Cutting boards aren’t just kitchen tools — they’re daily workhorses that endure knives, water, and constant use. For woodworkers, the right hardwood matters: choose well, and your board becomes a lifetime heirloom. Choose poorly, and it could crack within weeks.

So what makes the best wood for cutting boards? The answer lies in a balance of hardness, durability, food safety, and beauty. In this guide, we’ll cover the top hardwoods like hard maple, walnut, and cherry, and bold exotics such as purpleheart, wenge, padauk, and many more. Well also cover some of the less common hardwoods, and we will clarify which woods to avoid.

 

What Makes a Good Cutting Board Wood?

Not every piece of lumber belongs in the kitchen. Some are too soft, others are porous, and a few can even be toxic. Before diving into specific species, here are the factors that define the best wood for cutting boards:

Best Domestic Hardwoods for Cutting Boards

When it comes to crafting durable, beautiful cutting boards, North America’s finest hardwoods are a top choice. Hard Maple delivers unbeatable hardness and a clean, bright surface perfect for kitchen use. Cherry adds warm reddish-brown tones that deepen with age, while Black Walnut offers a rich, chocolatey contrast that’s always in demand. Ash brings striking grain patterns and resilience, and Hickory stands out as one of the toughest woods available—ideal for heavy-duty chopping surfaces. Together, these classics offer the perfect balance of strength, beauty, and tradition for your next cutting board project.

Hard Maple Cutting Boards

If there’s a classic choice for cutting boards, it’s definitely hard maple (sugar maple). Used for butcher blocks in restaurants and kitchens worldwide, maple is known for its strength, reliability, and clean appearance.

• Durability First: With a Janka rating of ~1,450, maple resists gouges and scratches while staying gentle on knives.
• Closed Grain: Its tight pores help prevent food and bacteria from seeping in, making it one of the most sanitary woods.
• Bright Aesthetic: Maple’s light, creamy color provides a neutral backdrop that suits any kitchen style.

For those who want a board that’s both timeless and functional, maple is the gold standard for cutting boards.

Black Walnut Cutting Boards

If maple is the standard, black walnut is the upgrade. Walnut cutting boards are prized for their rich, dark chocolate tones that instantly add elegance to any kitchen.

• Gentle on Knives: Slightly softer than hard maple (Janka ~1,010), walnut is kinder to blades.
• Rich Appearance: Its dramatic color variation and grain patterns make it a customer favorite.
• Aging Gracefully: Walnut develops a deep patina over time, only getting more beautiful with use.

For those who want a board that looks as good as it performs, Black walnut is the top choice.

Cherry Cutting Boards

Cherry wood is a favorite among woodworkers and chefs alike. Known for its warm tones and graceful aging, cherry adds a touch of understated luxury.

• Warm Aesthetic: Starts with a pinkish-red hue that deepens into a rich reddish-brown as it ages.
• Balanced Hardness: With a Janka rating of ~950, cherry is soft enough to be easy on knives but still durable for daily use.
• Easy to Work With: Cherry wood finishes beautifully, making it a go-to for custom cutting board makers.

For boards that age gracefully and add timeless luxury, cherry wood is an ideal choice.

Hickory Cutting Boards

Known as one of North America’s toughest woods, hickory is a powerhouse for heavy-duty cutting boards.

• Unmatched Strength: With a Janka rating around ~1,820, hickory stands up to serious chopping and pounding.
• Rustic Character: Pale sapwood and darker heartwood combine for natural contrast.
• Built for Workhorses: Ideal for butcher blocks and boards that will see frequent, heavy use.

Hickory cutting boards are best for chefs and woodworkers who value toughness and longevity above all else.

Ash Cutting Boards

Ash is a classic North American hardwood that combines strength, beauty, and versatility, making it a solid choice for cutting boards and butcher blocks.

• Balanced Hardness: With a Janka rating of ~1,320, ash offers durability comparable to white oak while remaining knife-friendly.
• Attractive Grain: Its light color and pronounced grain lines create a rustic yet refined look that pairs well with modern or farmhouse kitchens.
• Dependable Workhorse: Stable, shock-resistant, and easy to finish, ash is ideal for everyday boards that see heavy use.

Ash cutting boards are perfect for those who want a reliable, no-nonsense option with natural charm and performance.

*Please note: There is a very common debate among woodworkers that ash and other ring porous hardwoods lead to the harbouring of bacteria and moisture absorption in cutting boards. Data shows that both ring porous and hygroscopic (woods with a high tendency to absorb moisture) are antibacterial in nature, due to the desiccating action on bacteria. For more information, please see this article.*

 

Best Exotic Hardwoods for Cutting Boards

When it comes to creating cutting boards that make a statement, exotic hardwoods bring unmatched color, character, and density to the table. Purpleheart stuns with its bold violet tones, while Padauk offers fiery orange-red hues that mellow into warm browns. Wenge delivers dramatic dark chocolate to nearly black shades with striking contrast, and Canarywood shows off vibrant streaks of yellow and red for one-of-a-kind boards. Species like Sapele and Black Limba add shimmering grain and bold patterns that stand out in any kitchen. Together, these exotics offer woodworkers a chance to blend durability with artistry, turning everyday cutting boards into functional works of art.

