Are You Currently Cleaning Your Cutting Board the proper way


Is it Bad to Use a Wooden Cutting Board? Is it Bad to Cut Raw Meat on a Wooden Cutting Board?

Video taken from the channel: America’s Test Kitchen


How To Deep Clean Your Cutting Board

Video taken from the channel: Cooking With Jack Show


How-To Clean A Wood Cutting Board

Video taken from the channel: Clean & Delicious


Cleaning a Cutting Board

Video taken from the channel: CBS


How to Care for Wood Cutting Boards

Video taken from the channel: Wirecutter


How To: Clean Your Cutting Board

Video taken from the channel: allthingsbbq


How to Clean Your Cutting Board! Easy Kitchen Cleaning Ideas That Save Time (Clean My Space)

Video taken from the channel: Clean My Space

Even though plastic fares better than wood in the dishwasher, you should still wash a plastic cutting board by hand to prevent it from warping, and also to lengthen its lifespan. You can use a bleach solution (a teaspoon of bleach with a quart of water) and a soft sponge to clean your board. After cleaning your wooden cutting board as normal with hot water and dish soap, salt can be used to remove any gunk and stains that were hard to get off in the sink.

Simply dampen a cloth before dipping it in salt and rubbing it all over the board. The salt will act as an abrasive, making it easier for you to get rid of any tough stains. According to Epicurious, how you use your wooden cutting board dictates how you should clean it. If you’ve been chopping things like veggies or nuts, run the board under hot water, apply dish soap to a gentle sponge or brush and scrub the surface for a few minutes. Let the board air dry by standing it up against the wall.

You might be using your cutting board to chop up raw meat and fish so it can be a breeding ground for E. coli, Salmonella, or Staphylococcus. Cleaning your wooden cutting board with warm water and. Cleaning your Wood Cutting Board the right way is Super important.

I have in the past took a wood cutting board and washed it with soap and water thinking I. Wood is the classic cutting board material, but it’s one of the hardest to clean, thanks to its porous surface and tendency to warp. The most important thing to remember when you’re dealing with. How to Clean a Cutting Board.

First, remember that it’s essential to clean a cutting board after each use and that wooden cutting boards should be hand-washed. It’s a very simple process: Wipe the board down with warm, soapy water and towel dry, says Mandy Cook of John Boos & Co., makers of heirloom-quality wooden cutting boards. She adds, “Stand the board on its edge until. Keep your board out of the dishwasher, which can warp the wood or dry it out so much that it cracks or splits!

Keep things old school instead and hand wash. Scrub with Salt + Lemon. Washing.

If you opt for a wooden cutting board, you’ll need to season it before using it for the first time. Doing so helps prevent staining issues, slows absorption of smells and bacteria, and keeps water from getting into the cracks. To season your board, give it an initial wash with mild soap. Simply use warm water and a natural dish soap.

While not a part of cleaning, it’s always good practice after your board is dried to rub mineral oil onto your cutting board. Do not use other organic oils, as the fats in those oils can and will spoil, turning rancid and causing your cutting board to stink.

List of related literature:

Cutting boards need to be cleaned and sanitized after each.

“Foodservice Manual for Health Care Institutions” by Ruby Parker Puckett
from Foodservice Manual for Health Care Institutions
by Ruby Parker Puckett
Wiley, 2012

I wipe off the cutting board with a wash rag, dry the cutting board with a paper towel.

“Blackbird: A Childhood Lost and Found” by Jennifer Lauck
from Blackbird: A Childhood Lost and Found
by Jennifer Lauck
Atria Books, 2012

Avoid bacterial contamination by cleaning your boards with very hot soapy water and letting them dry thoroughly upright.

“The Elements of Cooking: Translating the Chef's Craft for Every Kitchen” by Michael Ruhlman, Anthony Bourdain
from The Elements of Cooking: Translating the Chef’s Craft for Every Kitchen
by Michael Ruhlman, Anthony Bourdain
Scribner, 2007

Yes No Yes No Are cutting boards cleaned and sanitized after each use?

“The Restaurant Manager's Handbook: How to Set Up, Operate, and Manage a Financially Successful Food Service Operation” by Douglas Robert Brown
from The Restaurant Manager’s Handbook: How to Set Up, Operate, and Manage a Financially Successful Food Service Operation
by Douglas Robert Brown
Atlantic Pub., 2007

Equipment and cutting boards should always be cleaned and thoroughly sanitized between uses.

