A chef's first line of defense against bacteria and contamination in the kitchen is their cutting board. While there are a variety of materials that can be used for cutting boards, chefs almost universally choose wood. There are a few reasons for this: wood is non-toxic, has natural antibacterial properties - doesn't harbor bacteria, and they're durable. Wooden cutting boards are also friendly to chef knives while still perfectly cutting ingredients. When cared for correctly and maintained they will last a lifetime.