Cleaning your wooden cutting board is essential for preventing cross-contamination in your kitchen. A cutting board is one of the powerhouses of the kitchen, an integral part of chopping fruits and vegetables and breaking down meat and fish. Because of its many uses, it’s all the more important to keep your cutting board clean to minimize the risk of foodborne illnesses from bacteria that could make their way into the food you eat. But there’s a right and wrong way to clean your cutting boards. “Cleaning wooden cutting boards is an essential aspect of kitchen hygiene,” says Karina Toner, operations manager at Spekless Cleaning. “By learning how to clean a wooden cutting board properly, you not only protect yourself and your loved ones from potential health risks but also maintain the quality and longevity of your kitchen tools.” We spoke with experts to learn the proper way to clean, sanitize, and maintain your wooden cutting boards.
I’ve always found wooden cutting boards to be a kitchen staple, but I learned the hard way that neglecting them can lead to some pretty gross buildup. Beyond just hygiene, keeping your board in good shape can save you money in the long run—quality wooden boards aren’t cheap, often costing $30-$100 depending on the wood type, like maple or walnut. The USDA notes that improper cleaning can lead to bacteria like Salmonella lingering on surfaces, which is why I make it a point to clean mine thoroughly after every use. A quick tip I’ve picked up: if your board starts smelling funky, a sprinkle of coarse salt can work wonders to scrub out odors before you even get to the soap.
How Often You Should Clean a Wooden Cutting Board
You should always clean your cutting board after each use, especially if you are using your board to cut raw meat, fish, or poultry. “If you’ve been working with raw meat, it’s especially important to clean it right away as this poses a high risk of cross-contamination of harmful bacteria like salmonella or E. coli and cause food-borne illnesses,” says Toner. And while you should clean your cutting board after every use, don’t skimp on the extra sanitizing steps. “You should also sanitize it at least once a week or more often if you use it frequently,” says Goodell David, founder of WoodWorking Clarity.
I’ve noticed that skipping that weekly sanitizing step can make a board feel less “fresh,” especially if you’re prepping a lot of pungent ingredients like onions or garlic. According to the CDC, about 48 million people get sick from foodborne illnesses annually in the U.S., and improper handling of kitchen tools like cutting boards is a common culprit. To make sanitizing a habit, I keep a small spray bottle of diluted vinegar under my sink—it’s cheap, costing about $1 for a bottle that lasts months, and it’s a natural way to kill germs without harsh chemicals. If you’re like me and use your board daily, consider sanitizing every few days instead of weekly to stay ahead of bacteria buildup.
Before You Start
Gather your cleaning materials. Cleaning your cutting board is easy, and you likely have most of the materials on hand already. Remember to use gentle products so you don’t potentially damage the wood. “Dish soap with warm water is one of my favorites,” says Sabrina Tretyakova, an ISSA-certified cleaning technician. “Baking soda is a good option if the board develops discoloration. Distilled white vinegar or 3 percent hydrogen peroxide are excellent sanitizing agents.”
I love how simple it is to clean a wooden cutting board with stuff I already have in my pantry. A little science tidbit: vinegar and hydrogen peroxide work so well because their acidity and oxidizing properties disrupt bacterial cell structures, killing them effectively. I’ve found that keeping a dedicated sponge just for my cutting board helps avoid cross-contamination with other dishes. If you’re on a budget, dish soap and a lemon (about $0.50 each) are your best friends for keeping things clean and fresh. For tougher stains, I’ve occasionally mixed baking soda with a bit of water to make a paste—it’s gentle but scrubs out discoloration like a charm.
What You’ll Need
Materials
- Dish soap
- Sponge
- Baking soda (optional)
- Distilled white vinegar (optional)
- Half a lemon (optional)
- 3 percent hydrogen peroxide (optional)
- Bleach (optional)
- Food-grade mineral oil or beeswax (optional)
These materials are so easy to find, and I bet most of them are already in your kitchen. A quick cost breakdown: a bottle of dish soap costs around $2-$3, and a sponge is about $1. If you’re using optional items like mineral oil, expect to spend $5-$10 for a bottle that’ll last you ages. I’ve found that a lemon cut in half not only sanitizes but leaves the board smelling amazing—plus, it’s a natural way to tackle stains without breaking the bank. If you’re worried about bleach, I stick to vinegar or hydrogen peroxide since they’re less harsh and still get the job done.
Instructions
Remove Food Particles
Rinse your cutting board off in warm water to remove any lingering food debris.
Apply Dish Soap
Using a mild dish soap and a sponge, gently clean the cutting board in warm, soapy water. “For regular cleaning, hot, soapy water and a brush or sponge should do the trick,” says Toner. “Avoid using abrasive scouring pads that might damage the wood.”
