What Is The Best Wood For A Cutting Board: Maple vs Walnut vs Cherry?
By Bobby B. | February 2022 | Cutting Boards
Cutting boards are an essential tool for home and professional kitchens. They provide a hard, sturdy surface for you to safely cut and prepare food; and, help promote proper kitchen hygiene by confining raw foods to a specific area. Wooden cutting boards have been around for centuries in one form or another. They are gentle on kitchen knives and when maintained properly can last many years. If you’re looking for a good, wooden cutting board, you’ve probably found an overwhelming number of options. Narrowing it down can be hard. For instance, what is the best wood for a cutting board; maple vs walnut vs cherry?
You can find the answer to that question along with others you may have by reading our comparison and buyers guide below. Here we highlight the important factors to consider when purchasing a wooden cutting board and outline the characteristics, benefits, and drawbacks of the three most popular, domestically sourced woods; cherry, maple, and walnut. In addition, we also provide some insight on other types of wood that may be good options for cutting boards.
Looking for the bottom-line up front? Here is a side-by-side comparison of the characteristics and pros and cons of maple, walnut, and cherry cutting boards. Continue reading our full buyers guide below for a more detailed explanation of key factors and descriptions of other types of wooden cutting boards.
Maple Wood Cutting Board
Characteristics:
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- Non-Toxic
- Closed Grain
- Janka Hardness Rating: 1450
- Light Color
- Sustainably Sourced in USA
- Available in Face, End, and Edge Grain
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Benefits:
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- Durable
- Does not scratch easily
- Resistant to bacteria growth
- Gentle on knives
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Drawbacks:
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- Light color easily shows stains
- Requires regular conditioning
- Harder on knives than walnut or cherry
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Walnut Wood Cutting Board
Characteristics:
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- Non-Toxic
- Closed Grain
- Janka Hardness Rating: 1010
- Deep Rich Color
- Sustainably Sourced in USA
- Available in Face, End, and Edge Grain
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Benefits:
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- Does not stain easily
- Durable
- Resistant to bacteria growth
- Gentler on knives than maple
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Drawbacks:
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- More expensive than other woods
- Requires regular conditioning
- May cause nut allergy sensitivities
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Cherry Wood Cutting Board
Characteristics:
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- Non-Toxic
- Closed Grain
- Janka Hardness Rating: 995
- Deep Red Color
- Sustainably Sourced in USA
- Available in Face, End, and Edge Grain
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Benefits:
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- Red color hides stains
- Resistant to bacteria growth
- Most Gentle on knives
- Often doubles as serving tray
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Drawbacks:
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- Shows cut lines more easily
- Less durable than maple and walnut
- Requires regular conditioning
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Key Factors to Look for In a Wooden Cutting Board
There are three key factors to consider when purchasing a wooden cutting board, toxicity, porosity, and hardness. Let’s take a closer look at each of these individually.
Toxicity
As with any tool you use in the kitchen, you want to make sure your cutting board is food safe. Cherry, walnut, and maple trees all produce editable fruit, nuts, and sap so they are considered safe materials to use for cutting boards. More uncommon woods such as pine or rosewood may look beautiful; however, they can leach oil or resin that may contaminate your food. This may give your food a different taste and some people may have an allergy or sensitivity to it. Therefore, it’s best to stick with woods that are known to produce non-toxic edibles.
You may want to steer clear of reclaimed wood purchasing or making a cutting board. Many people love the look of reclaimed wood. Nonetheless, when it comes to cutting boards, you can’t be too careful. Even if the reclaimed wood is cherry, maple, or walnut, it may have been chemically treated for its original purpose. If so, you could be exposing your food to dangerous toxins.
Finally, you should consider how the cutting board was constructed and finished. Most cutting boards are made of individual pieces of wood that are glued together to create a specific pattern or grain feature. They may also be finished with a wood conditioner or oil. Therefore, it’s a good idea to confirm that the glue and finishing products used in making the cutting board are all non-toxic before making a purchase.
Porosity
Porosity is important because it provides insight on how well your cutting board will hold up over time and whether or not it’s prone to absorb bacteria. Porosity is directly related to wood grain, here’s how. There are two types of trees, hardwoods and softwoods. Most cutting boards are made from hardwood trees, such as maple, cherry, or walnut. Hardwood trees grow at a slower rate and are therefore denser than softwood trees. This makes them harder and more durable and better suited for making cutting boards.
