While each type of board have their pros and cons, here is why wooden cutting boards are preferred over plastic ones-
Holds less bacterias: While cutting stuff like raw meat, juices containing bacterias seep into the cutting board. However, wooden boards hold fewer bacterias than plastic boards. Research has found that on wooden boards, the bacteria sank down where they couldn’t multiply and eventually died. While the bacteria stuck in and around the knife groves of the plastic boards were impossible to clean.
Can be resurfaced: When cutting boards are used for a long time, they are subjected to the obvious wear and tear. If wooden boards get damaged, they can be resurfaced and used again. Plastic boards do not offer this option even after they tend to get scarred after regular use.
Durable: Wooden boards are made of heavier material (beech or maple wood). They have a higher tolerance to regular wear and tear and do not need to be replaced that often. Plastic boards are easier to handle but they lose their charm early and have to be replaced frequently.
Easier to sanitise: Cleaning off bacteria from wooden boards is much easier when compared to plastic ones. People think that since plastic boards have a porous surface when compared to wood, it is easier to clean. When on the contrary, plastic boards harbour a lot of bacteria that can’t be washed off even in a dishwasher. Wooden boards in comparison can easily remove bacterias when hand cleaned.
Good for knives: If you regularly polish your wooden boards, they will not only keep moisture and bacteria away from it but also be good for your knives. Plastic boards tend to dull the blade of a knife much quicker, while the hard wooden surface does not impact its sharpness that quick.