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Home & Kitchen with Caraway
Are Plastic Cutting Boards Bad for You? Key Points To Know
At Caraway , weâre all about cooking with clean, non-toxic tools that make your life easierânot ones that quietly add plastic particles to your food. And yet, thatâs exactly what a lot of cutting boards do. If youâve been using a plastic cutting board, thinking itâs the safest, most convenient choice, it might be time for a switch.
Hereâs what you need to know.
What Are the Risks of Plastic Cutting Boards?
Plastic cutting boards might seem harmless, but they come with a few hidden downsides. Over time, they break down, wear out, and can introduce things into your meals that youâd never intentionally sprinkle on your food.
Microplastics
Every time you slice, chop, or dice on a plastic board, youâre not just cutting your ingredientsâyouâre also creating tiny plastic particles. These microplastics donât just disappear. They can get into your food, into your body, and, well, they donât exactly belong there.
Scientists are still figuring out exactly what long-term exposure to microplastics does to us, but the general consensus? Less plastic in your diet is better.
Chemical Leaching
It gets worse. Many plastic boards contain chemicals like BPA and phthalatesâingredients you wouldnât willingly eat but might be consuming anyway. When plastic boards get scratched up, heated, or used over time, these chemicals can leach into your food.
Even âBPA-freeâ plastic isnât necessarily safe; manufacturers often swap one chemical for another that hasnât been fully studied yet.
Bacteria
Plastic cutting boards also love to hold onto bacteria. Once they get those deep knife grooves, itâs nearly impossible to clean them completely.
Bacteria from raw meat, seafood, or even just day-old vegetable scraps can linger in those cracks and make their way into your next meal. You could sanitize your plastic cutting board constantly, but even that wonât undo the fact that itâs holding onto germs in a way that other materials donât.
Are Wooden Cutting Boards a Safer Option?
Yes. And not just because they look better in your kitchen. Wooden cutting boards have a natural advantage over plastic when it comes to food safety.
Unlike plastic, wood doesnât just trap bacteria and keep it hanging around. It absorbs moisture, pulling bacteria into its surface where it dries out and dies. Plus, wood doesnât shed tiny particles into your food, and it doesnât come with a side of mystery chemicals.
Thatâs exactly why we designed the Caraway Cutting Board Set âa 4-piece collection made from FSC-certified birch wood. Itâs finished with food-safe mineral oil and wax, so you get a naturally smooth surface without hidden toxins. No plastic. No BPA. No weird chemicals making their way into your ingredients. Just high-quality wood designed for every slice, chop, and dice.
The Bottom Line
If youâre serious about clean cooking, ditching plastic cutting boards is a no-brainer. Microplastics, bacteria traps, and chemical exposure? No thanks. Thatâs why we stick with naturally non-toxic materials like FSC-certified birch woodâbetter for you, better for your food, and built to last.
Sources:
Microplastics in Food: A Review on Analytical Methods and Challenges | PMC
