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.

  • How many applications of oil should you do with a new wooden board? Is one treatment enough? I plan to oil and then finish with a beeswax product, but not sure if I need to do multiple oil applications before I use the beeswax.

  • Thank you! There is information from first day to years later of owning and caring for a wooden cutting board. Lots of trouble shooting ideas to fix issues. I’m so glad to see that there are solutions to fix and keep a board instead of throwing it and replacing it.

  • I have been doing my cutting jobs all wrong. Meat on the wooden board and fruit and veggies on the plastic one. Thank you for setting me straight

  • I recently purchased a John Boos Block 212 Chop-N-Slice maple wood cutting board (a cheaper version). The surface seems a bit rough, I was wondering if I can sand it before seasoning it, since I like the smooth surface as the more expensive version of cutting board. Thanks!

  • Great advice, or you can just toss your thick white cheap plastic cutting board from Costco for less than $10 in the top rack of the dishwasher.

  • what about those Japanese rubber boards? They offer excellent knife performance along with self-healing and they can be boiled for sterilization if desired. Asahi is one of the more popular brands from what I’ve seen.

  • Just use pure mineral oil, which is 3 times cheaper than product advertised here.I guess this one is just mineral oil (looks like) with the fancy logo on it. And paste… you can do it yourself from same oil + beeswax. It smells amazing is 100% natural, and works like a charm. I produce cutting boards and would not recommend anyone to clean them with any detergent. Just warm water and you good to go. This detergent is going to soak into the board and you gonna eat it with you next meal prepared. And just use separate cutting board for each stuff (fish, meat and veggies) if you wanna be 100% safe.

  • Super good and useful tips for a cutting board with the grain running lengthwise (horizontally). The only detail that I’ve noticed is that this is a endgrain cutting board. So a board with the grain running vertically. With this type of cutting board I would recommend to oil it frequently. This is to keep unwanted juices and water out. When the water enters on one side of the cutting board the fiber’s swell up and the board bends towards the water side. After drying it on its side it will return to straight again. Stay sharp, Eke

  • Thank you! But throw away those nasty sponges! Food particles get trapped in the holes in sponges and the mesh of the green pad and bacteria and all manner of gross things start growing in the food particles! Use something that can be stretched open and rinsed through like a plastic or copper ball scrubber or a woven dishcloth.

  • @danispies do you know anything about sprouting, do you jar stuff? I’m starting to work on chutneys, pickling, and sprouting things like quinuoa. and/or do you cook with beets? I’ve started to buy raw beets for the first time.. curious to see what even does with it!!!!

  • I often use the plastic boards to cut meat, just so I don’t have to lug my heavy wooden board to the sink to wash when prepping both veg and meat. The plastic boards are also very useful to transfer flour or powdered sugar to a stand mixer when you need to add it slowly. (curl up the board and slide it over the bowl and shake)

  • I have teak end-grane cutting board. If I cut raw meat on it I take it to the sink and use soap and hot water but for intermittent cleaning and getting off minor contaminants i use a home made mixture of hydrogen peroxide and lavender, is the hydrogen peroxide likely to be as effective as soap and water or bleach?

  • Another 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. Hope this helps too. Here’s the link:×2-25/dp/B07KWMGZBS/ref=sr_1_1?keywords=innovatronix+wood+butter&qid=1568865502&sr=8-1

  • thanks for this. I do have a collection of wooden kitchenwares which I bought a couple of years ago. I wipe them with mineral oil or any cooking oil to protect and make them look brand new.

  • I use a plastic board to cut raw meat…what is the best way to clean that?? I am always thinking that it is not completely clean after I clean it. I just use a sponge and dish detergent,. Thanks

  • how about buy new wood cutting board do i have clean by water first or moust with oil first?after u mouist have clean by water again

  • I use just cheep veg. oil, If you use your cutting board a few times a week, it won’t ferment, it’s fine. that “cutting board” oil is expensive! also when you do oil your board do it before you go to bed…..and use a lot enough to see it on the board i use like 1/2 cup, when you wake up just wipe it off if any oil is still on there, also I have knifes with wooden handle i will leave my knives on the board over night. Just a thought.

