The best wood for cutting boards is typically hard maple. Hard maple is renowned for its durability, resistance to warping, and ability to withstand the rigors of regular use. It is also naturally antimicrobial, which helps prevent bacteria growth. According to the Journal of Food Protection, maple cutting boards can reduce the presence of harmful bacteria by up to 99.9% when compared to softer woods like pine. This makes hard maple an excellent choice for both professional chefs and home cooks. Its dense grain structure also minimizes knife marks and maintains its smooth surface, ensuring a longer-lasting cutting board.