Are Stainless Steel Cutting Boards Healthier Than Plastic? Experts Weigh In

For years, plastic cutting boards have been the go-to for home cooks and professional chefs, as this material is easy to clean, lightweight, and won't dull knives. But is plastic the best option? In recent years, stainless steel has become an increasingly favorable material for cutting boards. Sleek, easy to clean, and resistant to deep cuts over time, these metal boards are lauded for their durability compared to plastic. To help you choose between these materials, we spoke to experts who break down what makes stainless steel so attractive in the kitchen and how it compares to other materials, such as plastic and wood.

Is Stainless Steel Healthier Than Plastic?

From a food safety standpoint, stainless steel is not inherently safer than plastic. "Both can support bacterial survival if not properly cleaned," says Dr. Carla L. Schwan, assistant professor at the University of Georgia and director of the National Center for Home Food Preservation.

Research on food-contact surfaces commonly used in retail settings found that biofilms can form on plastic and stainless steel. In fact, one study found the highest biofilm density on plastic, followed by stainless steel.

"This highlights that while plastic may be more prone, neither material is resistant," Schwan continues. "Plastic boards can develop deeper knife grooves that make cleaning more difficult over time, while stainless steel’s smooth surface does not prevent microbial attachment. In real-world use, contamination levels are often similar across materials."

A Look at Stainless Steel Cutting Boards

Stainless steel checks several boxes for an ideal cutting board. It’s non-porous, resistant to deep cuts and shallow grooves, and can easily be sanitized in a dishwasher. However, there are drawbacks to a stainless steel cutting board. "It can be really hard on the knife's edges, and dulls them quickly," says Christine Pittman, founder and CEO at COOKtheStory. "I also find them noisy when I'm chopping, and sometimes—if you're not used to it—your knife and the food can slide a bit and be a little bit dangerous."

A Look at Plastic Cutting Boards

Plastic cutting boards are non-porous, slip-resistant, and easy on knives, making them a popular choice in kitchens. However, over time, deep knife cuts on a plastic cutting board can harbor bacteria that can survive dishwasher cycles and intense scrubbing.

A Look at Wooden Cutting Boards

For those who prefer a plastic-free kitchen, wooden cutting boards are the top option. "Wood is the only surface that can be renewed at home," says Lisa Bosio, director of consumer products with John Boos & Co. "Normal knife marks from cutting or chopping are OK, but deep knife scars—especially on plastic cutting boards—can trap bacteria. If a wooden cutting board becomes heavily scarred, it can be fixed and refinished by lightly sanding it until the knife marks are gone. After sanding, you simply oil the board overnight and then add board cream to seal it."

Bosio also points to the research on the antimicrobial properties of certain hardwoods. "Research conducted at the University of Illinois found that northern hard rock maple possesses natural antimicrobial properties and contains naturally occurring enzymes that actively kill bacteria," she says. "This means that when meat juices and bacteria are absorbed into the wood fibers, these enzymes neutralize the microbes within the grain, which makes wood cutting boards a safe and hygienic option."

Other optimal cutting board options include walnut and cherry because of their dense properties. "Be sure to choose an NSF-certified wood cutting board. They meet strict health and safety standards for use in professional food service environments, which means it is also safe to use at home," Bosio advises.

The drawback to a wooden cutting board is that it lacks the ease of cleanup. "You can't put a wooden cutting board in the dishwasher, because the heat and water could cause it to warp, crack, and split," Pittman says.

Related Stories

5 Foods You Should Never Cut on a Wooden Cutting Board, Expert Warns

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

How to Keep Cutting Boards Clean

First and foremost, always use a specific cutting board for raw meat to avoid cross-contamination, Pittman says. Plastic and stainless steel cutting boards can typically be cleaned in the dishwasher, but make sure you place them on the top rack to avoid the highest heat. If you don’t have a dishwasher, clean these materials with warm, soapy water.

Never soak a wooden cutting board in water or put it in the dishwasher. Instead, wipe it down with a clean, damp cloth and mild soap until all food particles are removed. Wash the cloth in clean, warm water in the sink and wring it out. Go over the cutting board surface again to remove any remaining soap. Then wipe the cutting board with a clean, dry towel until no moisture remains. "If you clean your wooden cutting board after every use and regularly oil it, it will be ready to use and last forever," Bosio says.

The Bottom Line

The material doesn’t matter so much as how you clean and maintain your cutting board. “Ultimately, safe handling, thorough cleaning, preventing cross-contamination, and replacing worn boards matter more than the material itself,” Schwan advises.