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A high-quality cutting board is an essential tool in every kitchen. Wooden cutting boards can last for generations if you take good care of them.
I love a good wooden cutting board, but they do require a little extra care to keep them in top condition. Proper cleaning and care make all the difference, allowing some cutting boards to last for years.
Here’s exactly how we clean our wooden cutting board the right way, from the first wash to ongoing maintenance. And yes, we’ll finally answer the question that’s sparked plenty of kitchen debates: can you actually wash your wooden cutting board?
About the cutting board
This cutting board was gifted to us and we are absolutely in love with it. It’s a personalized piece from Forest Decor, handcrafted from beautiful olive wood. The natural live edge gives it so much rustic character—no two boards are ever the same. It’s such a thoughtful gift, and because of that, I want to make sure it’s cared for properly so it stays just as beautiful for years to come.
You can get your personalized cutting board here.
How to Clean a Wooden Cutting Board (Step by Step)
Step 1: Scrape off bits
Right after you’re done cutting, use a bench scraper or
Step 2: Wash with hot, soapy water
Wet the board with hot water, add a small amount of dish soap, and scrub the surface (front, back, and sides). Pay extra attention to knife grooves.
Step 3: Rinse well
Rinse with hot water to remove soap or any disinfecting solution.
Step 4: Dry completely
Pat dry with a clean towel, then stand the board on edge or set it on a rack so air can circulate on all sides. Bonus: A short spell in direct sun can help speed drying and knock back lingering bacteria.
Step 5: Let it breathe
Allow the board to dry fully before storing. A well-seasoned board handles washing better because the seasoning helps seal pores and resist water—but it still needs time and airflow to dry.
Please note that you should never use the dishwasher. High heat, harsh detergents, and prolonged soak times can cause wood to warp or crack.
Should you wash wooden cutting boards?
Yes! You can wash wooden cutting boards! In fact, you should wash your cutting boards after each use. This is true even if you are just using it for one thing, such as slicing lemons, because bacteria can be transferred from the item being cut to the board itself.
Washing your cutting board is simple: just use hot, soapy water and scrub it clean. You can also use a diluted vinegar solution – one part vinegar to four parts water – as an all-natural disinfectant. If you want to take extra precautions, you can also rinse your cutting board with hydrogen peroxide (three percent solution) or a bleach and water solution (one tablespoon of bleach per gallon of water).
Once you’ve washed your cutting board, make sure to dry it completely. You can even set it in the sun for a bit to help speed up the drying process and kill any lingering bacteria. A well-seasoned cutting board should have no problem with being washed, as its seasoning has closed up any pores that would absorb liquid, and it is more water-resistant, but you do need to make sure you give it time and space to dry.
Never put your cutting board in the dishwasher, though – the harsh chemicals and high temperatures can damage the wood, causing it to warp or crack.
Why do we prefer wooden cutting boards?
Wood is a natural material that is durable and beautiful, so it looks great in your kitchen. Large wooden cutting boards are also very practical because they stay in place and don’t slide around, especially if they have rubber feet on the bottom.
But did you know that a wooden cutting board is also easier on knives than plastic or metal alternatives? Wood is a softer material, so it won’t dull your knives as quickly.
We also love using wood instead of plastic because it comes from natural sources, is biodegradable, and doesn’t require the use of fossil fuels in its production. For the most environmentally-friendly option, look for wooden pieces that are locally or sustainably sourced.
With proper care, a wooden cutting board can last for years. Unlike plastic cutting boards, which can show wear and tear after just a few uses, wooden cutting boards age gracefully.
Why do cutting boards need to be seasoned?
Wood cutting boards need to be seasoned so that they are more resistant to staining and moisture. Seasoning your cutting board helps to fill in any pores in the wood and creates a barrier against moisture.
If you have ever seen a warped, dried-out, or splitting cutting board, it’s likely because it was never seasoned. Water seeps into the wood grains, causing the wood to expand and change the shape of the cutting board in undesirable ways.
An unseasoned cutting board that gets warped can still be used, but it will rock on your surface. A cut or split surface should not be used for food, as bacteria can enter the split area and grow, potentially contaminating food prepared on the cutting board.
Seasoning a cutting board, also known as conditioning, involves rubbing it with oil or conditioner and letting it soak in. It is very easy to do, and should be done frequently for newer cutting boards, then regularly when older cutting boards start to look dry.
What kind of oil or seasoning is best for cutting boards?
You cannot use just any oil to season your cutting board. Most cooking oils, such as olive oil and canola oil, will go rancid over time. If you rub them into your cutting board, the rancid oil can cause the cutting board to smell and can leech into any food that you prepare on the board.
You need to choose an oil that is not susceptible to this rancidification process, and is also FOOD-SAFE. Safe choices include mineral oil, fractionated
The choice is yours, but we switched from mineral oil to fractionated
You can also use a conditioner designed specifically for cutting boards. If you want to make it at home, you can use the same recipe as the beeswax furniture polish.
How often should a NEW wooden cutting board be seasoned?
It is important to season a new cutting board well before using it. To season your cutting board, you will rub it all over with a food-safe oil like mineral oil, coconut oil, or
Then, let the oil soak in for at least an hour before wiping off any excess. If your cutting board is made of fresh wood that has never been seasoned, I recommend seasoning it daily for a week, then weekly for a month. Then, you can move on to recommendations for long-term upkeep (below).
How often should older wooden cutting boards be seasoned?
The simple answer here is to season your cutting board when it looks “thirsty.” Thirsty wood looks dry and light in color. It feels rough to the touch and may start to show more scratches and marks.
To build on the scenario presented above, if you were to season a new cutting board daily for a week and then weekly for a month, you would then season monthly for a year. After that point, you can season “as needed.” This isn’t rocket science, but it is essential to avoid a split or warped board.
We keep a tin of our cutting board conditioner right in the drawer of our kitchen island for easy access when our wood starts to look thirsty.
And P.S., you should actually season most wooden things in your kitchen – spoons, knife handles, salad servers, bowls, etc.!
Should you use a wooden cutting board for meat?
The one exception to my love of wooden cutting boards is raw meat. Technically, you can cut raw meat on a wooden cutting board, but I don’t usually recommend it.
Even a well-treated cutting board is still slightly porous, meaning liquid can seep into the wood. I just don’t want raw meat juices to infiltrate any weaknesses in my cutting board. Those juices can contain harmful bacteria, which is the last thing I want near my food.
For raw meat, I recommend using a plastic cutting board or a bamboo cutting board. Bamboo is naturally antimicrobial and antibacterial, making it better suited for meat preparation. Plus, it’s environmentally friendly and sustainable. Plastic cutting boards can typically withstand the dishwasher, making it easier to sanitize them this way.
If you are going to use a wooden cutting board for meat, make sure to wash it immediately after use with hot, soapy water (or a vinegar solution) and then disinfect it with hydrogen peroxide or a bleach and water solution.
Carrie Williams Howe is an educational leader by day and an aspiring homesteader by night and weekend. She lives on a small homestead in Vermont with her husband, two children, and a rambunctious border collie. She blogs about her family's homestead life at The Happy Hive.