  • If you use a wooden cutting board, it is a good idea to sanitize the board too. either with bleach or hot water at 180 degrees for 1 minute.

  • Hi Jack, I’m very disappointed with the lame videos you’ve been giving out the resent months. I’ve watched since your first videos and the quality of your videos has really sunk.

    I really want to keep watching but it’s gone very bad. You should get back to making better quality videos and keep them all around 15 minutes.

  • You didn’t talk at all about which is really best for your knife. Wood is generally better than plastic, but I would avoid bamboo since it dulls your knife very quickly. Best overall cutting board is end grain wood, prioritazing maple and walnut.

  • My mother brought me an old warped huge wood cutting board… I just put on a table and left it there. Now I’m seeing your show in how to clean it and I realized it was no longer warped….. Great Scot! Thanks by the way

  • Natural wood is the best. Plastics are the worst. Wood have the natural ability to suck or wick away moisture from micro organism after eachb use while plastic may feel emotionally cleaner, plastic trap moisture in cut groves to feed bacteria and molds that is the reason for molds growing on plastic boards. That is my 2 cents. Even professional labs will not be able to test the difference due to their lack of kitchen environment experience.

  • Great! Girlfriend mom keeps putting my stuff in her fucking dishwasher destroying my cooking ware and kettle. So thanks for the trips to saving my kitchen loves.

  • This is way too much maintenance for a block of wood that has no other function than to exist as a block of wood basically. But amazing video as per usual.

  • This makes me want to go buy a nice wood cutting board. They are beautiful.
    So great to have you back! Congrats on the new little one:)

  • I always use wood cutting boards for meals. I do have a couple thin plastic cutting mats, but I generally only use them to make sauerkraut. They make it easier to toss the cabbage in the crock.

  • I’ve used wooden cutting boards for decades, cleaned ’em with detergent and water and not only has no one died via my kitchen, but no one has even had a stomach upset. I use Spray and Wipe on the brush and sponge cleaner wand in summer months so there’s no bacterial growth on the implements I use to clean the boards. I use a different board for fish/seafood, meat/poultry and then everything else (veggies, bread, herbs) ie: 3 boards

  • I might be stuck in my ways but I’ll only prep raw poultry on a plastic cutting board because I can wash it through the dish washer which reaches 175F. Where I work we use specific coloured cutting boards for different types of food.

  • Actually Olive Oil isn’t such a great idea when seasoning a board, it does eventually go rancid. A better choice would be canola or even salt pork, as its cured.

  • Did you ever go into a woodshop and see all their wood stacked on it’s edge? NO. BECAUSE THEY DON’T! IT WOULD WARP THAT WAY! DUH. Keep it flat, with the wet side up, so it can dry. Oh, and health departments made restaurants take wood cutting boards out of their kitchens a loooong time ago because of the possibility of bacteria.

  • Bamboo board, bleach solution at the ready. Never had anyone tell me they were sick after eating my food. Been cooking 60+ years. I’d say that’s a pretty good record.

  • thanks for this. I do have a collection of wooden kitchenwares which I bought a couple of years ago. I wipe them with mineral oil or any cooking oil to protect and make them look brand new.

  • The easiest way for me to clean a wooden cutting boards to first wash thoroughly with warm to hot water & soap & then rinse. Then spray the board with vinegar or a solution of one part water to one part vinegar. I generally use straight vinegar. Leave it on board for up to a minute, then rinse thoroughly. After the board dries there will almost no bacteria. For home use wooden cutting boards properly cared for are most sanitary. Edge grained maple, walnut, or cherry are best for good knives.

  • When I was a child I frequented an old fashioned butcher shop where all the work was done manually on a very large, heavy butcher block. The old butcher explained that when he cleaned the butcher block, he finished by a heavy dusting of salt on it to kill bacteria. This makes sense to me and I prefer it to bleach. I use two wooden boards: one for veggies, bread and prepared meats and one for raw meat.

  • Any tips for when you do accidentally get a bit of mold on a cutting board? I have a bamboo board that’s got some dark mold spots on the its bottom (it has rubber feet). I ignored the problem for years, but recently used some diluted bleach on it, which lightened the mold spots. Think I need to go back in with a less diluted wash/spray.

