How Often to Replace Your Cutting Board, According to Professional Chefs

Of all the kitchen essentials in your arsenal, few get as much daily use as your cutting board. It’s where prep begins, charcuterie bits parade, and meals (eventually) become a reality. Truth be told, our cutting boards do a lot of heavy lifting, so at a certain point, they deserve their retirement. “Cutting boards are a staple in every kitchen, but they don’t last forever,” says Food Network's Chopped champion Julia Chebotar. Even if you wash yours regularly, Chebotar warns, they can harbor bacteria over time, risking your dinner and your health.

But, how often should you replace your cutting board? We turned to professional chefs for the answer.

Why Cutting Boards Need Replacing in the First Place

While reaching for your favorite cutting board feels second nature, a heavily worn surface can become a food safety risk, especially if you're working with raw meat or seafood. "I’ve seen people hang onto a cutting board so long it looked like it survived a war," shares award-winning chef and cookbook author Chef Joya.

And even the most diligent cleaning can’t fully reverse the damage once a board begins to break down. "Over time, especially with plastic boards, deep grooves and knife marks can trap bacteria like Salmonella and E. coli, even if you wash them regularly," explains Chebotar. No one wants their beautifully diced vegetables cross-contaminated by yesterday's chicken dinner.

When to Replace Your Cutting Board

Your cutting board's lifespan depends on a couple of factors, including its material and usage. Pay close attention to your cutting board's overall appearance, too. "If your board is warped, cracked, or holding onto stains and smells even after a good scrub, it’s definitely time to replace it," shares personal chef and professional caterer, Chef Abyssinia.

Plastic Cutting Boards

According to Abyssinia, plastic cutting boards have an annual shelf life. "If it's being used regularly, I’d say once a year." She explains. "Deep grooves can trap moisture and bacteria, which is a big food safety concern—especially with raw proteins."

In addition to needing to be replaced semi-frequently, plastic cutting boards have another con against them, adds Chebotar: "I urge people to reconsider traditional plastic boards, not just for hygiene, but for health and environmental reasons," she says. "Repeated cutting can cause microplastics to shed from older boards, potentially contaminating your food."

If you prefer plastic, look for boards made out of recycled or renewable materials, that are dishwasher-safe, and are BPA-free.

Wooden Cutting Boards

"Wooden boards are a little different," says Joya. "They can last a lot longer if you take care of them." With regular maintenance and proper cleaning, you can get multiple years' worth of use from your wooden cutting board. "But the moment your board starts holding onto smells or won’t come clean, it’s time to retire it," Joya explains.

An investment in high-quality wood can also help extend the life of your board. "Make sure you're using real, solid wood—no glue-laminated or particle boards, which can fall apart and harbor bacteria," urges Chebotar.

How to Prolong the Life of Your Cutting Board

Of course, the best way to avoid frequent replacements is to care for your boards properly. A few small habits can make a big difference. If dishwasher-safe, plastic cutting boards can be washed in a normal cycle. They can also be hand-washed with mild dish soap.

To clean your wooden cutting board, "scrub with coarse salt and half a lemon to lift grime and kill odors," instructs Chebotar. "Let it dry fully, and be sure to oil it monthly with a food-grade mineral oil to keep it hydrated and crack-free."

To further protect your boards and your food, Abyssinia recommends using separate cutting boards for raw meats and protein, while reserving another for cooked food, fruits, and vegetables. "It’s one of the easiest ways to avoid cross-contamination in a home kitchen," she shares.