I’m Done with Plastic Cutting Boards

January 11, 2026

Why I’m Going Solid Wood (and Stress‑Testing Five Etsy Boards)

For years, plastic cutting boards were my default. They’re cheap, common, and “easy” (toss them in the dishwasher and keep moving).

But over time, I noticed something I couldn’t unsee: the deep grooves. The scuffs. The permanently scratched surface that never really looked clean again.

That led to a simple question: if a cutting board gets scratched with every chop… what material is being worn away and where does it go?

Why I Started Questioning Plastic

Plastic boards can shed microplastics during normal chopping.
A 2023 peer‑reviewed study in Environmental Science & Technology examined microplastics released from plastic chopping boards during use. The American Chemical Society (ACS) summarized that chopping on wood and plastic boards could produce very large numbers of microparticles over a year (the estimate depends on how often you cook and how you chop).

Why I Ruled Out Glass and Titanium (and Most Hard Surfaces)

I care a lot about keeping my knives sharp. Knife makers and knife‑care guidance consistently warn against cutting on very hard surfaces.

WÜSTHOF (a major knife brand) explicitly advises avoiding cutting boards made from glass, metal, and stone because they can quickly dull the knife edge.

Glass boards = easy wipe-down, but hard on knives (and loud/slippery).
Titanium/metal boards = same knife problem, different marketing.

Why I Didn’t Want “Wood… Plus Other Stuff”

Once I decided to try “plastic‑free,” I ran into a second problem: many alternatives introduce additional materials.

For my own comfort level, I wanted to minimize extra variables like:

glued laminations (even if the glue is commonly used)
butcher blocks built from many pieces
resin/epoxy pours or coatings

I’m not claiming these materials are automatically “bad.” I just didn’t want to trade “plastic board wear” for “what exactly is this glue/epoxy/finish doing over time?”

Why Solid, One‑Piece Wood Felt Like the Best Next Step

Solid wood checked the boxes I care about most:

a knife‑friendly surface with some “give”
a simpler material story: one piece of wood, no glue lines, no epoxy pours
a hygiene story that’s more interesting (and less one‑sided) than most people assume

A pair of classic studies (1994, Journal of Food Protection) found that bacteria applied to clean wood surfaces often became difficult to recover from the surface after a short time (as liquid was absorbed), while plastic surfaces could allow more recoverable bacteria—especially as plastic boards became heavily scarred and harder to clean. The same body of work also notes that proper washing matters for both materials.

Maintenance & Hygiene (and the Rules I’m About to Break on Purpose)

Most experts recommend:

hand-wash wood boards (hot soapy water)
don’t soak
dry promptly
oil occasionally to prevent drying/cracking

USDA-style sanitizing guidance commonly recommends a dilute bleach solution for food-contact surfaces (example: 1 tablespoon unscented liquid chlorine bleach per gallon of water), then rinse and air-dry.

And now the honest part: my goal is not to baby these boards. My goal is to see what survives real life.

The Experiment: Five Etsy Boards + “Real Life” Use

I’m testing five solid-wood boards with everyday use and intentionally minimal maintenance:

No oiling (on purpose)
Normal daily chopping (vegetables, aromatics, bread, etc.)
Normal washing
And yes, I may “abuse test” some boards by running them through the dishwasher, even though many makers recommend not doing that—because people do it anyway, and I want to know what actually happens.

What I’ll track:

Warping / cupping
Cracking / checking
Raised grain (fuzzy texture)
Staining and odor retention (garlic/onion test)
Surface wear and how “gross” it looks over time
Cleaning effort once scarred
How my knives feel over time (honing/sharpening frequency)

The Five Etsy Boards I’m Testing (Purchased Dec 15, 2025)

EagleCuttingBoards — “Cherry Wood Cutting Board: Chemical Free Serving Board”
(What I paid: $145.46)
ScatterCreekBoards — “12” x 22” x 3/4” Solid 1 Piece Maple Wood Cutting Board (No Glue)”
(What I paid: $59.26)
CharlesLongWoods — “Solid Maple Wood Cutting Boards”
(What I paid: $45.26)
RRclassicworks — “Solid wood, handmade, food safe cutting board”
(What I paid: $119.53)
HoneyLocustWoodCo — “Solid One‑Piece Maple Serving Tray / Cutting‑Charcuterie Board (No Glue, No Epoxy)”
(What I paid: part of the same multi‑shop purchase; prices may vary)

Quick note: I’m not affiliated with any of these shops. This is not sponsored. Prices and listings can change.

Why Etsy?

Honestly if I could have found them through Amazon or a large manufacturer I would have purchased there with a quick Amazon or Shop transaction.

Glued boards made of thinner strips of hardwood lumber to make a larger board are very common, but it seems like solid wood cutting boards are non-existent on Amazon and other large seller websites.

My guess is that to make the solid boards in one piece instead of glued from smaller pieces, the material has to be sourced and crafted from hardwood lumber that probably is in sizes that are not as common. Etsy ends up being a good place where there are many craftsman with access to this special lumber and the capabilities to turn it into cutting boards.

References (Evidence I Leaned On)

What’s Next

I’ll post periodic updates with photos, notes, and a simple scorecard for each board: durability, ease of cleaning, staining/odor, and how it feels day-to-day.

Disclaimer: This post reflects my personal choices and risk tolerance. It’s not medical advice.

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