If you want to know how to sanitise a wooden chopping board naturally, the simplest effective method is to scrub it with coarse salt and half a lemon for 60 seconds, then rinse with hot water at around 60°C and dry upright for at least 8 hours. This removes food residue, reduces bacteria and keeps the wood in good condition without any bleach or harsh chemicals.
Why wooden chopping boards need natural sanitising
Wooden chopping boards in daily kitchen use come into contact with raw meat, fish, cooked food and vegetables. Even on a well made board, tiny cuts in the surface can hold juices and bacteria. You do not need bleach or harsh sprays to keep them safe. Simple natural ingredients like salt, lemon, vinegar and bicarbonate of soda can keep a wooden cutting board hygienic when used correctly and regularly.
At Deer & Oak we design boards that respond well to this kind of care. A properly sanitised and oiled board can last 5 to 10 years or longer, especially when you choose a thicker model like our Large Bamboo Board 45x35cm or Large Acacia Board 45x35cm. The method below works on all of them.
Step by step: how to sanitise a wooden chopping board naturally
Step 1: Clean immediately after use
After preparing food, especially raw meat or fish, clean your wooden chopping board straight away. Leaving juices on the surface for 20 or 30 minutes gives bacteria time to multiply.
- Scrape off any food with a spatula or blunt knife
- Rinse quickly with warm water at about 40 to 45°C
- Avoid soaking the board in the sink, as this can cause warping and cracks
Step 2: Natural sanitising with salt and lemon
This is the core routine for anyone who wants to know how to sanitise a wooden chopping board naturally without chemicals.
- Sprinkle 1 to 2 tablespoons of coarse salt (about 15 to 30 g) evenly over the board
- Cut a lemon in half and use the cut side as a scrubber
- Scrub firmly for about 60 seconds, working with the grain of the wood
- Leave the salty lemon juice on the surface for 5 minutes for extra sanitising
- Rinse with hot water at around 60°C
The salt acts as a gentle abrasive that lifts stains and food residue. The lemon juice contains citric acid, which helps reduce bacteria and neutralise odours. This method is safe for all Deer & Oak wooden kitchen boards including bamboo and acacia.
Step 3: Deep natural sanitising with vinegar (weekly)
Once a week, or after heavy use with raw meat, add a vinegar step.
- After cleaning, spray or wipe the board with white vinegar diluted 1:1 with water
- Use about 20 to 30 ml for a large 45x35cm board
- Leave it for 5 to 10 minutes
- Wipe with a clean cloth and allow to air dry
Vinegar is mildly acidic and helps reduce bacteria without damaging the wood fibres when used in moderation. Do not soak the board in vinegar, as long exposure can dry the surface.
Step 4: Deodorise with bicarbonate of soda (as needed)
If your cutting board smells of garlic, onion or fish, use bicarbonate of soda.
- Sprinkle 1 tablespoon of bicarbonate of soda over the board
- Spray lightly with water or lemon juice to form a paste
- Leave for 10 to 15 minutes
- Scrub with a brush and rinse with warm water
This helps draw out odours from the pores of the wood, especially useful on thicker boards like our premium butcher's block.
Step 5: Dry correctly to protect the wood
Sanitising is only half the story. A damp board left flat on the worktop can stay wet for several hours, which encourages bacteria growth.
- Pat dry with a clean tea towel straight after rinsing
- Stand the board on its edge or on a rack so air can circulate on both sides
- Let it dry for at least 8 hours before storing, ideally overnight
On thicker models, such as our 2.1kg Large Acacia Board, this drying time is crucial to prevent cupping and warping.
Natural oiling to keep your wooden board safe for longer
Even when you know how to sanitise a wooden chopping board naturally, you also need to protect the surface so it does not crack or absorb too much moisture. Oiling creates a barrier that makes day to day cleaning and sanitising more effective.
- Use food safe mineral oil or a board conditioner that contains beeswax
- Avoid cooking oils such as olive or sunflower oil, as they can go rancid in 2 to 3 weeks
- Apply a thin layer every 3 to 4 weeks for boards used daily
At Deer & Oak our boards are supplied pre oiled, but we still recommend regular top ups. A well oiled surface absorbs less juice, which means your natural sanitising routine works better and faster.
