If you want to know how to get rid of garlic smell on wooden cutting board, the most reliable method is a 3 step routine that takes under 15 minutes: scrub with coarse salt and half a lemon for 2 to 3 minutes, rinse and dry for 10 minutes, then finish with a thin coat of food safe oil once every 4 to 6 weeks. On well sealed boards like the Deer & Oak Large Bamboo Board this usually removes 90 to 100 percent of garlic odour after the first clean.
Why wooden boards hold on to garlic smell
Garlic contains sulphur compounds that sink into the tiny pores of wood and bamboo. On a dry, unsealed board, those pores stay open and the smell can linger for 2 to 3 days, sometimes longer. On a properly oiled board, the fibres are partly sealed so the garlic stays nearer the surface and is much easier to remove.
This is why all Deer & Oak boards, such as the Large Bamboo Board DNO-BCB-LG and the Large Acacia Board DNO-ACB-LG, are pre oiled before they leave the workshop. A well oiled surface does not just look smart, it also makes garlic and onion smells far less stubborn.
Step by step: how to get rid of garlic smell on wooden cutting board
Step 1: Immediate rinse (within 5 minutes)
As soon as you finish chopping garlic, scrape off any bits and rinse the board under warm running water for 20 to 30 seconds. Use a small amount of mild washing up liquid on a soft sponge and clean both sides. This simple step can remove up to 70 percent of the smell before it has time to settle into the grain.
Important: never soak a wooden board in water and never put it in the dishwasher. Prolonged soaking can cause warping and cracks within 6 to 12 months.
Step 2: Salt and lemon deodorising scrub
This is the most effective natural method for garlic odour on wood and bamboo.
- Sprinkle 1 to 2 tablespoons of coarse salt (about 15 to 30 grams) over the garlic side of the board.
- Cut a lemon in half and use the cut side as a scrubber, pressing the salt into the surface for 2 to 3 minutes.
- Leave the salty lemon juice on the board for 3 to 5 minutes so it can neutralise the sulphur compounds.
- Rinse with warm water and wipe dry with a clean tea towel.
On a board like the Medium Bamboo Board DNO-BCB-MD this routine usually clears everyday garlic smell in one go. For very strong, old odours you may need to repeat the scrub once.
Step 3: Deep deodorising for stubborn garlic smell
If you can still smell garlic after the salt and lemon treatment, try this 2 stage deep clean:
-
Bicarbonate of soda paste
Mix 1 tablespoon (about 15 grams) of bicarbonate of soda with 1 tablespoon of water to make a paste. Spread a thin layer over the affected area and leave it for 10 minutes. Scrub gently with a soft brush or sponge, then rinse. -
Vinegar mist
Fill a small spray bottle with white vinegar. Lightly mist the board and leave it for 2 minutes, then rinse again and dry thoroughly. Do not soak the board in vinegar and do not leave it on for longer than 5 minutes, as acidity can dry the wood if overused.
Used once a month, this deep method keeps long term garlic build up under control without damaging the wood.
Step 4: Drying correctly to stop smells returning
After every wash or deodorising treatment, stand the board upright on its long edge so air can circulate on both sides. Most boards will feel dry to the touch within 15 to 20 minutes, but the internal moisture can take up to 2 hours to settle. Avoid storing your board flat on a damp worktop, as trapped moisture can hold on to odours.
Step 5: Re oiling to prevent future garlic odour
Once every 4 to 6 weeks, or whenever the surface looks dry, apply a thin coat of food safe mineral oil or board balm. For a 45x35cm board like the Large Bamboo Board DNO-BCB-LG you will usually need about 5 to 7 millilitres of oil per coat.
- Pour a teaspoon of oil onto the board.
- Spread it evenly with a lint free cloth, following the grain.
- Leave it to soak in for at least 20 minutes.
- Wipe off any excess so the surface is not greasy.
Regular oiling fills the pores so garlic has less to cling to and makes future cleaning much quicker.
Preventing garlic smell: smart board habits
Use separate boards for strong flavours
If you cook with garlic several times a week, it is worth keeping one board for savoury prep and one for neutral foods. The Bamboo Double Pack DNO-BCB-2PK includes a 45x35cm and a 38x28cm board, which many home cooks use as a garlic and onion board plus a fruit and bread board. This simple habit almost completely removes the risk of garlic flavour on fresh fruit or cake.
Choose the right wood for your cooking style
Bamboo and acacia behave slightly differently with strong smells:
- Moso Bamboo (like our Large Bamboo Board) is naturally dense and takes on less odour when regularly oiled. It suits families who chop garlic daily.
