Why Do Chefs Use Wooden Utensils & Boards?

6-Minute Read

Whether you're a professional chef or just an avid fan of home cooking, wooden spoons and cutting boards are likely a cornerstone of your kitchen...

But - in the year 2025, why is wood still the preferred choice for so many chefs and cooks, including the top professionals?

Top-class chefs, like all professionals, use the best available tools for the job; it turns out that wooden cookware has far too many advantages that synthetic alternatives simply can't match.

 

Image source: Smartblend

Why Professional Chefs Choose Wooden Spoons, Spatulas & Cutting Boards

1. Wood is Gentle on Cookware 

One of the biggest reasons chefs use wooden utensils and cutting boards is because wood won't damage any pots, pans, or knives - which can all be quite expensive in top-class kitchens.

• Metal utensils easily scratch and damage non-stick surfaces, cast iron, and delicate copper pans - this can also leach nasty chemicals into the food.
• Chefs use wooden spoons and spatulas to remove any risk of scratching pots and pans, and wooden boards don't blunt knives as fast as plastic cutting boards do. 
• Both large professional kitchens and individual home cooks can appreciate wooden tools that help extend the lifespan of their other kitchenware. 

2. Wood Has Superior Heat Resistance

Wooden spoons and spatulas don't conduct heat the way metal utensils do. The natural heat resistance of wood means not burning your hand when you grab the spoon that was simmering in a sauce or resting against a hot pan. 

This also means you don't need to worry about your wooden spoon or board accidentally melting if it comes in contact with a hot surface or you place a hot pan on it. 

3. Wood is Antibacterial & Food-Safe for Longer

Wood is naturally antibacterial, which we'll explain further below, but this is a big reason chefs use wooden spoons and cutting boards instead of plastic ones. To ensure food safety, plastic cooking utensils or boards would need to be replaced quite regularly whereas wood ones don't. 

4. Wood Has Natural Non-Stick Properties

Wood is slightly porous by nature, so wooden utensils and boards have a natural non-stick surface.

When properly maintained, wooden spatulas and stirring spoons actually develop a smooth patina that prevents food from sticking excessively – this is a real advantage when folding delicate batters, stirring thick reductions, or even when rolling pastry and dough with rolling pins, for example. 

5. Wood is Durable, Forgiving and Repairable

Wood is incredibly durable and forgiving, especially hardwoods like cherry, acacia, walnut, and maple.

• Not having to worry about cracking, snapping, melting or chipping your cookware is a big bonus - especially when your job depends on it.

6. Preserving Flavour Integrity and Wooden Cookware

Unlike metal utensils that can react with acidic ingredients, or add metallic flavours to your food, wooden utensils are non-reactive. 

• This quality makes them ideal for stirring tomato sauces, citrus-based marinades, or working with other acidic ingredients without altering the flavor profile. 
• Additionally, wood won't leach any chemicals or microplastics into your food like plastic spoons, spatulas or cutting boards.

7. Wood's Versatility for Serving and Preparing

With all of wood's characteristics, it makes it very versatile, and professional kitchens are a perfect place for wood's versatility to shine.

If you wanted to, a chef could use the same wooden board to dice up ingredients as you can for serving an upscale charcuterie spread or cheese board - you might want to give the board a quick wash in between though..!

• Fun fact: You can use a wooden spoon on top of a boiling pot to stop it from over-boiling - don't believe me? Try it for yourself this evening. The wood utensil will absorb the bubbles and dissipates the heat which will stop the pot from ever actually boiling over. 

The Science Behind the Benefits of Wooden Kitchenware

Ok, but is any of this backed up by science, or is it all just down to personal preference?

-Great question, I was wondering the very same thing.

Are wooden cooking utensils antibacterial and food-safe?

Contrary to what a lot of people believe, wooden kitchenware is more food-safe when compared with plastic, silicone, and even some metal kitchenware.

Wood has antibacterial properties and research from UC Davis conducted by Dr. Dean Cliver found that wooden cutting boards culled bacteria that otherwise survived (and multiplied) when left on plastic cutting boards for the same duration.

