5 Foods You Should Never Cut on a Wooden Cutting Board, Expert Warns

Wooden cutting boards are a kitchen staple—they're durable, gentle on knives, and look beautiful on the counter as a display. However, they require more maintenance than plastic cutting boards, and certain foods should not be cut on them, which can make meal prep less convenient. Plastic cutting boards are generally easier to sanitize and more resistant to staining.

While you don't need to get rid of your wooden cutting boards, there are several foods you should avoid cutting on them. Proper cleaning and regular upkeep are also essential to keep them in good condition. We spoke with an expert to learn which foods you should never cut on a wooden cutting board and how to properly clean and care for them.

The Food Safety Risks of Wooden Cutting Boards

Wooden boards differ from plastic boards because they're more porous, which creates places where microscopic pathogens from food can become trapped. "Plastic boards are non-porous, which means they don’t absorb liquid, bacteria, or odors like wooden boards can," Ziata says.

When you prepare food on a contaminated surface, hidden bacteria can transfer to the food and increase the risk of foodborne illness.

Using damaged cutting boards poses an even greater food safety risk. Deep grooves from cracks or cuts can create ideal places for harmful bacteria to grow. If you notice cracks or large cuts in your wooden cutting board, Ziata recommends discarding it and replacing it immediately.

5 Foods to Never Cut on a Wooden Cutting Board

Raw Poultry, Meat, and Fish

Handling raw poultry and meat in the kitchen requires careful safety measures and avoiding wooden cutting boards is one of them. According to Ziata, plastic cutting boards are a better choice for raw poultry because they help reduce the risk of salmonella contamination. "Cutting juicy raw red meats is also discouraged, as these also contain possible pathogens that can be trapped in the grooves of the board," she says.

Cutting raw fish on a wooden cutting board also poses sanitation concerns and can leave behind a lingering odor that is difficult to remove. Overall, plastic cutting boards are the safest option for preparing raw animal products.

Highly Pigmented Produce

To preserve the natural finish of your wooden cutting board, avoid cutting highly pigmented produce such as beets, turmeric, berries, and red cabbage, Ziata says. These ingredients can leave stubborn stains that are difficult to remove and may affect the board's appearance if you display it in your kitchen.

Pungent Ingredients

Similar to how seafood odor can linger on wooden cutting boards, pungent ingredients like garlic and onion can be difficult to remove, Ziata says. Because the boards are porous, they absorb these strong smells. Removing the odor requires properly deodorizing the board, which can take extra time and effort each time you cook.

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Acidic Fruits

Acidic fruits like citrus and tomatoes can wear down the surface of a wooden cutting board over time. They can leave the board looking dry and make it more prone to splintering, Ziata warns. When cutting these ingredients, use a plastic cutting board if possible to help avoid frequent repairs to your wooden board.

Hot, Oily Foods

Hot, oily foods can cause more harm than you might think when left on wooden cutting boards. The fats can seep into the wood's grain and become rancid over time, Ziata warns. Placing hot food straight from the oven onto a wooden cutting board is not recommended; it can cause warping and will eventually crack over time.

Wooden Cutting Board Care

Because wooden cutting boards are made from natural materials, they require special care that plastic boards do not. Ziata explains how to properly clean, sanitize, and deodorize a wooden cutting board, along with how to remove food stains, oil the board, and keep it in good condition.

Cleaning, Sanitizing, and Deodorizing

1. First, rinse the cutting board. Never soak it; the porous wood can absorb excess moisture, which may cause the board to warp.
2. Next, use a sponge, dish soap, and hot water to scrub the board. Clean both sides thoroughly, and rinse well.
3. If needed, sanitize the clean board with a mixture of vinegar and water or hydrogen peroxide.
4. To deodorize it, sprinkle kosher salt over the surface, then use half a lemon to scrub the salt and lemon juice into the wood.
5. Let the mixture sit for five minutes, then rinse the board.
6. Lastly, store cutting boards on their sides, rather than lying flat. "This allows for air to circulate on both sides, keeping the board dry to avoid any excess moisture where bacteria can grow," Ziata says.

Removing Stains 

1. Begin by making a paste with one tablespoon of baking soda and one teaspoon of water. Make sure the cutting board is completely dry before you begin.
2. Next, use a sponge, scrub brush, or old toothbrush to gently work the paste into the stain, Ziata says. Scrub the area until the paste is evenly distributed over the stained spot.
3. Let the paste sit on the stain for five to 10 minutes. Then, rinse the board with warm water.
4. Wash and dry the cutting board as you normally would.

Oiling the Board 

To know if your cutting board is overdue for oiling, start by placing a couple of drops of water on the surface. Let it sit for a minute, then look closely at the droplets. If they're still sitting on top of the boards like beads, the surface is sealed and safe to use.

If the water has soaked into the wood, that means it's parched and needs to be oiled.

To condition your board, apply a layer of food-grade mineral oil, completely covering all surfaces. Only use food-grade mineral oil, not cooking or vegetable oils, Ziata warns. The oil creates a protective barrier that helps keep moisture from soaking into the wood.