The pores in hardwood trees are what creates its wood grain pattern (hence porosity equals wood grain). Maple, walnut, and cherry trees have small pores so they are considered “close-grain” meaning you can’t see the pores with the naked eye giving them a smooth surface. Closed-grain wood is ideal for making cutting boards because the pores are small and less prone to absorb food (causing bacteria to grow) or liquid (which causes warping). Some hardwood trees, such as oak, are considered “open grain” meaning they have large pores. This is why oak is not typically used to make cutting boards. You can see the pores with the naked eye making cuts and scratches by your chef’s knife more visible. The larger pores also make oak boards prone to warping and easily allow food particles to get trapped, promoting bacteria growth.
Wood Hardness
Wood hardness is the third factor to consider when looking at cutting boards. You don’t want a cutting board that is easily scratched or damaged, which is what happens if the wood is too soft. Consequently, you don’t want to damage or dull your knives, which is what happens if the wood is too hard. As mentioned above, hardwoods are best for making cutting boards; however, some hardwoods are softer than others.
So which hardwood is best for cutting boards? The Janka hardness test is used to compare various woods and their relative hardness. This test measures how resistant a piece of wood is to denting and is measured in pounds per force (lbf). Janka ratings range from 5060 for the hardest wood tested down to 22 for the softest. The sweet spot for cutting boards has been found to be between 900-1500. Found within this range is cherry (995), walnut (1010) and maple (1450). Cherry, on the softer end of the range, will not dull your knives as quickly, but may require more maintenance to keep board sanitary and looking new. Maple, on the harder end of the range, may require less board maintenance but may also require you to sharpen your knives more often.
Wood Grain Types for Cutting Boards
All wood cutting boards come in one of three different wood grains. It all depends on how the cutting board is constructed. More specifically, which side of the wood is used to create the surface of the cutting board. The three wood grains are end grain, edge grain, and face grain.
End Grain
End grain cutting boards are made using multiple pieces of wood with the ends facing upward to create the cutting surface. They are often referred to as butcher blocks and tend to be thicker than the other grain types. When cutting on an end grain board, your knife will slice between the wood fibers as opposed to across them. This is better on your knives and makes the board more durable. End grain boards are popular amoung chefs; yet, because a lot of work goes into making them, they are also expensive.
Edge Grain
Edge grain cutting boards are the most common boards found in everyday kitchens and the middle ground between end and face grain in terms of durability and price. They are made by gluing together pieces of wood with the edges facing upward to create the surface of the board. Using the thicker sides of the wood, edge grain boards are still durable; yet, because knives cut across the grain, they are not as gentle on knives and cut lines and scratches are more visible compared to end grain boards.
Face Grain
Face grain boards are on average the least expensive type of grain but also the least durable. They are typically created with a single piece of wood or two pieces glued together. The board surface is made up of the flat, smooth side of the wood. These boards are often very beautiful as the wood grain runs the entire length of the board. However, face grain boards are poor at hiding cut lines and scratches and will not hold up to regular use as well as edge or end grain boards. Despite the negatives, face grain boards do make attractive serving boards.
Maple, walnut, and cherry wood can be used to make all three types of boards, end, edge, and face grain. It’s important to take into consideration both the type of wood and the type of grain when choosing the board that is right for you. For instance, maple wood has characteristics that make it more durable than cherry; however, a cherry end grain board would end up being more durable than a maple face grain board.
Additional Features
Many wooden cutting boards offer additional features that are nice to have but do not directly affect the performance of the board itself. For instance, many boards come with a trench or groove carved out along the perimeter of the board. Its purpose is to catch liquid that may be running off what is being cut or carved. This would be an added feature if you cut a lot of fruit or meat that may have juices you don’t want spilling onto your countertops. Thicker, heavier boards can be found with handles carved into the sides. This makes them easier to move and manage in the kitchen. Lastly some cutting boards come with feet or a textured grip on the bottom to help prevent it from sliding while in use. These are typically found on lighter boards and can be a benefit. Having feet on the board will it allow it to remain up off the counter out of pools of liquid and can aid in air drying the board once clean.
Maintaining Your Wooden Cutting Board
No matter which type of wood you choose for your cutting board, proper maintenance is required to ensure its durability and longevity. First thing to remember is never put your wooden cutting board in the dishwasher. The high temperature and rapid cooling will cause the wood to expand and shrink which leads to warping and a considerable loss of durability. You should always hand wash your wooden cutting boards immediately or soon after use. It is fine to use soap or regular kitchen cleaning products; however, we don’t recommend using bleach as it can discolor the wood and dry it out. Be careful not to let your board sit or stand in the dish water. This again will cause the board to absorb water and potentially warp. It’s best to dry your board completely with a towel and stand it up or place it in a drying rack to then air dry.
A conditioning routine will also extend the life of your cutting board. Using food-grade mineral oil, wooden cutting boards should be conditioned approximately once a month if used on a regular basis. If not, condition your board when the finish begins to look worn or the wood appears dry. A conditioned board is more waterproof, protecting it from absorbing moisture, odors, and bacteria. It will also keep your board looking nice and safeguard it against splitting or warping.
