Wood vs Plastic

Why use a wood cutting board or butcher block over plastic? Quite simply wood cutting boards are much more sanitary than their plastic counterparts. Most people believe the common misconception that wood cutting boards are unsanitary and can be breading grounds for bacteria. University studies (linked below) have shown that wood is naturally bacteria resistant, unlike plastic. As plastic cutting boards are sliced into, the grooves become perfect hiding places for bacteria and if not perfectly sanitized and cleaned both after and before use, can become a danger to you and your family. Even running plastic cutting boards through the dishwasher can miss bacteria in its deep cut grooves.

For this reason, commercial restaurants and butcher shops are now winning the legal battle allowing the use of wooden butcher blocks in their day to day operations. These wooden blocks are not only easier on their expensive knife sets, but more sanitary when working with food for public consumption. Virtually every commercial butcher and chef we have spoken to prefer his or her wooden cutting surfaces over plastic.

A properly maintained Westville Butcher Block is not only more sanitary than plastic options over long term use, they are made from all natural products that will last you for generations to come. If you don’t believe us, then take a look at the below examples. To the left you will find a typical butcher block after more than 8 years of daily use. To the right, you see its plastic counterpart. Note the nasty stains that accumulate in the middle of the plastic boards even with daily cleaning and scrubbing. Now which would you rather trust your family’s health with? I think we know our preference!




Links to Further Information:


1. UC Davis Study (Dr. Dean Cliver)
2. Peer Reviewed Study (Sur Guat Goh, et. Al.)