  • Mineral oil is a colorless and odorless oil that’s made from petroleum—as a by-product of the distillation of petroleum to produce gasoline.
     I would never use this near food or skin…….
    I would use organic cold-pressed coconut oil (doesnt get rancid like canola or olive oil)

  • Interesting. I guess it’s kind of like how Efferdent bubbles the residue off dentures. I use that for cleaning jewelry, BTW (my teeth are fine).

  • I cant stand the scratches on plastic cutting boards. I love my glass cutting board i hate using all the other ones I guess I’ll just have to sharpen my knives often but either way is not like I use it all that much

  • I recommend having at least two different types of boards…one for the nasty items (smells, staining foods) and one for normal use. I have a nice wood board and a glass board for the nasty things.

  • Sticking my 3/8″x15″x20″ poly cutting board in the dishwasher is just so dang convenient. A second or two with soapy water and a bleach cleanser in the sink (I leave the soap on) and then straight into the dishwasher. Poly, Done. If I had elves to maintain a nice wood cutting board, I’d do that, but I can’t afford elves these days. And I have a feeling it’s gonna last a lifetime for 1/4 the price of a wood board. Another Done. Did I mention I really like sticking it in the dishwasher?

  • Wood cutting boards are the best option, more specifically Hard Maple cutting boards. Plastic carries two risks: 1. Bits of plastic being transferred into your food as you chop. 2. Bacteria is hard to get out of the groves and not very well sterilized by a dishwasher.
    Hard maple on the other hand has capillaries that trap and suffocate bacteria. Hard Maple is also approved by the National Sanitation Foundation for commercial kitchen use so long as the cutting board is formed by a solid piece of wood as opposed to being glued.

  • Okay I just want to point out that you really need to wash the bleach solution off the board ( 2:25). Exposing your food or yourself to bleach for a long time is a great way to get sick, and there’s honestly no reason to use bleach when cleaning a cutting board.

    I’ve used wooden cutting boards and plastic cutting boards (wooden for the last 10 years, wood and plastic for the last 3) and have NEVER considered using a harmful/extremely toxic chemical to clean something that so much of my food touches.

    On a different note, I really appreciate that you guys used a 3rd party lab to assess bacteria levels.

  • Hey Dani, Nice tips on cleaning the wooden cutting board. Can you please please show us how to clean a barbeque grill…its been really hard for me to clean it. Thanks.

  • @danispies you may not be aware of this but wood cutting boards are safer than plastic check out the study done at UC-Davis.

    I’ve given up oiling my cutting boards since I wear them out regularly. If I can get 3-5 years out of it I’m good with that. Of course I do have about 4 of them, one for bread, one for meats, one for veggies, and of course one just for chocolate.

  • I love your presentation style, Hannah. So glad you host this series. I always look forward to new videos from you and Dan. I hope Tanner will co-host a “Responds” video soon.

  • yea it does, its why eating chicken soup from a can is popular when you are sick. the high salt content of the soup helps kill the cold germs.

  • is this the study you’re talking about? either way, plastic and glass/stone are probably the worst to use for cutting anything. plastic because the gouges your knife puts in it trap harmful bacteria that are nigh impossible to get out and glass/stone because they wear your knives down at an accelerated rate compared to wood.

  • I have O.C.D and need to use 3 different cutting board. My wooden one is only for fruits and vegies, my marble one is for meats and I’ll only use the disposable plastic ones for poultry.   

  • Olive Oil???!!! Seriously? Don’t listen to her! As others have said, Mineral oil or Coconut oil. You don’t want a rancid cutting board!!!

  • I recently bought a new cutting board oh, and I noticed that the cutting board had like wood pulp or small fibers on it it’s a rustic unfinished board it seems. What should I do question mark, some people say I should sand it

  • If you get high quality wooden chopping boards (e.g. 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.

