Which Cutting Board To Use And How To Keep It Clean

Whether you’re slicing, chopping, or carving, a good cutting board is essential in the kitchen. However, not all cutting boards are created equal, and improper use or cleaning can lead to harmful bacteria lingering on them. Choosing the right cutting board and knowing how to clean it correctly is key to preventing foodborne illness and protecting your family’s health.

Types of Cutting Boards: Pros and Cons

The most popular cutting boards are wood, plastic, bamboo, and marble/granite. Personally, I love bamboo cutting boards—they’re durable, low-maintenance, and naturally resistant to water penetration, which helps prevent bacteria buildup. However, one downside is that bamboo can be tough on your knife blades, dulling the edge over time.

Choosing the Right Cutting Board Size

The size of your cutting board is just as important as the material. In my kitchen, I use three different sizes to suit various tasks:

• 6 x 8 inches: Perfect for small fruits and snacks.
• 12 x 14 inches: I keep two of these—one for produce, and the other for meat and fish.
• 15 x 20 inches: Ideal for carving large items like roasts.

I keep the two 12 x 14-inch boards separate for food safety—one is strictly for raw produce and items that will be eaten raw, while the other is dedicated to dairy, meat, and fish. It’s crucial to sanitize the meat and dairy boards after each use to avoid cross-contamination. If anyone in your household has sensitivities to gluten, shellfish, or other allergens, I recommend using a separate cutting board to prevent contamination.

Prioritizing Hygiene Over Style

Many stylish cutting boards may look appealing, but they can also harbor harmful bacteria like Salmonella and E. coli. When choosing a cutting board, food safety and maintenance should always take priority over aesthetics.

Wooden vs. Plastic Cutting Boards: A Study on Bacteria

According to National Library of Medicine, research found that wooden cutting boards have natural antibacterial properties. Three minutes after contamination, 99.9% of the bacteria on wooden boards had died. In contrast, bacteria on plastic boards persisted, with the numbers even increasing on boards left overnight at room temperature. The bacteria did not survive on the wooden boards treated in the same way. This highlights the importance of choosing the right material and ensuring proper care and cleaning of your cutting boards. 

Types of Cutting Boards and Their Best Uses

Wood board ~ is great for foods that can be eaten raw like fruits and vegetables. It is the best choice for maintaining a knife’s edge.

Bamboo board ~ is dense enough to resist knife scarring and naturally resists water penetration and bacteria. You can use this board for everything providing that you clean it properly. When shopping for a bamboo board, look for ones that are manufactured with formaldehyde-free glues and non-toxic treatment methods.

Plastic board ~ If you are cutting onions or garlic, plastic boards are a good choice because they will not absorb the smell. They can be sanitized in the dishwasher up until scuffed, which is when it is more difficult to remove bacteria. You should throw the board away about every two years or less depending on your usage.

Marble board and Granite boards ~ are excellent for making pastries, or any kind of dough because they hold their temperature (cold or warm), and they don’t absorb liquids. They are also super easy to clean. Do no use knives on these boards or they will dull very quickly.

Proper Care and Cleaning for Wood and Bamboo Cutting Boards

• Clean Immediately After Use
  • Use a sponge, hot water, and chemical-free soap to wash the board.
  • Rinse thoroughly to ensure no food particles remain.
• Avoid Dishwashers & Soaking
  • Never place wood or bamboo boards in the dishwasher or let them soak in water.
  • Excess moisture can expand the wood and cause cracking.
• Disinfecting
  • Use 3% hydrogen peroxide for disinfection.
  • Pour over the board, spread with a clean cloth, and let it sit for 5 minutes. Wipe off after.
• Deodorizing
  • Pour 2 tablespoons of pure vinegar on the board and spread with a cloth.
  • Let sit for 5 minutes, then rinse and dry. The vinegar neutralizes odors and acts as a disinfectant.
• Removing Stains
  • Sprinkle coarse salt and baking soda on the board.
  • Scrub with a brush dipped in hot water to remove stains.
• Sanitizing
  • Do this once a week or after cutting dairy, meat, or fish.
  • Add a few drops of bleach to 2 cups of water, pour over the board, and let it stand for a few minutes.
  • Rinse thoroughly with hot water.
• Dry Immediately
  • After cleaning, dry your wood or bamboo board completely.
  • Excess moisture can expand wood fibers and lead to cracking.

How To Oil and Maintain a Wooden Cutting Board

• Clean and dry your board
• Apply coconut oil or mineral oil evenly with a soft clean cloth
• Soak the oil overnight
• If the board feels oily after soaking, rub off any remaining oil with a clean soft cloth
• I oil my boards before first time use and once a month to keep them beautiful.

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