The Hidden Dangers on Your Chopping Board

I was always using the white plastic chopping boards from IKEA. They were budget-friendly, the size was perfect, and they fit into my minimalist kitchen aesthetic. Plus, I’ve always hated the smell of wooden chopping boards — that weird mix of garlic, onion, and something damp that never really goes away. That’s why I don’t even own a single wooden spatula.

So for me, plastic seemed like the cleaner, safer option. No smell. Easy to clean. Straight into the dishwasher. What could possibly go wrong? Well… quite a bit, actually.

After I got sick and started questioning everything — from our food to our shampoo — chopping boards didn’t escape the list. And when I dug into microplastics, leaching, and chemical exposure, I realised those innocent white boards were adding more to our meals than just sliced veggies.

What’s Wrong With Plastic Chopping Boards?

Even “safe-looking” plastic boards (like the white IKEA ones I used) shed plastic particles every time you cut, especially when using sharp knives or prepping hot, oily, or acidic foods.

Over time, those particles end up on your food and inside your body. And it adds up — fast.

The average person consumes about a credit card’s worth of plastic every week. That’s around 5 grams of microplastics, every single week, mostly through food, water, and kitchenware.

Source: WWF report & University of Newcastle study

And here’s the scary bit: those microplastics don’t just pass through us. Studies have found them in our bloodstream, our lungs, and even inside organs like the liver. Right now, scientists still don’t know whether the liver can break them down — so there’s a real chance they’re just building up inside us over time. That’s a huge unknown, especially when it comes to long-term health and our kids’ developing bodies.

Not to mention…

Plastic Boards Also:

• Leach endocrine-disrupting chemicals (even if they’re BPA-free)

• Harbour bacteria in scratched surfaces

• Aren’t biodegradable — they just break down into microplastics

• Leave you guessing what’s going into your child’s lunch

Why I Don’t Use Wooden Boards Either

Now here’s the thing — most people in the non-toxic space will tell you to use wood. And yes, wood has antimicrobial properties and is plastic-free.

But for me? I hate the smell wood holds after cutting garlic or onion. I hate the stains, and the way it starts looking greasy after a while. And honestly? I just don’t enjoy the feel of it.

So wood was out.

Stainless Steel Chopping Boards

• Completely non-toxic

• Doesn’t absorb odours or stains

• Dishwasher safe

• No plastic, no chemicals, no leaching

• Great for meat, fruit, and cooked food prep

Bonus: you feel like a pro chef slicing on steel

Check out: Stainless Steel Titanium Cutting Board

Tempered Glass Boards

• Another plastic-free option I love

• Easy to clean, no smells, looks sleek

• Perfect for fruit, veg, or sandwich prep

• Not ideal for chopping meat (can get slippery)

Check out: 4 Pack Tempered Glass Cutting Board with Rubber Feet

If you’re using a scratched plastic board right now — especially if it’s white and full of knife grooves like mine was — that’s the easiest swap you can make.

Cutting boards don’t get much attention — but they’re one of the most-used tools in your kitchen. Every slice, chop, and prep session leaves a trace. So ditch the hidden plastic. Choose something that won’t leave micro shavings in your toddler’s sandwich.

And take pride in every small swap — because they add up. For your health, your kids, and the planet.

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