The cutting boards are the unnamed workhorses of all kitchens. Whether you’re cutting meat, vegetables, or preparing cheese, your board is always with you every day. But do you ever pause to think about whether you are cleaning it properly?
It is not a matter of simply washing the pieces and forgetting about them. Without a proper cleaning routine, your cutting board can become a breeding ground for bacteria. If you use plastic cutting boards, marble cutting boards, or any other material, all varieties require special attention to remain safe, hygienic, and durable.
This guide provides everything you need to know about sanitising cutting boards effectively – whether it’s your round cutting plate or those heavy butcher’s block cutting boards that your grandmother left for you.
Why Proper Chopping Board Sanitisation is Important
When you cut raw chicken and then proceed directly to the onions, you’re not only being inattentive, but you’re also transferring bacteria. Campylobacter and Salmonella will happily transfer from food to food, particularly if your chopping board isn’t thoroughly cleaned.
A quick rinse won’t be enough.
Research by the Food Standards Agency has indicated that bacteria can live on chopping boards for hours, even days, if the board isn’t properly cleaned. That’s a wake-up call for all home cooks.
Step-by-Step: How to Sanitise Your Chopping Board Effectively
1. Begin with a Good Wash
Wash the board first, always using hot water and soap. Use a clean wash brush or sponge to rub in the grooves and rinse thoroughly. This removes grease and food residue, which can prevent disinfectants from working.
2. Select Your Sanitising Option (Depending on Board Type)
Not all chopping boards are the same. Different materials require different cleaning methods.
For Plastic Chopping Boards
The plastic cutting boards are a favourite because they are dishwasher-safe and not porous.
To sanitise:
- Use a diluted bleach solution: Combine 1 tablespoon of scent bleach with 1 litre of cold water.
- Dip your plastic board for a few minutes, then rinse thoroughly and let it air dry.
- Alternatively, most plastic boards can be placed directly in the dishwasher; make sure they are marked as dishwasher-safe.
For Wooden Boards and Butcher’s Block Chopping Boards
Wood is antimicrobial by nature, but also porous—i.e., it can absorb odours and juices.
To sterilise:
- Clean with hot, soapy water and rub with a mixture of 1 tablespoon white vinegar and 1 tablespoon baking soda.
- Rinse thoroughly and air-dry completely—preferably on its side to allow it to dry out.
- Never soak wood boards (particularly those big butchers block chopping boards) as they’ll warp or crack.
For Marble Chopping Boards
Marble chopping boards look elegant and sophisticated, but they need special handling due to their porous surface.
To sanitise:
- Avoid using acid cleaning products, such as vinegar or lemon juice, as they can erode the surface.
- Use a mild soap and warm water first.
- Continue with a light disinfectant, such as hydrogen peroxide, and wash it properly.
For Coloured Chopping Boards
Some kitchens utilise coloured chopping boards for food safety. Red for raw meat, green for vegetables, fish blue and so on. Although colour coding prevents cross-contamination, you must still sanitise them individually-particularly after raw meat or seafood.
Pro tip: Mark or label boards if the colours will fade with age. Sanitise them by the same bleach method as with plastic boards.
For Round Chopping Boards
Wooden or plastic, a round chopping board is likely to be used for bread, cheese, or fruit—foods that don’t look “dangerous”. Think again, though. Mould, non-washed fruit bacteria and sticky residues can lead to hygiene problems.
Treat them exactly the same way as your rectangular boards, and remember not to be fooled by the shape into skipping hygiene.
3. Drying is Important
Bacteria prosper in damp environments. Regardless of the material, always make sure the plate dries completely. A wet board stored in a drawer or cabinet is prone to invite problems.
- Dry with a clean towel
- Stand or hang in a rack to dry in the air
4. Bonus Tip: Oil Your Wooden Boards
Wooden plates, such as butcher’s block cutting boards, require occasional oiling to prevent them from drying and cracking. Use food-grade mineral oil or board cream every month.
It also provides a layer of protection against moisture, so the board is easier to clean and less likely to breed bacteria.
When to Change Your Chopping Board?
Even the most rigorous sanitising practice won’t rescue a board that’s gone too far.
Be aware of:
- Deep grooves that hold onto food
- Splits or cracks (particularly in wood)
- Stains or odours that won’t disappear
- Warping in plastic cutting boards
If your board contains one or more of these, it’s time to replace it. New boards are inexpensive compared to the cost of food poisoning.
Sanitising Best Practices – At a Glance
- Plastic Chopping Boards: Wash > Soak in bleach > Rinse > Air-dry
- Wooden/Butcher’s Block: Scrub with soapy water + vinegar + bicarb > Rinse > Dry > Oil monthly
- Marble Chopping Boards: Wash > Use hydrogen peroxide > Rinse > Dry
- Coloured Chopping Boards: Treat each according to material > Use colour coding to prevent cross-contamination
- Round Chopping Board: Clean according to the material. Don’t neglect it just because it appears less “used”
Final Thoughts
A clean board is the basis of food security in your kitchen. It doesn’t matter whether you’re preparing dinner for the children or making a charcuterie for guests. If your board is not sanitised, you are risking more than just a funky smell.
Whether you’re a fan of plastic chopping boards, an admirer of the style of marble chopping boards, or a traditionalist with a solid butchers block chopping board, getting them clean properly only takes a few extra minutes but is worth it in the end.
Use your cutting boards as a tool, not a disposable. And don’t forget: the cleaner it is, the healthier your meals will be.
For top-grade, simple-to-clean alternatives, see the range at Plastic Chopping Boards, a household brand in clean, durable kitchenware. Ideal for domestic cooks, chefs, and food safety-aware families.
