What is the difference between wooden and bamboo cutting boards?
30 July 04

There are several differences between wood and bamboo chopping boards.


What is the difference between wooden and bamboo cutting boards?


Bamboo chopping boards are much more difficult than high-quality wood boards. Maple or beech wood has a small amount of self-healing ability, ensuring that the surface is not severely scratched. There are more cuts and scratches on the bamboo board.

However, this is a double-edged sword. Bamboo is much harder on the blade because it puts more resistance. This will quickly make the blade blunt and cracks will often occur on the bamboo (if oil is not suitable). The most common is cracks along the length of texture between black and light wood.


Bamboo (and plastic) plates are often the preferred method for foods that release juice (meats, etc.). The wood board is more likely to flow juice into small incisions and promote bacterial growth. However, with proper cleaning and hygiene, this is no problem.

Environmentally friendly

Bamboo is a rapidly growing material that makes it a better renewable material that can slow hardwood growth. Bamboo has become the preferred cutting board for fashion customers.


I usually choose a beautiful maple or beech wood cutting board for most applications, and plastic (or perhaps bamboo) for meat. I'm very protective of my blade, and even when I'm free for a lifetime, I'd rather not do it often.

A quality chopping board is one of the most important kitchen appliances, especially when cutting meat. Although you can buy cutting boards of various shapes and materials, not all cutting boards are suitable for food preparation.

If you want to buy the best food cutting board, you must avoid this type of glassware. By doing this, you can save the knife from possible harm. Professional chefs still recommend wood cutting boards as your first solution, but there are many chopping boards available for sale on the market.

But what is the difference between bamboo cutting board?

Wooden cutting board is still the first

Hardwood chopping boards are the most popular chopping boards found in almost every kitchen. As a material, wood is very sturdy, contrary to popular belief, it does not absorb bacteria. In fact, the trenches in the wood can naturally eliminate the bacteria that may be deposited there. Due to the porosity of the wood cutting board, bacteria sink into the interior of the wood. Because they cannot copy there, they will eventually die.

You should clean and dry your wooden chopping board regularly and properly, and it will last longer. Wood is a material that does not dull blades and is suitable for cutting various foods. Wooden chopping boards are softer than bamboo chopping boards, so it can keep your knives sharp enough. If you regularly take care of your board, this will last for many years.

Bamboo chopping board is not the best

Bamboo is a widely used material for cutting boards. Although it looks similar to wood in several ways, it is not as durable as wood. You need to change chopping boards regularly, especially if you use them every day. In addition, bamboo can damage the blade. Therefore, in addition to replacing the bamboo cutting board, more frequent sharpening is required.

From the point of view of hygiene and hygiene safety, wood and bamboo are reliable enough, as long as you are properly, tidy and take care of them regularly. Due to its durability and flexibility, the wooden cutting board has a slight advantage.