How to remove food odors from wooden cutting boards: Safe cleaning methods
How to remove food odors from a wooden cutting board (collage: Styler)
A wooden kitchen cutting board can retain the smell of onions, garlic, or fish even after washing. The cause is often food residue trapped in scratches and the specific properties of the wood itself, so it is important to use the right cleaning agents.
Here's how to eliminate food odors from a wooden board without damaging it.
Why wooden boards absorb odors
Wood has a porous structure, so it can absorb moisture and some of the substances released during food preparation. The smell is particularly noticeable after working with fish, onions, garlic, and other strongly aromatic products.
Over time, small knife cuts appear on the surface. Food residue can get stuck in them, making it difficult to remove with simple rinsing.
Experts from the University of Maine explain that wooden boards require careful cleaning precisely because of the material's porosity. It is especially difficult to maintain cleanliness for items with deep grooves.
Therefore, if the board has started to smell unpleasant, you should first check its condition and then choose a cleaning method.
How to wash a wooden board to remove odors
It is best to start with regular dish soap and warm running water.
According to USDA recommendations, kitchen boards must be thoroughly washed with hot water and detergent after preparing each product.
To clean a wooden surface:
- Remove food residue and crumbs.
- Wet the board with warm water.
- Apply a small amount of dish soap to a sponge or soft brush.
- Thoroughly scrub the surface, paying attention to scratches and edges.
- Wash the back of the board.
- Rinse off the soap well with running water.
- Wipe the board with a clean towel and leave it to dry completely.
If the smell of onion or fish remains after the first wash, you can repeat the cleaning. Do not soak the board for several hours. Prolonged contact with water can cause the wood to swell, deform, and crack.
Can you use baking soda, lemon, and vinegar?
Home remedies often suggest rubbing kitchen boards with lemon, sprinkling them with salt, or treating them with vinegar. However, these agents do not replace thorough washing.
- Baking soda. It is sometimes used to eliminate odors, but the dry powder has abrasive properties. If you scrub the surface intensely with it, you can damage certain types of protective coatings.
- Lemon juice. It has a distinct aroma that can temporarily mask food odors. However, lemon does not guarantee disinfection of the board, especially after contact with raw fish or meat.
- Vinegar. It can be used for some household tasks, but it should not be considered a universal disinfectant. Acidic solutions may also be undesirable for certain coatings.
How to properly dry the board after cleaning
After washing, it is important not only to remove food residue but also to dry the wood completely.
As noted by experts from the University of Maine, the board should be left to air dry after cleaning. For this purpose, it is better to place it vertically on a stand so that air circulates on both sides.
Do not immediately put a wet board in a closed cabinet or leave it flat on a wet countertop. Under such conditions, moisture can remain on the surface for longer.
It is also not recommended to speed up drying on a hot radiator. Sudden and uneven heating can cause wood deformation.
For caring for boards without special coating, you can use food-grade mineral oil intended for wooden kitchenware. It helps reduce moisture absorption.
In contrast, regular cooking oils, such as sunflower or olive oil, are not the best choice for impregnating wood, as they can oxidize over time and acquire an unpleasant smell.
When is it no longer worth cleaning the board?
Sometimes an unpleasant smell indicates not just food residue, but significant wear and tear of the kitchen item.
The US Department of Agriculture recommends replacing boards that have developed deep grooves that are difficult to clean.
Particular attention should be paid to the following signs:
- Deep cracks and splintering of the wood;
- Numerous cuts where food residue gets trapped;
- A persistent musty smell after washing and complete drying;
- Visible signs of mold;
- Deformation or separation of glued parts of the board.
If mold has penetrated the cracks, trying to remove only the visible spots is insufficient. It is safer to replace such a board.
Do not continue to use the item simply because it looks clean after treatment. Deep damage can remain places where contaminants accumulate.
Why it is better to have separate boards for meat and vegetables
A board used for cutting raw meat or fish requires particularly thorough cleaning.
The problem is not just the smell. Microorganisms that pose a health risk can get on the surface if they are transferred to products that will not undergo heat treatment.
The US Food and Drug Administration (FDA) advises using separate boards for raw meat, poultry, and seafood, and for fresh vegetables and fruits.
If this is not possible, the board needs to be thoroughly washed with hot water and dish soap between preparing different products. It is more convenient to designate a separate board for raw meat and fish that is easy to clean.
