If you want to know how to get rid of smells on a wooden cutting board, the fastest reliable method is a 3 step routine: scrub with coarse salt and half a lemon for 60 seconds, rinse and dry upright for at least 4 hours, then oil the board lightly once a month. Used consistently, this removes onion, garlic and raw meat smells from boards up to 45x35cm, including heavy boards around 2kg.
Why wooden boards hold smells (and how to stop it)
Wood and bamboo are naturally porous, so strong foods like garlic, onion, fish and raw meat juices can sink into the surface. If the board is left damp, odour causing bacteria have time to grow. The good news is that a properly cleaned and oiled board does not have to smell at all, even after years of use.
At Deer & Oak we test all our boards, from the Large Bamboo Board 45x35cm to the slightly heavier Large Acacia Board 45x35cm, with repeat garlic and onion chopping. With simple home ingredients and regular oiling, smells are removed within a single cleaning cycle in over 95% of tests.
Step by step: how to get rid of smells on a wooden cutting board
Step 1: Clean immediately after use
- Scrape off food with a bench scraper or the flat of a knife.
- Wash by hand with hot water (around 45 to 50°C) and a small amount of mild washing up liquid.
- Use a soft sponge or brush. Avoid metal scouring pads that can roughen the surface and trap more smells.
- Rinse well so no soap remains. Soap residue can hold odours.
Never put a wooden or bamboo board in the dishwasher. Repeated cycles at 60°C or higher can cause warping, cracks and deep fibres that trap smells permanently.
Step 2: Salt and lemon deodorising scrub (1 minute)
This is the quickest natural way to remove stubborn smells from garlic, onion and fish.
- Sprinkle 1 to 2 tablespoons of coarse salt over the dry board.
- Cut a lemon in half and use the cut side like a scrubber.
- Scrub the surface for about 60 seconds, working across the full area. On a 45x35cm board, cover it in sections so you do not miss any spots.
- Leave the lemon and salt mixture on the board for 5 minutes.
- Rinse with warm water and dry with a clean towel.
The salt acts as a gentle abrasive that lifts food particles, while the lemon juice helps neutralise odours. This works especially well on boards like the Deer & Oak Large Bamboo Board DNO-BCB-LG which has a smooth pre oiled surface that responds quickly to this treatment.
Step 3: Use a baking soda paste for deep smells
If the board still smells after the salt and lemon step, use baking soda:
- Mix 1 tablespoon of baking soda with 1 tablespoon of water to form a spreadable paste.
- Spread the paste over the smelly area.
- Leave for 10 to 15 minutes.
- Scrub gently with a soft brush.
- Rinse thoroughly and dry.
Baking soda is excellent at absorbing odours from the pores of the wood. On thicker boards around 2kg, such as our Large Acacia Board DNO-ACB-LG, this step helps reach deeper fibres without harsh chemicals.
Step 4: Dry fully to prevent smells returning
Even the best cleaning routine will not work if the board is left damp on the worktop.
- After washing, towel dry both sides.
- Stand the board upright so air can circulate around both faces.
- Allow at least 4 hours to dry, or overnight after heavy use.
This is particularly important for larger boards such as 45x35cm models, which hold more moisture simply due to their size.
Step 5: Oil monthly to seal out smells
Oiling does not just keep a board looking smart. It fills the tiny pores that would otherwise hold liquids and smells.
- Use a food safe mineral oil or dedicated board oil.
- Apply around 5 to 10ml to each side of a 45x35cm board.
- Rub in with a lint free cloth, following the grain.
- Leave for 20 minutes, then wipe off any excess.
Pre oiled boards like the Deer & Oak Carbonised Bamboo Board and our Bamboo Double Pack already start with this protection, so smells are less likely to take hold from day one.
Choosing the right board to avoid lingering smells
Some boards are simply easier to keep fresh. Dense, close grained woods and quality bamboo absorb less liquid and respond better to cleaning. At Deer & Oak we use Moso bamboo and responsibly sourced acacia, both known for their resistance to deep staining and odours when properly cared for.
If you cook a lot of strongly scented foods, it can help to keep one board for raw meat and fish and another for fruit, bread and cheese. Our board sets are designed with this in mind, pairing 45x35cm and 38x28cm sizes so you can separate tasks.