What did the study show?

• The study demonstrated that wooden cutting surfaces (ie cutting boards) naturally absorbed bacteria, where the germs cannot survive and will eventually perish. According to their study, it demonstrated that this process typically happens within a few hours on average.

• This natural defense mechanism makes properly maintained wooden utensils surprisingly hygienic for kitchen use. A finding like this challenged the conventional wisdom that plastic cutting boards were more sanitary than wooden ones.

• What's more, is that most plastic cutting boards will eventually produce little shavings of plastic that will inevitably get mixed in with your food. 

When Should You Not Use Wooden Cookware?

There are some scenarios or types of cooking where it makes less sense to use wooden utensils or cutting boards, especially for chefs in commercial kitchens:

❌ Frequently cutting raw meat and fish - Generally, chefs in commercial kitchens use plastic cutting boards for cutting meat and fish, because it's easier to just wash it in the dishwasher at a high heat and not have to worry about damaging the board over time. 

While wood has some antibacterial qualities, for chefs in commercial settings, where both time efficiency and output level matter, it makes more sense for chefs to usually use plastic for cutting raw meat or fish.

But wait, then why do butchers only use wood chopping boards?

Interestingly, butchers usually exclusively use a wooden chopping block, because wood is more forgiving on knives, and plenty resilient over time. Butchers also don't usually have to worry as much about cross-contamination with other ingredients in the same way chefs do. 

❌ Deep frying - Wood can absorb oil over time, and while a small amount of exposure to oil won't damage the wood, frequently dunking a wooden utensil in and out of a deep fryer isn't a good idea long term. For this reason, it's best to use metal utensils for deep frying.

❌ Precision cooking - If you're cooking something that needs a bit more finesse -maybe flipping a very thin filet of fish or doing a delicate plating, wooden utensils might not be the best choice. There's usually a limit to how thin an edge can be or how precise a pair of tongs can be when it's made of wood. 

Is Wood Kitchenware More Eco-Friendly?

Responsibly made wooden kitchenware is biodegradable, renewable, and often lasts for many decades when properly maintained – reducing the environmental impact compared to plastic alternatives that may need frequent replacement. 

Perhaps best of all, is that when you finally do throw out a wooden utensil, it of course 100% biodegradable and adds nothing but natural fertiliser to the soil. 

Most higher-end wooden utensil makers source materials from sustainable forestry practices. The production process for wooden kitchenware also typically requires less energy than manufacturing metal or plastic alternatives. 

Do Wooden Utensils Enhance the Cooking Experience?

The Sensory Advantages of Cooking with Wood

There's a tactile satisfaction to using wooden cooking utensils that many chefs describe as irreplaceable. 

The warm feel of a wooden handle, the weight distribution, and the subtle sound wood makes against cookware all contribute to a more connected cooking experience.

• A chef doesn't need to worry about accidentally scraping too hard on the bottom of a pan and ruining the integrity of the food and the pot or pan.
• This sensory feedback also gives valuable information during the cooking process. You can feel the resistance of a thickening sauce or the readiness of vegetables in a way that's much more intuitive than with other materials, giving cooks better control over their craft.
• It's also much less abrasive to your ears to hear a wooden utensil clank against a metal pot and pan than a metal or plastic utensil.

Not all wooden utensils are and boards are created equally.

How to Choose the Best Wooden Utensils for Your Kitchen

Hardwood vs. Softwood Kitchenware

Not all wooden kitchenware is created equal. Hardwoods like maple, cherry, acacia, and walnut make much better cooking utensils and cutting boards because of their density, durability, and resistance to water.

Softwoods tend to splinter more easily and don't stand up to repeated washing and use. Lower-quality cookware made of softwoods like pine will generally disintegrate over time and end up needing to be replaced every few years. 

Acacia wood makes a great all-rounder for kitchenware. It's highly tough, brightly coloured, and has naturally present acacia oil which gives it great resistance against both water and bacteria. 

