News — board care

If you are wondering why your wooden cutting board smells, the short answer is this: odour causing bacteria can start to develop within 2 to 4 hours on a damp, unclean board, especially after chopping raw onion, garlic or meat. The best way to stop a wooden board smelling is to wash it within 10 minutes of use, dry it upright, and oil it every 4 to 6 weeks so liquids cannot soak in. Why does a wooden cutting board smell in the first place? Wood is a natural, porous material. That is exactly why chefs love it, but also...

Yes, you can use vinegar on a wooden cutting board, but only in a diluted form and no more than 1 to 2 times per month, otherwise you risk drying and dulling the wood. For daily cleaning, mild soap, warm water and regular oiling every 3 to 4 weeks will keep a quality board like the Deer & Oak 45x35cm Large Bamboo Board or 45x35cm Large Acacia Board in good condition for 5 to 10 years. When vinegar is safe on a wooden cutting board Vinegar works because its acetic acid helps reduce surface bacteria and neutralise odours. Used correctly,...

If you want to know how to sanitize wooden cutting boards safely, the most effective home method is a three step routine: scrub with hot soapy water for at least 30 seconds, rinse, then disinfect with either 70 ml of white vinegar or 5 ml of 3% hydrogen peroxide per board, followed by thorough drying for at least 12 hours upright. Done consistently after contact with raw meat, this keeps bacteria levels low without damaging the wood. Why wooden boards and sanitation matter Wooden and bamboo boards behave differently from plastic. Quality hardwood and bamboo are naturally porous, which means...

If you want your wooden cutting board to last 5 to 10 years instead of just 1 or 2, you should oil it every 3 to 4 weeks. Oiling stops the board drying out, cracking and soaking up liquids, which means fewer stains, fewer smells and a safer surface for everyday cooking. Why oil wooden cutting boards at all? Wood and bamboo are naturally porous. Every time you chop, you open up tiny channels in the surface. Without oil, those channels pull in water, meat juices and washing up liquid. Over time the board warps, splits and starts to harbour...