“The Professional Chef” by The Culinary Institute of America (CIA)
from The Professional Chef
by The Culinary Institute of America (CIA)
Wiley, 2011

Even if you use a cutting board, clean the surrounding areas well.

“Acid Reflux Diet & Cookbook For Dummies” by Patricia Raymond, Michelle Beaver
from Acid Reflux Diet & Cookbook For Dummies
by Patricia Raymond, Michelle Beaver
Wiley, 2014

been sawn so the grain runs at right angles to the flat side of the board.

“Building Small Boats” by Greg Rossel
from Building Small Boats
by Greg Rossel
WoodenBoat Publications, 1998

The cutting boards are washed each day with foaming soap and a sanitizer.

“Nonthermal Processing Technologies for Food” by Howard Q. Zhang, Gustavo V. Barbosa-Cánovas, V. M. Bala Balasubramaniam, C. Patrick Dunne, Daniel F. Farkas, James T. C. Yuan
from Nonthermal Processing Technologies for Food
by Howard Q. Zhang, Gustavo V. Barbosa-Cánovas, et. al.
Wiley, 2011

Always use a clean cutting board.

“Nutrition” by Paul M. Insel, R. Elaine Turner, Don Ross
from Nutrition
by Paul M. Insel, R. Elaine Turner, Don Ross
Jones and Bartlett, 2004

After lunch I trimmed the edges and planed the boards smooth.

“One Man's Wilderness: An Alaskan Odyssey” by Richard Louis Proenneke, Sam Keith
from One Man’s Wilderness: An Alaskan Odyssey
by Richard Louis Proenneke, Sam Keith
Graphic Arts Books, 2011

Oktay Kutluk

Kutluk Oktay, MD, FACOG is one of the world's foremost experts in fertility preservation as well as ovarian stimulation and in vitro fertilization for infertility treatments. He developed and performed the world's first ovarian transplantation procedures as well as pioneered new ovarian stimulation protocols for embryo and oocyte freezing for breast and endometrial cancer patients.

Mail: [email protected]
Telephone: +1 (877) 492-3666

Bibliography: oktay_bibliography

View all posts


Your email address will not be published. Required fields are marked *

  • Will the cleaning, deodorizing, & oiling work the same for a butcher block island top? My island is actually an old cabinet from a company called This End Up (the first incarnation of the company; it’s been reopened using same buildings, machines, employees, etc…) The can’t has a hutch top but we never bought one bc the initial company closed. This piece along w the kitchen table, chairs, & another cabinet with the hutch have been in the family for more than 25-35 years. My husband & daughter added the butcher block top some years after I began using it as an island. I’m still leery of cutting on it but I do prepare a lot of foods on it & would like to knead bread dough on it. I wanted to get better idea of cleaning & more info about oiling before doing so mostly too bc its immovable unless the recessed bolts are removed & I have 2-3 grown ppl to take it off.

  • I have marble board for meats. Hhave wood boards that are deemed written one side an onion side (for smelly foods) & a non onion side.

  • i thought she looked better in the old days in a tight shirt and a pair of jeans…she has a ass in jeans that would drive any man crazy!

  • Here is my cutting board care lifehack. Take a sheet of the cheapest thin plywood. Cut it to a bunch of cutting boards. Drill holes for hanging them on a nail in a wall and mark them somehow, to know which one is for which product (I use pyrography tool). Use and throw them away when worn out. So cheap you can use dedicated boards for different sorts of cheese, for example.

  • You can cut everything on a wooden board. Poultry, fish, beets, whatever. As long as you clean, disinfect etc. it as descibed here, you’re good to go. No need for ugly plastic.

  • Hey Chef Britt. I just yesterday conditioned our oval Boos Block board that our son gave us for Christmas. Used the Boos Oil and also the Conditioner. It’s one of the best kitchen items that I have. Tonight it was our table for setting a wire rack and cooling some home made Italian Herb bread from our oven. Cheers and thank you and Tom for your informative and fun videos.

