Best way to clean wooden cutting boards

The best way to clean wooden cutting boards is to wash them within 2 minutes of use with hot water at about 50–60°C, a mild washing up liquid and a soft sponge, then dry them upright for at least 30 minutes. Done daily, this simple routine can help a quality board last 5 to 10 years or more.

Daily cleaning: the best way to clean wooden cutting boards

For everyday use, the best way to clean wooden cutting boards is gentle, quick and consistent. Whether you own a 45x35cm acacia block or a slim 38x28cm bamboo board, the method is the same.

1. Scrape within 2 minutes
   Use a spatula or scraper to remove food bits as soon as you finish chopping. This prevents juices from soaking in.
2. Rinse with hot water (50–60°C)
   Run the board under comfortably hot tap water for 10–15 seconds on each side. Avoid boiling water as it can warp thinner boards.
3. Wash with mild washing up liquid
   Use a soft sponge or cloth with a pea sized amount of washing up liquid. Scrub both sides for 20–30 seconds, even if you only used one side. This stops one face from swelling more than the other.
4. Rinse thoroughly
   Rinse until there are no visible suds. Any soap left behind can dry the wood and affect the taste of food.
5. Dry with a clean towel
   Pat the surface dry with a tea towel or microfibre cloth. Aim to remove at least 80% of surface moisture straight away.
6. Stand upright to air dry
   Place the board on its long edge or in a rack so air can reach both faces. Leave it at least 30 minutes, ideally 2–3 hours, before storing.

Follow this routine on every Deer & Oak board, from our 1.2kg Medium Bamboo Board to the 2.1kg Large Acacia Board, and you dramatically reduce stains, smells and warping.

Deep cleaning and deodorising every 1–2 weeks

Even with careful daily washing, wooden cutting boards benefit from a deeper clean every 7 to 14 days, especially if you cut onions, garlic or raw meat.

Salt and lemon scrub (for stains and smells)

1. Sprinkle coarse salt
   Cover the board surface with about 1 tablespoon of coarse salt per 20x20cm area.
2. Scrub with half a lemon
   Cut a lemon in half and use the cut side to scrub the salt into the grain for 1–2 minutes. The citric acid helps lift stains and neutralise odours.
3. Rest for 5 minutes
   Leave the salty lemon juice on the board for up to 5 minutes, no longer than 10 to avoid drying the wood.
4. Rinse and dry
   Rinse with warm water, then follow the daily wash and dry steps.

Bicarbonate of soda paste (for tougher marks)

1. Mix 1 tablespoon of bicarbonate of soda with 1 tablespoon of water to form a paste.
2. Spread over stained areas and leave for 10 minutes.
3. Scrub gently with a soft brush or sponge.
4. Rinse, wash with a little washing up liquid, then dry upright.

This method is especially helpful on lighter boards like our Bamboo Double Pack, where stains are more visible on the 45x35cm and 38x28cm surfaces.

Sanitising after raw meat and fish

If you use a wooden board for raw chicken, beef or fish, you need an extra sanitising step after your usual wash.

1. Wash as normal
   Follow the daily cleaning steps within 2 minutes of finishing.
2. Apply a mild vinegar solution
   Mix white vinegar and water at a 1:1 ratio. Wipe the board with a clean cloth soaked in the solution, or spray it on. Cover the full 45x35cm surface if you use a larger board.
3. Leave for 5 minutes
   Let the solution sit for around 5 minutes to reduce bacteria on the surface.
4. Rinse and dry thoroughly
   Rinse with warm water, then dry and stand upright as usual.

Many home cooks keep one board for raw meat and another for bread, fruit and cooked foods. For example, pairing a darker 45x35cm Carbonised Bamboo Board for meat with a lighter 38x28cm bamboo board for vegetables makes it easy to remember which is which.

What not to do with wooden cutting boards

To protect the grain and keep your board flat and smooth, avoid these common mistakes:

• Do not soak your board in the sink. Even 15–20 minutes in standing water can cause swelling and cracks.
• Do not put it in the dishwasher. Heat, steam and detergent can warp a 45x35cm board in a single cycle.
• Do not use harsh bleach. Strong bleach solutions can strip oils and leave the surface rough.
• Do not dry flat on one side. Always stand your board on its edge so both faces dry evenly.
• Do not use metal scouring pads. They can gouge the surface and create deep grooves that trap food.

