No, you shouldn't put wooden cutting boards in the dishwasher. Even a single 70 ºC dishwasher cycle can cause a 45x35cm board to warp, crack and lose its protective oil, which can cut its lifespan from 5 to 10 years down to less than 12 months. Hand washing with hot soapy water for 30 to 60 seconds, then drying upright, is the safest way to clean and sanitise wood.
Why wooden cutting boards don’t belong in the dishwasher
Wood is a natural, porous material. A dishwasher combines high heat, aggressive detergents and long exposure to water, which is exactly what wooden boards dislike. Here is what typically happens if you put a wooden board in the dishwasher:
- Warping: A large 45x35cm board can twist by several millimetres in one cycle, so it no longer sits flat on your worktop.
- Cracking: Rapid drying at high heat pulls moisture out too quickly and can cause hairline cracks to appear within a few washes.
- Splitting at the glue lines: Many boards are made from strips of wood. Dishwasher heat can weaken the glue so the board starts to separate.
- Loss of protective oil: Pre oiled surfaces, such as Deer & Oak boards, are stripped quickly by dishwasher detergents, leaving the wood dry and more absorbent.
- Shorter lifespan: A well cared for board can last 5 to 10 years. With regular dishwashing, that can drop to under 1 year.
So if you want your board to stay flat, safe and attractive, keep it out of the dishwasher and wash it by hand instead.
How to safely clean wooden cutting boards
If you can’t put wooden cutting boards in the dishwasher, how do you keep them hygienic, especially after raw meat or fish? The good news is that proper hand washing is fast and very effective.
Step by step cleaning routine
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Scrape first
Use a scraper or the flat side of a knife to remove food bits within 10 minutes of use so they don’t dry on. -
Wash with hot soapy water
Use washing up liquid and the hottest tap water you can comfortably handle. Scrub both sides and the edges for 30 to 60 seconds. -
Rinse thoroughly
Rinse under running water to remove all soap. Leftover detergent can dry out the wood. -
Dry immediately
Pat dry with a clean tea towel, then stand the board upright so air circulates on both sides. Avoid stacking wet boards flat. -
Sanitise when needed
For raw meat or poultry, you can wipe the surface with a solution of 1 part white vinegar to 4 parts water, then rinse and dry.
Deep cleaning and deodorising
Every few weeks, or if your board smells of onion or garlic, try this simple routine:
- Sprinkle 1 to 2 tablespoons of coarse salt over the surface.
- Cut a lemon in half and use the cut side to scrub the salt into the board.
- Leave for 5 minutes, then rinse with warm water and dry upright.
Dishwasher risk by wood type
Not all wooden boards react in exactly the same way, but none of them enjoy the dishwasher. Here is how the main Deer & Oak board materials respond to dishwashing compared with proper hand care.
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Moso bamboo (for example the Large Bamboo Board DNO-BCB-LG at 45x35cm and 1.8kg)
Quite hard and naturally moisture resistant, but the high heat of a dishwasher can still cause warping and raised grain. With hand washing and monthly oiling it can last 7 to 10 years. -
Carbonised bamboo (such as the Carbonised Bamboo Board DNO-CBB-LG at 45x35cm and 1.9kg)
Heat treated for a darker colour and extra stability, but repeated dishwashing can still cause cracking along the grain. With good care you can expect 5 to 8 years of regular use. -
Acacia wood (for example the Large Acacia Board DNO-ACB-LG at 45x35cm and 2.1kg)
Dense and naturally oil rich, which helps it resist moisture. Dishwashing strips those oils, so the board can dry out and split. Hand washed and oiled, it can keep its colour and shape for many years.
If you want a board that copes well with daily hand washing and stays presentable for serving, a pre oiled bamboo or acacia board is a sensible option. You can see the full range of Deer & Oak chopping boards on our chopping board collection page.
How to make your wooden board last 5 to 10 years
Avoiding the dishwasher is the most important step, but a few simple habits will extend the life of your board even more.
1. Oil your board regularly
For a board used daily, oiling every 4 to 6 weeks is ideal. For occasional use, every 2 to 3 months is usually enough.
- Use food safe mineral oil or a board conditioning oil.
- Apply 1 to 2 teaspoons on each side of a 38x28cm board, or 2 to 3 teaspoons on a 45x35cm board.
- Rub in with a soft cloth, leave for 20 minutes, then wipe away any excess.
2. Avoid soaking and extreme heat
- Don’t leave your board in a sink of water, even for 10 minutes, as water can seep deep into the fibres.
- Keep it away from direct heat like radiators, hot ovens or strong sunlight on a windowsill.
- Never use a heated drying cycle or place it in a low oven to “speed dry”. Slow air drying is kinder.
