(NewsNation) — Amid the culinary world‘s endless debates, one question persists: What is the best type of cutting board to use between striving for food safety and longevity of tools.

Food safety experts once cautioned against wood cutting boards, citing higher potential for harboring bacteria causing foodborne illnesses such as E. coli or salmonella compared to plastic boards. While, a 2023 study reveals that plastic boards can produce between 1,536 and 7,680 tiny plastic particles, which may contaminate knives and food. So which board is optimal for use?

Wooden cutting boards, long considered a classic choice in kitchens worldwide, boast natural antimicrobial properties. Studies have shown that certain types of wood, such as maple, bamboo and teak, possess fine grains that draw fluids downward, trapping and eliminating bacteria as the board dries, according to NC State News. Wood’s durability and knife-friendliness also contribute to its popularity, with many cooks praising its ability to maintain knife sharpness.

Plastic cutting boards, on the other hand, offer a lightweight and dishwasher-safe alternative. Easy to clean and affordable, plastic boards are favored for their convenience and versatility. While they may not possess the same antibacterial properties as wood, plastic boards are often lauded for their ability to withstand heavy use and resist staining and odors. While easier to sanitize, plastic boards accumulate grooves where bacteria can lurk.

Glass cutting boards, while visually appealing and easy to sanitize, are often criticized for their hardness and potential to dull knives. Additionally, the lack of give in glass boards can cause knives to slip and slide, posing a safety hazard in the kitchen. Despite these drawbacks, glass cutting boards remain a popular choice for their sleek appearance and ease of cleaning.

Metal cutting boards, typically made from stainless steel, offer unmatched durability and sanitation. They are resistant to stains, odors, and bacterial growth. However, their hard surface can be harsh on knife edges, leading to quicker dulling over time.

Over time, both plastic and wood cutting boards can develop deep scratches or grooves that may trap bacteria, potentially contaminating food, according to Consumer Reports. Research indicates that both wood and plastic cutting boards can be safe if proper steps are followed. Clean them thoroughly after each use with hot, soapy water, and consider placing plastic boards in the dishwasher.

Periodically sanitize both types with a diluted bleach solution (1 gallon of water mixed with 1 tablespoon of bleach), followed by a rinse with plain water. Ensure cutting boards are completely dry before storage to minimize bacterial growth, per Consumer Reports.