If you want to know how to get rid of smell on wooden cutting board surfaces, the most effective routine is a 3 step process: scrub with coarse salt for 60 seconds, neutralise with lemon or white vinegar for 2 to 3 minutes, then dry upright for at least 12 hours. Used once a week, this keeps strong odours like garlic and onion from lingering on quality boards for 5 to 10 years.
Why wooden boards hold on to smells
Wood and bamboo are naturally porous. That is part of why they are kind to knives and feel so solid under the hand. The downside is that tiny food particles and oils can work into the surface if the board is not cleaned and dried properly. Strong ingredients like garlic, onion, fish and certain cheeses are the usual culprits.
Good news: you do not need harsh chemicals. A mix of physical scrubbing, mild natural acids and regular oiling is enough to keep a board fresh. Choosing the right board helps too. For example, our Large Bamboo Board DNO-BCB-LG at 45x35cm and 1.8kg is dense Moso bamboo, which absorbs less liquid than many soft woods, so it is easier to keep odour free.
Step by step: how to get rid of smell on wooden cutting board
1. Immediate rinse after smelly foods
As soon as you finish chopping garlic, onion, fish or meat, do this:
- Scrape off any food with a bench scraper or blunt knife.
- Rinse the board under warm running water for 20 to 30 seconds.
- Use a mild washing up liquid and a soft brush or sponge. Scrub both sides.
- Rinse again until there is no soap left.
Never soak a wooden board in the sink and never put it in the dishwasher. Long exposure to water can cause warping and open up the grain, which makes smells worse over time.
2. Deep deodorising once a week
For boards that already smell, or as a weekly reset, use this simple routine. It works on bamboo, acacia and other hardwood boards.
Salt and lemon method
- Sprinkle 1 to 2 tablespoons of coarse salt over the surface of the dry board.
- Cut a lemon in half and use the cut side as a scrubber, working the salt into the wood for about 60 seconds.
- Let the salty lemon juice sit for 2 to 3 minutes to break down oils and odours.
- Rinse with warm water and dry with a clean tea towel.
This is especially effective on lighter bamboo boards such as the Medium Bamboo Board DNO-BCB-MD which measures 38x28cm and weighs 1.2kg. The fine grain responds well to this gentle abrasive clean.
White vinegar method
If you do not have a lemon, white vinegar works just as well on smells.
- Mix equal parts white vinegar and warm water. For a standard 45x35cm board, 100ml of vinegar and 100ml of water is enough.
- Wipe the board generously with the solution using a cloth or sponge.
- Leave for 5 minutes, then rinse briefly with warm water.
- Dry thoroughly with a towel.
Do not soak the board in vinegar. A wipe and short contact time is enough to neutralise odours without drying the wood.
3. Thorough drying to stop smells returning
Smell often comes back when boards are left flat on the worktop, where moisture gets trapped underneath. After cleaning and deodorising:
- Stand the board upright on its long edge.
- Leave at least 2cm of space either side so air can circulate.
- Let it dry for at least 12 hours, ideally overnight.
Heavier boards like our Large Acacia Board DNO-ACB-LG at 45x35cm and 2.1kg benefit from this even more, as the thicker profile holds moisture for longer if left flat.
Preventing odours: oiling and smart board choice
Regular oiling creates a smell resistant surface
Once the board is clean and fully dry, oiling helps seal the grain so liquids and smells cannot sink in as easily.
- Use a food safe mineral oil or board conditioner. Avoid olive oil or other cooking oils, which can go rancid.
- Pour about 1 teaspoon of oil per side on a medium board, or 2 teaspoons for a large 45x35cm board.
- Rub in with a lint free cloth, working with the grain.
- Leave for 20 to 30 minutes, then wipe off any excess.
Oiling once a month is enough for most home cooks. If you use your board daily for strong smelling foods, every 2 weeks will keep it in better condition for the long term.
Choosing the right board to reduce smell build up
Some materials and finishes hold smells less than others. If odour is a constant battle in your kitchen, it might be time to upgrade your board.
- Bamboo is naturally dense and less absorbent than many soft woods. Our Bamboo Double Pack combines a 45x35cm board and a 38x28cm board, both pre oiled to resist moisture from day one.
- Carbonised bamboo is heat treated, which darkens the colour and slightly hardens the surface. The Carbonised Bamboo Board at 45x35cm and 1.9kg is a strong choice if you want a board that hides stains and odours from heavy use.
