Plastic
Each knife cut can leave a little of a plastic chopping board in the food.
A wooden board grows character with age and can last for decades. A 2023 study found another reason to keep one on the worktop.
What came off the board
In 2023, researchers chopped on ordinary plastic boards and collected what landed in the food. For polyethylene boards, their estimate for everyday use was 7 to 51 grams per person each year. The exact amount depended on the board and the way it was used.
At the upper end, that is roughly the weight of an egg shaved into tiny, almost invisible pieces. As the knife marks the board, the food present catches what gets shaved off.
Plastic kettles add another source. In a 2025 test of 2 polypropylene kettle brands, the first boil released about 11.8 million nanoparticles per litre. Later boils released far fewer particles.
Researchers are still working out what plastics do inside the body. Choosing a wooden board and a glass or steel kettle removes this source from the kitchen.
The 1994 test
Plastic boards became common because they were supposed to be cleaner. In 1994, researchers put bacteria on wood and plastic, then compared where more life survived. The result showed that very little could be recovered from the wood. On the other hand, used plastic boards still held bacteria in their knife marks.
Professional kitchens still favour colour-coded plastic boards because they fit established hygiene systems. There is no other way than to follow it. At home, though, you can wash, dry and use a wooden board for decades.
Fifty grams a year is about the weight of an egg, in pieces that are difficult to see.
Wood, copper, cast iron
In a traditional kitchen, the wood has darkened and the copper has lost its showroom shine. That is part of their beauty. Cast iron, steel, glass and enamel all tolerate real cooking for years or even lifetimes.
| Wooden board | Plastic board | |
|---|---|---|
| Material shed into food | No comparable estimate in the cited study | An estimated 7.4 to 50.7 grams per person each year from polyethylene boards (2023) |
| Bacteria in the 1994 test | Very little could be recovered, and the bacteria did not multiply | Used boards retained bacteria in their knife marks |
| Knife marks | Can be sanded and oiled | Create the worn surface that sheds |
| Care | Wash by hand and oil when dry | Can be bleached and replaced after heavy scoring |
| Lifespan | A good board can last for decades | Heavy scoring means regular replacement |
How to choose like a rebel
Start with the board you use every day.
- Choose a solid hardwood board. If avoiding glue matters to you, look for one made from a single piece. You will find wooden boards and glass storage together in the food storage and boards group.
- Stainless steel, marble and titanium also take hard scrubbing. They suit anyone who prefers a smooth, less absorbent board, and a separate one can be kept for raw meat.
- Choose a kettle that is glass or steel in all places that touch the water. A good-quality kettle lasts for years and is used often, making the purchase worth it.
- If you still use any plastic containers, put only cold food in them. Serve hot food on glass, steel, wood or enamel, and never heat it in plastic. When you need a new pan, the cookware group lists glass, steel, enamel and cast iron options.
After the swap
You make the swap once, then forget about it until the next onion.
The Hearth principles begin with the surfaces that touch food and materials that age well.
A wooden board is low maintenance. Wash it by hand, stand it on its edge to dry and rub in a little oil a few times a year.
The short answers
Practical answers for choosing and caring for the surfaces in your kitchen.
Do plastic chopping boards shed microplastics into food?
Yes. In a 2023 study, polyethylene boards shed an estimated 7.4 to 50.7 grams per person each year. The amount depended on the board, the cutting style and how often it was used.
Is wood or plastic more hygienic for a chopping board?
Wood came out ahead in the 1994 test. Very few bacteria could be recovered from the wooden boards, while used plastic boards retained bacteria in their knife marks.
What should you cut on instead of plastic?
Choose a solid hardwood board. It performed well in the bacteria test, can be sanded and oiled, and may last for decades.
What if you would rather not have a wooden board?
Stainless steel, marble and titanium all take hard scrubbing and give you a smooth, less absorbent surface.
How do you look after a wooden board?
Wash it by hand in hot soapy water, stand it on its edge to dry and rub in a little oil a few times a year. A dishwasher can warp it.
Which board should you replace first?
Start with the plastic board you use every day, because it has the most contact with your food. A good wooden replacement can serve you for decades.
Why do professional kitchens still use plastic boards?
Colour-coded, bleachable boards fit the hygiene systems used in professional kitchens. A chef using plastic is following that system. At home, you can choose wood.
What should you use for raw meat?
Keep a separate board for raw meat. Stainless steel, marble and titanium all tolerate hard scrubbing.
Do plastic kettles release plastic into the water?
Yes. In a 2025 test of 2 polypropylene kettle brands, the first boil released about 11.8 million nanoparticles per litre. Later boils released far fewer particles.
Should you replace a plastic kettle that still works?
Yes. Choose a kettle that is glass or steel wherever the water touches. It lasts for years, and the water tastes like water.
What should you look for in a wooden board?
Choose solid hardwood. If avoiding glue matters to you, look for a board made from a single piece.
Does it matter if food is hot or oily?
Yes. Heat softens plastic, and oily food can carry loose material away from the surface. Put hot food on glass, steel, wood or enamel. Let it cool before it goes into a plastic container, and never heat it there.
The studies. Yadav H, Khan MRH, Quadir M, et al. "Cutting boards: an overlooked source of microplastics in human food?" Environmental Science & Technology, 2023;57(22):8225-8235. Chopping on polyethylene boards released an estimated 7.4 to 50.7 grams of microplastic per person per year, depending on cutting style, board material and usage. doi:10.1021/acs.est.3c00924 · PMID 37220346.
Shi K, Okoffo ED, Fu H, et al. "Release of nanoplastic from polypropylene kettles." npj Emerging Contaminants, 2025;1:16. In tests of 2 polypropylene kettle brands, the first boil released 1.18 × 107 nanoparticles per litre by nanoparticle tracking analysis. That count did not chemically identify each particle, while separate chemical analysis confirmed polypropylene nanoplastics in collected size fractions. Particle release fell over subsequent boils. doi:10.1038/s44454-025-00018-w.
On wood versus plastic: Ak NO, Cliver DO, Kaspar CW. "Cutting boards of plastic and wood contaminated experimentally with bacteria." Journal of Food Protection, 1994;57(1):16-22. Bacteria applied to wooden boards did not multiply and were difficult to recover, while used plastic boards retained bacteria in knife scars. Colour-coded plastic boards in professional kitchens are HACCP practice rather than one single statute. doi:10.4315/0362-028X-57.1.16.
Reuse. Quote any part of this page with a link back to it. Educational purposes only, and not a substitute for medical advice.