A Cut Above: Why Only Certain Wood Species Belong in Your Kitchen

Cutting boards may seem like simple kitchen staples, but choosing the right one is a decision rooted in science, safety, and sensibility. While exotic woods may turn heads with their bold hues, they can be more of a liability than an asset when it comes to daily kitchen use.

Let’s break down the science of why only certain species of wood are ideal for cutting boards—and what to look for when investing in one that will serve you for years to come.

The Science of Hardness: The Janka Scale

A wood’s hardness directly impacts its performance in the kitchen. The Janka hardness scale measures how resistant a wood species is to denting and wear. For cutting boards, you want a Goldilocks zone—not too hard, not too soft.

• Too soft, and the wood will develop deep gouges, harboring bacteria and wearing out quickly.

• Too hard, and it’ll dull your knives fast, or worse—cause them to chip.

Ideal hardness range:

• Between 900 and 1,500 lbf on the Janka scale.

Top performers:

• Hard Maple (Sugar Maple): 1,450 lbf – Dense, tight-grained, and naturally antimicrobial.

• Black Walnut: 1,010 lbf – Softer than maple, gentler on knives, and beautifully rich in tone.

• Cherry: 995 lbf – Warm hue, ages beautifully, and easy on knives.

Grain Structure & Porosity: A Hidden Hygiene Factor

The grain of a wood tells us how it absorbs moisture and bacteria. Woods with open pores, like oak, ash, and many exotic species, can trap food particles and liquids inside the grain structure—an open invitation for microbial growth.

What you want:

• Closed, tight-grained hardwoods that resist moisture and staining.

• End grain or edge grain orientation, which are naturally more self-healing and gentle on knives.

What to avoid:

• Open-pored woods (e.g., red oak, mahogany, ash)

• Highly resinous woods (e.g., teak—contains silica that can dull knives)

• Highly oily or allergenic woods (e.g., rosewood, padauk)

Why Exotic Woods Like Purpleheart Aren’t Kitchen-Safe

While exotic woods like Purpleheart, Bocote, and Zebrawood offer striking aesthetics, they come with a host of issues for food contact surfaces:

• Toxicity concerns: Some tropical hardwoods contain natural chemical compounds (like quinones and phenols) that can cause skin irritation, allergic reactions, or food contamination.

• Too hard: Purpleheart clocks in at around 2,520 lbf on the Janka scale—far too hard for daily use. It can chip fine knife edges and cause fatigue during prep work.

• Unstable moisture behavior: Many exotic woods are more prone to cracking or warping when exposed to water over time.

•  Ethical and sustainability concerns: Many tropical hardwoods are harvested unsustainably, contributing to deforestation.

Exotic woods may look luxurious, but in the kitchen, they’re all form and no function.

Naturally Antimicrobial Properties of Wood

Yes, you read that right—wood can help fight bacteria. Certain hardwoods, like maple and walnut, contain natural antimicrobial properties. Unlike plastic, which traps bacteria in knife cuts, properly maintained wood boards inhibit bacterial growth and naturally dry out, creating a hostile environment for pathogens.

In fact, studies from the University of Wisconsin-Madison's Food Research Institute have shown that wood cutting boards often harbor fewer bacteria than plastic ones. The researchers found that three minutes after contaminating different board types, 99.9% of the bacteria on the wood boards had died and none of the bacteria on the plastic ones died.

What to Look for When Buying a Cutting Board

Here’s your no-fuss guide to identifying a high-quality board built for performance, safety, and beauty:

Quick Buying Tips:

• Choose closed-grain hardwoods like maple, walnut, or cherry.

• Opt for end grain for maximum durability and knife-friendliness.

• Look for food-safe glue (FDA-approved for food contact adhesives).

• Ensure the surface is smooth, without fillers or heavy sealants.

• Ask if the board is finished with a food-safe oil, like mineral oil or a beeswax blend.

Smart Questions to Ask Before You Buy:

1. What species of wood is this made from?

   • If it’s not a North American hardwood, ask why.

2. Is it end grain, edge grain, or face grain?

   • End grain is the gold standard..

3. What finish do you use?

   • You want to hear “food-safe mineral oil” or “beeswax blend”—not lacquers or polyurethane.

4. How should I care for it?

   • Look for clear, simple maintenance advice—not silence.

   
   

In Summary

Choosing the right cutting board isn’t just about trends or color palettes—it’s also a matter of performance, safety, and science. The best boards come from domestic hardwoods like maple, walnut, and cherry—not tropical imports or softwoods. They’re built to last, to heal themselves with each cut, and to protect your knives as well as your food.

So next time you reach for a cutting board, don’t only judge it by its looks. Ask questions. Look closer. And choose a board that’s truly a cut above.