Are Plastic Cutting Boards Safe? We Consulted Experts

We all have that one worn-out plastic cutting board, maybe a bit scratched or stained, that we keep telling ourselves we’ll replace. Well, it turns out that now might be the time to finally consider that upgrade. A study published in a scientific journal pointed out that plastic cutting boards can release tiny pieces of plastic during food preparation, which might end up in our meals.

But before you hit the panic button, there’s more to the story. I spoke with cooking experts and engineers to figure out if plastic cutting boards are actually safe to use and what alternatives might help minimize exposure to microplastics.

In short, yes, plastic cutting boards are generally considered safe to use, according to the experts I consulted. However, it’s important to note that they can shed microplastics—those tiny particles that can get into your food. When you slice through a plastic board, the knife’s blade may produce these little bits, which are small enough to go unnoticed and possibly ingested, as explained by Dr. Manish Shetty, a chemical engineering professor at Texas A&M University. And when you wash the board, those tiny particles end up down the drain, raising some environmental concerns too. But how worried should we really be?

“The study estimates that individuals are exposed to about 50 grams of microplastics annually through plastic cutting boards,” says Wei, another expert I spoke with. While that sounds significant, it’s not as worrisome compared to other microplastic sources. Also, the study didn’t find any toxic effects from this process, which is somewhat reassuring.

However, it’s worth noting that the research had its limitations: tests were done on mice, and health impacts were only monitored for about three days after exposure. Plus, quantifying microplastics is tricky, meaning results could vary if different researchers conducted the study. Shetty points out that this is just a starting point for understanding our consumption habits. “Talking about microplastics affecting the environment feels distant, but when it concerns human health, it feels much more immediate,” he adds.

The takeaway? Yes, you may be exposed to microplastics with plastic cutting boards, but it doesn’t appear to be in dangerously high quantities right now. If you’re keen on reducing that exposure, you might want to consider cutting boards made from alternative materials. Each type has its pros and cons, which are worth considering.

When searching for alternatives to plastic cutting boards, experts suggest taking several factors into account, which I did while compiling my recommendations.

• Material: Opt for cutting boards made from wood, rubber, silicone, or composite materials. These options are food-safe and easier on knife blades. Avoid using glass, stone, or stainless steel boards, as they can dull your knives pretty quickly, according to Tracy Zimmermann, a culinary arts professor.
• Maintenance: Rubber, silicone, and composite boards tend to be easier to clean than wood boards, which should be hand-washed with soap and water to maintain their antibacterial properties. They can’t go in the dishwasher or be treated with chemical sanitizers.
• Lifespan: Once rubber, silicone, or composite boards show signs of deep scratches or odors, it’s time to replace them. In contrast, wood boards can often be sanded down for longevity.

To suggest solid alternatives, I picked options that comply with expert recommendations, some of which are also favored by chefs or NBC Select staff. I didn’t include rubber boards since they’re more common in professional kitchens than at home.

For its durability and antimicrobial properties, wood is often considered the gold standard. Although it does require some care—like occasional oiling—it has a great feel and is gentler on knife blades than plastic. Many prefer the Boos cutting board for its sturdiness. Editors and users alike have raved about its longevity.

Composite boards made from wood fiber are gaining popularity. They are easy to clean and can go in the dishwasher, which is a big plus. Zimmermann highly recommends Epicurean’s composite board, noting that it’s lightweight and eco-friendlier than plastic.

Silicone cutting boards offer a mix of convenience and functionality, such as being both dishwasher-safe and flexible. While they do have some give, making them gentle on knives, they also provide features like juice grooves. This set includes three sizes, perfect for a variety of tasks.

If you’re working with limited counter space, a small wooden cutting board can be a game-changer. It’s perfect for quick tasks and easy to store. The Caraway small cutting board is a user favorite for its durability and built-in juice indent.

For those who want an attractive option that can double as a serving platter, the Our Place model is sturdy and includes a deep trench to catch juices. It’s versatile enough to serve snacks when hosting.

The MK Free Board from Material Kitchen uses a plant-based biocomposite that mimics the look and feel of plastic but avoids the issues related to it. The surface is stain-resistant and features a juice groove.

Steelport offers a unique cutting board combining walnut wood and a recycled paper composite. With both sides providing different benefits, it’s practical and eye-catching.

When should you replace a cutting board?

If your board shows visible wear, like nicks or cuts, it might be time for a replacement. Bacteria can hide in those scratches, posing a cross-contamination risk. Also, if odors or stains become persistent, that’s another indicator.

Should you use multiple cutting boards?

Having a variety of boards is ideal for safety reasons, as it allows you to designate one for meat and another for fruits and vegetables. If you only have one, make sure to clean it thoroughly between uses.

Where do microplastics come from?

Microplastics can come from a variety of sources, including everyday plastic items like cutting boards, detergent pods, and even from runoff during rain. They persist in the environment, breaking down into smaller particles.

Why are microplastics dangerous?

Microplastics are a lasting environmental concern, remaining in ecosystems for long periods and accumulating in the human body. Their long-term effects are still being studied, particularly related to health risks.

Our team collaborates with knowledgeable experts to ensure that recommendations are well-founded and unbiased.

• Dr. Manish Shetty, an expert in chemical engineering.
• Hoaran Wei, focused on civil and environmental engineering.
• Tracy Zimmermann, who specializes in culinary arts.
• Alycia Johnson, vice president of merchandising at Sur La Table.
• Patrick Guzzle, knowledgeable in food science.