Tips for choosing the right wooden kitchenware:

• Try to go for a hardwood: Acacia, maple, walnut, oak, cherry, etc.
• Hand-made or higher-end kitchenware tends to last longer due to better build and materials.
• Look for wood with good water resistance.
• Consider what you will use it for: Daily utility (cutting board or wooden cooking spoon), serving snacks and charcuterie, or maybe both.

High-Quality vs. Mass-Produced Wooden Cookware

The difference between high-quality and mass-produced wooden kitchenware is about much more than looks.

Premium wooden utensils are generally made with higher quality hardwood, as opposed to softer materials like pine or bamboo.

They will also put much greater attention into grain direction, which significantly impacts durability. Hand-finished wooden spoons and spatulas also tend to have smoother surfaces that are less prone to splintering with age.

Proper Care for Long-Lasting Wooden Kitchenware

Maintaining Wooden Utensils for Lifelong Use

With proper care, quality wooden cooking utensils can last for generations. The key maintenance practices include:

1. Hand wash promptly after use (not in the dishwasher*).
2. Allow your wooden kitchenware to air dry completely before storing it.
3. Occasional wax or oil treatment to prevent drying-out, colour fading, or cracking.
   

Quality Wooden Kitchenware Can Become Heirlooms

Many families pass down well-maintained wooden kitchen tools through generations, speaking to both their durability and the emotional connection people form with these practical but beautiful objects. This kind of longevity is virtually impossible with plastic utensils as they will likely degrade or break before the time can come to pass them down.

*Can you put wooden cooking utensils and boards in the dishwasher?

It's generally best to not put anything made of wood in the dishwasher. Wood is sensitive to both water and heat, dishwashers produce a lot of steam and wash at higher temperatures for longer durations than is recommended for wooden kitchenware. 

However, if you need to wash your wooden kitchenware in the dishwasher on a one-off or infrequent basis, ensure to use the lowest heat setting and shortest wash cycle.

It's also extra helpful to remove the wooden item before the end of the dishwasher cycle if possible. This is to avoid the steam-drying at the end of the wash cycle which can warp your wooden kitchenware.

It's also recommended to reseal the wood more often if you wash it in the dishwasher. 

Reviving & Repairing Old or Neglected Wood Kitchenware 

Even very neglected wooden items can often be restored. A light sanding followed by some resealing with a food-safe oil or wax can bring old wooden spoons, boards and spatulas back to life, making this kitchenware some of the most sustainable options available.

Conclusion: Why Wooden Utensils Remain Essential Kitchen Tools

The reason wooden utensils are still a cornerstone of kitchens in 2025 isn't simply about tradition or aesthetics –  although aesthetics do play a small role too.

As we learned, the reasons range from protecting expensive cookware to enhancing the cooking performance, and sustainability benefits - wooden cookware kitchen earns its place in professional and home kitchens alike, unmatched by more modern and synthetic alternatives like plastic. 

Wood allows the chefs to not have to worry about the collateral damage of their cooking, about scratching pots and pans, changing the flavours of their dishes, melting their spoon onto the stove or worst of all, adding germs into the mix.

Using wooden utensils lets chefs focus on their passion, and is part of what they enjoy about cooking - the tradition, the connection with other people, and the pleasure of the process. 

Whether you're stirring a delicate sauce, folding a soufflé batter, or simply mixing and serving a salad, the right wooden utensil connects you to the process in a way that enhances both the cooking experience, and the final result.

In short, the reason professional chefs still swear by wooden cookware in 2025 is the combination of function, form and experience. Despite centuries of kitchen innovation, wooden cookware like spoons, cutting boards and spatulas remain indispensable tools for chefs and cooks of all levels, all around the world.

The Aesthetic Appeal of Wooden Kitchenware in Modern Homes

Beyond functionality, wooden cooking utensils bring warmth and character to contemporary kitchens. The natural variations in grain, color, and pattern make each wooden spoon or cutting board unique. For many home cooks, displaying beautiful wooden kitchenware has become part of their kitchen décor, celebrating the intersection of functionality and craftsmanship.