  • I’ll make sure to do that haha, in foods class I learned that you can clean it good but still have stuff inside the cracks, like salmonella

  • @logik316 Hmmmm… good question and I’m not really sure. BUT what I do know for sure is that when I finish this process my board is really clean;)

  • Finally, someone else that thinks glass cutting boards are shit. Everyone I know uses them, and the sound makes me want to rip out my eardrums lmao

  • Is there a cheaper option? A lemon costs $1 here. I don’t wanna spend 50 cents every day to clean a cutting board.
    That equals to $15 a month. I can buy a new cutting board with that money.

  • That would be true if you left the lemon juice and baking soda mixed together for a very long time. Eventually the base would completely neutralize the acid or vice a versa and you’d be left with the excess base/acid. One thing you can do to cut down the baking soda (you don’t need to use too much since it’s very potent) is dissolve it in water and make a very light paste. Work this into your wooden board and then scrub over with the lemon.

  • This is brilliant! Thank you so much Dani! I was given a wooden cutting board as a gift and I try to keep it in good condition. This will help to keep my board around for a long time. XOXO

  • This is one of the few amateur ‘cutting board cleaning’ videos that got it right, so THUMBS UP! I’ll make 3 minor critiques.
    1 You can use ordinary food grade mineral oil found in any store like CVS, Target, etc. Professional cutting board oil is just a more thin/watery version that will soak in faster. 99% of home users don’t need it and it won’t make any difference. It just costs a lot more.
    2 Extra virgin coconut oil will work just as well and is safe, will not go rancid, etc.
    3 There is no need to heat the oil up. Room temperature is fine and will soak in just as well. Save yourself the time.

  • This had a lot more smaller tips in it than I thought about looking for. Solid video.
    Also, for cheaper warped boards, I just throw a paper towel or two under them when cutting.

  • Thank you. I now will be able to salvage my mother’s very old cutting which I inherited. I won’t go into the associated story. LOL

  • An end grain cutting board will be better for your knives than an edge grain. Treating your board with food grade mineral oil and a mix of bees wax and mineral oil is also a good idea

  • can you please do a bedroom decorating video please I want my room to look like yours and I am that 11 year girl who sent a comment before

  • Hi, any idea how to remove oil stains from cheese on a wooden board? i have tried baking soda/water, and dish soap as well and nothing has worked. If you have any tips please let me know:)

  • Hi Melissa, your tips are always fantastic but I’m bit concerned and would like your opinion. There’s a report on National Toxicology Program saying that, “Untreated and mildly treated mineral oils are known to be human carcinogens based on sufficient evidence of carcinogenicity from studies in humans.” Although I found that most the mineral oils for chopping boards say they are food safe,I was wondering if you had other alternative. Thank you

  • TIP: You can actually use our wood butter which contains bees wax and virgin coconut oil. It will retain its luster longer. You can check this product. Been using this for almost 5months. It’s very affordable. Here’s the link:×2-25/dp/B07KWMGZBS/ref=sr_1_1?keywords=innovatronix+wood+butter&qid=1568865502&sr=8-1

  • I have two boards: one which is dedicated to cutting meat and another dedicated to cutting everything else. This is how I was taught in a professional kitchen to cut down on cross-contamination. Problem solved.

  • Food safe graded mineral oil found in the drugstore in the laxative section is perfectly safe. Rub it in let it soak in for a few hours. Wipe it off. No it won’t have a laxative effectyou have to drink it by the tablespoon for that remedy!

  • Olive oil is a no go! walnut oil can be used. However, that may cause problems with guest that have a nut allergy. Grapeseedoil ok. Linseed (raw or cooked) is excellent since it hardens without sealing it. It will make your wood go darker too. Oh, did I say olive oil is a no go? You can also go with Kanuul Bustop’s advice. Mineral oil is a good choice too

  • My mama bought me a beautiful wooden cutting board for my birthday this year and I had to do my research! Thank you for all the valuable info. I’ll be saving this to my watch later so I can come back and remember all the things. Lol

  • Personally, I prefer the thick plastic type of cutting board. Has a channel around the edge on one side as well as a oblong hole on one end to grab/carry it. Easy to sterilize with soap/bleach water.

