This series categorises kitchen utensils by when and how they’re used: the preparation (cold) stage, the high-heat stage, and the storage and serving stage. Each stage carries distinct hygiene and safety considerations. Some utensils are versatile enough to appear across multiple stages, but this framework makes it easier to understand material safety, contamination risks, and durability in different cooking scenarios.

What are Preparation Stage Cooking Utensils?

The preparation stage covers everything that happens before heat touches food: washing and trimming raw ingredients, cutting, slicing, grating, peeling, blending, marinating, and mixing. Common utensils include cutting/chopping boards, culinary knives, graters and peelers (for vegetables, hard cheeses, and zesting), food processors and similar devices that break food down into smaller or finer forms, such as blenders, grinders, and juicers.

The materials these tools are made from vary widely and reflect culture, local resources, economics, and sustainability. Cultures with heavy chopping techniques, such as Chinese culinary tradition, tend to favour hard, durable woods for cutting boards. In East Asia, where bamboo forests are abundant, bamboo cutting boards and utensils are far more common. The rise of plastic manufacturing brought lightweight, affordable cookware to kitchens worldwide, offering convenience and versatility alongside potential health and environmental trade-offs.

Cutting Boards

Cutting boards come in wood, bamboo, plastic, silicone, glass, steel and marble. Each has its own strengths and drawbacks. Wood, bamboo, and plastic dominate modern kitchens, while silicone, glass, steel and marble remain less studied due to their limited practicality in both home and professional settings. 

Credit: Pinterest

Glass, steel, and marble are often assumed to be more hygienic because they don’t absorb water and resist surface marks, making them easy to sanitise. But their hard, smooth surfaces can be slippery, increasing the risk of knives skidding and causing injury. They can also chip and dull blade edges more quickly. And some studies have found that pathogens can remain viable on dry stainless steel surfaces for extended periods, which means these materials may not be as safe as people often assume [1].

Culinary Knives, Graters, Peelers, and Anything with a Blade

Modern kitchen knives, graters, and peelers are usually made from stainless or alloy steel. With frequent use, exposure to moisture, salt, or acidic foods, and even harsh scrubbing, small scratches, pits, and rust spots can develop over time.

Credit: Seido Knives

Research suggests that surface smoothness doesn’t make a big difference in bacterial attachment or removal [2]. However, it does affect corrosion resistance. Rougher or more damaged surfaces are more prone to pitting and wear, and in everyday use, these imperfections trap food residues, making surfaces harder to clean properly and allowing contaminants to linger.

Food Processors and Similar Devices

Food processors and similar devices generally consist of two main components: a bowl or jar to hold the food, and blades to cut it. The bowl or jar is usually made from plastic, glass, or stainless steel.

Credit: Pinterest

Glass and stainless steel raise fewer safety concerns, but glass jars are heavy and fragile, and stainless steel bowls are opaque, making it harder to monitor the food as it’s processed. In everyday home kitchens, these drawbacks limit their practicality. Plastic, on the other hand, is lightweight, durable, and transparent, which is why it remains the most commonly used material.

Food processors also have rubber gaskets and lids designed to keep them leakproof. These parts can become hygiene blind spots. Without careful cleaning, they retain food residues much like worn blades do, and can even allow mould to build up over time.

What to Watch Out for during Food Preparation?

Microplastic [3]

Microplastics are tiny fragments of plastic, typically smaller than five millimetres. They are now widely present in the environment, and exposure occurs through food and water, inhalation of airborne particles, and contact with skin. Once absorbed, they can persist in body due to their resistance to degradation [4]. There is currently no established regulatory standard or defined safe exposure level. Very small particles, especially those below 100 nanometres, may be able to travel through the bloodstream and reach multiple organs [4].

Figure: Microplastic Exposure & Toxicity

Credit: Potential Health Impact of Microplastics: A Review of Environmental Distribution, Human Exposure, and Toxic Effects

Microplastics accumulate along the food chain. As end consumers, humans may experience greater cumulative exposure. In experimental studies using cells, organoids, and animal models, microplastics have been associated with oxidative stress, DNA damage, organ dysfunction, metabolic disruption, immune responses, neurotoxicity, and potential impacts on reproduction and development [5]. Evidence from marine organisms also suggests structural and functional abnormalities linked to microplastic exposure [4].

When it comes to food preparation, the concern centres on plastic kitchen tools, especially cutting boards, blenders, and other food processors. These particles are generated through mechanical stress (like cutting) and abrasion (from mixing or blending), though temperature and pH can also play a role.

Studies show that microplastics are produced when knives repeatedly shear and “shave” the surface of plastic cutting boards. Boards made from polyethylene (PE) and polypropylene (PP) appear to release relatively large amounts. Some estimates suggest a person could ingest between 7.4 and 49.5 grams of microplastics per year, depending on cutting frequency and technique.

Blenders and food processors are another source. High-speed blade rotation and friction against the container can release micro- and nanoplastics, especially when processing harder foods like nuts, frozen fruit, and ice cubes. The amount released depends on the container material, blade speed and settings, and the hardness, size, quantity, and temperature of the food being processed.

