Choosing the right wood for a cutting board isn’t just about how it looks. The wood you pick affects how the board wears over time, how gentle it is on knives, and how it handles moisture and food prep.
We’ve been making and using cutting boards in real kitchens long enough to know that some woods perform consistently better than others, and that understanding wood properties helps you build a board that lasts without ruining your knives.
A good cutting board wood should be hard enough to resist deep gouging, tight-grained so it doesn’t trap food or bacteria, and stable so it does not warp or cup with humidity changes. But it also needs to be knife-friendly, not dulling edges too quickly. Below are our top picks for 2025, based on real-world use, durability, and how they feel day after day.
Our Top Picks for the Best Wood for Cutting Boards
1. Hard Maple (Sugar Maple)
Best Overall Wood for Cutting Boards
Hard maple has long been the standard for cutting boards, and for good reason. It’s tough and tight-grained, which means it resists deep cuts that can trap food particles. We’ve made and used maple boards that stay flat season after season with only periodic oiling.
It’s also gentler on knife edges than harder exotic species. On boards that get daily use, that balance between hardness and knife-friendliness makes maple a reliable choice.
Pros
- Hard and durable
- Tight grain resists bacteria traps
- Knife-friendly surface
Cons
- Limited color variation
- Can show shallow cut marks over time
Specifications
- Janka hardness: ~1450
- Endgrain or edge grain: works well both ways
2. Cherry
Best for Warm Color and Everyday Use
Cherry is slightly softer than hard maple but still holds up well. We prefer a board that doesn’t dull knives quickly yet still holds up over time. Its warm reddish tones age nicely and deepen with use.
On boards with varied preparation, cherry feels smooth to the touch and resists splintering. It’s a great all-around choice if you want a cutting board that looks as good as it works.
Pros
- Beautiful, warm color
- Smooth, mellow cutting surface
- Ages gracefully
Cons
- Softer than maple, it shows wear sooner
- Not ideal for very heavy pounding
Specifications
- Janka hardness: ~995
- Best used edge grain or endgrain
3. Walnut
Best for Premium Boards with Rich Color
Walnut brings deep chocolate tones that look excellent in the kitchen. We reach for walnut when we want boards that feel like heirloom pieces. The grain is fine, and the hardness sits in a sweet spot that’s friendly on knives while still resisting typical wear.
It’s softer than hard maple, so boards show knife marks more quickly, but many people appreciate how gently it wears and how the color darkens over time.
Pros
- Distinctive rich color
- Fine-grain and smooth feel
- Friendly to knives
Cons
- Softer than maple and some alternatives
- Darker boards can hide wear patterns
Specifications
- Janka hardness: ~1010
- Best for edge grain or endgrain
4. Teak
Best for Moisture Resistance
Teak is notable for its natural oils and closed grain, which better handle moisture than most woods. We’ve seen teak boards hold up in kitchens where humidity swings and frequent rinses are normal. The oiliness helps prevent warping and cracking.
Because it’s naturally oily, it takes finish differently, so oil maintenance is essential. It’s a great choice if moisture resistance is a priority.
Pros
- Excellent moisture resistance
- Stable and less prone to warp
- Warm tones and character
Cons
- Natural oils make finishing trickier
- Slightly tougher on knives
Specifications
- Janka hardness: ~1150
- Works best as endgrain
5. Bamboo
Best Eco-Friendly Option
Although technically a grass, bamboo behaves like hardwood on cutting boards. It’s dense, challenging, and resists knife gouging well. We recommend it for boards where sustainability matters, as bamboo grows quickly and regenerates quickly.
The density means knives can dull faster than on softer woods, but for everyday use and conscientious woodworkers, bamboo is a solid choice.
Pros
- Sustainable and renewable
- Dense and hard-wearing
- Visually striking grain
Cons
- Can dull knives cut more quickly
- Glue lines are typical in boards
Specifications
- Janka hardness: ~1380 (varies)
- Usually laminated strips
6. Beech
Best Budget Hardwood
Beech gives you many of the benefits of maple at a lower cost. It’s tight-grained and durable enough for everyday boards, and we’ve used it on kitchen boards that handle frequent prep without cupping or cracking.
It’s a reliable, no-nonsense choice when budget matters, but you still want good performance.
Pros
- Tight grain and durable
- Affordable
- Good all-around performance
Cons
- Color is pale and plain
- Slightly softer than maple
Specifications
- Janka hardness: ~1300
- Best as edge grain or endgrain
7. Padauk
Best for Colorful Accent Boards
Padauk is a hardwood with bold reddish-orange tones that make striking boards. We typically use it as an accent piece in mixed-wood boards rather than full boards, but it can stand alone.
It’s durable and eye-catching, though its color can shift over time when exposed to light. If aesthetics and performance both matter, padauk adds character.
Pros
- Standout color
- Good hardness and wear resistance
- Great for accent work
Cons
- Color changes with light exposure
- It can be more expensive
Specifications
- Janka hardness: ~1720
- Works well as edge grain or endgrain
Choosing Wood for Cutting Boards
Grain and Hardness
Tight, closed-grain woods resist bacterial pockets and moisture better than open-grain species such as oak. Harder woods last longer but can be tougher on knives; softer woods are kinder to edges but wear more quickly.
End Grain vs Edge Grain
- End-grain boards are more forgiving for knives and self-healing, making them ideal for heavy chopping.
- Edge-grain boards look cleaner and are often less expensive, but they show cut marks faster.
Moisture and Stability
Wood that withstands humidity fluctuations resists cupping and cracking. Woods with natural oils, like teak, help here, but maintenance and finish choices still matter.
Food-Safety and Maintenance
Use finishes rated for cutting boards, like food-safe mineral oil or beeswax blends. Avoid finishes with toxic additives. Oil boards regularly to prevent drying and cracking.
Here is Rich's take on choosing wood for a cutting board:
Quick FAQ
-
Is oak suitable for cutting boards?
No, open-grain woods like oak trap particles and moisture, which can promote bacterial growth. -
Can I mix woods in a board?
Yes, mixing compatible woods (with similar hardness) can add visual interest, but ensure grain orientations don’t cause movement issues.
For a deeper dive into wood properties and food-safe finishes, this woodworking resource from a university extension program is invaluable.
The right wood makes a cutting board safer, more durable, and more satisfying to use every day. Align your choice with how you work and maintain it, and the board will reward you with years of service.