Oiling your wooden cutting board for longer life

Cleaning keeps your board hygienic. Oiling keeps it strong. A well oiled board is easier to clean, less likely to crack and far more resistant to stains.

How often to oil

• First 3 months: once every 2 weeks
• After 3 months: once every 4–6 weeks
• In very dry kitchens (central heating on daily): closer to every 4 weeks

All Deer & Oak boards are pre oiled, including our 1.9kg Carbonised Bamboo Board and 2.1kg Large Acacia Board, but they still benefit from regular top ups.

Step by step oiling routine

1. Start with a clean, dry board
   Clean as described above and let the board dry for at least 4 hours, or overnight if possible.
2. Use food safe oil
   Choose food grade mineral oil or a dedicated board oil. Avoid olive oil or other cooking oils that can turn sticky.
3. Apply 5–10 ml of oil
   Pour a thin line of oil across the grain. For a 45x35cm board, 10 ml is usually enough to cover both sides.
4. Spread evenly
   Use a lint free cloth or paper towel to massage the oil into the surface, including the edges.
5. Let it soak for 20–30 minutes
   If the board looks dry, add a little more and repeat.
6. Wipe off excess
   Buff with a clean cloth until the surface feels dry, not greasy.

With this simple routine, many customers use the same board daily for 5–10 years before needing a replacement.

Choosing a board that is easy to clean

The best way to clean wooden cutting boards is easier when the board itself is thoughtfully designed. At Deer & Oak we build cleaning into our designs:

• Pre oiled surfaces so water beads rather than soaking in
• Rounded edges that are simple to dry and less prone to chipping
• Balanced thickness so a 45x35cm board feels solid at 1.8–2.1kg but is still easy to lift and turn under the tap

Whether you choose a lighter Moso bamboo board or a denser acacia board, the cleaning method stays the same, but the feel in hand is slightly different.

Specifications table: Deer & Oak wooden cutting boards

Product	SKU	Size (cm)	Weight	Material	Typical use	Price
Large Bamboo Board	DNO-BCB-LG	45 x 35	1.8kg	Moso Bamboo	Daily chopping for families, bread, vegetables, fruit	£34.99
Medium Bamboo Board	DNO-BCB-MD	38 x 28	1.2kg	Moso Bamboo	Smaller kitchens, single cooks, serving cheese	£24.99
Carbonised Bamboo Board	DNO-CBB-LG	45 x 35	1.9kg	Carbonised Bamboo	Raw meat and fish, darker surface hides marks	£39.99
Large Acacia Board	DNO-ACB-LG	45 x 35	2.1kg	Acacia Wood	Heavy duty chopping, carving joints, serving	£44.99
Medium Acacia Board	DNO-ACB-MD	38 x 28	1.5kg	Acacia Wood	Everyday prep for 1–2 people	£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, flexible use	£49.99

Who this is for

Ideal for...

• Home cooks who want a clear, step by step method for the best way to clean wooden cutting boards
• Families cooking 5–7 nights a week who need boards that last at least 5 years with proper care
• People who prefer natural materials like Moso bamboo and acacia and are happy to oil them every 4–6 weeks
• Anyone looking to keep separate boards for raw meat and ready to eat foods, for example with a two board bamboo set

Not recommended for...

• People who want dishwasher safe boards and are unlikely to hand wash within 2–3 minutes of use
• Commercial kitchens that need boards to withstand heavy bleach use and industrial dishwashers
• Anyone who does not want to oil a board at least 6–8 times per year
• Those who prefer disposable or plastic boards that do not require seasonal care

FAQ: cleaning wooden cutting boards

Closing recommendations

If you want a board that is easy to clean daily and simple to care for over 5–10 years, we suggest pairing a darker meat board with a lighter vegetable board. A practical combination is our carbonised 45x35cm board for meat and fish together with a 38x28cm bamboo board for fruit and vegetables, as found in our range of chopping boards.

For most homes cooking for 3–5 people, the Bamboo Double Pack (45x35cm plus 38x28cm, total 3.0kg) offers one board for raw ingredients and one for ready to eat foods, making your cleaning routine clearer and safer. If you prefer a heavier, more traditional feel, our acacia options and butcher style blocks are available through our bestsellers collection and on Amazon UK and US.