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“There is a debate between plastic and wood cutting boards,” said Keith Warriner, a professor at the University of Guelph.

Warriner researches food safety, microbiology and pathogens in the university’s department of food science.

Along with wood and plastic, stone and glass cutting boards have also had their moment in the spotlight.

However, the latest trend seems to be using titanium or stainless steel cutting boards, ranging in price from $25 to $60 on average.

Examining the pros and cons of steel

Some chefs are now turning to steel, with manufacturers claiming the cutting boards are lightweight and can be put into the dishwasher to sanitize.

“I haven’t heard of steel cutting boards before but I guess its an evolution,” Warriner said. “My immediate thought is that knives would create scratches that would lead to biofilms that would be hard to remove.”

Warriner was also concerned steel would likely suffer from corrosion over time — especially if sanitized with bleach.

“I would imagine it would make knives blunt similar to stone or glass cutting boards.”

But according to Australian manufacturer , pure titanium is actually three times softer than knife steel. 

The company suggests you may have to sharpen knife blades more frequently, but it’s a more health-conscious choice than wood or plastic.

Most of the titanium boards found online also don’t come with any plastic or silicone grip on the underside, so there is a chance the steel could slide around on your countertop as you’re cutting, potentially causing a laceration.

Canadian vlogger Lisa Maslyk demonstrated the use of the steel board in a product review, where the board can be seen shifting slightly as she cuts some green onions.

You could possibly use a kitchen towel under your cutting board to stop the slide.

Plastic cutting boards

If you have some plastic cutting boards in your home, it may be time to give them a closer inspection and to replace them.

There are several plastic varieties of cutting boards, from a stiff polyethylene or polypropylene one, or a thinner, bendable high-density polyethylene.

Plastic is generally affordable, gentle on knives and easily goes into the dishwasher to kill bacteria with high temperatures.

However, studies now show as you cut your food, you are also cutting grooves into your plastic cutting board. Bacteria can build up in those grooves if not cleaned properly.

“Plastics can leach out constituents that are passed onto foods,” Warriner said. “This was noticeable with Microban that leached and those impregnated with silver.

“These were not health issues as such but could lead to antimicrobial resistance in bacteria.”

The said high-risk foods such as raw poultry, fish and meat can contain bacteria like salmonella and E.coli — which are some of the most common causes of food-borne illness.

And if you’re cutting meat on the same board as vegetables, there’s a chance of cross-contamination.

The best way to avoid cross-contamination is to use separate cutting boards for meat and vegetables. For example, use a red-coloured one for meat and a green for veggies, or label the boards.

“Clean all chopping boards with hot soapy water each and every time that you use them, and especially between preparation of different food,” the Canadian Institute of Food Safety said.

However, it’s not just bacteria causing concerns. A  also showed microplastics (tiny plastic particles) are being released into your food as you chop.

“The use of polypropylene cutting boards generated three to four times as many microplastics compared to polyethylene cutting boards over six cycles of use, when controlling for chopping technique,” the study found. “Perhaps most interesting was that the chopping of a carrot on the polyethylene cutting board produced almost three times more microplastics compared to use without the vegetable.”

Traditional wood cutting boards

Wooden cutting boards have been a staple for centuries, but some restaurant kitchens have scrapped them because they were difficult to clean, and more likely to contain bacteria.

But there are good things to note about wood.

“Wood is the traditional material,” Warriner . “And it is a very natural absorbent. It absorbs moisture obviously, but bacteria as well.

“Yes, it does absorb, but the bacteria do die off because the board dries out fairly quickly, being wood, whereas with plastic, which is impermeable, it doesn’t.”

Some experts say wooden cutting boards should be regularly maintained with food-grade mineral oil, beeswax or a blend.

But a 2023 study also noted wood coated with an oil “had significantly more recoverable bacteria on their surface than did the uncoated samples.”

Wooden cutting boards should also be cleaned with hot, soapy water after each use and used separately for meat and vegetables.

A paste of salt and a lemon or vinegar can also be used to deodorize a board if it’s stinky, and baking soda can remove tough stains.

Much like plastic, if the wood is full of grooves, it may be time to consider replacement or sanding it and starting over.

Bamboo attractive home for bacteria

The Canadian Institute of Food Safety said bamboo cutting boards offer a harder surface than softwood boards, but they’re technically not wood at all.

“Bamboo boards are not recommended because they splinter easily and will require oiling. Over time, bamboo boards can also become somewhat fuzzy, making them an attractive home for bacteria.”

Glass and stone hard on knives

Glass boards are definitely tough on bacteria. They are non-porous and easy to clean.

“The difficulty with glass is that it’s hard on your knives,” the Canadian Institute for Food Safety said. “Your knives will have a shorter shelf life and require much more sharpening.”

When to replace your cutting board?

The Canadian Institute of Food Safety said chefs their cutting boards.

“Generally, any chopping board that shows significant signs of wear — such as deep grooves, warping or cracks — should be replaced,” they said. “These grooves and cracks can harbour bacteria and make thorough cleaning difficult.”

For plastic boards, once they become heavily scarred, it’s a good indication that they need to be replaced, the business said.

“Wooden boards can last longer if they are well-maintained, but should also be replaced if they show similar signs of wear or damage.”

For more information about food preparation and safety, visit .