Buying guide
Chopping Boards: Wood or Plastic?
Wood vs plastic boards compared for hygiene and knife care, and why you need more than one.
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Food-safety advice is to keep separate boards for raw meat and for ready-to-eat food, so most kitchens need at least two.
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We only list products once their specifications have been checked against the manufacturer or retailer. Until then, use the criteria in this guide to compare what's available.
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Materials
| Material | Pros | Cons |
|---|---|---|
| Wood (end grain or edge grain) | Kind to knives, looks good, durable | Hand-wash only, needs oiling |
| Plastic (polyethylene) | Dishwasher-safe, cheap, colour-coded sets | Deep cuts should be replaced |
| Glass or stone | Easy to clean | Blunts knives quickly: best avoided |
Colour coding
Colour-coded plastic boards make separation easy. Kitchens commonly use red for raw meat, blue for raw fish, yellow for cooked meat, green for salad and fruit, brown for vegetables and white for bread and dairy.
Look for
- Non-slip feet or a damp cloth underneath.
- A juice groove for carving.
- A size that fits your sink for washing.
Frequently asked questions
Do I need separate chopping boards for raw meat?
Yes. The Food Standards Agency advises using different boards and utensils, where possible, for raw meat, fish or poultry, for fruit and vegetables, and for ready-to-eat foods.
Is wood or plastic more hygienic?
Both are fine if cleaned properly. Plastic can go in the dishwasher; wood must be scrubbed in hot, soapy water and dried. Replace plastic boards with deep cuts.
How do I stop a chopping board slipping?
Choose one with non-slip feet, or put a damp cloth underneath.
Sources
- Why avoiding cross-contamination is important, Food Standards Agency (GOV.UK), 18 December 2017. Checked 3 October 2026.
How we choose
BeneRecipes compares tools using manufacturer specifications and retailer listings. We have not tested these products ourselves and don't publish star ratings. We explain which type suits which cook and why.
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