The best woods for cutting boards are hard maple and walnut. Hard maple is renowned for its durability and resistance to knife marks, while walnut offers a unique aesthetic appeal and is also highly durable.

Hard maple is a top choice for cutting boards due to its dense and tight grain structure. This grain pattern makes it highly resistant to knife marks and dings, ensuring the board maintains its appearance over time. According to the Wood Database, maple has a Janka hardness rating of 1450, which is one of the highest among common woods. This high hardness means the board can withstand the pressure of heavy-duty cutting without showing significant wear. Additionally, maple is naturally antimicrobial, which helps prevent bacteria growth, making it a hygienic choice for food preparation.

Walnut is another excellent option for cutting boards. Its rich, dark color and distinctive grain pattern offer a visually appealing option. Similar to maple, walnut has a high Janka hardness rating of 1010, which makes it durable and resistant to knife marks. The wood's natural oils also contribute to its durability and help prevent cracking and warping. Furthermore, walnut is known for its antibacterial properties, which are beneficial for food safety.

Both hard maple and walnut are also easy to maintain. They can be sanded and oiled to restore their finish and protect them from moisture, which is crucial for extending the life of a cutting board. Regular maintenance not only preserves the board's appearance but also ensures its longevity.

In conclusion, hard maple and walnut are the best woods for cutting boards due to their durability, resistance to knife marks, and aesthetic appeal. Their high Janka hardness ratings and natural antimicrobial properties make them ideal for food preparation, ensuring both safety and longevity.