How To Clean Your Wooden Cutting Board So It Stays Fresh

As the workhorse of any chef's kitchen, cutting boards tend to take a beating. Wooden cutting boards are popular because they're strong enough to resist wear and tear from knives. Some 1990s research in the Journal of Food Protection1 found that since wood boards tend to have fewer cuts and scratches, they trap less bacteria and are easier to clean. However, another decades-old study presents a counterargument2: Wood's tendency to retain water makes it a breeding ground for germs.

Every time you use your cutting board, Batista recommends wiping it down with hot, soapy water afterward. Then, be sure to dry it off well using a dishcloth. Don't air dry, as it can allow water to seep into your board and causes germ buildup and decay over time.

In addition to regular wipe-downs, you'll want to more thoroughly disinfect your board every few weeks—especially if you use it to cut raw meat. In fact, it's probably a good idea to designate separate boards for meat and plant-based prep, and disinfect the former more often.

To do so, you can either apply a thin layer of 3% hydrogen peroxide to your board (or use a DIY disinfecting wipe), allow it to sit for a few minutes, then wipe off with a dry sponge, rinse with warm water, and dry thoroughly. If you don't have any hydrogen peroxide on hand, apple cider vinegar or white vinegar can be used as alternatives, though they will be slightly gentler subs.