how to clean wood vs plastic cutting boards

If you want to know how to clean wood vs plastic cutting boards safely, the short answer is this: plastic boards can go in a 65–70°C dishwasher cycle, while wood boards like a 45x35cm acacia or bamboo board should be hand washed in under 60 seconds, then dried upright so they last 5–10 years without warping or cracking.

How to clean wood cutting boards step by step

Wood and bamboo boards are naturally kinder to your knives and can stay hygienic for many years if you clean them correctly. Let’s use a real example: a Deer & Oak Large Acacia Board (45x35cm, 2.1kg, SKU DNO-ACB-LG) or Large Bamboo Board (45x35cm, 1.8kg, SKU DNO-BCB-LG).

Daily cleaning for wood and bamboo

1. Scrape immediately  Use a bench scraper or the flat side of a knife to remove food within 2 minutes of finishing.
2. Wash by hand only  Use warm water (about 40–45°C), a soft sponge and a small amount of mild washing up liquid.
3. Clean both sides  Even if you only used one side, wash the other side quickly to help prevent warping.
4. Rinse thoroughly  Rinse until there are no visible suds. Residue can dry the surface.
5. Dry in 60 seconds  Pat dry with a clean tea towel, then stand the board upright so air can circulate.

Important: never soak wood or bamboo boards, and never put them in a dishwasher. A 90 minute dishwasher cycle will strip oils, cause swelling and can reduce a board’s life from 7–10 years to under 1 year.

Deeper cleaning for wood after raw meat or fish

If you cut raw chicken, pork or fish on a wood or bamboo board, clean it as soon as you clear the plate.

1. Wash as above  Warm water, washing up liquid, both sides.
2. Disinfect naturally  Sprinkle a thin, even layer of table salt (about 1 teaspoon per 20x20cm area). Cut a lemon in half and scrub the surface for 30–60 seconds.
3. Let it sit  Leave the salty lemon mixture on the board for 5 minutes.
4. Rinse and dry  Rinse with warm water and dry upright.

For extra peace of mind, you can use a food safe sanitising spray. Look for one that is non bleach and specifically approved for kitchen surfaces that contact food. Spray, wait as directed on the label, then rinse and dry.

Monthly maintenance for wood and bamboo

To keep a board like the Deer & Oak Carbonised Bamboo Board (45x35cm, 1.9kg, SKU DNO-CBB-LG) looking rich and smooth, oiling is essential.

1. Start with a dry board  Make sure the board has been dry for at least 12 hours.
2. Apply food safe mineral oil  Use about 1 tablespoon for a 45x35cm board. Avoid olive or vegetable oils as they can go rancid.
3. Spread evenly  Use a lint free cloth to rub oil into all surfaces, including the edges and any juice grooves.
4. Let it soak  Leave for 20–30 minutes, then wipe away any excess.
5. Repeat every 4–6 weeks  If the board looks dry or feels rough, oil a little more often.

With this routine, a solid board like the Deer & Oak butcher’s block can last well over 10 years in a busy family kitchen.

How to clean plastic cutting boards safely

Plastic boards are popular for raw meat because they can go in the dishwasher. The key is to balance heat for hygiene with not melting or warping the board.

Daily cleaning for plastic boards

1. Scrape and rinse  Scrape off food, then rinse under warm water to remove loose debris.
2. Dishwasher option  Place the board on the top rack if possible. Use a cycle at 65–70°C which is hot enough to sanitise but kinder to plastic than higher settings.
3. Hand wash option  If you prefer, scrub both sides with hot water (about 50°C), washing up liquid and a stiff brush.
4. Dry completely  Air dry upright. Stacking damp plastic boards can trap moisture and odours.

Deeper cleaning for stained or smelly plastic boards

1. Bicarbonate of soda paste  Mix 2 tablespoons of bicarbonate of soda with enough water to make a paste. Spread over stains and leave for 15 minutes.
2. Scrub and rinse  Use a brush or non scratch pad, then rinse with hot water.
3. Sanitise  Use a food safe sanitiser or run through a full dishwasher cycle.

