boards: In March 2024, a landmark study showed that microplastics can be found in plaque that builds up in people's arteries, increasing their risk of cardiovascular events such as stroke and heart attack. This brought a renewed focus to the ways plastic can get into our systems — and it appears that our plastic cutting boards are one of the culprits.
"We know that exposure to plastics, often at surprisingly low thresholds, is linked to greater risk of adverse health outcomes like stroke and heart attack," says Varun Subramaniam, associate scientist at the Environmental Working Group, a nonprofit that provides consumers with information related to potential toxins in commercial products. "We're also finding that these tiny plastic particles can penetrate our natural defense barriers and enter our organs, potentially causing inflammation, uncontrolled cell growth and immune disruption."
The process by which minuscule bits of plastic can get into our systems is quite simple, says Subramaniam. "Chopping causes plastic fragments to dislodge from the board and stick to foods that we consume. This is a rather significant source of plastics in foods — some studies estimate up to 50.7 grams of plastic consumed per person per year is from cutting boards alone."
And the longer the boards have been in our house, the greater the risk. "Risk increases as plastic cutting boards develop grooves, which can release more microplastics into food and harbor bacteria," says Wesley McWhorter, a spokesperson for the Academy of Nutrition and Dietetics. "Regularly inspecting and replacing worn boards, especially those with deep scratches, is a practical way to mitigate this risk."
But, Subramaniam warns, "even brand-new or barely used plastic cutting boards can release a concerning amount of plastic into our foods." Safer alternatives include bamboo and wood, which "are durable and, in the case of wood, have natural antimicrobial properties," says McWhorter. "In my home, I use bamboo for fruits and vegetables and high-density plastic for raw proteins to balance safety and functionality." This is an important thing to note: There needs to be a give-and-take between safety and practical day-to-day life, and those are decisions that ultimately you as the consumer has to make.
"Making lifestyle changes depends on one's circumstances," says Subramaniam. "However, for those that can do so, these findings warrant switching over from plastic cutting boards to alternatives like ones made from wood or bamboo." Fortunately, that switch can be made relatively inexpensively. See our list below for options in every price point.
Hardwood is an excellent material to use for cutting boards because it's soft enough to prevent damage to knives while remaining hard enough to resist damage from knives. It's also less porous than softwood, making it durable, long-lasting and resistant to damage. Also, many woods are naturally antimicrobial and antiviral, and there's some evidence that bacterias are less likely to grow on wood surfaces than on plastic ones, although more research needs to be done. Popular options for hardwood cutting boards include:
Maple
Walnut
Birch
Acacia
Teak
Oak
Bamboo is a great choice because it is sustainable and less porous than hardwoods. It's also harder to scar, which makes it less likely to trap bacteria. Just like with wood cutting boards, be sure to clean bamboo with hot, soapy water and to sanitize periodically. Prime with mineral oil every now and then for longevity.
A newcomer to the cutting board market is paper composite. These boards are made from recycled paper that's mixed with food-safe resin then compacted to form the cutting surface. Given that they're not actually wood, they're dishwasher safe and don't have to be oiled to maintain their surface.
Like paper composite boards, rice fiber and wheat straw fiber boards are a new entry in the cutting board world, but they show a lot of promise. Made from rice husks or wheat straw husks, they're eco-friendly, biodegradable, dishwasher safe (generally, although many manufacturers suggest you hand-wash them for longevity) and won't dull or damage your knives.
Glass or stone cutting boards are beneficial for their non-porous surfaces that are easy to clean and (most) can be thrown in the dishwasher. That said, these extra-hard surfaces can be damaging to knives, dulling their edges quickly.
Regardless of the type of cutting board you select, to ensure food safety you should always follow certain guidelines. Food safety experts recommend that you:
Designate specific cutting boards for meat, poultry and seafood and other cutting boards for vegetables or fruits to avoid cross contamination.
Wash with hot, soapy water after each use and dry with a clean towel.
Periodically sanitize wood and other boards made out of porous materials with a solution that is 1 tablespoon bleach to a gallon of water. Pour over the entire surface of the board and allow it to absorb for five minutes before rinsing clean.
Replace cutting boards that are well-worn or have deep grooves where bacteria can make a home and resist your cleaning efforts.
Prime wood and bamboo boards with food-safe mineral oil periodically to maintain their performance.
There are pros and cons to just about every cutting board option. However, hardwood and bamboo cutting boards are tried-and-true cutting board solutions that won't dull or damage your knives, provide long-lasting durability and are unlikely to allow for bacterial build-up when cleaned and cared for correctly. You may also want to try new composite cutting boards made from paper, wheat straw or rice husks. These options are eco-friendly, biodegradable and because they're not made from plastic, they won't contribute to microplastic consumption in your foods. They're also convenient, as they're usually dishwasher safe, but be sure to check the manufacturers cleaning suggestions.
Yes, as long as you're cleaning and maintaining your wooden cutting boards correctly and following food safety guidelines, cutting meat on hardwood cutting boards is considered safe. While woods can be porous, hardwoods are less porous than softwoods and most wood has natural antibacterial and antiviral properties that can help prevent bacterial growth. Plus, when washed with hot, soapy water immediately following use and disinfected regularly, any risk for bacterial contamination can be prevented.
While glass cutting boards can be convenient — they're non-porous, easy to clean and dishwasher safe — there are drawbacks. For example, the hard surface isn't great for your knives, which can cause them to wear down quickly.
Varun Subramaniam, MS, associate scientist at the Environmental Working Group
Wesley McWhorter, RD, spokesperson for the Academy of Nutrition and Dietetics
Update, July 10, 2025: We’ve confirmed current pricing and availability for all products. Our top picks remain unchanged.
Our health content is for informational purposes only and is not intended as professional medical advice. Consult a medical professional on questions about your health.
