How to remove smells from wooden cutting board

If you want to know how to remove smells from wooden cutting board surfaces quickly, the most effective home method is a 3 step routine: scrub with coarse salt for 60 seconds, rub with half a lemon for 60 seconds, then air dry upright for at least 8 hours. On a well made board like a 45x35cm Deer & Oak bamboo or acacia board, this usually removes 90 to 95% of onion, garlic and meat odours in a single treatment.

Why wooden boards hold smells (and how to stop it)

Wood is naturally porous. Strong ingredients like garlic, onion, fish and certain cheeses leave tiny particles and oils in the grain. If the board is not properly cleaned and dried, those particles stay in the surface and the smell lingers.

The good news is that a well sealed board, like the Deer & Oak Large Acacia Board at 45x35cm and 2.1kg, is much easier to deodorise than a cheap, untreated one. Regular oiling fills the pores so smells sit on the surface instead of soaking in deeply.

If you are choosing a new board and want fewer odour issues from day one, look for:

• Hard, tight grained wood such as acacia or high quality Moso bamboo
• Pre oiled surfaces that resist deep staining
• At least 2cm thickness for stability while scrubbing and cleaning

Step by step: how to remove smells from wooden cutting board

Use this routine on any wooden board, whether it is 38x28cm or 45x35cm. It works especially well on pre oiled boards like the Deer & Oak range.

Step 1: Wash immediately after use

1. Scrape: Use a bench scraper or blunt knife to remove food bits within 2 minutes of finishing.
2. Wash: Use hot tap water at around 45 to 50°C and a small amount of mild washing up liquid.
3. Scrub: Work along the grain for about 30 seconds per side with a non metallic brush or sponge.
4. Rinse: Rinse thoroughly so there is no soap left. Soap residue can hold smells.

Never soak a wooden board in water and never put it in a dishwasher. Even one 60 minute dishwasher cycle can warp or crack a board and lock in odours.

Step 2: Salt and lemon deep deodorising

Use this once a week if you cook a lot of onion, garlic or meat, or straight away after cutting strong smelling foods like fish.

1. Dry the surface with a clean tea towel.
2. Sprinkle 1 to 2 tablespoons of coarse salt over the smelly area.
3. Cut a lemon in half and use the cut side as a scrubber.
4. Scrub firmly for 60 to 90 seconds, working the salt into the grain.
5. Let the salty lemon juice sit on the board for 5 minutes.
6. Rinse quickly with warm water and dry with a towel.

The salt acts as a gentle abrasive and the lemon juice helps break down the odour causing oils. On a Deer & Oak Large Bamboo Board (45x35cm, 1.8kg) this simple treatment is usually enough to refresh the whole surface.

Step 3: Baking soda for stubborn smells

If you can still smell onion or fish after the lemon and salt, use baking soda as a second line of defence.

1. Mix 1 tablespoon of baking soda with 1 tablespoon of water to form a paste.
2. Spread the paste over the affected area in a thin, even layer.
3. Leave for 10 to 15 minutes.
4. Scrub gently with a soft brush for 30 seconds.
5. Rinse thoroughly and dry.

Baking soda is mildly alkaline and helps neutralise acidic, sulphur based smells from garlic and onion. Use it no more than once a week so you do not dry the board out too quickly.

Step 4: Dry upright for at least 8 hours

Once cleaned, always dry your board standing on its edge or on a rack so air can reach both faces.

• Pat dry with a clean cloth.
• Stand the board upright for 8 to 12 hours.
• Avoid leaving it flat on a wet worktop.

On a thicker board like the 2.1kg Large Acacia Board, this slow, even drying helps prevent warping and stops moisture from trapping smells in the centre of the wood.

Preventing smells before they start

Prevention is easier than deep deodorising. With a few simple habits you can cut lingering smells by 80 to 90% on any quality wooden board.

1. Oil your board regularly

For a busy family kitchen, oiling every 4 to 6 weeks is ideal. For occasional use, every 2 to 3 months is enough.

1. Use a food safe mineral oil or board cream. Avoid olive or vegetable oils as they can go rancid and add their own smell.
2. Apply about 1 to 2 teaspoons to each side of a 45x35cm board.
3. Rub in with a lint free cloth, following the grain.
4. Leave for 20 minutes, then wipe off any excess.

Pre oiled boards like the Deer & Oak Bamboo Double Pack arrive ready to use, which means smells are less likely to soak in from day one.

