How to Use Salt to Clean a Wooden Cutting Board (and When It's Not Enough)

Natural cleaning remedies are usually our first choice, and they can be surprisingly effective in the kitchen—but not all of them properly sanitize food-preparation surfaces. For instance, salt is a popular choice for scrubbing away stubborn debris and odors, especially on wooden cutting boards—yet it falls short of eliminating harmful bacteria.

To better understand salt's role in cleaning, we spoke with Keith Schneider, a professor of food science at the University of Florida Institute of Food and Agricultural Sciences. Ahead, he explains how to use salt to clean wooden cutting boards, and when it's not enough to keep your surfaces safe.

How to Use Salt to Clean a Wooden Cutting Board

Salt is a useful, natural cleaning abrasive for a variety of household items. It works best when paired with an acid and used as a scrub to break down grease, fat, and other stubborn residue. It's especially effective on wooden cutting boards, where it helps remove dried surface debris, lift odors, and reduce discoloration from food stains.

To clean with salt, combine it with an acid, such as vinegar. A mixture of one part salt to two parts vinegar forms a paste or liquid. Let the mixture sit briefly before scrubbing to help loosen buildup and improve results, Schneider explains.

While lemon juice works well as an acidic cleaning agent and leaves behind a fresh scent, Schneider recommends using vinegar instead, since it doesn't require an expensive food ingredient.

When Salt Isn't Enough to Clean a Wooden Cutting Board

Salt is strictly an abrasive, making it effective for removing physical dirt, debris, and strong odors left behind after food preparation. However, Schneider says it doesn't guarantee the removal of harmful pathogens. To do that, you need a sanitizing solution. For food-contact surfaces, especially after preparing raw meat, proper sanitization after each use is critical to preventing contamination and reducing the risk of illness.

Using a cutting board for raw meat, poultry, or seafood without thoroughly cleaning it afterward can pose health risks. Bacteria can linger on the surface and transfer to other foods, increasing the likelihood of cross-contamination the next time you prepare a meal. For this reason, many food safety experts recommend using a non-wooden cutting board for raw meat and poultry to reduce cross-contamination.

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What to Do After Using Salt

Once you have removed debris and deodorized your wooden cutting board with salt and acid, the final step is to wash it with soap and warm water. While the salt helps with debris and odor, soap and warm water help to remove more residue and bacteria. Because wooden cutting boards should not go in the dishwasher, where high heat and harsh detergents can cause cracking and warping, a thorough hand-wash is essential, Schneider says. Lastly, make sure to dry it thoroughly.