Purpleheart Cutting Boards

For bold color and unmatched density, purpleheart is a showstopper in the world of custom cutting boards. Known for its vibrant hue and incredible toughness, it’s both a functional surface and a statement piece.

• Vivid Color: Freshly cut, it shows a dusky purple/brown colour that slowly shifts to a striking purple tone after exposure to light.
• Exceptional Hardness: With a Janka rating of ~2,520, purpleheart is among the hardest woods used for cutting boards, excelling in end-grain designs where toughness is an asset.
• Unique Accent Potential: Often combined with lighter woods like maple or cherry to create stunning contrasts in laminated or checkerboard boards.

For those who want a cutting board that doubles as art, purpleheart delivers both beauty and brawn.

Wenge Cutting Boards

Wenge brings a dramatic, modern look to the kitchen with its nearly black color and coarse grain. It is one of the darkest woods available when finished and allows for truly magnificent designs.

• Striking Appearance: Dark chocolate to black tones with occasional lighter streaks.
• Extremely Hard: With a Janka rating of ~1,930, wenge is highly durable but best used in end grain or as accent strips to avoid being too harsh on knives.
• Luxury Appeal: Frequently used in high-end cutting boards for its unique and commanding presence.

Wenge boards are for customers who want maximum impact and durability in a premium package.

Padauk Cutting Boards

For bold, fiery color that commands attention, few woods compete with padauk.

• Intense Coloration: Its deep orange-red hue mellows to a warm brown over time, creating a beautiful natural transition.
• Sturdy and Stable: With a Janka rating of ~1,970, padauk is exceptionally durable and resists heavy wear.
• Eye-Catching Contrast: Often paired with lighter species for striped or checkerboard boards

Padauk cutting boards are perfect for those who want their kitchen tools to stand out as conversation pieces.

Canarywood Cutting Boards

Canarywood is known for its striking colours, making it one of the most eye-catching woods for custom boards.

• Vibrant Color: Bold streaks of yellow, orange, and red run through the wood, ensuring no two boards are alike.
• Durable Performance: Dense and stable enough for cutting boards, yet still workable with sharp tools. The Janka hardness of Canarywood is around 1520
• Creative Potential: Perfect for accent strips or as the main feature in laminated designs.

Canarywood cutting boards make a statement and are ideal for woodworkers who want to showcase natural artistry.

Sapele Cutting Boards

Often chosen as a mahogany alternative, sapele offers rich color and long-lasting performance.

• Durable and Stable: With a Janka rating of ~1,410, sapele holds up under heavy kitchen use.
• Ribbon Grain Figure: Interlocked fibers create a shimmering, ribbon-like texture that pops under finish.
• Exotic Appeal: Its reddish-brown tones add warmth and a touch of luxury to cutting boards.

For makers who want a board that’s both functional and visually captivating, sapele delivers.

Black Limba Cutting Boards

For something truly unique, black limba delivers striking visual character without sacrificing practicality.

• Distinctive Grain: Black streaks running through golden-brown wood create one-of-a-kind contrast patterns.
• Medium Density: Easier on knives than ultra-dense exotics, yet still durable enough for kitchen use. It has a Janka hardness of 670
• Design Flexibility: Its bold appearance makes it perfect for laminated boards and statement pieces.

Black limba is best suited for woodworkers and homeowners who want their cutting board to be as much a showpiece as a tool.

 

Woods to Avoid for Cutting Boards

Some exotics (like Wenge, Ipe, or Rosewood) contain compounds that can cause skin irritation and toxicity, but this doesn’t necessarily translate into not being suitable for a cutting board. Many woods can trigger allergic reactions or sensitivities in certain people, but this risk is more related to frequent exposure to the fine particles. This is more of a concern for the woodworker exposed to the dust when doing the work.

After in depth research, very few wood species are outright dangerous in relation to food contact. Some wood like Yew are toxic, yes. but when a project is finished with a proper food-safe coating, the likelihood of irritation or transfer of compounds is greatly reduced, though not entirely removed.

At the end of the day, every wood choice carries some degree of risk. Please research what you're using and when determining wood to use.