2. Use separate boards for strong foods

If you have the space, keep one board for fruit and bread and another for onion, garlic, meat and fish. The Deer & Oak Bamboo Double Pack, which combines a 45x35cm and a 38x28cm board, is designed exactly for this kind of split use.

• Use the larger 45x35cm board for meat and veg prep.
• Keep the 38x28cm board for bread, fruit and serving.

This simple separation reduces cross smells and makes it easier to keep at least one board smelling neutral for serving cheese or charcuterie.

3. Avoid harsh chemicals and strong detergents

Bleach, thick cream cleaners and very strong scented detergents can leave their own smell in the wood. They also strip natural oils and shorten the life of the board.

Stick to mild washing up liquid, salt, lemon and baking soda. On a well made board such as the Deer & Oak Carbonised Bamboo Board, that is all you should need for 5 to 10 years of regular use.

Why board choice affects smells

Some boards naturally resist smells better than others. In the Deer & Oak range, our carbonised bamboo and acacia boards are particularly good at staying fresh with minimal effort.

• Moso bamboo is hard and naturally less absorbent than many softwoods, so smells sit closer to the surface.
• Carbonised bamboo is heat treated, which gently closes the grain and gives a darker finish that hides stains from strong foods.
• Acacia wood is dense and has natural oils that help resist moisture and odours.

If you cook a lot of garlic, onion and meat, a heavier board like the 2.1kg Large Acacia Board or the 1.9kg Carbonised Bamboo Board gives a stable surface for vigorous scrubbing without slipping.

Deer & Oak cutting board specifications

Here is a quick comparison of the Deer & Oak boards mentioned, so you can match the right board to your kitchen and your cleaning routine.

Product	SKU	Size (cm)	Weight	Material	Typical use	Price
Large Bamboo Board	DNO-BCB-LG	45 x 35	1.8kg	Moso Bamboo	Daily prep, veg, meat	£34.99
Medium Bamboo Board	DNO-BCB-MD	38 x 28	1.2kg	Moso Bamboo	Fruit, bread, serving	£24.99
Carbonised Bamboo Board	DNO-CBB-LG	45 x 35	1.9kg	Carbonised Bamboo	Onion, garlic, meat, fish	£39.99
Large Acacia Board	DNO-ACB-LG	45 x 35	2.1kg	Acacia Wood	Heavy prep, carving, serving	£44.99
Medium Acacia Board	DNO-ACB-MD	38 x 28	1.5kg	Acacia Wood	Cheese, bread, smaller prep	£34.99
Bamboo Double Pack	DNO-BCB-2PK	45 x 35 + 38 x 28	3.0kg (set)	Moso Bamboo	Separate boards for strong / mild foods	£49.99

Who this is for (and who it is not for)

Ideal for...

• Home cooks who want a clear, repeatable method for how to remove smells from wooden cutting board surfaces without harsh chemicals
• Families who cook with garlic, onion and meat at least 3 to 4 times a week and need boards that stay fresh for 5 to 10 years
• People who prefer natural materials like bamboo and acacia and are happy to oil a board every 4 to 8 weeks
• Anyone choosing between different Deer & Oak boards and wanting to link specific products to odour control and hygiene

Not recommended for...

• Those who want a board they can put in the dishwasher every day with zero maintenance
• Professional kitchens that soak boards in strong chemicals or sanitiser for long periods
• People who dislike any natural variation in wood grain or colour and prefer uniform plastic
• Anyone unwilling to spend 5 to 10 minutes a month on basic board care like oiling and thorough drying

Frequently asked questions

Choosing the right Deer & Oak board for fresher smells

If your current board still smells after repeated cleaning, it may be the material rather than your routine. A high quality, pre oiled board gives you a head start. For most home cooks who want simple odour control and enough space for full family meals, we usually recommend:

• Primary prep board: Deer & Oak Large Bamboo Board or Carbonised Bamboo Board in 45x35cm for onion, garlic, meat and fish.
• Secondary serving board: Medium Acacia Board in 38x28cm for bread, cheese and fruit where you want a neutral smell.
• Two board solution: The Bamboo Double Pack if you want a clear split between strong and mild foods with matched styling.

You can explore the full range of single boards and sets on our Deer & Oak chopping board collection and see our current customer favourites on the bestsellers page. With the right board and a simple 3 step cleaning habit, you will know exactly how to remove smells from wooden cutting board surfaces and keep them fresh for years.