TODAY, how to clean a wood cutting board. A scary cutting board full of someone else's grime (because I found it at a garage sale between a Royal Doulton and a cigarette butt. )But it'll work on any wood cutting board at all.
Unless you’re a first semester, first year University student with a cafeteria pass, you probably own a cutting board. Or if you’re a baby. If you’re a baby you almost certainly don’t own a cutting board. A baby barely even knows how to set out a decent mise en place.
We’ve determined you probably own a cutting board. You also probably have no idea how to clean it.
I’m not saying this because I think you’re dirty and lame. I say it because I have never spoken to anyone who actually seems to know how to clean a wood cutting board.
A plastic cutting board is easy to clean. Throw it in the dishwasher.
A glass cutting board is…well…you really shouldn’t own a glass cutting board. They dull your knives and the sound of cutting on them is horrible. Throw it out.
A wood cutting board, however, is a bit more complicated. To clean and sanitize it you can’t just throw it in the dishwasher. And what about those stains? How do you get rid of those?
Table of Contents
First a case for the wooden cutting board.
You probably think that plastic is a more sanitary choice because that makes sense. It isn't porous like wood. Therefore your very logical mind tells you that bacteria from chicken juice and steak blood can't get trapped in plastic the way it can in wood.
WRONG. WOOD IS MORE SANITARY THAN PLASTIC.
UC-Davis studied the bacteria levels of plastic versus wood cutting boards and found that wood is naturally antibacterial.
A plastic cutting board retains bacteria in its scars (the places a knife has scarred the surface). It doesn't matter how much you scrub it, wash it or put it through the dishwasher, plastic holds onto bacteria and allows it to multiply.
On the other hand, bacteria dies in or on a scarred hard wood surface. It naturally kills bacteria. Only close-grained hardwood should be used for cutting boards. (MAPLE, BEECH, TEAK, WALNUT)
DROPSHOT
You won't get pretty flowers with it, but the ferny greenery of Dropshot (an herb in the Marigold family), tastes exactly like, IDENTICAL TO, black jellybeans.the ferny greenery of Dropshot (an herb in the Marigold family), tastes exactly like, IDENTICAL TO, black jellybeans.
This doesn't mean you should never use plastic cutting boards, just that wood ones are much safer and cleaner.
To keep your plastic cutting board safe, replace it when it gets rough and scarred.
If you're buying a new plastic cutting board do yourself a favour and get one like these that have an anti slip back so you can stop putting a wet dish towel under it.
How to Clean a Cutting Board
This is for a worn out, maybe second hand, disturbingly gross and stained cutting board. If your cutting board is just regular person dirty you can probably get away with just a regular butcherblock cleaning & oiling like I use on my countertops in this post.
Supplies
Directions for a heavy duty, tip to tail cleaning.
Each step takes care of a separate problem so feel free to only do what you think is necessary for your board.
Also - before I forget, you can make your own foaming hand soap. You seem like the kind of person who would like that kind of information.
Step 1: General Cleaning
1. Pour a mound of Kosher salt in the centre of the board. Add enough lemon juice to make a paste.
2. Swirl it around the cutting board and scour it with a coarse sponge. When you’ve scoured enough, rinse your board and dry it with paper towels.
(if you want to do a really good job, leave the salt solution on for a few hours…the salt will draw out impurities and liquid in the board as it dries)
Rinse the board and dry it with paper towels. See how much nicer it looks already? No stains. No sticky.
Step 2: Stain & Odour Removal
3. Pour a mound of Baking Soda onto the centre of the board. Add enough water until a paste forms. Rub it all around the board. If you’re doing a really good job, it’ll start to stink.
Step 3: Sanitize & Condition
Killing the bacteria that probably isn't there but will make you feel better if you do it.
4. In a spray bottle, combine 1 teaspoon of bleach with 4 cups of water. Spray the board surface and let it sit briefly. Rinse off the bleach solution & dry with paper towels. Make sure the board is fully dry before proceeding.
5. Pour Mineral Oil onto the cutting board. If it soaks in almost immediately, pour more on. Keep adding oil until it doesn't absorb anymore. Leave the board overnight then wipe off any residual oil.
* Get edible Mineral Oil from a drugstore (look for the one labeled "USP" for food grade). You can opt for Butcher Block oil, but Mineral Oil is less expensive and also - the same thing. *
You’re done.
Your board is ready for cutting a Big Mac on. Or if you’re super healthy like me, an apple. ‘Cause I only eat apples and red peppers and wholesome foods. Also there's no need to cut potato chips.
This post has older comments, but was completely rewritten in June, 2023.
thanks for the great info! we were lucky enough to be gifted a huge Boos brand center island butcher block, (the kind on a stainless steel rolling cart frame) I love it! The butcher block itself is nearly 8 inches thick and it's time to give big girl a good sanitary bath! She gets sprayed with vinegar or lemon water after each use but I really love this mineral oil treatment suggestion. Thanks a bunch!
You're welcome! ~ karen
Hi Karen
I use kosher salt and a lemon to clean my board letting it sit for 10 to 15 minutes after i have scrubbed it using lemon itself. Then I rinse with water pat dry with paper towels. To finish i apply mineral oil allowing it to soak in . Leaving it to next day to use fresh and clean as new.
Have pity on an aging mind... I remember reading this and the other post about caring for butcher block and SWEAR I remember you saying you could use olive oil. I searched or all your posts on this topic and could only find coconut and tung oil as alternatives to mineral oil. Am I going nutz? Did you ever mention olive oil as an alternative?
Hi Karin - I use olive oil on wooden spoons and utensils if they need it. ~ karen!
How about everyday cleaning? I don’t ever cut spicy peppers, garlic or onions on my wooden cutting board as I don’t want the next thing I cut to have that flavor. I see chefs chop garlic on theirs and always wonder how to rid them of flavor for the next item.
Hi Josephine! I've never noticed any transference of scents now that you mention it. Now I'm going to go and smell my butcherblock countertop, lol. ~ karen!
THANK YOU - THANK YOU - THANK YOU!!!!!!!!!!!!!!!!!
YOU'RE WELCOME!!!!!!!! ~ karen!
Thanks for the reminder about this important procedure. Time flies when you're cooking and just don't realize how long it's been since doing a thorough cleaning of your "tools". I also make sure that the wooden handles of my knives are sanitary because of course, they NEVER make their way into the dishwasher.
Yes, good point. I always have to remind myself to wash all knife handles. ~ karen!
This is how I originally found your blog. Love the update, Karen.
Really! That's fun. I also still love, love, my butcher block countertops. ~ karen
Thanks for this! I got into a big discussion about wooden cutting boards with a couple of germaphobes last Thanksgiving. A woodworking instructor taught me about the sanitary qualities of wooden cutting boards 3 decades ago. I am still using the maple cutting board I made at that workshop :)
And did they believe you?? ~ karen!
A silicone pot holder under cutting boards (etc) will help hold it all still while chopping. I put them under mixing bowls and other things I need to hold still, rather than sliding all over the counter too. :) Never thought to try a damp rag.