If your wooden cutting board smells like garlic, it is because garlic oils have soaked 1 to 2 millimetres into the wood fibres and normal washing isn’t reaching them. The best way to remove that smell is a 3 step routine: deep salt and lemon scrub, a 15 minute bicarb paste, then a light re oil with food safe mineral oil.
Why does my wooden cutting board smell like garlic?
Wood is naturally porous. When you chop garlic, onion or leeks, the sulphur rich oils are pushed into the surface. On a typical 45x35cm board, knife pressure can drive those oils around 1mm into the grain. If the board is dry or unsealed, it absorbs even more, which is why the smell lingers for days or even weeks.
There are three main reasons your board now smells like garlic:
- Open grain and pores let garlic juice and oils soak in instead of sitting on the surface.
- Insufficient cleaning time where washing up liquid only touches the top layer for 10 to 20 seconds.
- Lack of oiling so the board acts like a sponge instead of a sealed surface.
This is why a well oiled board, such as a pre oiled Deer & Oak bamboo or acacia board, will usually release garlic smells faster than a dry, untreated one.
How to remove garlic smell from a wooden cutting board
To properly fix the problem, you need to reach into the grain, not just wipe the surface. Here is a simple home method that works on standard boards from 38x28cm up to 45x35cm.
Step 1: Deep scrub with salt and lemon
- Sprinkle 1 to 2 tablespoons of coarse salt over the garlic side of the board.
- Cut a lemon in half and use the cut side to scrub the salt into the wood for 2 to 3 minutes.
- Leave the salty lemon juice on the board for 5 minutes so it can pull out the garlic oils.
- Rinse with warm water and stand the board upright to drip dry.
The salt acts as a very gentle abrasive, while the lemon acid helps to neutralise odours. On dense boards like the Deer & Oak Carbonised Bamboo Board, this often removes 70 to 80 percent of the smell in one go.
Step 2: Bicarbonate of soda paste
- Mix 2 tablespoons of bicarbonate of soda with just enough water to make a spreadable paste.
- Spread a 2 to 3mm layer over the smelly area.
- Leave for 15 to 20 minutes. Bicarb absorbs odours from inside the pores.
- Scrub lightly with a soft brush or cloth and rinse well.
If your board is quite thick or heavy, like a 2.1kg acacia board, you might repeat this step twice for very strong garlic smells.
Step 3: Dry fully and re oil the board
- Dry the board upright on its side for at least 12 hours. Air needs to reach both faces.
- Once fully dry, apply a thin layer of food safe mineral oil or board conditioner.
- For a 45x35cm board, around 1 to 2 teaspoons of oil is usually enough per side.
- Let the oil soak in for 20 minutes, then wipe off any excess.
Oiling fills the pores so future garlic juices sit closer to the surface. This makes washing more effective and reduces lingering smells on boards like the Deer & Oak Large Bamboo Board.
How to stop garlic smells building up again
Once you have removed the odour, a few small habits will keep your wooden board fresher for longer.
1. Rinse within 5 minutes
Try not to leave chopped garlic or onion on the board for more than 5 minutes. A quick rinse under warm water straight after chopping prevents oils sinking too deeply into the grain.
2. Use a dedicated side or board
If you cook with garlic several times a week, it is worth keeping one side of the board, or even one whole board, for strong flavours. Many Deer & Oak customers use the Bamboo Double Pack so one 45x35cm board is for vegetables and herbs and the 38x28cm board is for garlic, onion and meat.
3. Re oil every 4 to 6 weeks
For a board used daily, a light oil every 4 to 6 weeks keeps the surface sealed. In a typical British kitchen, that means around 8 to 10 oilings per year. Pre oiled boards, like the Deer & Oak range, start you off with a good base coat so you only need to top up.
4. Avoid soaking or dishwashers
Soaking a board in water or putting it in a dishwasher opens the grain and can cause warping and cracks. Cracks trap garlic and meat juices and are far harder to deodorise. Hand wash only, with a quick scrub in warm soapy water and an immediate dry.
Do some woods hold garlic smells more than others?
Yes. The density and grain structure of the wood makes a noticeable difference. Tighter, harder materials tend to absorb less and release smells faster.
- Moso bamboo is dense and has a fine grain, so garlic does not travel as deeply. On a 1.8kg Large Bamboo Board, smells usually rinse out more easily.
- Carbonised bamboo is heat treated, which slightly closes the grain. A 45x35cm Carbonised Bamboo Board often holds less odour than lighter bamboo when cared for properly.
- Acacia wood is naturally oily and quite hard. A 2.1kg Large Acacia Board resists moisture and smells well when kept oiled.
