If you want to know how to clean a wooden chopping board properly, the simplest proven method is this: wash it by hand with hot water at roughly 50–60°C and mild washing up liquid within 5 minutes of use, then dry it upright for at least 1 hour. Done consistently, this routine keeps a quality board in good condition for 5–10 years without warping or bad smells.
Daily cleaning: step by step
Whether you use a bamboo cutting board or a solid acacia kitchen board, the daily clean is almost identical. The aim is to remove food, stop moisture soaking in and protect the wood fibres.
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Scrape off food within 5 minutes
Use a plastic scraper or the flat side of a knife to remove crumbs, juices and stuck bits. This stops liquids from sitting in the grain. -
Wash with hot water and mild soap
Use a soft sponge or cloth with hot tap water (around 50–60°C) and a small amount of washing up liquid. Scrub both sides and the edges, even if only one side was used. For a 45x35cm board this usually takes 30–45 seconds. -
Rinse thoroughly
Rinse under running water until there are no soap bubbles left. Soap residue can dry out the wood over time. -
Dry with a clean towel
Pat the board dry with a cotton tea towel. Remove as much surface moisture as you can in 30–60 seconds. -
Stand upright to air dry
Stand the board on its edge or in a rack so both large faces can breathe. Leave it to dry for at least 1 hour before storing. For thicker butcher’s blocks, 3–4 hours is better.
Never leave a wooden chopping board soaking in the sink or under a wet tea towel. Constant moisture is what causes warping, cracking and mould.
Deep cleaning for stains and smells
If your kitchen board smells of onion or has light staining, a quick deep clean restores it without harsh chemicals.
For odours (garlic, onion, fish)
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Salt scrub
Sprinkle 1–2 teaspoons of coarse salt per 15x15cm area of the cutting surface. -
Lemon rub
Cut a lemon in half and scrub the salt into the board using the cut side. Work in circles for 1–2 minutes. -
Rest for 5 minutes
Let the salt and lemon sit for about 5 minutes to absorb smells. -
Rinse and dry
Rinse with warm water, then dry and stand upright as in the daily routine.
For light stains (berries, beetroot, herbs)
- Make a paste with 1 tablespoon of bicarbonate of soda and 1 tablespoon of water.
- Spread over the stain and leave for 10–15 minutes.
- Scrub gently with a soft sponge, rinse and dry.
Repeat once or twice for tougher marks, but avoid heavy sanding unless absolutely necessary as it removes the oiled surface.
Sanitising after raw meat and fish
If you use your wooden chopping board for raw chicken, beef or fish, it needs an extra sanitising step. Many home cooks now keep one side of the board for meat and the other for vegetables to help with food safety.
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Wash immediately
Within 2–3 minutes of finishing, scrape and wash the board with hot water and washing up liquid as described earlier. -
Sanitise with diluted vinegar
Mix white vinegar and water at a 1:1 ratio. For a 45x35cm board, 60–80 ml of solution is usually enough. Wipe the surface thoroughly and leave for 5 minutes. -
Optional: mild hydrogen peroxide
If you are especially cautious, you can wipe with 3% hydrogen peroxide after the vinegar, then rinse. Do not mix vinegar and peroxide in the same bottle. -
Rinse and dry
Rinse with warm water, dry with a clean towel and stand upright to air dry.
Do not put wooden boards in the dishwasher. A single 70°C dishwasher cycle can strip oils and increase the risk of cracking, especially on thinner boards under 2 cm.
Oiling and long term care
Cleaning keeps a wooden chopping board hygienic. Oiling keeps it stable and attractive. For most home kitchens, oiling every 4–6 weeks is enough. If your board looks dry or rough, oil it sooner.
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Choose the right oil
Use food safe mineral oil or a board conditioner that combines mineral oil and beeswax. Avoid olive, sunflower or other cooking oils as they can turn sticky or rancid. -
Apply a measured amount
For a 45x35cm board, 1–2 tablespoons of oil is usually enough per side. For a 38x28cm board, 1 tablespoon is plenty. -
Work it into the grain
Use a lint free cloth to rub the oil in, following the grain. Pay attention to the edges and any juice grooves. -
Let it soak for 20–30 minutes
Leave the board flat so the oil can soak in evenly. -
Buff off any excess
Wipe away surplus oil with a clean cloth until the surface feels dry, not greasy.
Regular oiling helps boards like the Deer & Oak Large Acacia Board DNO-ACB-LG stay stable and resist moisture for 5–10 years of regular use.
Why material and size affect cleaning
Not all wooden boards behave the same. Bamboo is naturally harder and a bit lighter, which helps it dry quickly. Acacia is denser and a little heavier, which gives a reassuring feel under the knife but can take slightly longer to dry.
If you cook daily, a larger 45x35cm board gives you room to keep raw and cooked ingredients apart. It also means you can dedicate one face to meat and one to vegetables, which simplifies cleaning decisions. Smaller 38x28cm boards suit quick jobs and compact kitchens, and they are easy to wash and dry in a standard UK sink.