  • On the very good Netflix series “cooked” a US nun makes European cheese in a traditional manner with wood barrels and gets forced by the sanitary services to use stainless steel containers. I don’t remember the details but they end up going back to wood because it handles better any contamination. The nun happened to also be a microbiologist. The general moral of the story is that the absolute war on pathogens is always lost against natural selection, you are just selecting and giving free range to that one in a billion that you can’t kill but that can kill you. We live in a permanent soup of micro organisms, we need them to live, digest and cook, we need to accept that, clean is good, sterile is a dangerous delusion.

  • Use the Chop Above cutting board. Made with Antibacterial in the plastic. Dishwasher safe, dont slide on the counter-top. Made in the USA Look at this video. @

  • Great tip. I need to condition mine with all this free time I have right now. I will add that I avoid putting raw chicken on my block in the first place. A simple plastic cutting board on top of the block makes me feel a lot more comfortable about it’s safety.

  • One good piece of wisdom shared by Masa, a YouTube channel run by a Japanese gentleman, is to wet the wooden board first before cutting fish or meat. The theory is that the wood fibers are filled with clean water, then the fishy smell or raw meat fluids will have lesser chance to penetrate the wood.
    I also read years ago that the wood tannin will kill bacteria to a certain extent, which is something plastic board can’t do.
    The cuts on a wooden board will also heal better than plastic, leaving less room for bacteria to hide.

  • In the 1970’s doctoral student Fred Watenberg went around to local Berkeley California restaurants & delis testing cutting surfaces and tables for the best way to kill germs. He found wood cutting boards cleaned more germ free than any other surface, even stainless steel. He also found the best way to kill germs & clean a surface was separate treatments of white vinegar & hydrogen peroxide. It didn’t matter in which order they were used. He said this combo killed more germs, according to his petri dish samples, than anything else even bleach or alcohol.

  • How about the plastic chopping board how do you clean that??.. well i have a white one & it has a stain on it too.. how do you remove that??..

  • You also want to give any wooden cutting boards, tools etc a light coating of food-grade oil after washing. It keeps the wood from drying out. They sell specialty oils just for such a purpose, but the cheapest is to use simple mineral oil from the drug store. You’ll find it in the laxative isle. Just be sure to use a very light coat, you don’t want your stuff greasy.

  • Heard a few years back that maple was one of the best wood cutting boards. Story goes that naturally occurring tannins were highly antibacterial. Also, flat edge grain is supposed to be better for knife work, and grain for chopping with a cleaver. And a chopping block is supposed to be built under pressure to keep it from splitting.
    A quick hit with a sander and a wooden board is back in use if it gets a lot of knife Mark’s in it.

  • I’ve got that exact composite cutting board. I’ve had it for years and never noticed any odor. Out of curiosity I gave it a little sniff. Other than smelling vaguely of the onions I had just diced, I got nothing. Especially no “wet dog”

  • I got a bamboo board, and it was cheap so I didn’t expect much and it splintered from the beginning. Any good way to treat it so it’s usable?

  • I recently purchased a bamboo cutting board, have never soaked it and don’t have a dishwasher. Simple hand washing and I see splintering a lot, and it has a crack. I will stay clear from Bamboo cutting boards in the future.

  • Wooden cutting boards all the way you can sand down scratches. Plastic cutting boards are definitely easier to clean and maintain, but a serrated knife will destroy it.

  • I keep raw proteins on plastic boards only. Wood for carving cooked meats and chopping veggies. This is the only safe way I know of to prevent the spread of FBI.

  • My Gran used to use “Salt” to disinfect a cutting board followed by washing in water. What’s up with that, any benefit? Is it just a waste of salt.


  • Hi Danni;

    I liked your video and I hope you’ll post some more; one additional thing to remove stubborn stains is to use coarse salt with your half lemon and if worse comes to worse you can use super-fine sandpaper.

  • ATK, you need to publish videos on how to care for wood cutting boards, cookware, appliances, etc. to educate us on proper ways to make our kitchen tools last four years. There’s so many bad ways that a piece of expensive kitchen equipment can be ruined.

  • So, I did this with my new $100 cutting board and the small strawberry stains and much of the surface turned blue/black! It’s a real mess now. Any suggestions?