Toxic Woods:

• Oleander: Toxic and dangerous. Click for more details
• Sassafras: Historically, this is the tree that led to the rise of root beet. Hence the term Root Beer. That being said sassafras root bark and oil contain safrole, a carcinogen and liver toxin. As little as 5 mL of the sassafras oil can be fatal to an adult; large doses can also cause sweating, hot flashes, vomiting, high blood pressure, hallucinations, and other serious effects.
• Laburnum - The Golden Chain Tree: All parts — including seeds and berries — are poisonous; ingesting about 15–20 seeds or 3–4 unripe berries can be fatal to an adult. Seek immediate medical attention if laburnum is swallowed.
• Mangrove wood: Some mangrove species can cause toxicity in humans. Milky mangrove is the primary culprit. The toxic latex is known to cause skin irritation and blistering, and temporary blindness.
• Yew: The English Yew (Taxus baccata) contains a poison called Taxine B, which affects the heart by blocking calcium and sodium channels in heart cells, leading to dangerous heart problems.
• Cocobolo and other rosewoods (Dalbergia genus): These aren’t technically toxic, but they’re important to note because Cocobolo dust often triggers strong allergic reactions. Research shows that a compound called obtusaquinone is likely the main cause of this hypersensitivity.
• Ipe: Ipe is another significant sensitizer and a has high silica content. It contains compounds like lapachol that can irritate the skin. While severe reactions are rare, exposure may cause skin, eye, or lung irritation, and in some cases headaches, asthma-like symptoms, or vision problems.
• Mango, cashew, and sumac - Many parts of the tree, such as the bark, fruit, and the shells of the nuts, contain strong skin irritants—similar in effect to poison ivy

This list is non exhaustive and is meant to only provide guidance when choosing wood to work with. For more information on toxicity, please see this article.

Common Misconceptions and Rumors

When it comes to choosing wood for cutting boards, there’s no shortage of rumors, debates, and half-truths floating around online. At The Knotty Lumber Co., we hear these questions all the time: Is pine food safe? What about cedar? Is walnut poisonous?

The truth is, that very few woods are truly dangerous for food use. Most of the concerns come down to misunderstanding, over-exaggeration, or confusing sawdust exposure and ill health effects with toxicity. Let’s clear the air and look at some common species—and what you need to know about their safety.

• Pine: is food safe, however it is soft and likely will not last long.
  
  
• Eastern Red Cedar: There is a large online discussion related to eastern red cedar and its toxicity. Although this has some truth to it, eastern red cedar has had a range of historical uses contradicting the online hype. Juniper berries are used to flavour gin for example. Native American tribes used the twigs and branches for teas. That being said, ingesting large quantities of eastern red cedar berries can damage the kidneys and cause gastrointestinal symptoms, and if you were to eat several cutting boards worth of wood, it would likely not end well... But otherwise, the toxicity of eastern red cedar is over exaggerated. Other than its relative soft nature, it can be used in cutting boards.
  
  
• Douglas fir: Douglas fir is fine to use in a cutting board, but as a soft wood it likely won't last very long.
  
  
• White oak: White oak wood has a high tannin content. What this means is that leaving something made of iron that is wet on top of white oak, the grain will stain a blue/black colour. Tannins also influence the flavor of food in contact with the board, but otherwise it isn’t of any concern. Tannins themselves are incredibly antibacterial.
  
  
• Red oak: While more porous than white oak, is also still acceptable in a cutting board. It will need thorough cleaning, and it would benefit from a bees wax compound to assist in sealing the pores.
  
  
• Black walnut: I haven’t seen much of this debate going on lately, but black walnut has a chemical called juglone. Juglone is a sensitizer. Walnut is food safe for a cutting board, but repeated exposure to the tiny particles in the air from sanding can lead to sensitization risks for craftsman.
  
  
• Wenge: The dust is not good for you, and the splinters are horrible. But it is nontoxic for food applications.
  
  
• Padauk: Padauk isn’t toxic, but its dust can irritate the eyes, skin, and lungs, and may trigger allergic reactions in sensitive people.

For more information related to the sensitization effects and other ailments from wood dust, please visit the wood database for more guidance!

 

The way wood is cut makes a huge difference in performance:

End Grain Boards:

• Made by gluing blocks so the end fibers face up.
  
• Knives sink into the grain rather than cutting across it, preserving sharpness
  
• More expensive, but extremely durable.
  
  

Edge Grain Boards:

• Made from long strips glued side by side.
  
• Less expensive and easier to produce.
  
• Very stable but slightly harder on knives.

Both are excellent — the choice depends on your budget and how hard you use your cutting boards.

 

Even the best hardwoods for cutting boards need proper care. Here’s how to keep them safe and long-lasting:

• Finishing: Use only food-safe finishes like mineral oil, beeswax, or hardwax-oil blends. Avoid vegetable oils that can go rancid.
• Cleaning: Hand wash with mild soap and water. Never put hardwood cutting boards in the dishwasher.
• Drying: Stand boards upright to dry evenly.
• Resurfacing: Sand lightly and reapply oil as needed to refresh the surface.

With basic care, a hardwood cutting board can last for decades.

 

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