Which chopping board is best? Titanium, wood, bamboo and plastic compared

No single chopping board is best for everything. The best chopping board for you depends on what you cut most, how much care you're happy to put in, and how fussy you are about your knives. Here are the four most common materials, with the pros and cons of each.

Quick summary

Material	Pros	Cons
Titanium	Doesn't soak up juice, colour or smells. Rinses clean in no time. Thin and easy to store. No oiling needed.	Harder than wood and plastic, so your knife may need sharpening more often.
Wood	Gentle on knives, looks good on the table and nice to cut on.	Has to be washed by hand, dried and oiled. Can crack if left sitting in water.
Bamboo	Hard, durable and good for serving.	Same care as wood, and a little harder on knives.
Plastic	Cheap and light, and often dishwasher safe.	Scores easily, leaving cuts where food can get trapped, and needs replacing more often.

What matters most for hygiene?

Whatever the material, cleaning is what counts most. Wash the board straight after use, let it dry completely, and ideally keep separate boards for raw meat, fish and chicken. A board with deep cuts is harder to get clean, so replace it once the surface is covered in scratches.

The advantage of a metal surface like titanium is that it doesn't absorb liquid or smells, and it's quick to rinse clean. That makes it handy for raw meat and fish, and for onion and garlic, which otherwise leave their smell in wood.

Which board suits you?

• You cook a lot of meat and fish and want the washing up done fast: titanium.
• You look after your knives and love timber: wood, oiled regularly. See how to look after a wooden chopping board.
• You want separate boards for different foods: a bamboo set with a stand.
• You need something cheap for the holiday house or caravan: plastic.

Lots of people end up with a combination: a titanium board for meat, fish and onions, and a wooden board for bread and serving.

Titanium chopping boards: what to know before you buy

• Material: our titanium chopping board is made from titanium grade TA1 (commercially pure titanium), as stated by the supplier.
• Size: 20 × 29 cm for fruit, cheese and herbs, 23 × 34 cm for everyday dinners and 28 × 39 cm for large cuts of meat and lots of veggies.
• Both sides can be used.
• Your knife: metal is harder on the edge than wood, so keep a knife sharpener or honing steel close by.

See our full range of chopping boards.

Frequently asked questions

Will a titanium chopping board blunt my knife?

Metal is harder than wood and plastic, so the edge wears a little faster. Most people just sharpen their knife a bit more often.

Which chopping board is the most hygienic?

The key is thorough cleaning and drying. A smooth board without deep cuts is easier to keep clean, and a metal surface like titanium doesn't absorb liquid.

When should I replace a plastic chopping board?

When the surface has lots of deep cuts that don't come clean in the wash.

Can a wooden chopping board go in the dishwasher?

No. Wood and bamboo should be washed by hand and left to dry standing on their edge.