How to Clean Cutting Board (Wood & Plastic)
Cross-contamination from cutting boards is a leading cause of foodborne illness. Use separate boards for raw meat and produce, or sanitize thoroughly between uses.
What You'll Need
- Several drops
- 2 tbsp
- 1, halved
- Spray bottle
- Small amount
- 1
Step-by-Step Method
Scrub the board with dish soap and hot water immediately after use. Use a brush or sponge to clean both sides and the edges. Rinse thoroughly.
For wood boards: sprinkle 2 tablespoons of coarse salt over the surface. Cut a lemon in half and use it as a scrubber, squeezing as you scrub. The salt provides abrasion while the lemon juice deodorizes and has mild antibacterial properties.
Spray the board with undiluted white vinegar OR 3% hydrogen peroxide (not both together). Let sit 5 minutes. Rinse with clean water.
Stand the board upright to air dry completely. Do not lay it flat while wet (traps moisture and promotes warping or mold on wood boards).
Once the wood board is completely dry, apply a thin layer of food-grade mineral oil. Rub it in with a clean cloth, covering all surfaces and edges. Let it absorb for several hours or overnight. Wipe off excess.
- Never put a wood cutting board in the dishwasher (warps, cracks, and strips the finish)
- Never soak a wood cutting board in water (causes warping and splitting)
- Do not use bleach on wood boards (damages the wood fibers)
- Never use the same board for raw meat and ready-to-eat food without sanitizing in between
- Color-code your cutting boards: red for raw meat, green for vegetables, white for bread and dairy. This eliminates cross-contamination risk entirely.
- Deep grooves and knife scars on a cutting board harbor bacteria that surface cleaning cannot reach. Replace the board when cuts become deep.
- Wood boards are naturally antibacterial. Studies show that bacteria die faster on wood than on plastic, as wood fibers absorb and trap bacteria below the surface where they cannot multiply.
Frequently Asked Questions
Both are safe when properly cleaned. Wood has natural antibacterial properties and is gentler on knives. Plastic is dishwasher-safe and easier to sanitize. The most important thing is to clean them promptly after use and replace them when deeply scarred.
Monthly for regular use. If the wood looks dry or feels rough, it needs oil. A well-oiled board resists staining, odors, and cracking. New boards should be oiled before first use.
Sources & Methodology
Food safety practices aligned with USDA guidelines for cutting board sanitation. Wood vs. plastic antibacterial properties based on UC Davis Food Science research by Dr. Dean Cliver.
Last reviewed: March 20, 2026