When it comes to making a cutting board, not all wood is created equal. The best types of wood for cutting boards are hardwoods with a closed grain, which means they’re durable, less porous, and resistant to moisture and bacteria. The top choice among professionals and hobbyists alike is maple, especially hard maple (also known as sugar maple). It’s tough, smooth, and won’t dull your knives quickly.

Walnut is another great option—it’s a bit softer than maple but offers a rich, dark color that many people love for its visual appeal. Cherry is also popular, combining beauty with a fine, even grain that’s gentle on blades. These woods strike the right balance between hardness and food safety.

Avoid open-grain woods like oak, which can trap food particles and harbor bacteria. Also steer clear of softwoods like pine—they scratch easily and don’t hold up over time.

No matter the wood, choose edge grain or end grain boards for durability and knife-friendliness. And make sure the wood is untreated and food-safe.

With the right wood, your cutting board won’t just be functional—it’ll be a long-lasting, beautiful piece in your kitchen.

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