If there’s one tool every home cook and pro chef can’t live without, it’s a good cutting board. It’s where your meals begin — prepping fresh veggies, carving up a holiday roast, or plating a backyard BBQ feast. But picking the right cutting board can make a real difference in how you cook, how your knives hold up, and how safe your food prep is.

So, what’s best — wood, plastic, or bamboo? Let’s break it down.

🌳 Wood Cutting Boards: Classic, Durable, Chef-Approved

Ask any seasoned chef what they prefer — you’ll usually hear hardwood. Teak, maple, and walnut are favorites because they’re durable, naturally self-healing, and easy on knife edges.

Pros:

• Gentle on knives — keeps them sharper, longer.
• Long-lasting when properly cared for.
• Natural beauty — looks great for prep and serving.
• Naturally resists bacteria when cleaned and oiled regularly.

Cons:

• Needs regular oiling.
• Can’t go in the dishwasher.
• Slightly heavier than other boards.

🧴 Plastic Cutting Boards: Cheap & Easy — But Disposable

Plastic cutting boards are everywhere. They’re affordable, lightweight, and dishwasher safe, which makes them popular for handling raw meat.

Pros:

• Inexpensive and easy to replace.
• Dishwasher-friendly.
• Lightweight and easy to store.

Cons:

• Grooves from knife cuts can trap bacteria.
• Dulls knife blades faster.
• Usually ends up in landfills — not great for the environment.

🎋 Bamboo Cutting Boards: Eco Buzzword — But Not Always Practical

Bamboo boards have become trendy as an “eco-friendly” option. Bamboo is technically a grass, grows quickly, and is renewable — but not all bamboo boards are created equal.

Pros:

• Renewable material.
• Harder than some woods — resists cuts.
• Affordable and lightweight.

Cons:

• Often too hard — can dull knives quickly.
• Cheaper boards may use questionable glues.
• Can crack or splinter if not properly cared for.

So, Which One Should You Choose?

When it comes to everyday use, only quality hardwood strikes the balance of performance, durability, and safety — and that’s why top chefs stick with it.

1. Plastic? Handy as a backup for raw meats — but not for your daily prep.
2. Bamboo? Better than plastic for sustainability — but too hard on knives.
3. Hardwood? The clear winner for daily prep, presentation, and longevity.

That’s where The True Board comes in.

Why The True Board Is a Cut Above

At The True Board, we didn’t want just another cutting board. We wanted the best board — crafted from responsibly sourced teak, designed with real kitchen needs in mind. From its elevated design that keeps your counter dry, to its smart juice groove and stainless bowl for clean carving, The True Board is built to last and built to perform.