  • Never use olive oil. It turns rancid over time as it penetrates the wood and can cause flavor issues. Use common food grade mineral oil or extra virgin coconut oil (it won’t go rancid or cause flavor issues). The added benefit of using coconut oil over mineral oil is that about half of the fatty acids in coconut oil are lauric acid. Lauric acid is excellent for killing bacteria, viruses, and fungi. Also, oil ALL sides of your cutting board as needed…yes…including the thin sides!

  • I tried this with an almost dried up, left over half of a lemon with regular table salt and my 25-year-old, beat up cutting board still came up a treat on the less-used side. I may have let things get too far on the more used side, but there was a marked improvement and, possibly, regular application of this tip might bring it back from the dead. Thanks!!

  • For conditioning I scrub with a lime or lemon and kosher salt, rinse and dry, drown it in bourbon, when that dries I go to mineral oil.

  • I use plastic because cheaper, lighter, and I can just toss in the washer without a care. But i perfer equipment that can handle getting mistreated, after all nothing well made needs to be handled with a lot of care.

  • Thanks for your video!
    For garlic, fish and beets, just get a smaller, washable polypropylene board to protect your wooden board. They’re cheap and will save you lots of time and worry about bacteria, discolor and odor. Save your good wooden boards for vegetables, fruits and regular meats.

    F.Y.I., salt dries the natural oils in a wood board. Bamboo, not so much. Also, if you have a heavy, thick wooden board, whether end grain or long grain, never allow it to sit flat on your counter top. If your board didn’t come with feet or bottom pedestals, go to your local ACE or hardware store and get 5 rubber grommets (NOT THE PLASTIC ONES and do not screw or nail the rubber grommets to the board!) to keep your board raised up from the counter top. This allows your board to breathe underneath preventing moisture and mold and keeps the board from moving when you’re working with it. Be sure to use the other side of the board to help keep it from warping and to get maximum usage of the board.

    How you apply mineral oil to your board is up to you. I like ‘painting’ the oil on with a decent paint brush you can wash out with hot water and soap and hang to dry. Allowing the oil to penetrate the board for about 30 minutes, then wiping off any excess oil with a clean rag.

    Use regular mineral oil when it looks like it’s starting to dry out or as often as needed. Your mileage may vary depending on how often you use it and how much water it takes on regularly.

    Hope these tips help.

  • For those curious, a colony forming unit (CFU) just means a live bacterium, healthy enough to start copying itself (forming a colony) if given warmth and sustenance. Meaning after cleaning, out of a myriad of live bacteria, only 10 survived the cleaning.

    By comparison, in a clinical lab, most surfaces are considered clean enough to work on when 3-4 CFU are detected.

  • Using olive oil to season a cutting board is absolutely incorrect! Heavy cooking oils like vegetable oils and olive oils eventually become rancid, imparting a nasty flavor to your food. Furthermore, these oils are susceptible to bacterial contamination and can even cause your board to develop mold! Use food-grade mineral oil to season your board (the kind you find in the laxative aisle at your pharmacy-check for USP and for the ingredients to say 100% mineral oil), and avoid cooking oils at all costs!

  • If you get high quality wooden chopping boards (e.g. 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.

  • it’s a fucking cutting board, I dont even oil or wax my own bodyparts. I have a 8yr old bamboo cutting board and never done anything besides normal cleaning and still doing fine.

    People in Eastern Countries who use tree stumps with steep cuts tho, that shit is nasty.

  • Mineral oil (food grade) only. Rachael Ray is such a sweetie but Kunall Bustop’s comment said best: “vegetable-based oils will go rancid”.

  • Thank you! I have a large Boos Board that I have had for 20 years. It has some deep cuts in the board and I was wondering if it was safe to sand then oil. Now I know.

  • A flexible cutting mat is the worst idea yet!! Too flat, Juices, grease, oils and liquids from the food you are cutting run off the mat onto your counter and you have an bigger mess to clean up on your countertop. Too lightweight they scoot all over the place while cutting. I didn’t feel safe cutting up a chicken with a sharp knife and a moving mat. I threw away the mat set I was gifted and went back to a large plastic board. A cutting board with a slight recessed or raised to keep liquids from running all over the place is a better option.

