how to care for wooden vs plastic cutting boards

If you want your cutting boards to stay safe and last 5 to 10 years, the simplest rule is this: wash plastic boards hot and often, and oil wooden boards regularly. In practice that means plastic boards can go through a 60°C dishwasher cycle, while wooden boards like our 45x35cm Deer & Oak Large Bamboo Board need hand washing and a light oiling every 3 to 4 weeks.

Wooden vs plastic cutting boards: which should you choose?

Both wooden and plastic cutting boards can be hygienic if you look after them properly. The difference is in how they age and how you care for them.

• Wooden boards (bamboo or acacia) are kinder to knives, look smarter on the worktop and, with oiling, can last 8 to 10 years.
• Plastic boards are lighter, often cheaper and can go in the dishwasher at 60°C, but usually need replacing every 1 to 3 years as deep knife grooves build up.

For most home cooks, a mixed setup works best: 1 or 2 wooden boards for bread, fruit and veg, and at least 1 plastic board reserved for raw meat and fish. If you prefer to avoid plastic completely, you can use a darker wooden board like the Deer & Oak Carbonised Bamboo Board for raw proteins and a lighter board for ready to eat foods, as long as you clean and dry them properly every time.

How to care for wooden cutting boards

Good care for wooden boards comes down to four habits: wash quickly, dry fully, oil regularly and avoid soaking.

1. Daily cleaning routine

1. Rinse immediately
   After use, scrape off scraps, then rinse with warm water. Do not leave the board sitting in water for more than 2 minutes.
2. Wash by hand
   Use a soft sponge or brush with washing up liquid and water at around 40 to 45°C. Scrub both sides, even if only one side was used, to keep moisture levels even.
3. Disinfect when needed
   For boards used with raw meat, wipe with white vinegar or a solution of 1 teaspoon of thin bleach in 1 litre of water, then rinse. Do this no more than once a week to avoid drying the wood.
4. Dry standing up
   Pat dry with a clean tea towel, then stand the board on its edge or place on a rack so air can circulate on both sides. Most boards will dry in 3 to 4 hours at normal room temperature.

Never put wooden boards in the dishwasher. A 60°C cycle, steam and detergent can cause warping and cracks in as little as 2 to 3 washes.

2. Oiling schedule for wooden boards

Oiling keeps moisture out, stops cracking and helps the board last far longer. For most kitchens, an oiling routine every 3 to 4 weeks is enough. If your kitchen is very dry or you wash the board several times a day, you may want to oil every 2 weeks.

Use a food safe mineral oil or board conditioner. Avoid olive oil, sunflower oil or other cooking oils, as they can turn sticky and smell after a few weeks.

How to oil a wooden cutting board in 5 simple steps:

1. Make sure the board is completely dry. Leave it at least 8 hours after washing.
2. Pour about 1 to 2 teaspoons of oil onto the surface of a medium board (38x28cm) or 2 to 3 teaspoons for a large board (45x35cm).
3. Use a lint free cloth or paper towel to spread the oil over both sides and all edges, working with the grain.
4. Leave to soak for at least 20 minutes. For very dry boards, leave overnight.
5. Wipe away any excess with a clean cloth so the surface is not greasy.

With regular oiling, a board like the Deer & Oak Large Acacia Board can stay in daily use for 8 to 10 years without deep cracks or warping.

3. Removing stains and smells from wooden boards

Wood can pick up beetroot stains or garlic smells, but they are usually easy to remove.

• Salt and lemon scrub: Sprinkle 1 tablespoon of coarse salt on the board, cut a lemon in half and scrub the surface for 1 to 2 minutes. Leave for 5 minutes, then rinse and dry.
• Baking soda paste: Mix 1 tablespoon of baking soda with a few drops of water, rub over the mark, leave for 10 minutes, then rinse.

Always re oil after any deeper cleaning treatment, as these methods can strip some of the protective oil from the surface.

How to care for plastic cutting boards

Plastic boards are more forgiving with water and heat, but they still need proper cleaning and replacement at the right time.

1. Daily cleaning and disinfection

1. Dishwasher safe
   Most plastic boards can go in the dishwasher. Use a 55 to 65°C cycle and place the board so that water can reach both sides. This is especially useful for boards used with raw chicken and fish.
2. Hand washing option
   If you prefer to hand wash, use hot water at around 50°C with washing up liquid. Scrub both sides and rinse well.
3. Extra disinfection
   Once or twice a week, soak the board for 2 minutes in a bleach solution of 1 teaspoon bleach per litre of water, then rinse. Do not soak longer than 5 minutes, as this can weaken some plastics over time.

