Hardwood vs. Stainless Steel Cutting Boards: What You Really Need to Know

Stainless steel has begun popping up in kitchens as the “new, ultra-sanitary” cutting board option. It looks modern, feels industrial, and promises cleanliness — so it must be better… right?

Not so fast.

While stainless steel has important uses in commercial kitchens as a surface, it isn’t designed to be your everyday cutting board. In fact, for home cooks and chefs alike, hardwood is still the gold standard for performance, knife safety, and true long-term hygiene.

Let’s break down why.

"Isn’t Stainless Steel More Sanitary?" — Not Exactly

Stainless steel itself is non-porous, yes — but that doesn’t automatically make it safer for food prep.

What stainless steel doesn't do:

• It does not naturally kill bacteria

• It does not absorb moisture or contaminants

• It does not self-sanitize

Bacteria on steel surfaces remain active until chemically sanitized or washed with hot soap + water.

Hardwood, especially species like maple, walnut, and cherry, has been shown to have natural anti-microbial properties, meaning bacteria are pulled into the wood fibers and die off — not linger on the surface.

Research consistently shows wood performs better than expected when it comes to inhibiting bacteria.
➡️ Multiple studies have demonstrated bacteria become non-recoverable from hardwood surfaces as they dry, while non-porous surfaces require more aggressive sanitizing.

(This mirrors the findings in well-documented wood-vs-plastic studies.)

🔪 Knife Damage & Food Safety Risks

Stainless steel boards may look sleek — until you use one.

Steel cutting surfaces are:

❌ Extremely hard on your knife edge
❌ More likely to cause slippage while cutting (safety hazard)
❌ Loud and uncomfortable to work on
❌ Prone to micro-scratches that can harbor bacteria over time

Those tiny scratches — often invisible to the eye — create just as much risk as grooves in plastic boards, but without any natural antimicrobial benefit.

Meanwhile, hardwood is:

✅ Knife-friendly
✅ Quiet to cut on
✅ Naturally grippy (less slipping)
✅ Self-healing on end-grain surfaces
✅ A “living” material that inhibits bacterial survival naturally

What About Professional Kitchens?

Commercial kitchens use stainless steel prep tables, not cutting boards.

And even in professional settings, butcher block and hardwood boards remain primary cutting surfaces because they protect knives, absorb impact, and support long food-prep sessions comfortably.

If stainless steel were the superior cutting material — you'd already see chefs switching. You don’t.

Microplastics vs. Metal Shavings

Stainless steel boards don’t shed microplastics — true. But:

• Some cheaper stainless boards can shed microscopic metal particles

• Knives dull faster (which can cause blade wear particulates)

• Boards often need rubber feet or silicone mats to prevent sliding

Meanwhile, hardwood requires:

• No harsh chemicals

• No adhesives

• No synthetic backing materials

Just real wood, food-safe finish, and simple care.

The Bottom Line

Stainless Steel Cutting Boards

Hardwood Cutting Boards

⭐ Winner: Hardwood

For real-world use — safety, durability, hygiene, knife health, and longevity — hardwood is still the cutting board material chefs and home cooks trust.

Final Thought

A cutting board isn’t just a surface — it’s an ingredient in every meal you make.

If you want a board that:

• Keeps your knives sharp

• Supports clean, safe food prep

• Lasts years (even decades)

• Won’t shed plastics or metal

• And looks beautiful doing it

Hardwood is still your best friend in the kitchen.

📎 Browse handcrafted American hardwood cutting boards →Hardwood Cutting Boards
✨ Upgrade your kitchen with heirloom-quality tools — not trends