  • How do you clean the slot where the slicer sits in a cheese board? The slicer is easy to clean but hate not being able to clean the slot it sits in ��

  • People….DO NOT USE OLIVE OIL ON YOUR BOARDS!!! Use food grade bees wax, mineral oil and carnuba. Sheesh…… Howards makes the treatment for boards and butcher blocks. You can use chlorine bleach and hot water to remove stains but it must be rinsed thoroughly and allowed to air dry to eliminate the odor. Retreat the board after it has dried. The wax combo prevents water from penetrating with the bacteria…simple huh?

  • Thank you so much…..The last few years I have been using my cutting boards a few times and then buying a new one. I must have gone through at least 80 cutting boards.

  • good video. I only have a thick plastic cutting board. Our glass one fell and shattered into thousands of piece. I haven’t had a wood one in quite awhile. Maybe, I will purchase a wood one and hold onto my plastic one as well. My plastic one is so big I can barely wash it in the sink. Today I took a soapy kitchen sponge and wiped it down. Then I dried it. After drying it, I put a little bit of hydrogen peroxide on it and wiped it. Then I rinsed a few times with just wet paper towels. I hate fighting with it in the sink. Perhaps I will toss it and get a smaller plastic one AND a wood one. I hate cleaning, but it has to be done ugh.

  • I am looking for a new cutting board Do you think any on this list are worth the price?

  • Instead of bleach, spray hydrogen peroxide and distilled vinegar. Doesn’t matter which is sprayed first; just spray one, then the other. DO NOT MIX the two into one container. The action happens with the individual application of each. Also works for cleaning throughout the house.

  • It’s a small silly thing but I love when youtubers keep the f*^k ups in or the bloopers. We’re on Yt for real people… and it makes the presenters so much more personable. Good call on the editor keeping this in.

  • Hey jack also after the deep clean, when the board is dry you should rub some vegetable oil, a tasteless one like peanut/canola oil into the board and then wipe dry, do this to bring out the grain in the board and to maximize the life of it, people say that vegetable oil turns rancid and that it gums up but when you use the salt rub and lemon juice which is a weak acid you actually remove all traces of the oil so you can continue doing it over and over for aesthetics and longevity 

  • Hey jack, I really like your cooking show, but the thing is that every time I go and cook one of your recipes I always risk not having enough for the family. I would really appreciate if you’ll mention how many servings a recipe makes.

  • I’ve had composite boards for years and never had any smells. Epicurean boards. Usually just rinsed off, and if meat was cut then I use the dishwasher. No maintenance whatsoever… not sure how you guys had a problem with them

  • Is there any other oil that can be used like a coconut oil? I’m not too sure mineral oil is safe for the chopping board as food is prepped on it.

  • Well done! Ive got to get one those nice boards with all the lotions and potions to go with it. Wish I could use that oil on this CV Boredom, because watching this channel is causing me to do nothing but cook….and eat… there goes my beach body! I got a better idea, eat bbq and banana pudding, then rub that block oil on my stomach. Film at 11:00! Keep the good stuff coming guys, love it.
    One love ✌ �� ��

  • 1. Clean your wood board with water and soap to remove stains and food. Rinse with clean water.
    2. Dry and store.

    Thats it. Wood cutting boards made out of oak, maple, or even pine are naturally anti bacterial and actively kill leftover bacteria in minutes. This has been known for years and you can google the research. Just type in ‘Dean O. Cliver wood cutting board’.

  • Great, thanks! I just bought a new hardwood cutting board, and got a whetstone and oil to sharpen my knives. I have some grape seed oil and walnut oil in my cabinet from years ago, doesn’t smell rancid, so I’ll use that to season my board.

  • Dont use soap all the time. It never rinses completely off, imparts a taste and keeps the oil from penetrating.
    Plain water cleans just fine and vinegar disinfects. Good video.

  • Is it necessary to constantly clean both sides??

    And sit the board upright after wiping it down each and everytime?

    I typically just spray with the vinegar solution.

  • I’ve used wood all my life. I hand wash them with Dawn. I salt them every once in a while (overnight) and oil them about once every 2-3 weeks.