Walnut vs. Maple vs. Cherry: Best Wood for a Cutting Board

All three are excellent cutting board woods, so the best choice comes down to how you cook and what you want on your counter. Hard maple is the hardest and most durable of the three, walnut is slightly softer and a little easier on knife edges with a rich dark color, and cherry sits in between with a warm tone that deepens as it ages. If you want one workhorse board, choose maple; if you want a showpiece for serving and hosting, choose walnut; if you want a classic that gets better looking over time, choose cherry.

What makes a good wood for a cutting board?

Not every wood belongs under a knife. The best cutting board woods share a few traits:

• Hardwood, not softwood. Hardwoods resist deep scoring and stand up to daily use.
• Closed or tight grain. Smaller pores mean less room for moisture and food residue.
• Not too hard. A board harder than your knife's comfort zone, like glass or stone, dulls edges quickly. Woods in the moderate hardness range strike the balance.
• Food-safe and non-toxic. Maple, walnut, and cherry are all long-standing choices for food prep surfaces.

Maple, walnut, and cherry check every box, which is why they're the three most common woods for quality butcher blocks.

How do walnut, maple, and cherry compare in hardness?

Wood hardness is commonly measured with the Janka hardness test, which records the force needed to press a steel ball into the wood. Commonly cited approximate values:

• Hard maple: about 1,450 lbf
• Black walnut: about 1,010 lbf
• Black cherry: about 950 lbf

What that means in the kitchen:

• Maple resists knife marks and dents best and holds up to heavy chopping.
• Walnut and cherry are a bit softer, so they have a slightly gentler feel under the blade and may show light knife marks sooner, which many cooks see as patina.

All three are well within the range that is friendly to good kitchen knives.

Maple cutting boards: the durable workhorse

Hard maple has long been a favorite in professional kitchens, and for good reason.

Why choose maple:

• The hardest and most dent-resistant of the three.
• Light, creamy color that brightens a kitchen.
• Tight grain that cleans up easily.

Things to know: A light-colored board can show stains from foods like beets or berries more readily than a dark one. Prompt cleaning and regular oiling help.

The North Woods Maple Butcher Block is the heaviest and hardest board we offer, built for cooks who are hard on their tools.

Walnut cutting boards: the showpiece

Walnut is the one people notice when they walk into the kitchen.

Why choose walnut:

• Deep chocolate-brown color with striking grain.
• Slightly softer than maple, with a gentle feel for knife edges.
• Its dark tone hides stains well, which makes it great for serving and carving.

Things to know: Walnut is often the most expensive of the three, and its softer surface may show fine knife marks sooner than maple.

The Walnut Butcher Block is made from American black walnut. Engraved with a name or logo, it's also one of our most popular gift picks.

Cherry cutting boards: the classic that ages beautifully

Cherry is the warm, traditional choice, and it changes with time.

Why choose cherry:

• Warm reddish tone that naturally darkens with age and light exposure.
• Smooth, fine grain with a classic look.
• A gentle surface for knives.

Things to know: Cherry is the softest of the three, so it will collect knife marks and patina over time. If you love a board that tells the story of every meal, that's a feature.

The Appalachia Cherry Butcher Block is our classic, the board you can rely on from a backyard barbecue to a busy weeknight.

Walnut vs. maple vs. cherry at a glance

• Hardness: Maple is hardest; walnut and cherry are slightly softer.
• Color: Maple is light; cherry is warm reddish and darkens over time; walnut is dark brown.
• Stain hiding: Walnut hides stains best; maple shows them most.
• Knife marks: Maple resists them best; cherry and walnut develop patina sooner.
• Best for: Maple for heavy daily prep, walnut for hosting and serving, cherry for a classic board that ages with you.

Which wood should you choose?

• You cook every day and chop a lot: Maple.
• You host often and want a board that doubles as a serving piece: Walnut.
• You want a traditional look that gets richer over time: Cherry.
• You're buying a gift: Any of the three, engraved. The Butcher Block Chef Knife Gift Set lets you pick a Walnut, Appalachia Cherry, or North Woods Maple block and pair it with a German Pro, American Pro, or Japanese Pro chef knife.

Every Mänresa butcher block uses edge grain construction, comes finished in food-safe oils, and is available in 16 x 12 x 1.5, 18 x 14 x 1.5, and 20 x 16 x 1.5 inch sizes, with or without engraving. Shipping is free on all US orders.

Caring for any hardwood board

Whichever wood you choose, the care is the same: wipe it with a damp cloth and mild soap after each use, dry it right away, oil it about once a month with food-safe mineral oil, and keep it out of the dishwasher. For why wood is worth it in the first place, read wood vs. plastic cutting boards, and for more gift ideas, see our gifts for home cooks guide.

FAQ

What is the best wood for a cutting board? Hard maple, walnut, and cherry are all top choices. Maple is the most durable, walnut the most striking, and cherry the classic that ages beautifully.

Is walnut or maple better for a cutting board? Maple is harder and more dent-resistant; walnut is a bit gentler on knives and hides stains better. Both are excellent.

Does cherry wood darken over time? Yes. Cherry naturally deepens to a richer reddish-brown with age and light exposure.

Which cutting board wood is easiest on knives? Of the three, the slightly softer walnut and cherry have the gentlest feel, though maple is still very knife-friendly.

Do different woods need different care? No. Maple, walnut, and cherry boards all follow the same wash, dry, and monthly oiling routine.