2. Dealing with stains and odours on plastic boards

Tomato and curry can leave marks on plastic surfaces.

• Bleach soak: For white or light coloured boards, a 2 minute soak in diluted bleach followed by a hot wash often removes most stains.
• Baking soda: Sprinkle a thin layer over the surface, add a few drops of water, leave 15 minutes, then scrub and rinse.

Persistent smells usually mean the board has deep cuts that hold liquid. At that point, it is safer to replace the board than to keep trying to clean it.

3. When to replace a plastic cutting board

Unlike wooden boards, plastic boards cannot be sanded back. Once the surface is heavily scored, bacteria can sit in the grooves even after washing.

As a simple guide:

• Check your boards every 3 months for deep grooves and discolouration.
• If you can feel ridges clearly with a fingertip or see grey lines that do not scrub off, replace the board.
• In a busy family kitchen, many plastic boards need replacing every 12 to 24 months.

Wooden vs plastic: hygiene, knives and longevity

Many cooks worry that wooden boards are less hygienic. In practice, both can be safe if cleaned correctly, and both can be risky if neglected.

• Hygiene: Studies have shown that bacteria can sink into wood fibres and gradually die off as the board dries. Plastic keeps bacteria more on the surface, which is easier to sanitise in a dishwasher but can be a problem once the surface is deeply cut.
• Knives: Wood and bamboo are kinder to knife edges. A quality acacia or bamboo board will help your knives hold a sharp edge for longer than hard plastic or glass.
• Longevity: A well oiled wooden board can last 8 to 10 years. A plastic board typically lasts 1 to 3 years before it needs replacing.

Deer & Oak cutting board specifications

Here is a comparison of some popular Deer & Oak wooden boards for cooks who want to move away from disposable plastic.

Product	SKU	Size (cm)	Weight	Material	Typical use	Price
Large Bamboo Board	DNO-BCB-LG	45x35	1.8kg	Moso Bamboo	Main prep board for veg, fruit and bread	£34.99
Medium Bamboo Board	DNO-BCB-MD	38x28	1.2kg	Moso Bamboo	Smaller jobs and serving	£24.99
Carbonised Bamboo Board	DNO-CBB-LG	45x35	1.9kg	Carbonised Bamboo	Darker board ideal to separate raw meat	£39.99
Large Acacia Board	DNO-ACB-LG	45x35	2.1kg	Acacia Wood	Heavy duty prep and serving	£44.99
Medium Acacia Board	DNO-ACB-MD	38x28	1.5kg	Acacia Wood	Everyday chopping and cheese	£34.99
Bamboo Double Pack	DNO-BCB-2PK	45x35 + 38x28	3.0kg	Moso Bamboo	One board for raw, one for ready to eat	£49.99

Who this is for and who it is not for

Ideal for:

• Home cooks who want their boards to last 5 to 10 years with simple care
• People who are happy to hand wash and oil a wooden board every 3 to 4 weeks
• Anyone who wants to reduce plastic use and enjoy the feel of bamboo or acacia under the knife
• Hosts who like using a 45x35cm board as both a chopping surface and a serving platter

Not recommended for:

• Those who put every item in the dishwasher and never want to hand wash
• Shared kitchens where boards are left soaking in the sink for hours
• Very high volume commercial kitchens that need colour coded plastic boards for food safety systems
• Anyone unwilling to replace heavily scored plastic boards every 1 to 3 years

FAQ: how to care for wooden vs plastic cutting boards

Recommended Deer & Oak boards and where to buy

If you are building a simple, hygienic setup, a two board system works very well:

• Main prep board: The Large Bamboo Board 45x35cm, 1.8kg (DNO-BCB-LG) for vegetables, fruit and bread. With monthly oiling, many customers use this as their daily board for 8 years or more.
• Secondary board: Either the Medium Bamboo Board 38x28cm, 1.2kg (DNO-BCB-MD) or the darker Carbonised Bamboo Board 45x35cm, 1.9kg (DNO-CBB-LG) to keep raw meat separate.

For a ready made pairing, the Bamboo Double Pack (DNO-BCB-2PK) combines both sizes for £49.99 so you can dedicate one board to raw ingredients and one to ready to eat foods. You can see our full range of chopping boards on the Deer & Oak board collection or browse curated sets on our board sets page.

If you prefer to shop on Amazon, you can find the darker Deer & Oak carbonised bamboo board for UK customers on this product page, and our bamboo chopping board double pack for UK kitchens on this listing. For those who like a heavier feel under the knife, the acacia sets are available directly from our bestsellers collection.