If you want to know how to get rid of smells 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 vinegar for 2 minutes, then dry the board upright for at least 12 hours. Used weekly, this keeps odours from onions, garlic and raw meat from lingering for more than a day.
Why wooden boards hold smells (and how to stop it)
Wood is naturally porous. When you chop onions, garlic or raw meat, tiny particles and juices get into the surface fibres. If the board is very dry or has deep knife marks, those smells can linger for days.
The good news is that a well sealed wooden board, cleaned correctly, should not hold strong odours for more than 24 hours. On our pre oiled Deer & Oak boards, such as the Large Bamboo Board DNO-BCB-LG at 45x35cm and 1.8kg, we see smells lift in 1 to 2 cleans because the oil blocks deep absorption.
Step by step: how to get rid of smells on wooden cutting board
Step 1: Clean immediately with hot soapy water
- Rinse the board under hot tap water at roughly 45 to 50°C within 10 minutes of use.
- Use a soft brush or non scratch sponge and a few drops of washing up liquid.
- Scrub both sides for 30 to 45 seconds, paying attention to any knife grooves.
- Rinse thoroughly so no soap remains. Soap residue can trap odours.
Never soak the board or put it in the dishwasher. Soaking for more than 5 minutes can cause warping and increase smell retention as water pulls food particles deeper into the grain.
Step 2: Deodorise with salt and lemon
This is the quickest way to remove onion, garlic and fish smells from a wooden cutting board.
- Sprinkle 1 to 2 tablespoons of coarse salt over the dry board.
- Cut a lemon in half and use the cut side to scrub the salt into the wood for 60 seconds.
- Leave the salty lemon juice on the surface for 5 minutes.
- Rinse with warm water and dry with a clean tea towel.
Salt acts as a gentle abrasive and deodoriser. Lemon juice contains citric acid which neutralises sulphur compounds that cause strong onion and garlic smells.
Step 3: For stubborn smells, use a vinegar and bicarbonate routine
If a smell has been there for several days, or you have used the board for raw meat and fish, add this extra step once a month.
- Sprinkle 1 tablespoon of bicarbonate of soda evenly over the surface.
- Spray or dab on white vinegar until it foams lightly.
- Leave for 3 to 5 minutes. Do not exceed 10 minutes to avoid drying the wood.
- Scrub gently with a soft brush, rinse with warm water and dry.
Bicarbonate of soda absorbs odours while vinegar disinfects. Used for no more than 5 minutes, this is safe for quality hardwood and bamboo boards such as our carbonised bamboo board.
Step 4: Dry upright for at least 12 hours
- Stand the board on its long edge so air can flow on both sides.
- Leave to dry for 12 to 24 hours before storing flat.
- Never store a damp board in a cupboard. Trapped moisture is the fastest way to create musty smells.
On a 45x35cm board that weighs around 1.8 to 2.1kg, full drying usually takes 12 hours in a warm kitchen. Thicker butcher style blocks may need 24 hours.
Preventing smells: oiling and smart board choices
Prevention is kinder on your board than constant heavy scrubbing. A well sealed surface absorbs less liquid, so smells do not sink in.
Oil your board every 4 to 6 weeks
- Use food safe mineral oil or a board conditioner.
- Apply roughly 5 to 10ml to a 45x35cm board.
- Rub in with a lint free cloth, leave for 20 minutes, then wipe off any excess.
Our pre oiled Deer & Oak boards arrive with the first coats already applied, so you only need to re oil every 4 to 8 weeks depending on use. Regular oiling can extend the fresh smell life of a board to 5 to 10 years.
Use different boards for different foods
If you often cook with strong flavours, splitting tasks across boards helps a lot.
- One board for meat and fish
- One board for onions, garlic and herbs
- One board for fruit, bread and cheese
A set such as the Bamboo Double Pack (45x35cm plus 38x28cm) makes it very simple to keep flavours separate and reduce cross smells.
Choosing a board that resists smells
Some materials naturally hold fewer smells than others.
- Moso bamboo is dense and absorbs less liquid than many soft woods, so it is a sensible everyday choice if you chop onions daily.
- Carbonised bamboo has been heat treated which darkens the colour and slightly closes the grain. This can help reduce visible staining and makes smells less noticeable.
