What Wood Is Best For Cutting Boards ? (With Images)


When shopping for a chopping board, one of the most important things to think about is the wood it’s made of, whether you want to make your own or just want to know what the best choice is.

The cutting board can do more than just cut food. It can also be used to prepare other foods, stand hot pots and pans on, and even serve food. So, the right wood should be safe, clean, strong, last a long time, and look good.

The 9 Best Woods for Cutting Boards

Luckily, there are a number of woods that are thought to be good for cutting boards, such as

#9 Maple

maple cutting board


Red maple should not be used because it is poisonous. On the other hand, sugar maple and hard maple are thought to be two of the best materials for cutting boards. It is a hardwood that is 1,450 lbf hard according to Janka. To keep germs from getting into the grain of the wood and the top of the board, it has a tight pore structure that makes it last longer and look better.

Maple, on the other hand, is a light color that can get stained and needs to be treated every month.


  • 1,450 lbf hardness rating
  • Tight pores keep microorganisms at bay.
  • Longevity and durability


  • Treatment is required on a monthly basis.
  • Can cause staining

#8 Walnut

walnut cutting board


Walnut is a wood with close pores. The dark color makes it look especially nice and rich, and it also helps keep food spots from showing up even after regular use. Walnut is one of the softest trees, so it does need to be treated often. It is only 1,100 lbf Janka hard, so it can get cuts and other damage. However, it is not hard on tools, so they will last longer.


  • Very sensitive to knife blades
  • The dark hue looks nice.
  • stain concealment


  • Treatment is required on a regular basis.
  • With a Janka hardness rating of 1,100 lbf, cuts and knocks are possible. Acacia bords are often dense.

#7 Ash

ash cutting board


Ash is not as hard as Maple, but it still has a Janka grade of 1,300 lbf, which means that it will hold up to normal cutting without wearing down your knife too quickly. It’s not harmful, but because it has open pores, it will need to be cleaned and dried more thoroughly to keep it germ-free. For the same reason, foods like beets should be taken off as soon as possible because they change the color quickly.


  • Light colors are appealing.
  • 1,300 lbf hardness rating
  • Blades will not be dulled.


  • Light colors stain quickly.
  • Extensive cleaning and drying are required.

#6 Acacia

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Acacia is a tree that grows very quickly. Depending on how old the wood is and the tree it comes from, it can be anywhere from 1,200 to 1,700 lbf hard. This range of hardnesses is about where a cutting board should be. It’s too soft, and the board will break down over time. It’s too hard, and it can actually dull knife blades. There are also many shades of acacia, and it can be handled to have different looks.


  • tensely pored
  • It is available in a variety of colors.
  • It is less difficult to maintain than certain hardwoods.


  • Because of the unpredictability of hardness, yours may be overly soft.
  • Acacia bords are often dense.

#5 Beech

beech cutting board
Chopping board wooden isolated on white


Another hard wood is beech, which is rated at 1,300 lbf. It is a light cream color at first but goes darker red over time. Its tight pores help keep germs away, and the old dark color keeps spots and other flaws from showing up on a cutting board.

Every month, you’ll have to treat the board. These steps protect the wood and keep it from looking old. For beech wood, they also keep the wood from shrinking over time.


  • It becomes better with age.
  • Tight pores aid in the prevention of germs.
  • Drainage is excellent.


  • Treatment is required on a regular basis.
  • Can shrink over time

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