When using this type of board, it can “release small plastic particles and physical contaminants into the food you are preparing,” says Jessica Brantley-Lopez, a registered dietitian nutritionist and food safety educator based in California. Thankfully, using a wooden cutting board, like this newly released option from Quince, is an easy swap that eliminates potential exposures to microplastics.

Hinoki Wood Cutting Boards, Set of 3

Credit: Quince

Every time a knife moves across a cutting board, it can wear away tiny pieces of the surface, says Brantley-Lopez. This is particularly problematic with plastic options because “some of those particles may end up in the food being prepared.” While researchers are still learning what repeated exposures to microplastics may mean for long-term health, she says a wooden option is a safer, suitable choice.

Not only is this Quince option easier on knives, but you don’t have to worry about bits of plastic ending up in your dinner. The Japanese cypress material naturally resists bacteria, and it comes in three easy-to-use sizes, which Brantley-Lopez likes because it’s easy to keep different boards for different tasks. “Someone could use one for ready-to-eat foods, and another for raw meats,” she adds. 

While it’s an overall safer option, Brantley-Lopez says that upkeep is essential to make sure it lasts. To clean it, handwash it with mild soap and warm water and dry it with a towel immediately, per the brand. Before using it, wet the surface with cold water to help the board resist staining and food absorption, and store it in a cool, ventilated area. If the wood stains, rub a cut lemon across the surface. Since both sides are functional, you can use the reverse side if one warps over time. 

Upgrade your kitchen with a set of Hinoki Wood Cutting Boards. Ahead, shop more cooking essentials from Quince.

Essential Japanese Damascus Steel Steak Knife Set

Credit: Quince

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Credit: Quince

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Credit: Quince