Cutting boards cop more abuse than almost anything else in the kitchen — and each material needs different care. Here’s how to keep every type clean, safe, and lasting for years.
Plastic boards
The easiest of the lot. Scrub with hot soapy water after every use, and run them through the dishwasher weekly — the high heat sanitises them properly. Once a plastic board is covered in deep knife grooves, replace it: those grooves trap bacteria that no wash can reach.
Wooden boards
Never soak a wooden board or put it in the dishwasher — it will warp and crack. Wash quickly with hot soapy water, dry immediately, and stand it on its edge to air-dry. Once a month, sprinkle coarse salt over the surface, scrub with half a lemon, rinse, dry, then rub in food-grade mineral oil to keep the timber sealed.
Bamboo boards
Treat like wood but with even less water — bamboo is more prone to splitting. Wipe rather than wash where possible, and oil monthly.
Glass and stone boards
Simple to sanitise (soap and water, or any kitchen spray), but they blunt knives fast — many kitchens keep them for serving rather than chopping.
The golden rule
Keep separate boards for raw meat and everything else. Colour-coding is the simplest system: red for raw meat, green for vegetables, white for bread and dairy.
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