Deer & Oak chopping board specifications
Here is a quick comparison of popular Deer & Oak wooden kitchen boards and how their size and weight relate to cleaning and care.
| Product | SKU | Size (cm) | Weight | Material | Typical use | Price |
|---|---|---|---|---|---|---|
| Large Bamboo Board | DNO-BCB-LG | 45x35 | 1.8 kg | Moso Bamboo | Main family cutting board, veg & bread | £34.99 |
| Medium Bamboo Board | DNO-BCB-MD | 38x28 | 1.2 kg | Moso Bamboo | Everyday prep, fruit, herbs | £24.99 |
| Carbonised Bamboo Board | DNO-CBB-LG | 45x35 | 1.9 kg | Carbonised Bamboo | Serving & general chopping | £39.99 |
| Large Acacia Board | DNO-ACB-LG | 45x35 | 2.1 kg | Acacia Wood | Heavy duty prep & carving | £44.99 |
| Medium Acacia Board | DNO-ACB-MD | 38x28 | 1.5 kg | Acacia Wood | Daily chopping & serving | £34.99 |
| Bamboo Double Pack | DNO-BCB-2PK | 45x35 + 38x28 | 3.0 kg total | Moso Bamboo | One board for meat, one for veg | £49.99 |
All Deer & Oak boards arrive pre oiled, which means cleaning is easier from day one. The grain is sealed, so food and moisture sit on the surface rather than soaking in.
Product problem matches: which board solves which cleaning worry?
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Worried about smells sticking?
A denser board like the Large Acacia Board DNO-ACB-LG at 2.1 kg holds up very well to regular salt and lemon scrubs without feeling flimsy. The tighter grain helps resist deep odours when you clean within a few minutes of use. -
Need separate boards for meat and veg?
The Bamboo Double Pack DNO-BCB-2PK gives you one 45x35cm and one 38x28cm board. Use the larger one for cooked food and vegetables and keep the smaller one for raw meat, then follow the vinegar sanitising step for that meat board every time. -
Limited drying space in a small kitchen?
The Medium Bamboo Board DNO-BCB-MD at 38x28cm and 1.2 kg fits easily into standard drying racks. It dries faster than thicker butcher’s blocks, which helps if you wash up straight after cooking. -
Want a darker board that hides stains?
The Carbonised Bamboo Board DNO-CBB-LG at 45x35cm uses heat treated bamboo. The deeper colour hides minor marks, and regular oiling every 4–6 weeks keeps the surface smooth and easy to wipe clean.
Who this is for
Ideal for...
Home cooks who want a clear, low effort routine for how to clean a wooden chopping board in under 5 minutes, families cooking 3–14 meals per week who need boards to last at least 5 years, and anyone choosing between bamboo and acacia cutting boards and wanting to keep them hygienic without harsh chemicals.
Not recommended for...
People who prefer fully dishwasher safe plastic boards, commercial kitchens that run boards through 80–90°C sanitising cycles several times a day, or anyone unwilling to hand wash and oil a wooden kitchen board every 4–6 weeks.
FAQ: how to clean and care for a wooden kitchen board
Q: Can I put my wooden chopping board in the dishwasher?
A: No, wooden and bamboo cutting boards should not go in the dishwasher. High heat and long soak times can warp the board and strip protective oils in as little as one or two cycles. Hand washing with hot water and soap for 30–60 seconds is both safer and usually quicker.
Q: How often should I oil my wooden cutting board?
A: For most home kitchens, oiling every 4–6 weeks is enough. If you use the board daily or it looks pale and dry, you may want to oil it every 3–4 weeks. A 45x35cm board usually needs 1–2 tablespoons of food safe mineral oil per side.
Q: Is it safe to cut raw meat on a wooden board?
A: Yes, as long as you clean and sanitise it properly. Wash with hot soapy water within a few minutes, then wipe with a 1:1 vinegar and water solution and let it sit for 5 minutes before rinsing and drying. Many people dedicate one side of the board, or a separate 38x28cm board, to raw meat.
Q: How do I stop my board from warping or cracking?
A: Avoid soaking the board or leaving it flat in a puddle of water, and never use the dishwasher. Wash both sides, dry with a towel, then stand it upright so air can reach every surface. Regular oiling every 4–6 weeks also helps keep the wood stable and less prone to movement.
Recommended Deer & Oak boards and where to buy
If you are ready to put this cleaning routine into practice, choosing a well made board makes everything easier. For a single do it all board, the Large Bamboo Board DNO-BCB-LG at 45x35cm and 1.8 kg gives you generous space, dries quickly after washing and works well with the hot water and soap method described above. You can find similar bamboo and carbonised options in the Deer & Oak chopping board collection.
If you like the idea of separate boards for meat and vegetables, the Bamboo Double Pack DNO-BCB-2PK combines a 45x35cm and a 38x28cm board, which fits neatly with the sanitising routine for raw meat. It is available through our UK bamboo board set listing and also in our board sets range.
If you prefer a weightier feel and rich grain, the Large Acacia Board DNO-ACB-LG at 2.1 kg pairs beautifully with regular oiling and the salt and lemon deep clean. You can explore acacia options in our bestselling boards or through the acacia chopping board set.
Whichever size you choose, the same simple method applies: wash within 5 minutes, dry thoroughly, stand upright and oil every few weeks. Follow those four steps and your wooden kitchen board should stay clean, safe and a pleasure to use for many years.