The best daily routine
Scrape the surface right away.
Wash with dish soap and a brush.
Rinse and dry with a towel.
Store the board upright so both sides dry quickly.
Avoid soaking and the dishwasher. Both can cause warping, cracking, and lingering odors.
How to remove bad smells
Coarse salt + lemon
Sprinkle coarse salt, rub with half a lemon, leave for 5–10 minutes. Lightly scrub, rinse, and dry.
Baking soda paste
Mix baking soda with a little water. Spread on the board for 10–20 minutes. Scrub, rinse, and dry completely.
3% hydrogen peroxide (for “stuck” odors)
Pour or spray on the surface, leave for about 5 minutes. Rinse and dry.
Hygiene in practice
What matters most is proper washing with a brush and letting the board dry fully between uses. After raw chicken or fish, do an extra deep clean when needed.
Oiling that extends the life of your board
A dry board absorbs more moisture, color, and odors. Oiling helps protect the surface and keeps it easier to clean.
Choose the right oil
Use a cutting board oil made for food contact, often food-grade mineral oil (also called white mineral oil). Avoid common cooking oils (olive/canola) since they can turn rancid and cause unpleasant smells.
How to oil your board
Make sure the board is completely dry.
Apply a thin layer to both sides and edges.
Let it absorb for 2–8 hours or overnight.
Wipe off any excess.
When it’s time to replace your board
Deep grooves that won’t clean properly.
Cracks where moisture can get trapped.
Mold spots that return after thorough cleaning.
