How Do You Clean a Wooden Cutting Board (Even After Cutting Raw Meat!)

Wooden boards are a kitchen staple (that’s literally why I use them in almost all my blog images!) They make a kitchen feel homely just by existing, and they look good wherever you put them.

The only issue we all face with these boards is the cleanup. I mean, we all love our proteins, but there’s always that thought at the back of your mind that you haven’t cleaned it enough.

I'm here to show you a thing or two I’ve learned about chopping boards as an ex-illegal share house co-owner.

The Obvious Stuff: Cleaning Right After You Use It

This goes without saying, but I’m a pretty big soup enjoyer, which means carrot cutting is often on the menu. When I used to get lazy and leave the board in the sink, it would end up stained orange afterwards. It’s not the end of the world, but it just makes scrubbing harder than it needs to be when the time comes.

Rinse it straight away

If you’ve just cut up some juicy fruit or veg like tomatoes or capsicums, a quick rinse under warm water will suffice. It’s really just about stopping the juices from soaking into the wood’s open grain. These tiny pores can hold onto moisture and start smelling bad if you don’t clean your board quickly.

Scrub it properly

As you’re rinsing, add a soft-bristled brush or the scrubby side of a sponge into the mix. Give it a good scrub until you feel and hear a bit of scraping. That’s your cue that your board's actually getting cleaner as you go. Just don’t break your back scrubbing it because we’re not trying to destroy your board here.

Wrap It Up With a Final Rinse 

I mean, this part is pretty self-explanatory. But for fruits and veg, I tend to slack off with the warm water just because it feels more like a luxury. That said, just make sure there’s no residue left on the board once you finish up.

Stand it upright

Okay, so what we do at home is keep a separate dish drying rack outside. It gets just a bit of sun, but not for the entire day. I actually like that balance because it makes the board feel clean and crisp after just a few hours. And it ends up nice and dry, ready to use again. Just remember to stand it upright in between the prongs on the dish rack to keep it aired out.

Okay, So What’s the Deal When It Comes to Raw Meat?

So the same steps pretty much apply, but when it comes to beef, poultry, or seafood, you just need to be a bit more careful. It’s mainly about bacteria and cross contamination. The usual food safety stuff you’ve probably heard a hundred times. Don’t be too hesitant to turn to cleaners here, as long as they’re food-safe and not too harsh. Here are some items I’d recommend (pick one and stick to it):

• Our organic cleaning liquid (I mean, of course I’m going to recommend this. It’s what our store sells). But honestly, it’s perfect for this job. It’s 99% antibacterial against E. coli and Staph, which are the exact things you need to worry about when dealing with raw meats.
• White vinegar from Woolies or Coles. It’s a food-grade sanitiser that’s gentle enough for wooden boards.
• 3% hydrogen peroxide. That just means it’s diluted down to 3% concentration, in case you’re not familiar with the label.

Add any one of these straight after your initial rinse and everything will be just dandy. I kind of treat unwashed wooden cutting boards like a contamination zone. What I mean by that is anything that accidentally touches them, I now consider unsanitary. And while it might sound a bit over the top, it’s just good hygiene practice whenever you’re cooking at home.

When Your Board Starts to Smell Funny. What Do You Do?

When I was growing up, I loved having beetroot curries at my Sri Lankan neighbour’s place. But as I got older, I realised onion and beetroot were big culprits when it came to cutting board smells. My trick to getting rid of these smells is making a paste with baking soda and water. I’ll pat it in and kind of press and squeeze the paste into the porous surface of the wooden board.

After about 15 to 30 minutes, I rinse everything off with water. That usually clears out whatever’s stuck in the grain. Just in case it doesn’t though, a splash of lemon water usually does the trick. This just helps pull out that final bit of odour and seals the deal with everything.

When I Like to Oil My Board

There’s a lot of debate about how often to oil a board, but I like to do it straight out of the wrapper. After that, my personal test is running a finger along the surface. If it feels rougher than it should, I give it an oil coating.

You might be wondering if you can just use olive oil. I mean, it’s edible, right? But oils like olive, canola, or sesame eventually go rancid when they soak into the wood. That’s how you end up with a board that smells off, feels sticky, and turns into a bacteria trap.

Stick with food-safe mineral oil or fractionated coconut oil. These don’t spoil like the others do, and they keep your board smooth, sealed, and in good condition.

What Not to Do (If You Want Your Board to Last)

• Don’t soak it in water or leave it wet in the sink. You can't soak the cutting board the same way you could your other dishes, because it's wood and water. Wood that gets left to absorb moisture ends up degrading or rotting eventually.
• Don’t put it in the dishwasher. I mean, similar reasoning. The idea is to expose the board to as little moisture as possible while still getting it clean.

• Don’t use vegetable oils for conditioning. Even though it logically makes sense when you’re putting food-safe oil on a food surface, this is not the play. Cooking oils can go bad, whereas mineral oil and fractionated coconut oil will not.
• Don’t ignore warping. Warping is when your board starts to bend, usually from uneven moisture or drying. If this happens, lay it flat under something heavy while it’s still damp. This won't fix every board, but it helps somewhat.

Quick FAQ

How often should I oil my board?

Whenever it starts to look dry or feel a bit rough. Once a month is a good rule of thumb.

Can I just chuck it in the dishwasher?

Ideally, just stick to hand washing.

What if I’ve already used olive oil on it?

It’s okay, just clean the board well, let it fully air dry, and then start fresh with mineral oil. It’s still recoverable at this point.

Is it safe to use after raw meat?

Yes, if you’re going to thoroughly cook whatever’s touched the board. Just make sure you properly separate contaminated and uncontaminated food when prepping meals.

Why does my board smell weird even after cleaning?

It’s probably something strong you’ve chopped that’s left a smell behind. Try baking soda first, and then follow up with lemon water if needed.

Final thoughts

If you’ve invested in a good wooden board (which I fully approve of), treating it well will have it lasting for years. There’s no way I’m giving up meat in my diet, so I’ll be using these tips forever — and I hope you do the same. Good luck!

While You’re in Kitchen Clean-Up Mode

Already sorted your board? Might as well knock off a few other quick jobs while you’re at it:

The stainless steel sink is a great starting point. Your board will likely end up there at some point. Here's how to get those sinks back in order.

And how are your oven trays looking? Could they use a quick scrub? This guide shows you how to get them cleaned.

What about your stovetops? Have you checked under the grates lately? I show you how to deal with the mess over here.

Everyone’s got a kettle, surely right? Did you know limescale builds up more in cities like Canberra and Perth? I’ve put together a guide to help you descale it properly.

And your rangehood filters? I bet they’re due for a tidy-up. Read up here on how to clear out your hood fan filters.