When it comes to cutting boards, the material they are made of is the most important. Choosing the right material can make your kitchen work easier and contribute to hygiene and food safety.
One of the endless debates is which cutting board is better, those made of wood or bamboo. In this article, we’ll explore the two cutting board materials, their benefits, and downsides. Read on to find out which one best suits your needs.
Durability & Lifespan
Although bamboo is harder and more resistant to cuts, hardwood cutting boards can last 2 to 5 years longer than bamboo cutting boards.
Bamboo cutting boards are highly resistant to knife scratches, water absorption, and warping. Bamboo is generally more moisture-resistant because its high density prevents it from absorbing water easily. Because bamboo is denser than wood, it absorbs less water compared to some woods.
However, bamboo boards have a shorter lifespan, typically lasting 5 to 10 years. Some bamboo boards may warp or split before that time.
Wood cutting boards are less prone to splitting and warping. The construction of bamboo cutting boards relies on adhesives that can fail over time. On the other hand, wood boards are made from one piece and have “self-healing” properties, allowing fibers to close up after knife cuts, which can reduce deep scarring.
A wooden cutting board can be sanded to remove knife scratches, which can additionally improve its longevity. Bamboo cannot be sanded easily and must be replaced if it has deep cuts.
High-quality hardwood cutting boards, such as maple or walnut, are very durable and last for about 10 years. Teak boards can last more than a decade, while acacia boards can last between 7 and 15 years.
In conclusion, most people replace a bamboo cutting board after about 7 years and a hardwood cutting board after about 10 years.
Impact on Knives
A bamboo cutting board will dull your knives more quickly, so you will need to sharpen them more often than when using a wooden board.
A bamboo cutting board can dull your knives more quickly than a wooden board due to several factors:
1. Bamboo is rough on knives because of its high silica content, which acts like sandpaper on knife edges, causing them to dull quickly.
2. Bamboo doesn’t grow in such large pieces that you can get a one-piece board made of bamboo. To make the boards, manufacturers use a glue or adhesive to bond several pieces together. Cutting a board with a large proportion of the glue leads to more damage to the knife blades.
3. Natural bamboo has a Janka hardness of around 1,300–1,400, which gives it good cut resistance but also causes knives to dull more quickly.
The ideal Janka hardness for wood used to make cutting boards is 900–1,500 lbf on the Janka hardness scale, which is the right balance between cut resistance and knife-edge protection.
Some types of wood commonly used to make cutting boards are gentler on knife edges than bamboo. Although some of them have a higher hardness rating than bamboo, the specific grain structure helps to mitigate the dulling effect on knives.
Walnut, with a Janka hardness rating of 1010, is an excellent option for preserving the knife’s sharpness.
Cherry wood, with a Janka hardness of 995, is even softer and provides good protection for knife edges.
Hard maple has a high hardness rating of 1450, but its fine, closed-grain structure and ability to compress slightly under pressure allow the knife edge to sink into the surface without dulling.
Soft maple has a Janka rating of approximately 950 lbf, offering a tolerant surface for high-end knives.
Although acacia is rated at about 1,750 lbf on the Janka hardness scale, its fibrous structure allows the knife blade to slide between the fibers rather than cutting across them. This minimizes damage to the knife blade.
Furthermore, bamboo is rough on knives because of its high silica content, which acts like sandpaper on knife edges, causing them to dull quickly.
Bamboo also doesn’t grow in large enough segments to make a single-piece board. To make the boards, manufacturers use a glue or adhesive to bond several pieces together. Cutting a board with a large proportion of the glue leads to more damage to the knife blades.
Recommendation: If you prioritize preserving knife edges, choose an end-grain hardwood (maple or walnut).
Hygiene & Bacteria Resistance
Both bamboo and wooden cutting boards have similar antibacterial properties, with a minor difference in their bacterial resistance
The cutting board comes into direct contact with raw meat, vegetables, fruit, and other ingredients. Inappropriate material or improper maintenance of your cutting board can lead to bacteria build-up, potentially causing foodborne illness.
Both materials are susceptible to knife cuts and moisture absorption, creating an ideal environment for bacterial growth.
