There are two main types of materials used for chopping boards, wood and plastic. Plastic is easier to keep clean as it can simply be popped in a dishwasher. However, plastic isn't as robust as wood, and bacteria can get trapped in the spots where damage has occurred as you chop and dice. These cuts are usually caused by your knives against the board, particularly if they've been freshly treated with the best knife sharpener.
Wooden boards are also prone to this damage, and can harbour germs in the cracks on their surface. That said, if you clean and look after it properly, a wooden board will be a hygienic choice for all your cutting needs, plus they're more durable and arguably more stylish than plastic alternatives. The only downside is that they do take more effort to maintain than a plastic board as they will need to be hand washed.
If you want to prevent cross-contamination, use a separate plastic board for chopping raw meat and fish as it can be cleaned more easily by hand or in the dishwasher, and use a wooden board for tackling bread, vegetables and fruit.
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Can a wooden chopping board go in the dishwasher?
Unfortunately, a wooden chopping board cannot be put in the dishwasher alongside your saucepans – even the mildest wash can damage the wood, which can allow bacteria to build up. Instead, wash your wooden chopping board by hand, but do not soak it in water for extended periods because that can also cause it to crack.
How often should I clean a wooden chopping board?