  • i’m the cook at home and i HATE anything but wood. my girlfriend has this idea that cutting meat on wood isn’t good. THANKS FOR THIS LAB RESULTS. I MAY FINALLY BE ABLE TO GET HER OFF MY BACK. thank u looooooord lol

  • Not to nitpick but you should clarify that only food grade mineral oil should be used on cutting boards, not regular mineral oil which is toxic to ingest.

  • I am not a kitchen professional so I have a question. Do not wooden cutting board overtime develop little nicks and cracks and crevices in the material itself? Would that not make it more likely that an abrasive Matt did such as coarse salt and lemon make more cracks and crevices overtime where bacteria and small food particles could hide? Just a question

  • Lemon juice is an acid and baking soda is a base. Since acids and bases neutralize each other, wouldn’t that make them lose their effectiveness?

  • This video feels like an advertisement for Boos Block.

    I would go with something more generic.
    1)Use a small cutting board or piece of plastic over the cutting board for raw meat. Easier to clean and can possible just go into the dishwasher if it is plastic. Otherwise it will be easier to clean in the sink.

    2)if that is not an option, I have several spray bottles of different chemicals for cleaning. 50/50 white vinegar and water, water and a couple tablespoons of bleach, water and a detergent like Dawn. General cleaning of my cutting board involves spraying down with the 50/50 vinegar water bottle and wiping clean.

    3)Just use a food grade mineral oil for sealing.

  • @danispies would love to see more ingredient 101 videos. One explaining the difference between cheeses like feta, ricotta, cottage would be great because I find the extensive range of cheeses quite intimidating.

  • Wooden cutting boards. Wood is full of anti bacterial agents. As she says, good old hot soapy water and I use either vinegar or lemon juice the acid of which further sterilizes, then keep it lightly oiled. As for stiff plastic? Only if you don’t mind ingesting micro splinters of plastic that perforate your gut (have fun eating at restaurants). The same goes for ceramic knives. They micro chip. Especially when used on hard surfaces.

    Stone and glass = stupid. Theirs one thing about stupidity, it comes as its’ own cure and the destruction of your blades. I use and will always exclusively use wood and/or bamboo. I love my Chinese pine chopping block. If you’re simply too lazy to take same proper care of your wood board as it does you and insist on using glass or stone, you get exactly what you deserve.

    Just in case you’re wondering, I’ve professionally sharpened kitchen, restaurant blades and other various edges for decades. Hand honing edges on quality knives beyond that of a scalpel, that will split your attention. I know these boards all too well.


  • Thank you for the video! Can you please let me know what’s the concentration of Sodium Hypochlorite in the bleach you use to sanitize your wood board? My European household bleach could be very different than the one in the states.

  • This is something I should do and more often. Hot soapy water isn’t probably ‘cutting’ it.
    I was told by someone to use vinegar to clean my boards. I was never told to use salt.
    Do you think the acidity of vinegar and lemons is about the same and should also work too?

  • @Doublechocolatebarbi

    Well, yes and no. I use extra virgin (cold pressed) olive oil for everything from protecting wood and leather to keeping knives from rusting and silverware from oxidizing, and it never seems to get sticky or go rancid. The cheaper veggie oils will. Walnut oil is also safe and effective for preserving cutting boards, or any wood implement that comes into contact with food.

  • Don’t waste good salt. The only use for table grind salt is cleaning, cutting boards and wood pestles. ONLY use food grade oil, is the best suggestion, however I use boiled linseed oil. Durable and clear

  • The keypoint for me is that plastic boards can go in the dishwasher and wooden boards cannot. Do you want to wash your wooden board by hand after every single meal? If so, have at it. I’m going to use plastic for meats.

  • If you get high quality wooden chopping boards (e.g. natural Olive wood) then you don’t need to clean them that often. Just avoid machine wash and you are good. We got our one from Etsy (Minos Wood) and it works great.

  • This is why I use plastics( food safe) for meat/poultry. its simply too much work for those of us who work with proteins on a regular basis. Cutting boards are reserved for large volume chopping/cutting of fruits, veg or herbs.

  • What’s wrong with using one side of the wooden board for raw meat and fish, and the opposite side for the other things (e.g. veggies, fruits, greens)? You can even mark the sides with a permanent marker or cut a notch in the corner, to know which is which.

  • Hi
    Love your ideas.
    The music is annoying.
    Your speaking voice is great and you get your message across that’s all we need.
    Enjoy your day.