How to Clean a Wooden Cutting Board (with Odor Removal Tips)
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Wooden cutting boards are all we use in our home, for a variety of reasons. They don’t shed microplastics or dull your knives, and wooden cutting boards are naturally antibacterial. To help you make your boards last, I’m sharing how to clean a wooden cutting board, plus other care tips.
Before we get started:
- Do not leave boards to soak!
- Do not wash wooden cutting boards in the dishwasher.
Wood absorbs water, and either of these could trash your cutting board.
Keep your knives sharp. Dull knives mean that you have to press harder to cut, which will mark up your board.
Cleaning Your Wooden Cutting Board
Cleaning and caring for your cutting board is the key to long life. Clean, well-oiled boards look nicer, too.
- Remove Food Debris: After use, scrape off any leftover food from the surface of the board using a butter knife or scraper.
- Hand Wash the Board with Hot, Soapy Water: Use mild dish soap and hot water to clean the board. Gently scrub the surface with a dishcloth. Don’t leave the board soaking in water, as this can cause warping.
- Rinse and Dry Immediately: Rinse thoroughly with warm water to remove soap residue. Dry thoroughly before storing. I prefer air drying in the dish rack.
Deep Cleaning for Stubborn Stains and Odors
To sanitize your board and remove odors:
- Baking Soda and Vinegar: Sprinkle baking soda over the board and spray it with distilled white vinegar. Let it bubble for a minute before scrubbing with a dish cloth. Rinse well and dry.
- Lemon and Salt: Sprinkle coarse salt on the board, then rub half a lemon over the surface. The salt acts as an abrasive, while the lemon neutralizes odors. Rinse and dry thoroughly.
- Hydrogen Peroxide: For disinfecting and deodorizing, pour a small amount of hydrogen peroxide over the board, spread it evenly, and let it sit for a few minutes. Rinse and dry the board completely.
We designate some wood cutting boards for mild flavored foods, like bread and fruit. Other boards we use for savory foods, like onions and meat. That way, even if some onion flavor lingers, it’s not a problem. (We use a LOT of onions – several hundred per year.)
Conditioning Your Wooden Cutting Board
To prevent cracking and maintain the board’s finish, season it every few weeks with a good quality oil. Most hardware stores carry cutting board oil, or you can order it online.
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We usually use Boos Block Mystery Oil, which has a food grade mineral oil base so it doesn’t go rancid. Block Bros. Block Oil is a blend without mineral oil. Do not use vegetable oil or olive oil.
- To season, start with a clean, dry cutting board.
- Coat entire surface with a layer of oil and rub it in with a cloth or paper towel, following the grain.
- Let set to absorb in warm, dry area for 12 to 24 hours. Buff to remove any oil that may not have been absorbed.
- Repeat as needed any time your board starts looking dull.
Duncan demonstrates how to oil cutting boards in the video below.
Frequently Asked Questions
Yes. It’s crucial to clean your cutting board after every use to remove food particles, prevent bacteria growth, and maintain hygiene. That said, if I’m cutting something dry, like bread, I just brush the crumbs into the compost.
Try baking soda and vinegar, lemon and salt, or hydrogen peroxide.
Only if you want me to show up and say bad words in your direction. DO NOT PUT YOUR WOODEN CUTTING BOARDS IN THE DISHWASHER. Between the excess water and high heat, it does evil things to the board, like warping and cracking.
Replace your board if it gets deep cracks, or falls apart. With proper care, it should last a lifetime. Cutting board oil is our friend. Do not abuse your cutting boards.
Please don’t. Wood is naturally antibacterial, as explained in the article “Wooden Cutting Boards and Bacteria – What You Need to Know“.
By following these tips and best practices, your wooden cutting board will remain a safe, hygienic, and attractive kitchen tool for years to come.
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Laurie Neverman has her bachelor’s degree in mathematics and a master’s in mechanical engineering. She paid part of her way through college working at the family catering business, Irene’s Custom Cakes & Catering. Now she and her family grow and preserve most of their food on their Wisconsin homestead.