- Acacia is a durable hardwood with natural variation in the grain, which helps disguise marks and light staining. Our acacia sets are pre oiled to slow down odour absorption.
Many cooks like to keep one board for strong smells and one for fruit, bread and herbs. A set such as the Bamboo Double Pack makes this easy. Use the 45x35cm board for meat and fish, and the 38x28cm board for fresh produce.
Specifications table: Deer & Oak boards that resist smells
| 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, daily cooking, garlic & onion | £34.99 |
| Medium Bamboo Board | DNO-BCB-MD | 38 x 28 | 1.2kg | Moso Bamboo | Fruit, bread, herbs, lighter prep | £24.99 |
| Carbonised Bamboo Board | DNO-CBB-LG | 45 x 35 | 1.9kg | Carbonised Bamboo | Fish, meat, heavy duty chopping | £39.99 |
| Large Acacia Board | DNO-ACB-LG | 45 x 35 | 2.1kg | Acacia Wood | Serving and chopping, mixed use | £44.99 |
| Medium Acacia Board | DNO-ACB-MD | 38 x 28 | 1.5kg | Acacia Wood | Smaller prep tasks, cheese and fruit | £34.99 |
| Bamboo Double Pack | DNO-BCB-2PK | 45 x 35 + 38 x 28 | 3.0kg | Moso Bamboo | One board for strong smells, one for fresh foods | £49.99 |
Who this is for
Ideal for...
- Home cooks who regularly prepare garlic, onion, fish or meat and want their boards to stay fresh for 5 to 10 years.
- People who prefer natural materials like bamboo and acacia and are happy to follow a simple monthly oiling routine.
- Families who want separate boards for raw and ready to eat foods to reduce cross contamination and odours.
- Anyone who values specific sizing, such as a 45x35cm main board, to fit a particular worktop or sink.
Not recommended for...
- Those who want dishwasher safe boards and are not willing to hand wash or dry upright.
- People who never want to oil or maintain their board at all.
- Commercial kitchens that require plastic boards for strict colour coding and high temperature sanitising.
- Anyone who soaks boards in the sink for long periods, as this will shorten the life of any wooden board.
FAQ: how to get rid of smell on wooden cutting board
Q: Why does my wooden cutting board still smell after washing?
A: Smells often linger because oils and tiny food particles have soaked slightly into the wood fibres. A quick wash removes surface residue but not what is inside the grain. Using coarse salt with lemon or a white vinegar solution, then drying upright for at least 12 hours, will usually clear the smell within one or two treatments.
Q: Is it safe to use vinegar or lemon on my wooden board?
A: Yes, white vinegar and fresh lemon juice are both food safe and commonly used in kitchens. They help to neutralise odours and reduce bacteria when used in small amounts and rinsed off afterwards. Just avoid soaking the board and always dry it thoroughly to protect the wood.
Q: How often should I deep clean and oil my board to prevent smells?
A: For a board used daily, a deep deodorising clean once a week and oiling once a month is a good routine. If you use a board mainly for strong smelling foods like garlic and fish, you may want to deep clean twice a week. Well maintained boards like our Moso bamboo range can stay fresh and functional for 5 to 10 years.
Q: Does the type of wood make a difference to odours?
A: Yes, denser materials such as Moso bamboo and acacia tend to absorb less liquid than softer woods, so they are less prone to deep smells. Pre oiled boards, like Deer & Oak bamboo and acacia ranges, start with a light protective layer that slows down odour build up. Good cleaning habits remain important whatever board you choose.
Closing recommendations
If you follow the 3 step routine of salt and lemon or vinegar, careful drying and regular oiling, you can remove stubborn smells from most wooden boards in a few days and keep them away. For an easier life long term, it helps to start with a board that resists odours from the beginning.
For cooks who want one reliable workhorse, the Large Bamboo Board DNO-BCB-LG at 45x35cm and 1.8kg is a practical main prep board that responds well to natural deodorising methods. If you prefer to separate strong smells from fresh foods, the Bamboo Double Pack DNO-BCB-2PK gives you both 45x35cm and 38x28cm boards, ideal for a two board system.
You can explore individual boards and sets on our chopping board collection, or see what other cooks are choosing on our bestsellers page. For shoppers in the UK who prefer Amazon, we also offer our carbonised bamboo board and bamboo double pack with full specifications and customer reviews.