Best Olive Wood Cutting Board

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Written By David Harison

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There is a wide variety of cutting boards on the market: plastic, marble or glass… With so many choices, it can be difficultto find the best cutting board. And yet, no other material is as hygienic aswood. Indeed, this living matter has the particularity of getting rid of bacteria thanks to its porosity. Whether you want to buy one or make it, we give you all our advice onwhich wood to use to make a cutting board.

Naturally Med Olive Wood Cutting Board/Cheese Board, 14" L

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Naturally Med Olive Wood Garlic Chopping Board

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Olive Wood Cutting Board Serving Cheese Meat Board 16" Handmade

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olive wood 10" cutting board, chopping board, mini cutting board, beautiful charcuterie boards hand made with a gifted butter knife (Olive Wood, X-Small)

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Berard 54070 French Olive-Wood 8-Inch Handcrafted Cutting Board with Handle

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THE LIVE EDGE - Olive Wood Cutting Boards for Kitchen | Beautiful Charcuterie Board | Meat, Cheese,Steak, Bread Cutting and Serving Board | Wooden Chopping Board | Handmade Large Resin Cutting Board

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Naturally Med Olive Wood Chopping Cheese Serving Board with Handle, 15.5"

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Naturally Med Olive Wood Chopping/Cutting/Cheese Board

as of 5 December 2022 19h10



As we said, wood has hygienic properties that make it an ally of choice in the kitchen because it is not risky for the contact of your food. And since there is a wide variety of shades, you are bound to find one that suits you.

However, wood requiresregular maintenanceto preserve its durability. It is not recommended to put it in the dishwasher to prevent the water from making it curl. It must therefore be cleaned carefully after each use with soapy water and then dried well to prevent it from splitting.

It will also be necessaryto oilit every 2 months with a product adapted to wood and food contact. This action will protect it while filling its cavities so that they heal and thus avoid the proliferation of bacteria.

You can alsodisinfectyour cutting board by mixinglemon (antiseptic and antioxidant) andcoarse salt (absorbent and purifying): rub yourboardfor a few moments before rinsing and oiling it again.

Despite regular maintenance, some types of wood, by dint of use, can however disintegrate into small pieces. Do not panic, their ingestion is safe, unlike particles that can detach from plastic cutting boards.

Finally, if you have been using your board for a long time, you may also notice that it will tend to take on the smell of food. To solve this problem but also to have a surface always flat, you cansandyour wood and then protect it with a layer of oil. You’ll feel like you have a new board!

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Severalindicatorswill allow you to find your way between all the available wood species and thus find which wood to use to make a cutting board adapted to your needs:

The Janka hardness indexThe higher the hardness of the wood, the more resistant it will be to scratches.According to this index, the “best” woods, i.e. those that are neither too hard (to avoid damaging the knives) nor too flexible (to avoid too rapid wear), arewalnut,bambooormaple.
Wood grain (porosity)Closed grain woods (whose pores are invisible to the naked eye) are preferred over open-porewoods because they do not retain bacteria.
ToxicityIt is best to choose woods that produce edible fruits, nuts, leaves or sap because they aresuitable for food contact.


Now that we have listed the particularities of wood, let’s look at the different species to understand their specificities.

  • Acacia: is very resistant to bacteria as well as temperature change. It is not afraid of moisture but can deform by dint of use;

Photo credit: Kave Home

  • Maple: is very resistant to knife blades and does not damage them. It is also very hygienic but requires regular maintenance. Some stains can also leave an indelible mark on its surface;

Photo credit: Chef’s Knives

  • Beech: is a flexible wood that is harmless to knife blades. It is particularly sensitive to moisture and often curls. It also has a good quality/price ratio: it is a very common wood in the manufacture of cutting boards;
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Photo credit: Chef’s Knives

  • Rubber: it is a cheap wood. It is not very durable over time and resists poorly to knife marks. It is also very sensitive to moisture;

Photo credit: Chef’s Knives

  • Walnut: it is a material that respects the blades of knives but is sensitive to scratches: its durability is therefore reduced;

Photo credit: Colichef

  • The olive tree: it is a hardwood, very resistant to moisture and has antibacterial properties. However, it does not support abrasions of knives and is therefore not suitable for intensive use;

Photo credit: Envies de terroirs

  • Teak: is a wood that does not deform. Very resistant to moisture, it is very strong and durable but its richness makes it a protected commodity and it is becoming more and more difficult to find.

Photo credit: Tools and natures


If you have a few tools, you can have your own cutting board made from one of the woods mentioned above. And if you are not equipped, why not have a board cut to the desired dimensions? Here are some tips for making your board:

  1. Startby making a cardboardtemplateof the desired shape;
  2. Bring it backto your board and trace the contours;
  3. Cutyour wood by following the lines carefully. Be sure to hold the board to the end of the cut to prevent it from splitting;
  4. If you want to make rounds, useawood graterand an 80 grit sandpaper to sand;
  5. Then sandvigorously with 120 gritsandpaperyour entire board, including the corners and sides;
  6. If you choose to make achannel, dig it with a router if you have one;
  7. Dustoff your board and treat it with asuitable oilusing a brush. Pass at least 2 layers.

Your unique cutting board is ready!

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