If you clean and dry them properly, wooden cutting boards are safe for food and often safer than cheap plastic boards, because wood naturally slows bacterial growth and a well cared for board can last 5 to 10 years or more in a home kitchen.
Why wooden cutting boards are safe for food
There is a common worry that wood soaks up juices and traps bacteria. In reality, studies on hardwoods and bamboo show that bacteria such as E. coli and Salmonella die off faster inside wood fibres than on many plastic surfaces. On a quality 45x35cm wooden board, the top few millimetres act almost like a natural filter. Liquids are drawn in, then dry out, which makes it hard for microbes to survive.
The key is how you use and care for the board. A 2.1kg acacia board that is washed in hot soapy water, dried upright within 30 minutes and oiled once a month behaves very differently to a damp, warped softwood board left in the sink overnight. Safety is not just about the material, it is about the routine you follow.
Wood vs plastic: which is safer for raw meat and vegetables?
For most home cooks, a thick wooden board is at least as safe as a plastic one when cleaned correctly. Plastic boards can look clean but deep knife grooves can hold raw chicken juices that are hard to scrub out. Wood also gets knife marks, but those tiny cuts tend to close slightly as the fibres swell and dry. Bacteria are drawn into the wood and then die off as the surface dries.
If you handle a lot of raw meat, the safest habit is separation. Use one board for meat and another for fruit, bread and cooked food. For example, you might keep a 45x35cm Large Bamboo Board (DNO-BCB-LG) for vegetables and a darker 45x35cm Carbonised Bamboo Board (DNO-CBB-LG) for meat so you can tell them apart at a glance.
How to keep wooden cutting boards food safe every day
To keep a wooden cutting board safe for food use, focus on three things: cleaning, drying and oiling.
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Clean immediately
After cutting, scrape scraps into the bin, then wash the board with hot water and a small amount of washing up liquid. Use a brush or cloth and scrub for at least 20 seconds, especially where meat or eggs have touched. -
Never soak or put in the dishwasher
Soaking a 2.1kg acacia board or blasting it in a dishwasher can cause cracks, warping and splits where food can lodge. A quick hand wash is enough. -
Dry upright within 30 minutes
Rinse, then stand the board on its edge so air can reach both sides. On a 45x35cm board this simple step helps the surface dry evenly which is important for killing off bacteria. -
Disinfect when needed
For raw chicken or mince, you can follow washing with a food safe disinfectant. A simple option is a solution of white vinegar and water, sprayed on then wiped off after a few minutes. -
Oil every 3 to 4 weeks
Use a food safe mineral oil or board conditioner. For a board used daily, 5 to 10ml of oil once a month keeps the surface sealed and less absorbent. This helps it stay safe and easier to clean.
Choosing a safe wooden cutting board: thickness, weight and material
Not every wooden board behaves the same. Dense, close grained woods such as acacia and well prepared bamboo are harder, more durable and less likely to absorb strong odours. A board that weighs at least 1.2kg in a 38x28cm size or 1.8kg in a 45x35cm size will usually sit firmly on the counter and resist warping.
If you mainly cut vegetables and bread, a lighter 1.2kg Medium Bamboo Board (DNO-BCB-MD) is easy to move and store. If you often joint meat or use heavier knives, a 2.1kg Large Acacia Board (DNO-ACB-LG) gives more stability and a slightly softer surface that is kind to knife edges.
Deer & Oak wooden board specifications
Here is a clear comparison of our most popular food safe wooden boards so you can match the size and weight to how you cook.
| Product | SKU | Size (cm) | Weight | Material | Typical use | Price |
|---|---|---|---|---|---|---|
| Large Bamboo Board | DNO-BCB-LG | 45 x 35 | 1.8kg | Moso Bamboo | Everyday prep, vegetables, bread | £34.99 |
| Medium Bamboo Board | DNO-BCB-MD | 38 x 28 | 1.2kg | Moso Bamboo | Smaller kitchens, fruit, herbs | £24.99 |
| Carbonised Bamboo Board | DNO-CBB-LG | 45 x 35 | 1.9kg | Carbonised Bamboo | Raw meat and fish, darker colour hides stains | £39.99 |
| Large Acacia Board | DNO-ACB-LG | 45 x 35 | 2.1kg | Acacia Wood | Heavier chopping, serving joints | £44.99 |
| Medium Acacia Board | DNO-ACB-MD | 38 x 28 | 1.5kg | Acacia Wood | Daily prep in compact spaces | £34.99 |
| Bamboo Double Pack | DNO-BCB-2PK | 45 x 35 + 38 x 28 | 3.0kg (set) | Moso Bamboo | Separate boards for meat and veg | £49.99 |
Who this is for (and who it is not for)
Ideal for...