Bamboo cutting boards are less porous than wood, which means they stay drier and inhibit bacterial growth. Moreover, carbonized bamboo has an even more waterproof surface. Also, bamboo develops fewer deep knife scars than many types of wood, which provides fewer places for bacteria to hide.
However, bamboo cutting boards do not heal on their own like wood boards. Knife marks on bamboo boards are more permanent, affecting their hygiene and allowing food particles to accumulate over time.
In contrast, wooden cutting boards can heal themselves thanks to the natural properties of wood fibers. This means that there is less room for bacteria to hide.
Wood contains natural antimicrobial components, such as tannins and resins, which make it difficult for harmful bacteria to survive on its surface. Furthermore, wood tends to “trap” and isolate microorganisms inside, where they die due to unfavorable growth conditions.
Related product: SMIRLY Walnut Cutting Boards set with stand (link to Amazon)
Regardless of the material, the condition of the cutting board is important in reducing bacterial growth. Both types of cutting boards are more moisture-resistant when coated with oil.
Recommendations: When cutting boards are excessively worn or have cuts that make cleaning difficult, they should be thrown away. Consider using one cutting board for fruits, vegetables, and bread, and separate ones for raw meat, poultry, and seafood.
The best alternative: If hygiene is your priority, choose a titanium cutting board.
Toxicity
Bamboo boards are more likely to leach toxic substances into food due to unsafe adhesives in some low-quality imported cutting boards.
Most bamboo cutting boards are made by gluing together small pieces of bamboo. The biggest safety risk with bamboo boards is the adhesives used to make them.
Some low-quality bamboo cutting boards on the market use questionable adhesives that may contain formaldehyde, which pose a health risk.
When choosing bamboo boards, buy products from reputable manufacturers who use food-safe adhesives and natural oil finishes.
When it comes to wooden cutting boards, you should avoid products made from certain woods that contain toxic chemicals that can leach into your food as you cut it. Certain exotic wood species contain natural oils and resins that can impart a bitter taste to food and, in some cases, cause allergic reactions.
Avoid using toxic or highly porous woods for cutting boards, including yew (poisonous), rosewood, teak, padauk, cedar, and red oak. These woods can cause allergic reactions or release toxins. Prolonged exposure to these toxins can be harmful to your health.
Safe alternatives include maple, walnut, and beech.
Maintenance and Care
Wooden cutting boards require a little more care compared to wooden boards.
Low-maintenance materials are often preferred by users even if they lack in other aspects. However, contrary to popular belief, bamboo cutting boards are not easy to maintain; they require almost as much care as wooden ones.
Washing: Neither bamboo nor wood should be put in the dishwasher; hand washing is recommended. Bamboo boards are more water-resistant, lighter, and a little easier to maintain than wooden ones.
Oiling: Wooden cutting boards require regular oiling (once a month) to prevent drying out and keep them in top condition. Bamboo requires less frequent oiling (every 2-3 months).
Environmental Impact
Bamboo is more environmentally friendly than wood because it grows quickly, while wood takes much longer to grow.
If sustainability is important to you, bamboo has a significant advantage over wood. Bamboo is a super-fast-growing grass. Bamboo grows to full height in just 3 to 5 years, while hardwoods can take 20 to 50 years.
Another advantage of bamboo is that it regrows from its roots, so you don’t have to replant it after it’s cut down.
In addition to rapid growth, bamboo needs little water, fertilizer, or pesticides.
The woods used for cutting boards take 20-50 years to reach maturity before they can be harvested. Hardwood grows more slowly and can have a greater impact on the environment.
Cutting boards made from sustainable wood still fall behind bamboo in terms of renewability. Most trees are cut after 20-40 years of maturity, and it takes another 2 decades to replenish after being harvested.
Cost and Value
Bamboo cutting boards are affordable because bamboo is a much more readily available resource. In addition, the entire production process is cheaper.
Quality wooden cutting boards tend to be more expensive than bamboo ones, especially if you choose a premium wood such as hard maple, walnut, or cherry. End-grain boards are pricier but much gentler on knives than bamboo boards.
Although wooden cutting boards are generally more expensive than bamboo alternatives, many people find this investment worthwhile due to the durability, aesthetics, and quality they offer. A single block cutting board can be a lifetime purchase with proper care.