You can clean and sanitize a wooden cutting board at home, but you cannot make it sterile with ordinary kitchen cleaning. After each use, wash it promptly with hot, soapy water, rinse it, and let it dry fully. When extra sanitizing is appropriate, use a food-contact-safe method such as the dilution described by USDA FSIS below.
Clean the board after each use
- Scrape away food scraps and wash both sides, edges, and any juice groove with hot, soapy water. Clean it soon after use so food residue does not dry into the grain.
- Rinse with clear water. Dry with a clean paper towel or let the board air-dry upright so air can reach both sides.
- Wash knives, utensils, and the counter that touched raw meat or seafood, too. To reduce cross-contamination, use separate boards for raw animal foods and ready-to-eat foods such as produce and bread.
Wood is porous and may be harder to clean than a nonporous board. If the board is laminated, follow its care instructions and do not put it in the dishwasher unless the manufacturer explicitly says it is dishwasher-safe. Excess heat and prolonged soaking can split or warp wood.
How to sanitize a wooden cutting board
Sanitize only after washing: sanitizer works best on a clean surface. USDA FSIS advises that wood and plastic cutting boards can be sanitized with 1 tablespoon of unscented liquid chlorine bleach in 1 gallon of water. Apply the solution to the board and let it stand for several minutes, then rinse with clear water and air-dry or pat dry with a clean paper towel. Follow the bleach product’s label and the board maker’s instructions. Use only unscented chlorine bleach suitable for this purpose.
Never mix bleach with vinegar, ammonia, or other cleaners. Do not use a stronger mixture than the label or USDA guidance calls for. Keep the board away from food while sanitizing, rinse it as directed, and let it dry before putting it away.
For day-to-day care, hot soapy water is the main step. Lemon, salt, vinegar, and baking soda may help with stains or smells, but they are not a substitute for a food-safe sanitizing step after contact with raw meat, poultry, or seafood.
When a cutting board should be replaced
Inspect the surface regularly. Deep knife grooves, cracks, splits, or areas that are difficult to clean can hold residue. USDA recommends discarding wooden or plastic boards that are excessively worn or have hard-to-clean grooves. Do not try to sand a board that is cracked through or structurally damaged and then keep using it for food.
If you use a board often, consider keeping one board for produce and bread and another for raw meat. Clean each board between foods, even when you use separate boards, and never put cooked food on a surface that held raw meat unless it has been washed first.
Care for the wood after cleaning
Once the board is clean and completely dry, occasional treatment with a product labeled food-grade mineral oil can help reduce drying and cracking. Oil is for wood care; it does not clean or sanitize the board. A food-grade mineral oil made for cutting boards is one option to compare. This is an affiliate link; Gear Cookware may earn a commission at no extra cost to you. Follow the product label and board manufacturer’s directions. For more detail, see our guide to oiling a cutting board with mineral oil.
For criteria when choosing a board, see our guide to wooden cutting boards for raw meat. USDA FSIS explains its full guidance on cleaning, sanitizing, and replacing cutting boards.
Quick routine
- Wash with hot, soapy water after every use.
- Rinse and dry both sides completely.
- After raw meat or seafood, sanitize a clean board using the food-safe directions above.
- Replace a board with deep grooves, cracks, or damage that cannot be cleaned reliably.
- Apply food-grade oil only to a clean, fully dry board, and never treat oil as a sanitizer.
