We Are Open! - A Response to COVID-19 from MR Direct

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To our loyal customers:

We hope this message reaches you and your family in safe conditions amid the health concerns affecting our communities.

We are open and our orders are shipping but during this time please allow extra time for your projects. We want to make sure we take the proper steps to ensure the health and safety of our customers and team members. Because of this we cannot currently guarantee the shipping time displayed by our shipping calculator from all of our distribution centers at this time. Please allow a grace period of 2-4 days and plan your projects accordingly. When your order ships you will receive tracking.

We apologize for any inconvenience and appreciate your patience and understanding. If you have any questions or concerns, please contact us for further assistance.

Best regards,

The MR Direct Team


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Why a Wood Cutting Board is Worth Your Money
February 8, 2017

Cutting boards are a vital part of any kitchen’s arsenal. In fact, the FDA recommends having at least two: one for raw meat, poultry and fish; the other for fruits and vegetables.

In college, I chopped my veggies on paper plates, so purchasing my first plastic cutting board seemed like a major step in the right direction. While this is true, to an extent, not all cutting boards are equal. There are many options available, but here I’ll lay out the advantages of a wood cutting board.

So what are the benefits of wood? In a nutshell, it’s considered safer and will last longer.

Wood You Rather: Plastic vs. Wood

According to one University of Michigan study, “more bacteria are recovered from a used plastic surface than from a used wood surface.” So even if you diligently avoid cross-contamination, you're still at risk. Cutting on a plastic board leaves lots of grooves where bacteria like to hide and multiply. Plastic cutting boards also need to be replaced about every two years because of this.

On the other hand, one really nifty property of wood is that it self-heals, which reduces knife marks over time. Better yet, if the cutting board is end-grain, the edge of your knife will slide in-between the natural ridges of wood. This reduces cut marks and also helps preserve the sharpness of your knife.

So by now, maybe you’ve decided that E-coli and Salmonella living in your cutting board is both scary and gross, and a wood model is the way to go. But how do you take care of it?


With a little care and attention, your wood cutting board can last for years to come. There are two simple rules: do not soak, and apply oil on a regular basis.

Wood can dry out over time, so applying food-grade mineral oil helps maintain its natural moisture. Without this measure, your cutting board will dull, crack, split, or splinter over time. Dishwashers are also a no-go for your wood cutting board and will result in warping. If this sounds like a deal breaker, don’t worry too much - a little soap and hot water will do the job.

If you are willing to take proper care of your wood cutting board, they are a more sterile option and a long-lasting investment.


  • Beautiful craftsmanship
  • Durable and self-healing
  • Easier on knife edges
  • Moisture-resistant
  • Perimeter grooves to collect liquid - easy cleanup (some models)
  • Sustainable


  • Requires regular maintenance and oiling
  • Not dishwasher-safe