Steel, plastic, wood, and marble. And behind this seemingly simple image lies a question every mom or dad asks without realizing it: is the one I use every day to cut fruit for my children safe?
The answer is not what you would expect. The plastic one, the most common in kitchens, can release up to 79 million tiny particles a year with every cut.
Meanwhile, a simple closed-grain wooden cutting board—such as maple, walnut, or cherry—turns out to be the silent ally that protects both the knife’s edge and the health of those who eat in that home.
It is not about throwing everything in the trash overnight. It is about knowing how to choose wisely: a wooden cutting board for foods eaten raw, and another made of steel or glass only for meats.
A small gesture, in the everyday kitchen, that can change what enters your family’s body every day 🧡