How to Clean and Sanitize a Wood Cutting Board — Toronto Home Guide

Wood cutting boards require more care than plastic ones — they cannot go in the dishwasher, cannot be soaked, and need periodic conditioning to stay in good shape. Done correctly, a wood cutting board will last decades.

After Every Use — Basic Clean

1. Scrape off food debris with a bench scraper or the back of a knife
2. Wash with warm (not hot) soapy water using a dish brush or cloth — scrub both sides
3. Rinse thoroughly
4. Dry standing upright or on its edge immediately — never lay flat while wet, which causes warping by drying one side faster than the other

Never submerge or soak in water, and never put in the dishwasher — both cause warping and cracking.

Sanitizing After Raw Meat or Fish

After cutting raw meat, poultry, or fish:

1. Wash with soap and hot water first
2. Spray or wipe with 3% hydrogen peroxide — let sit 2–3 minutes
3. Rinse and dry standing upright

White vinegar is often recommended but is significantly less effective than hydrogen peroxide against food-borne pathogens on wood surfaces.

Removing Odours and Stains

1. Sprinkle coarse salt over the board surface
2. Rub vigorously with a cut lemon — the acid and abrasion together lift staining and neutralize odours from garlic, onion, and fish
3. Rinse and dry standing upright

Conditioning (Monthly)

Wood absorbs moisture and dries out over time — regular oiling prevents cracking and extends the board's life:

1. Ensure the board is completely dry
2. Apply food-grade mineral oil liberally to all surfaces including the sides and bottom
3. Let soak in for several hours or overnight
4. Wipe off any excess oil

Use only food-grade mineral oil, beeswax-based board conditioner, or coconut oil — never olive or vegetable oil, which go rancid inside the wood.