Are wood chopping boards better than plastic ones?

Many chefs use both—a plastic board for raw meat and poultry (easy to disinfect) and a wooden one for fruits, veggies, and bread (gentler on knives and better looking).

Want help picking the right one for your BBQ setup? Let me know how you plan to use it!

Wood Chopping Boards – Pros:

• Gentle on knives: Keeps your blades sharper longer.

• Naturally antimicrobial: Some woods like maple and teak resist bacteria.

• Durable and attractive: Long-lasting with proper care and looks great in your kitchen.

Plastic Chopping Boards – Pros:

• Easy to sanitise: Dishwasher-safe and good for raw meats.
• Affordable and lightweight: Simple to replace or use multiple boards.
• Non-porous: Doesn’t absorb liquids as easily.