- Acacia wood is a hard, naturally oily hardwood. Its natural oils help resist water and odours when correctly maintained.
If you are sensitive to smells, choosing a denser board such as our Large Acacia Board DNO-ACB-LG at 45x35cm and 2.1kg, and keeping it well oiled, can make a clear difference compared with an untreated softwood board.
Specifications table: Deer & Oak boards that clean and deodorise well
| Product | SKU | Size (cm) | Weight | Material | Typical use | Price |
|---|---|---|---|---|---|---|
| Large Bamboo Board | DNO-BCB-LG | 45 x 35 | 1.8kg | Moso Bamboo | Everyday chopping, onions, garlic, veg | £34.99 |
| Medium Bamboo Board | DNO-BCB-MD | 38 x 28 | 1.2kg | Moso Bamboo | Fruit, herbs, small prep | £24.99 |
| Carbonised Bamboo Board | DNO-CBB-LG | 45 x 35 | 1.9kg | Carbonised Bamboo | Meat, fish, stronger flavours | £39.99 |
| Large Acacia Board | DNO-ACB-LG | 45 x 35 | 2.1kg | Acacia Wood | Serving, bread, cheese | £44.99 |
| Medium Acacia Board | DNO-ACB-MD | 38 x 28 | 1.5kg | Acacia Wood | Everyday small prep | £34.99 |
| Bamboo Double Pack | DNO-BCB-2PK | 45 x 35 + 38 x 28 | 3.0kg (set) | 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 use wooden or bamboo boards daily and want to keep them fresh for 5 to 10 years
- People who regularly chop onions, garlic, fish or marinated meats and notice lingering smells
- Anyone choosing between different board materials and wanting clear, practical care steps
- Cooks who prefer natural materials and are happy to oil a board every 4 to 6 weeks
Not recommended for:
- Those who want a board they can put in the dishwasher every day
- People who never want to oil or maintain their board at all
- Commercial kitchens that need heavy duty plastic boards for strict colour coding
- Anyone who soaks boards in water for long periods or often leaves them wet in the sink
FAQ: how to get rid of smells on wooden cutting board
Q: How often should I deep clean my wooden cutting board to remove smells?
A: For most home kitchens, a deep deodorising clean once every 1 to 2 weeks is enough if you wash the board straight after use. If you chop onions or garlic every day, use the salt and lemon method weekly and a bicarbonate and vinegar clean once a month.
Q: Can I use bleach to get rid of smells on a wooden board?
A: It is not a good idea to use neat bleach on wood, as it can dry and damage the fibres and leave its own strong smell. A mild, diluted solution is sometimes used in commercial settings, but at home vinegar and bicarbonate of soda are kinder and still effective.
Q: Why does my wooden board still smell after washing with soap?
A: Soap removes surface grease but does not always neutralise the sulphur compounds from onions and garlic that sit in the top layer of wood. That is why adding salt, lemon or bicarbonate of soda makes such a difference, because they absorb and chemically reduce those odours.
Q: How long should a good wooden board stay fresh if I care for it properly?
A: With regular washing, monthly deodorising and oiling every 4 to 6 weeks, a quality bamboo or acacia board can stay fresh and serviceable for 5 to 10 years. Pre oiled boards like the Deer & Oak range give you a head start because the grain is sealed from day one.
Recommended boards and where to buy
If you are tackling how to get rid of smells on wooden cutting board surfaces and also want a board that resists odours in the first place, here are two practical options:
- Large Bamboo Board DNO-BCB-LG 45x35cm, 1.8kg, Moso bamboo, £34.99. A light, easy to handle board for everyday chopping that responds very well to the salt and lemon routine.
- Bamboo Double Pack DNO-BCB-2PK 45x35cm plus 38x28cm, 3.0kg set, £49.99. Use the larger board for meat and fish and the smaller for fruit and veg to keep smells separate.
You can see the full range of single boards and sets on our bestsellers page, or compare different materials in our main chopping board collection. For quick delivery through Amazon, our XL bamboo board and acacia sets are listed with full specifications.
Follow the 3 step routine, choose a dense, pre oiled board and give it 12 hours to dry, and smells on your wooden cutting board will be short lived rather than permanent guests.