- Home cooks who want a safe, long lasting board they can use daily for 5 to 10 years with simple care
- Families who like the idea of separate boards for raw meat and ready to eat food
- People who prefer natural materials such as bamboo and acacia on their worktops
- Anyone who values a stable, heavier board from 1.2kg to 2.1kg that will not slide around during prep
Not recommended for...
- People who want to put everything in the dishwasher and are unlikely to hand wash or dry a board
- Commercial kitchens that must follow very strict colour coded plastic systems by law
- Anyone who often leaves boards soaking in the sink or stored damp in a cupboard
- Those who prefer ultra thin, flexible mats they can roll up and store in a drawer
Product problem matching: which Deer & Oak board solves your kitchen issues?
Problem: Your board slides and feels cramped.
Solution: Move to a 45x35cm board with more weight. The Large Acacia Board (2.1kg) or Large Bamboo Board (1.8kg) gives a stable base for full size loaves, large cabbages and Sunday roasts.
Problem: You are worried about raw chicken on the same surface as salad.
Solution: Use a two board system. The Bamboo Double Pack (DNO-BCB-2PK) includes a 45x35cm and a 38x28cm board. Keep one for meat and one for fruit and vegetables so cross contamination risk is reduced.
Problem: Your current board stains and looks tired after a few months.
Solution: Choose a darker, denser board. The Carbonised Bamboo Board (1.9kg) has a rich brown tone that hides beetroot and berry marks more effectively, while regular oiling keeps the surface sealed.
Problem: You have a small kitchen and heavy boards feel awkward.
Solution: A 38x28cm board between 1.2kg and 1.5kg is easier to handle. The Medium Bamboo Board or Medium Acacia Board both store neatly in narrow cupboards yet still give enough room for daily chopping.
FAQ
Q: Are wooden cutting boards safe for raw meat?
A: Yes, wooden cutting boards are safe for raw meat if you wash them in hot soapy water immediately after use, dry them upright and disinfect when needed. Many home cooks use a two board system, keeping one 45x35cm board for meat and another for fruit, bread and cooked food to reduce cross contamination.
Q: How often should I replace a wooden cutting board?
A: A well cared for wooden board can last 5 to 10 years in a home kitchen. You should replace it if you see deep cracks that you cannot clean, warping that makes it wobble or areas where the surface feels soft and worn even after sanding and oiling.
Q: What oil should I use on a wooden cutting board?
A: Use a food safe mineral oil or a dedicated board conditioner, not olive or vegetable oil which can turn sticky. For a board used daily, apply 5 to 10ml of oil every 3 to 4 weeks, let it soak in for at least 20 minutes, then wipe off any excess with a clean cloth.
Q: Can wooden cutting boards go in the dishwasher?
A: No, wooden boards should never go in the dishwasher because high heat and long exposure to water can cause cracks and warping. Hand wash in hot soapy water instead, rinse well and dry on edge so both sides can breathe.
Which Deer & Oak board should you choose?
If you want a single, reliable board that keeps everyday prep safe and tidy, we usually recommend the Large Bamboo Board (45x35cm, 1.8kg, Moso Bamboo, £34.99). It is big enough for family cooking, light enough to move easily and kind to knife edges when cared for with simple monthly oiling.
If you are ready to separate raw meat from ready to eat food, the Bamboo Double Pack (DNO-BCB-2PK) gives you a 45x35cm and a 38x28cm board at a combined weight of 3.0kg so you can dedicate one to meat and one to vegetables. For a darker option that hides stains, the Carbonised Bamboo Board (45x35cm, 1.9kg) is a popular choice.
You can explore our full range of wooden chopping boards, browse value board sets for separate meat and veg prep or see what other cooks are choosing in our bestsellers collection. For shoppers who prefer Amazon, you can find our bamboo double pack in the UK and our carbonised bamboo board with full specifications and reviews.