Wood Cellulose vs Wood Fibre: What's New With Our Wooden Chopping Boards

If you already own one of our wooden chopping boards, you know they're in constant use. Birthday cake on the weekend, meal prep on Monday, and a cheese platter on Friday because it's Friday and that's reason enough for cheese here at Seed & Sprout.

We're always reading your feedback (yes, every comment!) and you know what we found? That we get a lot of comments about knife marks on our boards. So we had a regroup and tweaked the design of our best selling board. Meet Wood Cellulose: the slim, tough board you know, now one solid colour all the way through. It won't stop the knife marks (they're part and parcel of using knives on wooden surfaces) but it'll give them more protection.

Here's what's different, what stayed the same, and what it means if you already own our Wood Fibre boards.

From Wood Fibre to Wood Cellulose

Wood Fibre is our original two-layer design. Wood Cellulose is the refined version, made from a cellulose fibre blend and coloured all the way through. It's our chopping board from here on. Right now, you can get Mushroom and you can preorder Eucalyptus!

Cellulose is the natural fibre that gives wood its strength, so the name says exactly what the board is. If you came here looking for our Wood Fibre Chopping Boards, you're in the right place. Read on to see what's changed.

The Big Difference: One Solid Colour All the Way Through

Our Wood Fibre boards are made in two layers, with a coloured surface over a black core. Mushroom has always been the exception, solid the whole way through, which is why it sits in the Wood Cellulose range. For 2026, Eucalyptus joins Mushroom, our 5-star favourite, with the same solid colour all the way through.

Here's why that matters. Every chopping board picks up knife marks over time. Every single one, whatever it's made of. On a two-layer board, deeper marks can reveal the darker layer underneath, so they stand out. When the board is the same colour all the way through, those marks blend in.

• Knife marks are much less noticeable. No contrasting layer peeking through.
• Your board looks good for longer. Less wear on show means it still feels like a nice thing to bring to the table.
• Nothing else had to change to get there. Same slim profile, same easy care, same everyday toughness.

We'll be straight with you though. Some signs of use will still appear over time, as they do on any board. They won't affect its durability, food safety or performance. Think of them as proof of a lot of good dinners.

Wood Fibre vs Wood Cellulose at a Glance

What We Didn't Touch

The things people loved about the originals are all still here.

• Still 6mm thin. Slides into the gap beside the toaster instead of hogging a whole cupboard.
• Still dishwasher safe. Rinse, load, done. Hand washing works too if that's your thing.
• Still zero upkeep. The non-porous surface means no oiling, no seasoning and no weekend spent sanding.
• Still lighter than solid wood. Even the Large is easy to grab with one hand.
• Still tough. No cracking, warping or mould.

Already Own Wood Fibre Boards?

Good news: there's nothing you need to do.

Your boards are just as durable and food safe as the day they arrived. If a few marks have revealed the darker layer underneath, that's purely cosmetic. Keep chopping.

The most sustainable board is the one already sitting in your kitchen. Wood Cellulose is here for when you're setting up a new kitchen, adding a spare for platter nights, or finding a gift for someone special.

Which Size Wooden Chopping Board Do You Need?

Can't choose? The Wood Cellulose Chopping Board Trio brings together the Small, Medium and Large. Prefer to build your own mix? Pick and choose sizes in the Wood Cellulose Chopping Board Set. Both come in Mushroom, with Eucalyptus now available to preorder.

Same Board You Love. Now Ages More Gracefully.

The chopping board that's earned a permanent spot on so many Aussie benches, now built to look good for longer. Shop Our Wooden Chopping Boards →