Hygiene and Cross-contamination

Wood has long been a concern in food hygiene because it is porous and absorbs liquids and microorganisms. This concern once led to a period in Europe when wooden cutting boards were prohibited in public food preparation areas [6]. Despite that, wood remains popular in both home and professional kitchens because it is gentle on knives and less slippery than other materials. Bamboo is often treated similarly in studies, classified as a hardwood due to its comparable structure.

Credit: Restaurant Online

Interestingly, research has found that wooden cutting boards can actually be more hygienic than plastic ones in both lab tests and kitchen-like settings, with no re-emerged bacteria detected 24 hours after cleaning [7]. Wood’s natural permeability allows it to absorb moisture, and controlling humidity is a key factor in bacterial survival [8] [9].

Cross-contamination remains a well-known kitchen risk. Cutting boards, culinary knives and graters can serve as key vehicles for transferring pathogens, particularly when raw and cooked foods touch the same utensils. Studies confirm that bacteria stick to both plastic and wooden boards. The transfer of Listeria monocytogenes from contaminated boards to cooked food, for instance, is higher when the food has cooled than when it is still hot [10].

Credit: UBAA HAUS

Bladed utensils carry similar risks. One study found that shredding inoculated fruits and vegetables quickly contaminated graters, and using those same graters on fresh, clean produce transferred bacteria at rates ranging from about 3% to 43% [11].

The Grey Areas

PCP-Na [12]

Sodium pentachlorophenate (PCP-Na) is a highly toxic chemical with strong antibacterial, antiseptic, and insect-killing properties. It has been widely used as a wood preservative, herbicide, and insecticide. The International Agency for Research on Cancer (IARC) classifies PCP-Na as a possible human carcinogen (Group 2B), and it has been banned or strictly restricted in many countries.

In theory, using PCP-Na intentionally in consumer products like cutting boards would violate regulations on pentachlorophenol under pesticide and persistent organic pollutant (POP) rules. However, PCP-Na was historically used to treat wood, cutting boards are rarely tested specifically for it, and most food-contact regulations don’t set a specific limit. This creates a regulatory blind spot at the product level.

A recent study in China examined 120 wooden and bamboo cutting boards and found measurable levels of PCP-Na in five samples, ranging from 1.5 to 422 mg/kg, while the EU limit for related substances is 5 mg/kg under EU Regulation 2021/277. Using pork to mimic everyday chopping, the study found that transfer to food peaked during first use and declined over time, though it did not reach a negligible level until the 8th consecutive use.

In practice, the amount of PCP-Na that migrates into food depends on many factors: the type of food (acidic, fatty, or high-moisture), how vigorously it is cut, cleaning methods, and frequency of use. Under mildly acidic conditions (pH 6.6–6.8), PCP-Na can even convert into pentachlorophenol (PCP), a known human carcinogen (Group 1), raising further concerns for safety.

Aflatoxin

Aflatoxin is a toxic compound produced by certain moulds, known for its strong link to cancer in animals. Its formation depends heavily on moisture, temperature, and oxygen. Foods such as nuts and grains are especially vulnerable to contamination. As bamboo and wood are naturally porous, they can create ideal conditions for fungal growth under the right circumstances.

Credit: Dr. Axe

The U.S. Food and Drug Administration (FDA) and the Canadian Food Inspection Agency (CFIA) have issued recalls of wood-based kitchen utensils from certain brands, including cutting boards, due to confirmed contamination with Aspergillus flavus [13]. This contamination originated during the wood-drying process, where inadequate kiln temperatures allowed fungal spores to survive and spread within the wood.

There is currently limited research and regulation examining fungal contamination, such as aflatoxin, in wooden and bamboo cutting boards specifically.

Keeping Things Clean During Food Preparation

Replace your cutting boards regularly [8] [14]

This is one of the simplest ways to reduce hygiene risks in the kitchen. Over time, cutting boards develop grooves, stains, and heat damage that trap food particles and allow bacteria to grow. In some cases, poor hygiene and moisture can even support mould and toxin formation. There’s no fixed rule for replacement frequency, but visible damage like deep cuts or warping is a clear sign it’s time.

This applies to all cutting boards, but it’s especially relevant for plastic ones. They scratch more easily, which traps more food and bacteria and release micro- and nanoplastic into food. Worn surfaces make cleaning less effective and increase the chance of bacterial buildup.

Rethink how much plastic is in the kitchen

Even though replacing worn cutting boards is good practice, plastic ones come with a catch. Studies have found that new plastic cutting boards can release more micro- and nanoplastics than older, worn ones [15]. So replacing them frequently may actually increase your overall exposure over time.

Non-plastic cookware doesn’t introduce microplastics into food at all. Wooden cutting boards, especially hardwood, are a strong alternative. They hold up well in everyday use, are gentler on knives, and provide a stable cutting surface. Research also shows that surface wear and regular use don’t reduce their hygienic performance.