Best Wood Options For Cutting Boards
Maple
Hard maple or sugar maple is one of the most widely used woods for cutting boards and has become the industry standard. With a Janka rating of 1450 it is durable and can hold up to routine cutting and chopping. Though it’s harder than other popular woods, it does a decent job of not dulling knives. One of its best qualities is it’s closed grain structure which makes it more resistant to absorbing bacteria. The downside to maple is that its naturally light color may stain and show discoloration more easily.
Walnut
Walnut is another favorite wood used to make cutting boards. It is much softer than maple with a Janka rating of 1010. The softer nature of walnut makes it more gentle on knives but also makes it more prone to show cutting lines and scratches. It is also a closed grain wood making it more effective at blocking bacteria. In terms of appearance, walnut has a stunning, rich color that easily hide stains and makes it a favorite among chefs.
Cherry
Cherry like maple and walnut has a closed grain structure which makes it good at resisting bacteria growth. It is the softest of the three popular domestic woods with a Janka rating of 995. Cherry will be gentle on your knives but is not as durable as walnut and maple. It’s beautiful deep red color however makes it a front-runner for many especially if they plan on using it as a serving board.
Beech
Beech is a wood that is similar to maple and can be source from Europe, America, or Asia. It is non-toxic, closed grain, and has a Janka rating of 1300. It is durable enough to hold up to everyday use without being too harsh on knives and effective at warding off bacteria. Beech is typically a lighter color wood that will slowly darken over time to a deeper red. The main disadvantage of beech wood is that it tends to shrink over time. To avoid this, a beech cutting board must be conditioned regularly on a monthly or bi-monthly basis.
Teak
Teak is a hardwood that is sourced from Asia. It is also non-toxic and has a Janka rating of 1155 which makes it a decent wood for cutting boards. It is durable and will show minimal scarring or scratching over time. Teak has a medium porosity which would typically make it more susceptible to absorbing liquid and bacteria. However, what sets teak apart is that it has a high silica content that is retained even after the wood is milled. This high silica content along with the natural oils of the wood give teak a natural sealing that makes it water resistant. Therefore, teak cutting boards are very sanitary and require very little maintenance in terms of conditioning. Many recommend treating teak boards only once every 6 months.
Although teaks high silica content provides benefits for use as a cutting board, it also leads to one main drawback. Silica (which is also found in glass) will dull knife blades. Hence, frequently cutting on a teak cutting board will require you to sharpen your knives more often. The other drawback to teak is its sustainability. Though plantations have been developed to grow teak, it can be hard to find. There are also misleading products that claim to be a form of teak but in fact are not made from the same wood. We recommend thoroughly reading all product information before purchasing a teak cutting board.
Acacia
Acacia cutting boards have gained some popularity due to the fact that they are highly sustainable and affordable. There are over 1300 species of acacia all having varying hardness ratings and grain structure. Acacia wood has been found to be durable and if made from a species with acceptable hardness and closed grain structure would produce a good cutting board. Like all boards, one made from acacia would also need to be sealed on a regular basis to prevent cracking. When purchasing an acacia wooden cutting board, we suggest researching the type of acacia used and reading customer reviews to get a sense of how the board will hold up over time.
Bamboo
Bamboo is actually not a wood but a hard grass. It has become a popular alternative to wood cutting boards as it has a nice appearance and is sustainable to produce like Epicurean cutting boards. It is a very durable material which is great in terms of minimizing scratches and cut lines and also warding off bacteria. However, bamboo tends to be quite hard. It will dull knives more quickly than a wooden cutting board. Even though bamboo is not a wood, it will still require some maintenance to keep the board from splitting or cracking over time.
Conclusion
Wooden cutting boards are not only a visually appealing tool to have in your kitchen, they are also more durable, sanitary, and gentler on knives than plastic or glass boards. There are many options available when it comes to purchasing a wooden cutting board. The two most important things to focus on is the type of wood the board is made from and the grain style in which it is constructed.
Maple, walnut, and cherry wood are all good options that will last generations if maintained properly. These three types of wood have similar characteristics and choosing one usually comes down to personal preference of wood color. Beech and bamboo are a good choice as long as you recognize there is added maintenance that comes along with them. Teak and acacia are gaining popularity but, due to the many variations in these woods, you will need to do some additional research upfront to make sure you are getting the features you want.
In terms of grain style, edge grain boards are the best option for everyday use. If you do a lot of heavy chopping or butchering then you should consider investing in a quality end grain board. Face grain boards should only be used for light work or serving boards.