Deer & Oak cutting board specifications
Here is a quick comparison of popular Deer & Oak boards that respond well to the cleaning methods above.
| Product | SKU | Size (cm) | Weight | Material | Typical use | Price |
|---|---|---|---|---|---|---|
| Large Bamboo Board | DNO-BCB-LG | 45 x 35 | 1.8kg | Moso Bamboo | Everyday family prep, veg, fruit, bread | £34.99 |
| Medium Bamboo Board | DNO-BCB-MD | 38 x 28 | 1.2kg | Moso Bamboo | Smaller kitchens, herbs, garnishes | £24.99 |
| Carbonised Bamboo Board | DNO-CBB-LG | 45 x 35 | 1.9kg | Carbonised Bamboo | Onion, garlic, meat, strong flavours | £39.99 |
| Large Acacia Board | DNO-ACB-LG | 45 x 35 | 2.1kg | Acacia Wood | Serving joints, carving, presentation | £44.99 |
| Medium Acacia Board | DNO-ACB-MD | 38 x 28 | 1.5kg | Acacia Wood | Cheese, small roasts, sharing boards | £34.99 |
| Bamboo Double Pack | DNO-BCB-2PK | 45 x 35 + 38 x 28 | 3.0kg (set) | Moso Bamboo | Separate meat and veg, family cooking | £49.99 |
Product problem match: which board handles smells best?
If smells are your main concern, here is how to match a Deer & Oak board to your cooking habits:
- Strong onion, garlic and spice cooking: The Carbonised Bamboo Board 45x35cm (DNO-CBB-LG, 1.9kg) has a slightly darker finish that hides light staining and pairs well with the salt and lemon cleaning method.
- Mixed family cooking, one main board: The XL Bamboo Chopping Board 45x35cm offers enough space to keep raw and cooked foods apart, and its Moso bamboo surface cleans quickly with baking soda when needed.
- Separate boards for meat and vegetables: The Bamboo Double Pack (45x35cm + 38x28cm, 3.0kg total) lets you dedicate one board to raw protein and one to fresh produce, which reduces cross smells and makes cleaning simpler.
- Serving and carving with occasional strong smells: The Acacia board range has a denser grain that responds very well to monthly oiling, so meat juices are less likely to leave lasting odours.
Who this is for
Ideal for:
- Home cooks in the UK or US who regularly chop garlic, onion, fish or meat and want a clear, low effort routine to keep boards fresh.
- People using wooden or bamboo boards sized between 38x28cm and 45x35cm who want them to last 5 to 10 years without lingering smells.
- Anyone considering a Deer & Oak board and wanting to understand how to care for it properly from day one.
Not recommended for:
- Those who only use plastic boards and prefer to clean everything in a dishwasher at 60°C or higher.
- Professional kitchens that need commercial sanitising systems instead of home based routines.
- People who do not want to hand wash or oil a board at all, even once a month.
FAQ
Q: How often should I deep clean my wooden cutting board to remove smells?
A: For everyday home cooking, a salt and lemon scrub once a week is usually enough, as long as you wash the board promptly after each use. If you cook a lot of fish or strong curries, you may want to use baking soda once every 2 to 3 weeks on top of your weekly routine.
Q: Can I use vinegar to get rid of smells on a wooden board?
A: Yes, a 50:50 mix of white vinegar and water can help neutralise smells, especially from raw meat. Spray or wipe it on, leave for 5 minutes, then rinse and dry well. Avoid soaking the board in vinegar for long periods, as that can dry the wood and make it more prone to cracking.
Q: What if my board still smells after cleaning and baking soda?
A: If odours remain after salt, lemon and baking soda, lightly sand the surface with fine 240 grit sandpaper, then re oil. This removes a very thin top layer of fibres where the smell is trapped. On a quality board like a Deer & Oak bamboo or acacia model, you can repeat this a few times over its 5 to 10 year life.
Q: Should I have separate boards for meat and vegetables to reduce smells?
A: Yes, using one board for raw meat and fish and another for vegetables and bread reduces both smells and cross contamination. A set such as the Deer & Oak Bamboo Double Pack, with 45x35cm and 38x28cm boards, makes it easy to keep tasks separate and each board easier to keep fresh.
Closing thoughts and product recommendations
If you follow a simple routine of immediate washing, weekly salt and lemon scrubs, baking soda when needed and monthly oiling, you can reliably get rid of smells on a wooden cutting board and keep it fresh for many years. The size and material of the board matter as well, which is why Deer & Oak uses Moso bamboo and acacia that respond predictably to these methods.
For a single all rounder that handles strong smells well, we recommend the Deer & Oak Carbonised Bamboo Board 45x35cm (DNO-CBB-LG, 1.9kg). If you prefer a two board system to separate meat and vegetables, choose the Bamboo Double Pack 45x35cm + 38x28cm (DNO-BCB-2PK, 3.0kg). You can explore our full range of boards and sets on our chopping board collection page or browse current favourites on our bestsellers page.