If you want your wooden chopping board to last 5 to 10 years, the simplest routine is this: clean it within 5 minutes of use with hot soapy water, dry it upright for at least 1 hour, then oil it every 3 to 4 weeks with a food safe mineral or board oil. That single habit keeps a 45x35cm board like the Deer & Oak Large Bamboo Board (1.8kg) smooth, sanitary and far less likely to crack.
Daily cleaning: how to clean a wooden chopping board properly
Wooden chopping boards and bamboo kitchen boards need different care to plastic. The goal is to remove food, salt and acids without soaking the wood.
Step by step daily clean (takes about 2 to 3 minutes)
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Scrape first
Use a bench scraper or the flat edge of a knife to remove food and crumbs immediately after use. This stops moisture sitting on the grain. -
Wash with hot soapy water
Use a soft sponge, hot water at around 50 to 60°C and a tiny amount of mild washing up liquid. Scrub both sides of the board, even if you only used one side, so it dries evenly and resists warping. -
Rinse quickly
Rinse under running water for 5 to 10 seconds. Do not leave the board under the tap for longer than needed. -
Dry with a towel
Pat the surface and edges dry straight away with a clean tea towel. Pay attention to the end grain and juice grooves if your board has them. -
Stand upright to finish drying
Stand the board on its edge or in a rack so air can reach both faces. Let it dry for at least 1 hour before storing. For thicker boards like the Deer & Oak Large Acacia Board (2.1kg) allow 2 to 3 hours.
Things you should never do with a wooden cutting board
- Do not put it in the dishwasher. The 60 to 70°C water, steam and detergent will usually crack or warp wood within a few cycles.
- Do not soak it in the sink. Even 10 to 15 minutes in standing water can cause swelling and raised grain.
- Do not use neat bleach. A tiny splash of diluted bleach (1 teaspoon in 1 litre of water) is fine occasionally, but repeated use will dry the wood and strip oil.
- Do not dry it flat on one side only. This encourages cupping and twisting, especially on larger 45x35cm boards.
Deep cleaning and deodorising every 2 to 4 weeks
Even if you clean your kitchen board daily, it will pick up stains and odours over time. A deeper clean every 2 to 4 weeks keeps it fresh and prepares the surface for oiling.
Salt and lemon method for stains and odours
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Sprinkle coarse salt
Use about 1 tablespoon of coarse sea salt for a medium board (38x28cm) and 2 tablespoons for a large 45x35cm board. -
Scrub with half a lemon
Cut a lemon in half and use the cut side as a scrubber. Work in small circles along the grain for 2 to 3 minutes. This helps lift garlic, onion and meat juices. -
Rest for 5 minutes
Let the salty lemon juice sit on the board for about 5 minutes to break down stains. -
Rinse and dry
Rinse quickly with warm water, then dry and stand upright as in the daily routine.
When to use a mild disinfectant
If you use your board for raw meat, poultry or fish, you can occasionally use a very mild bleach solution for peace of mind.
- Mix 1 teaspoon of household bleach into 1 litre of water
- Sponge it lightly over the surface for 30 seconds
- Rinse with warm water, then dry thoroughly
For many homes, a dedicated meat board solves this problem. For example, some customers keep a darker carbonised bamboo board for meat and a lighter bamboo or acacia board for bread and fruit.
How to oil a wooden chopping board step by step
Oiling is what stops your board from drying out, cracking and absorbing too much moisture. A well oiled board feels silky, beads water on the surface and is easier to keep clean.
How often should you oil your board?
- For busy family kitchens: every 3 to 4 weeks
- For occasional use: every 6 to 8 weeks
- For very dry homes or heated kitchens: check monthly and oil whenever the surface looks pale or feels rough
What oil should you use?
Use a food safe, non drying oil designed for wooden boards:
- Food grade mineral oil or board oil
- Specialist board creams that mix mineral oil with beeswax
Avoid standard olive oil, sunflower oil or other cooking oils. They oxidise and can turn sticky or rancid within a few weeks, which attracts smells and bacteria.
Step by step oiling routine (allow 8 to 12 hours to soak)
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Start with a completely dry board
After washing, let the board air dry for at least 4 hours or overnight. If there is any moisture in the grain, oil will not soak in evenly. -
Apply a measured amount of oil
For a medium 38x28cm board, use about 1 to 2 teaspoons of oil. For a large 45x35cm board, 2 to 3 teaspoons is usually enough. Pour it in a thin line across the board. -
Spread the oil evenly
Use a lint free cloth, paper towel or soft brush. Work the oil across the surface, along the grain, then coat the sides and any juice grooves. The wood should look evenly damp, not flooded. -
Let it soak
Leave the board flat on a protected surface for at least 4 hours, ideally overnight. Very dry boards can absorb oil in under 30 minutes, so check and add a few more drops if there are dry patches. -
Wipe off excess
After soaking, buff the surface firmly with a clean cloth to remove any oil that has not soaked in. The surface should feel dry to the touch, with a soft sheen. -
Stand upright to finish
Stand the board on its edge for another 1 to 2 hours before storing.
