Your cutting board could be dirtier than a toilet seat, according to germ experts. When we recently asked microbiologists about surprisingly filthy everyday items, they ranked cutting boards among the germiest household items (alongside kitchen sponges and water bottles).
Many things at home are technically dirtier than toilet seats, a surface we emphasize disinfecting regularly. (We asked custodians for cleaning tips there.) So this is not something to spiral into a germaphobic panic about, but at dinner cleanup, it’s worth paying some special attention to that cutting board you just used to chop up zucchini or carve chicken. Knowing how to clean this kitchen surface is vital for avoiding unpleasant odors, unsightly stains and potentially harmful bacteria such as salmonella or E coli.
We asked Dr Keith R Schneider, University of Florida professor of food safety, our burning questions on cutting board hygiene (we have a lot). For our fellow overthinkers, he has good news: “Washing with soap and water is still a great option for most cleaning situations.”
Here’s what you should know about properly cleaning cutting boards – and when they are no longer safe to use.
Our expert-vetted picks
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Best dishwasher-safe cutting board:
Material Kitchen MK Free Board
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Best dish sponge:
Blueland Compostable Scrub Sponge
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Best dish towels:
King Arthur Flour Sack Towels
Which cutting boards are dishwasher safe?
Most plastic, glass, composite or stainless steel cutting boards can be cleaned by placing them on the bottom rack of your dishwasher, where the high temperatures will grant the added benefit of sanitizing them. Wooden cutting boards are not dishwasher safe – your only option is to handwash them. For a gentle dish sponge, we recommend these compostable Blueland sponges beloved by Marian Bull, a food writer, who reviewed 10 of the best plastic-free cutting boards for us.
Help! What if I put my wooden board in the dishwasher?
If it’s intact, just try to avoid doing it again. Prolonged exposure to a dishwasher’s hot water leads to warping and cracking. To protect your board and ensure it lasts for years, Bull recommends applying this food-grade oil, which she uses on the maple John Boos board she has owned for nearly a decade, after washing and letting it sit overnight. “It’s got some stains on it, but other than that, it’s in the exact shape it was in when I first got it,” she said. For extra insurance, apply a board butter every month or so.
How do I prevent bacteria from growing in my cutting board?
When you’ve finished rinsing off any soap, use a cloth or paper towels to soak up as much moisture as possible from the cutting board. (Bull uses King Arthur’s Flour Sack Towels, a favorite among professional chefs.) Storing a board while damp can create a breeding ground for bacteria, so be sure to place it in an upright angle against a wall or object to ensure adequate airflow, allowing it to dry entirely before you put it away.
Do I need antibacterial soap to clean?
Luckily, the best choice for the job is usually standard dish soap such as Dawn or Palmolive and warm water. “Antibacterial soaps really don’t offer much additional advantage over regular soaps,” said Schneider. In other words, the only extra ingredient you need is your own elbow grease.
Is it safe to bleach my cutting board? Should I?
While soap and water are adequate for foods such as fruits, vegetables and bread, there are cases when sanitizing your cutting board is the best approach.
“If you were cutting raw meat, which has a higher potential of containing pathogens, you might want to sanitize a cutting board,” said Schneider. Dishwasher-safe cutting boards will be sanitized during a cycle in the machine, but for sanitizing by hand, Schneider recommends using a bleach solution.
Begin by diluting 1 tbsp of unscented household bleach with a quart of water, then liberally apply the solution across the surface of the cutting board and leave it for five to 10 minutes to fully disinfect. Afterward, rinse the board and let it air dry before storing it away.
How do I know if my cutting board is not safe to use?
Most cutting boards will eventually begin to show light signs of wear and tear, but that’s usually not a reason to fret. Signs that your cutting board may be better off in the trash bin: deep grooves that can’t be reasonably sanded or scrubbed out, severe warping or cracks or lingering odors that are difficult or impossible to remove.
“You can’t see bacteria, thus you really can’t tell just by looking at a cutting board if it’s safe or not,” warned Schneider. “A heavily damaged cutting board, whether wood or plastic, should be replaced. Those cracks are places microbes can hide.” In those cases, avoid the risk and just buy a new cutting board so you can get back to slicing and dicing safely.
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