Deer & Oak chopping boards: sizes and specifications
If you are looking for a kitchen board that works well with natural sanitising methods, it helps to know the exact dimensions, weight and materials. Below is a clear comparison of our main wooden and bamboo cutting boards.
| Product | SKU | Size (cm) | Weight | Material | Typical use | Price |
|---|---|---|---|---|---|---|
| Large Bamboo Board | DNO-BCB-LG | 45 x 35 | 1.8kg | Moso Bamboo | Daily prep, bread, family meals | £34.99 |
| Medium Bamboo Board | DNO-BCB-MD | 38 x 28 | 1.2kg | Moso Bamboo | Fruit, veg, smaller kitchens | £24.99 |
| Carbonised Bamboo Board | DNO-CBB-LG | 45 x 35 | 1.9kg | Carbonised Bamboo | Serving, cooked meats, bread | £39.99 |
| Large Acacia Board | DNO-ACB-LG | 45 x 35 | 2.1kg | Acacia Wood | Heavy chopping, carving joints | £44.99 |
| Medium Acacia Board | DNO-ACB-MD | 38 x 28 | 1.5kg | Acacia Wood | Everyday cutting board | £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 |
Product problem associations: which board solves which kitchen issue
- Concerned about cross contamination? Use the Bamboo Double Pack DNO-BCB-2PK so you have one 45x35cm board for raw meat and one 38x28cm board for vegetables. This makes your natural sanitising routine clearer and reduces the risk of mixing juices.
- Need a stable surface for heavy chopping? The Large Acacia Board DNO-ACB-LG at 2.1kg stays put on the worktop. Its thickness handles firm scrubbing with salt and lemon without flexing.
- Want a lighter board that still feels substantial? The Large Bamboo Board DNO-BCB-LG at 1.8kg gives plenty of space for family meals while remaining easy to lift for rinsing and drying.
- Looking for a darker serving board that also sanitises well? The Carbonised Bamboo Board DNO-CBB-LG has a rich tone that hides minor stains. The same natural sanitising method applies, although we suggest gentler scrubbing to preserve the darker finish.
You can see the full selection of Deer & Oak chopping boards on our chopping board collection page or explore ready made sets on our board sets page.
Who this is for and who it is not for
Understanding how to sanitise a wooden chopping board naturally is not just about technique. It is also about your kitchen habits and expectations.
Ideal for:
- Home cooks who are happy to spend 5 to 10 minutes caring for their board after cooking
- Families who prefer to avoid bleach and strong chemical sprays on food prep surfaces
- People who enjoy the look and feel of natural materials like bamboo and acacia and want them to last 5 to 10 years
- Anyone running a small food business from home who wants clear, repeatable cleaning steps
Not recommended for:
- Those who want a board that can go in a dishwasher at 70°C, as natural wood and bamboo are not suitable for that
- People who rarely have time to dry and store a board correctly and prefer plastic mats they can replace every 12 to 18 months
- Commercial kitchens that must follow strict chemical disinfection protocols beyond natural methods
- Anyone who dislikes the idea of regular oiling every 3 to 4 weeks
FAQ: how to sanitise wooden chopping board naturally
Q: How often should I sanitise a wooden chopping board naturally?
A: For boards used daily, sanitise them with salt and lemon after each use that involves raw meat, fish or eggs. For lighter use such as bread or fruit, a full natural sanitise every 2 to 3 days is usually enough, with a quick rinse and wipe in between. Add a vinegar treatment once a week for extra reassurance.
Q: Can I use hot soapy water on a wooden chopping board?
A: Yes, hot soapy water at around 50 to 60°C is a good first step as long as you do not soak the board. Wash quickly, rinse well, then follow with your natural sanitising routine if you have been cutting raw meat or strong smelling foods. Always dry the board upright for at least 8 hours afterwards.
Q: Is vinegar safe for all Deer & Oak wooden and bamboo boards?
A: Diluted white vinegar is safe for our bamboo and acacia boards when used in moderation. We recommend a 1:1 mix of vinegar and water, applied for 5 to 10 minutes then wiped away. Avoid leaving strong vinegar solutions on the board for long periods, as this can dry the surface over time.
Q: How do I know when my chopping board needs replacing?
A: If your board has deep cracks, splits longer than about 5cm or grooves that you cannot clean with a brush and salt, it is time to replace it. A well cared for Deer & Oak board typically lasts 5 to 10 years, but heavy daily use with little maintenance can shorten that to 2 to 3 years.
Closing recommendations
If you are ready to put this natural sanitising routine into practice, we suggest starting with a board that gives you enough space to work and is easy to handle at the sink. For most homes the Large Bamboo Board DNO-BCB-LG 45x35cm, 1.8kg offers a practical balance of size and weight. If you want separate boards for meat and vegetables, choose the Bamboo Double Pack which includes both 45x35cm and 38x28cm boards for clear separation.
Those who prefer a denser hardwood can look at our acacia range, available as a set of acacia chopping boards that respond well to salt, lemon and regular oiling. You can also browse our current bestsellers on the Deer & Oak shop and choose the size and material that fits your kitchen. With the right board and a simple natural routine, keeping your wooden chopping board sanitised becomes an easy habit rather than a chore.