Once a plastic board has deep knife grooves you can feel with a fingernail, it is time to replace it. Bacteria can sit in those cuts even after washing.

Wood vs plastic cutting boards: which is better for hygiene?

Both wood (including bamboo) and plastic can be hygienic when cleaned correctly. The right choice depends on how you cook and clean.

Hygiene facts in simple numbers

• Wood & bamboo  Studies show some hardwoods can draw moisture and bacteria below the surface, where they dry out within a few hours. With proper washing and drying, a quality wood board can stay safe for 5–10 years.
• Plastic  Dishwashers at 65–70°C help kill bacteria, but deep knife scars can hold residue. Many home cooks replace plastic boards every 1–3 years.

A simple system that works well is:

• Use wood or bamboo for bread, fruit, vegetables and cooked meats.
• Use plastic for raw meat and fish, then clean in the dishwasher.

If you prefer to avoid plastic, you can keep a dedicated darker board, such as the Deer & Oak Carbonised Bamboo Board, just for raw proteins and clean it thoroughly after each use.

Product comparison: wood and bamboo boards from Deer & Oak

Here’s how some popular Deer & Oak wood and bamboo boards compare if you want a hygienic, easy to clean setup.

Product	SKU	Size (cm)	Weight	Material	Typical use	Price
Large Bamboo Board	DNO-BCB-LG	45x35	1.8kg	Moso Bamboo	Everyday veg, fruit, family meals	£34.99
Medium Bamboo Board	DNO-BCB-MD	38x28	1.2kg	Moso Bamboo	Smaller kitchens, side prep	£24.99
Carbonised Bamboo Board	DNO-CBB-LG	45x35	1.9kg	Carbonised Bamboo	Dedicated raw meat or carving board	£39.99
Large Acacia Board	DNO-ACB-LG	45x35	2.1kg	Acacia Wood	Serving, cheese, heavy prep	£44.99
Medium Acacia Board	DNO-ACB-MD	38x28	1.5kg	Acacia Wood	Everyday chopping and serving	£34.99
Bamboo Double Pack	DNO-BCB-2PK	45x35 + 38x28	3.0kg	Moso Bamboo	One board for raw, one for veg	£49.99

A simple hygiene upgrade is to choose a set such as the Deer & Oak Bamboo Double Pack. Use the 45x35cm board for vegetables and cooked foods, and keep the 38x28cm board for raw meat and fish. Clean them as described above and you instantly reduce cross contamination risk.

Who this is for and who it is not for

Ideal for:

• Home cooks who want clear, step by step guidance on how to clean wood vs plastic cutting boards safely.
• Families who cook at least 3–4 times a week and want boards that last 5–10 years, not just a single season.
• People who like the feel of real wood or bamboo and are happy to hand wash and oil their boards every 4–6 weeks.
• Hosts who want boards that double as serving platters for cheese, bread and sharing dishes.

Not recommended for:

• Anyone who wants to put every board in the dishwasher every time, regardless of material.
• People who prefer ultra light, disposable style plastic mats they can replace every few months.
• Commercial kitchens that require colour coded plastic systems and constant high temperature dishwashing.
• Those who never want to oil or maintain a board, even once every couple of months.

FAQ: how to clean wood vs plastic cutting boards

Choosing the right board and next steps

If you want a simple, hygienic setup, a two board system works well. Use a larger board for vegetables and cooked foods, and a second board for raw meat and fish. Clean them as described and you’ll have a clear routine that takes only a few minutes a day.

For most British kitchens, we recommend the Deer & Oak Bamboo Double Pack (45x35cm + 38x28cm, 3.0kg, Moso bamboo, £49.99) as a practical starting point. If you prefer a darker, richer look, the carbonised bamboo and acacia boards offer the same cleaning routine with a different finish.

You can explore more single boards and sets on the Deer & Oak bestsellers page or compare sizes on the board sets collection. Choose the size that suits your space, follow the cleaning steps above and your boards will stay safe and good looking for many years.