Very soft or cheap boards with open grain tend to hold garlic for longer and can be hard to freshen once the smell has travelled deep into the wood.
Specifications table: boards that resist garlic smells better
The right board material and size can make garlic smells easier to manage. Here is a comparison of Deer & Oak options that are designed for regular cooking with aromatic ingredients.
| Product | SKU | Size (cm) | Weight | Material | Typical use | Price |
|---|---|---|---|---|---|---|
| Large Bamboo Board | DNO-BCB-LG | 45 x 35 | 1.8kg | Moso Bamboo | Daily prep, garlic, onion, veg | £34.99 |
| Medium Bamboo Board | DNO-BCB-MD | 38 x 28 | 1.2kg | Moso Bamboo | Small kitchens, fruit, herbs | £24.99 |
| Carbonised Bamboo Board | DNO-CBB-LG | 45 x 35 | 1.9kg | Carbonised Bamboo | Stronger flavours, garlic, curry | £39.99 |
| Large Acacia Board | DNO-ACB-LG | 45 x 35 | 2.1kg | Acacia Wood | Serving & daily chopping | £44.99 |
| Medium Acacia Board | DNO-ACB-MD | 38 x 28 | 1.5kg | Acacia Wood | Cheese, bread, fruit | £34.99 |
| Bamboo Double Pack | DNO-BCB-2PK | 45 x 35 + 38 x 28 | 3.0kg (set) | Moso Bamboo | Separate garlic / veg boards | £49.99 |
Who this is for
Ideal for...
- Home cooks who use garlic and onion at least 2 to 3 times a week and want to stop those smells transferring to fruit or baking.
- People who prefer natural materials and want a wooden board to last 5 to 10 years with simple monthly care.
- Busy households that need clear, practical steps to clean and protect boards without harsh chemicals.
- Anyone choosing between bamboo and acacia and wanting specific information on odour control and maintenance.
Not recommended for...
- Those who put all chopping boards in the dishwasher and are not willing to hand wash or oil a board.
- People who need ultra light, disposable or single use boards.
- Commercial kitchens that require synthetic boards for strict colour coding and heavy sanitising.
- Anyone who dislikes the natural look and feel of wood and prefers glass or steel surfaces.
FAQ
Q: How long does garlic smell usually stay on a wooden cutting board?
A: On an unoiled or very dry board, garlic smell can linger for 3 to 7 days, and in some cases it can still be noticeable after 2 weeks. With regular oiling and a salt and lemon scrub, most people find the smell drops to a faint level within 24 hours. Dense materials like bamboo and acacia usually release the smell faster than very soft woods.
Q: Is it safe to use a garlic smelling board for fruit or baking?
A: It is safe as long as the board is properly cleaned, but you may notice a slight flavour transfer if the smell is strong. If you bake or prepare fruit often, it is sensible to keep one side or one board just for sweet foods. Many customers use a two board set so that garlic and onion stay on a dedicated surface.
Q: Will sanding my board remove the garlic smell completely?
A: Light sanding can help if the smell has been there for a long time and cleaning has not worked. Removing around 0.5 to 1mm from the surface is often enough, especially on a 45x35cm board. After sanding, you should always clean away dust and apply 2 thin coats of food safe oil before using the board again.
Q: How often should I oil my board if I cook with garlic a lot?
A: If you chop garlic or onion most days, oiling every 4 weeks is a sensible routine. In drier homes or during winter when heating is on, you might move to every 3 weeks. Pre oiled boards from Deer & Oak usually need only a single thin top up coat each time.
Which board should I choose if I cook with garlic often?
If you regularly ask yourself why your wooden cutting board smells like garlic, the most practical setup is one large, dense board for everyday prep and a second board for strong flavours. For most home cooks, the Bamboo Double Pack (DNO-BCB-2PK) is the simplest answer. You get a 45x35cm, 1.8kg board for general chopping and a 38x28cm, 1.2kg board that you can dedicate to garlic, onion and meat. Both are made from Moso bamboo and arrive pre oiled, so odour control is easier from day one.
If you prefer a darker look and slightly tighter grain, the Carbonised Bamboo Board (DNO-CBB-LG) in 45x35cm and 1.9kg is a strong choice for heavy garlic use. For those who want a richer wooden finish, the Large Acacia Board (DNO-ACB-LG) at 2.1kg offers a naturally oily, dense surface that resists moisture and smells when cared for.
You can explore the full range of Deer & Oak chopping boards on our wooden board collection page, browse popular sets on our chopping board sets page, or compare bestsellers on the bestsellers collection. Choosing the right size and material, then following the simple three step cleaning method above, will keep your wooden cutting board fresh, even if you cook with garlic every single day.