Sanitize Your Board
If you’re going to sanitize your cutting board as well, choose your preferred sanitizing solution. To sanitize with baking soda, sprinkle baking soda over the board and use half a lemon to scrub it in. “Lemon juice is acidic and can kill some germs and odors on the surface of the wood,” says David. “It can also lighten stains and brighten the color of the wood.” To sanitize with vinegar, spray or wipe your board down with distilled white vinegar, which is also acidic and kills germs and eliminates odors. To sanitize with hydrogen peroxide, pour or spray 3 percent hydrogen peroxide on your cutting board, and let it sit for a few minutes before rinsing it off. “Hydrogen peroxide is an oxidizer that can kill bacteria and viruses by breaking down their cell walls,” David says. “It will fizz as it works.” To sanitize with bleach, first make sure to dilute it well. “Mix 1 tablespoon of bleach in a gallon of water, then apply it to the board, let it sit for a few minutes, and rinse thoroughly,” Toner says. “This helps kill any lingering bacteria. Remember to follow up with a plain water rinse to remove any bleach residue.”
Dry Your Cutting Board
Once you’re finished cleaning your cutting board, make sure to dry it well. “Damp boards become breeding grounds for mold and bacterial contamination,” says Tretyakova. “Pat it dry using a clean microfiber cloth or paper towel. Absorbent paper towels or blotting paper are good alternatives because they absorb water quickly.” Then, stand it upright to allow for good air circulation while it continues to dry out completely.
I’ve gotten into the habit of rinsing my board right after chopping to avoid food bits hardening, which makes cleaning so much easier. A little trick I use: if I’m in a rush, I’ll rinse with warm water and a splash of vinegar for a quick sanitize before drying. The lemon and baking soda combo is my go-to for stubborn stains—it’s satisfying to see the wood brighten up! According to food safety studies, bacteria like E. coli can survive on damp surfaces for hours, so I always make sure to dry my board thoroughly. If you’re using bleach, be extra careful with the dilution—too much can leave a residue that’s tough to rinse off. I also keep a stack of cheap microfiber cloths (about $5 for a pack) just for drying kitchen tools to avoid cross-contamination.
Tips for Maintaining Your Wood Cutting Board
Now that your wooden cutting board is clean and sanitized, keep these tips in mind to keep it in tip-top shape.
Never Put Your Cutting Board in the Dishwasher
While it might seem like tossing your wood cutting board in the dishwasher is the easiest way to get it clean, stick to hand-washing it. “High heat and prolonged exposure to water can cause the wood to warp, crack, split, or mold,” says David. “Wood is a porous material that absorbs water and expands when wet, and contracts when dry. This can cause the wood fibers to break and the glue joints to loosen. The dishwasher can also strip away the natural oils and protective finish of the wood, making it more prone to staining and bacteria growth.”
Season Your Wood Cutting Board Once a Month
Take steps to protect the wood by using food-grade mineral oil or beeswax on your wood cutting board every month. “Oil or wax can restore the moisture and shine of the wood, as well as create a protective barrier against water and stains,” David says. “Use a clean cloth or paper towel to rub the oil or wax into the wood grain and wipe off any excess.”
Store the Cutting Board Properly
Store your cutting board in a cool, dry place when you’re not using it, and avoid stacking other things on top of it or storing it flat on a counter. Doing so can trap moisture and cause mold to grow, according to David. “Store the board upright or hang it on a hook to allow air circulation,” he says.
Repair Your Cutting Board
If you begin to notice any cracks or splits, repair them ASAP. “If the board has any cracks, splits, chips, or deep scratches, you should repair them as soon as possible to prevent further damage and bacteria growth,” David says. “You can use wood glue, clamps, sandpaper, and mineral oil to fix minor defects on your wooden cutting board.”
Maintaining a wooden cutting board feels like a small investment for how much use you get out of it. I made the mistake of putting mine in the dishwasher once—never again! The board warped slightly, and it took weeks of oiling to get it back in shape. Seasoning with mineral oil is a game-changer; I’ve noticed my board stays smoother and resists stains better since I started doing it monthly. A small bottle of food-grade mineral oil costs about $7 and lasts for ages. For storage, I hang my board on a hook in my pantry—it’s a simple trick that keeps it dry and saves counter space. If you spot cracks, don’t wait to fix them; I’ve used wood glue and sandpaper on mine, and it’s held up fine. The FDA recommends replacing boards with deep grooves that can’t be repaired, as they can harbor bacteria even after cleaning.
Sources
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