3. Use both sides of the board
Rotating sides helps the board wear evenly and reduces the risk of cupping. Many Deer & Oak boards, such as the Bamboo Double Pack (45x35cm and 38x28cm, 3.0kg total), are designed to be double sided, so you can keep one side for raw ingredients and one for cooked or ready to eat foods.
Specifications table: comparing popular wooden boards
Here is a quick look at some Deer & Oak wooden boards and how their dimensions and weights suit different kitchens. All of these are intended for hand washing only and should not be put in the dishwasher.
| Product | SKU | Size (cm) | Weight | Material | Typical use | Price |
|---|---|---|---|---|---|---|
| Large Bamboo Board | DNO-BCB-LG | 45 x 35 | 1.8kg | Moso Bamboo | Everyday prep for families of 3 to 5 people | £34.99 |
| Medium Bamboo Board | DNO-BCB-MD | 38 x 28 | 1.2kg | Moso Bamboo | Smaller kitchens or single person households | £24.99 |
| Carbonised Bamboo Board | DNO-CBB-LG | 45 x 35 | 1.9kg | Carbonised Bamboo | Serving and prep where darker colour is preferred | £39.99 |
| Large Acacia Board | DNO-ACB-LG | 45 x 35 | 2.1kg | Acacia Wood | Heavier duty chopping, carving and serving | £44.99 |
| Medium Acacia Board | DNO-ACB-MD | 38 x 28 | 1.5kg | Acacia Wood | Daily use in compact kitchens | £34.99 |
| Bamboo Double Pack | DNO-BCB-2PK | 45 x 35 + 38 x 28 | 3.0kg (set) | Moso Bamboo | Separate boards for raw and cooked foods | £49.99 |
Who this advice is for
Understanding whether you can put wooden cutting boards in the dishwasher is especially important if you are choosing between wood and plastic, or upgrading from an older board.
Ideal for
- Home cooks who use a chopping board at least 3 to 5 times a week and want it to last 5 to 10 years.
- People who prefer natural materials like bamboo and acacia and are happy to hand wash for 1 to 2 minutes after cooking.
- Those who like to use one board for chopping and also for serving bread, cheese or charcuterie.
- Anyone considering a Deer & Oak board, such as the Carbonised Bamboo Board or the Acacia board sets, and wants to care for them properly.
Not recommended for
- People who put every item in the dishwasher and rarely hand wash anything.
- Commercial kitchens that run multiple high heat dishwasher cycles per day and need boards that can be machine washed.
- Anyone who prefers ultra light, flexible chopping mats that can be rolled or bent.
- Households that don’t want to oil or maintain wooden surfaces a few times per year.
FAQ
Q: What happens if I accidentally put my wooden cutting board in the dishwasher once?
A: A single cycle is unlikely to destroy the board straight away, but you may notice slight warping or raised grain when it dries. Take it out as soon as the wash finishes, dry it thoroughly, then apply a generous coat of food safe oil. Avoid repeating the mistake, as repeated cycles will quickly lead to cracks and splitting.
Q: How do I disinfect a wooden cutting board without a dishwasher?
A: After washing with hot soapy water, you can spray or wipe the board with a solution of 1 part white vinegar to 4 parts water and leave it for 5 minutes before rinsing. For extra peace of mind after raw meat, you can also use a small amount of 3% hydrogen peroxide, leave for a few minutes, then rinse and dry upright.
Q: Are bamboo cutting boards more dishwasher safe than other wooden boards?
A: Bamboo is slightly more water resistant than many hardwoods, but it still should not go in the dishwasher. High heat and detergents can cause a 45x35cm bamboo board to warp and the laminated strips to separate. Hand washing and regular oiling will keep bamboo boards in good condition for many years.
Q: Should I choose separate boards for meat and vegetables?
A: Yes, using at least two boards reduces the risk of cross contamination, especially between raw meat and ready to eat foods. A set such as the Bamboo Double Pack, which includes a 45x35cm and a 38x28cm board, makes it easy to keep one for raw proteins and one for bread, fruit and cooked dishes.
Which wooden board should you choose if you avoid the dishwasher?
If you are happy to hand wash and want a durable, low maintenance option, bamboo is a strong starting point. For everyday cooking in a family kitchen, the Deer & Oak Large Bamboo Board (45x35cm, 1.8kg, Moso bamboo, £34.99) offers plenty of space without feeling too heavy to carry to the sink.
If you prefer a darker look and a slightly heavier feel, the Carbonised Bamboo Board (45x35cm, 1.9kg) adds a warmer tone and works well for both chopping and serving. You can find it on our bestsellers page or on Amazon UK.
For those who want two dedicated boards, one for raw and one for cooked foods, the Bamboo Double Pack (45x35cm and 38x28cm, 3.0kg set) is a practical choice. You can explore all these options and more on the Deer & Oak board sets collection and choose the size and material that match your cooking habits, safe in the knowledge that with hand washing and a little oil your board will reward you with years of service.