All Deer & Oak boards, including the Large Bamboo Board DNO-BCB-LG and the Large Acacia Board DNO-ACB-LG, come pre oiled so you can usually wait 3 to 4 weeks before the first re oil.
Choosing the right wooden kitchen board for easy care
The way you clean and oil your board is the same, but the material and size affect how often you need to do it.
- Moso bamboo is slightly harder and less porous than many woods, so it can need oiling every 4 to 6 weeks.
- Carbonised bamboo is gently heat treated which gives it a deeper colour and slightly different grain. It hides stains from beetroot and berries well.
- Acacia wood has a rich grain and natural variation. It is a touch more porous than bamboo, so a regular monthly oiling keeps it at its best.
Deer & Oak chopping board specifications
Here is a quick comparison of some popular Deer & Oak wooden and bamboo cutting boards, all designed to respond well to the cleaning and oiling routine above.
| Product | SKU | Size (cm) | Weight | Material | Typical use | Price |
|---|---|---|---|---|---|---|
| Large Bamboo Board | DNO-BCB-LG | 45 x 35 | 1.8kg | Moso Bamboo | Main prep board, bread, veg, family meals | £34.99 |
| Medium Bamboo Board | DNO-BCB-MD | 38 x 28 | 1.2kg | Moso Bamboo | Everyday chopping, fruit, small kitchens | £24.99 |
| Carbonised Bamboo Board | DNO-CBB-LG | 45 x 35 | 1.9kg | Carbonised Bamboo | Meat, BBQ prep, darker finish hides stains | £39.99 |
| Large Acacia Board | DNO-ACB-LG | 45 x 35 | 2.1kg | Acacia Wood | Serving, carving joints, presentation | £44.99 |
| Medium Acacia Board | DNO-ACB-MD | 38 x 28 | 1.5kg | Acacia Wood | Cheese, fruit, smaller prep tasks | £34.99 |
| Bamboo Double Pack | DNO-BCB-2PK | 45 x 35 + 38 x 28 | 3.0kg | 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 wooden chopping board to last 5 to 10 years with a simple 10 minute per month care routine
- Families who like the feel of real wood or bamboo under the knife and want to reduce plastic in the kitchen
- People who are happy to wash boards by hand and oil them every few weeks
- Hosts who use boards as serving platters for cheese, bread or charcuterie and want them to look presentable
Not recommended for:
- Anyone who relies on the dishwasher for all cleaning and is unlikely to hand wash boards
- Commercial kitchens that need boards to withstand heavy sanitising cycles multiple times per day
- People who do not want to oil or maintain kitchen equipment at all
- Those who prefer very light, flexible plastic mats they can roll or store in drawers
FAQ: Cleaning and oiling wooden chopping boards
Q: How often should I oil my wooden chopping board?
A: Most wooden and bamboo boards do well with oiling every 3 to 4 weeks in an average home kitchen. In very dry or centrally heated homes you might find a 45x35cm board needs oil a little more often, while a lightly used 38x28cm board can sometimes go 6 to 8 weeks. If the surface looks pale, feels rough or absorbs water instead of beading it, it is time to oil.
Q: Can I put my wooden cutting board in the dishwasher if I oil it regularly?
A: No, even a well oiled board should not go in the dishwasher. The combination of hot water, steam and strong detergent can warp or crack a 2cm thick board in as few as 3 to 5 cycles. Hand washing with hot soapy water for 30 to 60 seconds, followed by thorough drying, is the safest method.
Q: What is the best way to remove raw meat smells from a kitchen board?
A: After cutting raw meat, wash the board straight away with hot soapy water, then rinse and dry. If any smell lingers, scrub the surface with coarse salt and half a lemon for 2 to 3 minutes, let it sit for 5 minutes, then rinse and dry again. Some people keep a darker board such as a carbonised bamboo model specifically for meat to make cleaning and colour staining easier to manage.
Q: Which oil should I avoid on my wooden chopping board?
A: Avoid standard cooking oils such as olive, rapeseed or sunflower oil because they can turn sticky and rancid within a few weeks. Always choose a food grade mineral oil or a dedicated board oil or cream, and apply 1 to 3 teaspoons at a time depending on the size of your board. This keeps the grain nourished without leaving a greasy film.
Recommended Deer & Oak boards for easy care
If you want a single, generous board that responds well to the cleaning and oiling routine above, the Deer & Oak Large Bamboo Board DNO-BCB-LG at 45x35cm and 1.8kg is a reliable everyday choice. For homes that like to separate meat and vegetables, the Bamboo Double Pack combines a 45x35cm and a 38x28cm board for clear colour and size cues.
If you prefer a darker finish that hides stains, the Carbonised Bamboo Board offers the same easy care with a richer tone. For those who like a more traditional wooden look for serving, the acacia range at Deer & Oak bestsellers brings a warmer grain while still cleaning and oiling in exactly the same way.
Whichever material you choose, sticking to the simple routine in this guide will keep your wooden chopping board clean, safe and ready for years of daily chopping.