Use separate knifes and boards for different foods

Preparing raw and cooked foods side by side is common, but separating them onto different utensils prevents cross-contamination far more reliably than washing the same board between uses. Most experts recommend using one cutting board and knife for raw meat and seafood, and another to cooked dishes and bread [16] [17] [18].

Replace when wear and tear is obvious

Regardless of the material, any utensil showing clear signs of damage should be replaced. Damaged plastic surfaces release micro- and nanoplastics. Cutting boards with deep knife marks trap residues and bacteria. Worn wooden boards may hold moisture, creating conditions for microbial growth. Knives with visible rust spots, chips, or rolled edges should not be used for food preparation, particularly for ready-to-eat foods.

Skip the oil on wooden cutting board [8]

Manufacturers often recommend applying oil or wax to “seal” the wood and protect it from cracking. Some research suggests the opposite effect when it comes to bacteria.

Credit: Pinterest

In one study, wooden boards treated with oil or wax showed higher levels of bacteria before cleaning compared to untreated wood. A possible explanation is that the coating blocks wood’s natural ability to absorb moisture. Untreated wood wicks moisture and some bacteria into its structure, where they’re less likely to remain active on the surface. A wax or oil layer may keep moisture and bacteria sitting on top instead.

Most boards fall somewhere in between: not fully untreated, but not heavily coated either. Product labels can help here. Some will state that the board has been waxed, sealed, or pre-oiled.

Wash your ingredients thoroughly before cooking

Washing cooking ingredients before handling them helps remove some surface contaminants, including microplastics. Methods like ultrasonic cleaning or using food-safe detergents tend to be more effective than rinsing with water alone [19]. For foods like meat, rinsing for a few minutes rather than giving a quick rinse may remove more surface particles [20].

That said, washing only works on the surface. Microplastics already inside the food or embedded during processing, can’t be removed this way.

Clean after every use and check dishwasher labels [21] [22]

Was utensils promptly after handling acidic foods like tomatoes, citrus, and onions. Acid can cause stainless steel to corrode and leach metals, while in wood it can dissolve certain compounds. Combined with moisture or fats, plastic may release more chemicals, and wooden fibres can crack more easily.

Warm water and mild dish soap with a soft sponge or cloth is the way to go. This effectively reduces bacteria on cutting boards and helps keep knives sharper for longer. Avoid abrasive scrubbers or steel wool, which scratch surfaces and damage blades. If you’re handling multiple foods at the same time, clean utensils between each one.

For devices with multiple parts, like blenders, disassemble each component for cleaning. Baking soda, vinegar, and hydrogen peroxide are effective natural cleaning agents. Reliable commercial cleaners work well too. And if you use a dishwasher, always check the label first.

Sanitise regularly [21]

You don’t need to sanitise utensils after every use, but it’s wise to do so after handling raw ingredients or potential allergens, or if the utensils haven’t been used for a while.

Choosing the Right Tools

If Budget Isn't a Concern

Teakhaus is a premium cutting board choice. The brand uses teak wood, which naturally contains oils and resists moisture better than many other woods. Teak boards are also known for their durability and resistance to cracking or warping.

Credit: Teakhaus

John Boos is another respected name, favoured by many professional chefs. Their maple wood boards, particularly in end-grain construction, perform well under heavy cutting while remaining relatively gentle on knife edges.

Tojiro is a strong entry point into Japanese kitchen knives, which typically feature thinner, sharper blades than traditional German-style knives. Compared with many premium Japanese brands, Tojiro remains relatively affordable.

Solingen, a historic knife-making city in Germany, is home to many respected manufacturers. Knives from this region are appreciated by enthusiasts and professionals alike and are available in a wide range of styles designed for different ingredients and tasks.

Vitamix and Blendtec are widely praised for their powerful motors and durable construction. They handle hard ingredients efficiently and commonly feature BPA-free containers, with some models suitable for blending hot foods and soups.

Budget-Friendly Options

Epicurean cutting boards are made from wood fibre composite. They're lighter than many traditional wooden boards and dishwasher-safe, making them convenient for everyday use.

Beyond specific brands, maple and beech cutting boards are usually affordable and easy to find. Edge-grain boards are generally more cost-effective than end-grain options. Many premium brands also offer smaller or entry-level models that are more accessible for everyday food preparation.

Wüsthof and Zwilling are widely available online and in department stores. Each has its own design philosophy and strengths, but both are considered reliable for everyday kitchen use.

Ninja, Judge, and Dualit offer a range of appliances at more accessible price points. Some models include glass jugs or more versatile functions that support convenient everyday cooking.

This article is for informational purposes only and does not imply any endorsement or commercial relationship with the brands mentioned.

Common Questions

Does Boiling a Wooden Cutting Board Help Sanitise It?

Short answer: not really.

There isn't much direct research on boiling cutting boards, but we know how wood reacts to heat and moisture. High heat and water can damage the material [23]. Wood absorbs water and expands, then shrinks as it cools. Over time, this repeated cycle causes warping, cracking, and a rougher surface, which means more tiny crevices where bacteria can settle.

For everyday cleaning, washing with hot soapy water and drying thoroughly is enough to keep a wooden cutting board in good shape.