- Carbonised Bamboo (such as the Carbonised Bamboo Board DNO-CBB-LG) is gently heat treated which darkens the colour and can help disguise mild staining, useful if you also cut beetroot and herbs.
- Acacia Wood has a tight grain and attractive pattern, and when oiled every month it usually releases garlic smell after a single salt and lemon clean.
Deer & Oak chopping board specifications
If you are dealing with persistent garlic smell on a very old or damaged board, it can be more hygienic to replace it. Below is a clear comparison of Deer & Oak boards that are designed to be easy to clean and simple to deodorise with the salt and lemon method.
| Product | SKU | Size (cm) | Weight | Material | Typical use | Price |
|---|---|---|---|---|---|---|
| Large Bamboo Board | DNO-BCB-LG | 45 x 35 | 1.8 kg | Moso Bamboo | Daily garlic, onions, family meals | £34.99 |
| Medium Bamboo Board | DNO-BCB-MD | 38 x 28 | 1.2 kg | Moso Bamboo | Smaller kitchens, veg prep | £24.99 |
| Carbonised Bamboo Board | DNO-CBB-LG | 45 x 35 | 1.9 kg | Carbonised Bamboo | Mixed prep, darker finish | £39.99 |
| Large Acacia Board | DNO-ACB-LG | 45 x 35 | 2.1 kg | Acacia Wood | Serving and occasional garlic | £44.99 |
| Medium Acacia Board | DNO-ACB-MD | 38 x 28 | 1.5 kg | Acacia Wood | Cheese, fruit, light prep | £34.99 |
| Bamboo Double Pack | DNO-BCB-2PK | 45 x 35 + 38 x 28 | 3.0 kg (set) | Moso Bamboo | One board for garlic, one for neutral foods | £49.99 |
Who this is for and who it is not for
Ideal for: Home cooks who use garlic at least once a week and want a clear, practical routine to keep wooden or bamboo boards fresh without harsh chemicals. It suits households that prefer natural cleaning methods, like salt, lemon and bicarbonate of soda, and anyone who owns pre oiled boards such as the Deer & Oak bamboo or acacia range.
Not recommended for: People who insist on putting boards in the dishwasher, or who prefer plastic boards that can be bleached regularly. If you need a board for heavy raw meat prep in a commercial kitchen with strict sanitising rules, a commercial grade plastic system may suit you better than wood.
FAQ: garlic smell on wooden cutting boards
Q: How long does garlic smell usually stay on a wooden cutting board?
A: On an unsealed or dry board, garlic smell can linger for 2 to 3 days, and in deep knife marks it may last a week. With a quick rinse followed by a salt and lemon scrub, most people find the smell is reduced to almost nothing within 15 minutes of cleaning.
Q: Is it safe to use bleach to remove garlic smell from wood?
A: Regular household bleach is not recommended on wooden boards, as it can dry out the fibres and cause cracking within a few months. Natural options like coarse salt, lemon, bicarbonate of soda and white vinegar are usually enough to remove garlic odour without damaging the board.
Q: Will oiling my board really help with garlic odour?
A: Yes, oiling every 4 to 6 weeks fills the pores of the wood so garlic and onion juices cannot soak in as deeply. On a well oiled bamboo or acacia board, a single salt and lemon clean is normally enough to remove everyday cooking smells.
Q: Should I have a separate board just for garlic and onions?
A: If you notice garlic transferring to fruit or cake, a dedicated savoury board is a simple fix. Many cooks use a set like the Deer & Oak Bamboo Double Pack so one board handles strong flavours and the other stays for bread, cheese and sweet foods.
Choosing the right Deer & Oak board for garlic heavy cooking
If you often cook with garlic, onions and herbs, a sturdy, easy to clean board makes all the difference. For most households, the Large Bamboo Board DNO-BCB-LG at 45x35cm and 1.8kg gives plenty of space for family meals and responds very well to the salt and lemon deodorising method described above.
If you like the idea of keeping strong flavours away from fruit and baking, the Bamboo Double Pack DNO-BCB-2PK gives you two pre oiled Moso bamboo boards so you can dedicate one to savoury prep. You can find our full range of boards on the Deer & Oak chopping board collection page or browse ready made sets on the board sets page.
For shoppers on Amazon UK, the carbonised option is available here: Deer & Oak Carbonised Bamboo Board, and the two board bamboo set can be found here: Deer & Oak Bamboo Double Pack. With the right board and a simple 3 step cleaning habit, garlic smell on wooden cutting boards becomes very easy to manage.