Looking after a cutting board

How often and how do you wash it?

Wash after every use rather than let a board sit, and Hasegawa's own article on cleaning frequency explains why: the number of germs on a board's surface multiplies at an accelerated rate once it's left standing, especially with raw ingredients, so the site recommends washing a board thoroughly with detergent once every 2 hours during continuous use rather than only at the end of a session. A separate Hasegawa article adds a simple habit on top of that: wash a board right after you finish using it, and for a stubborn stain from oil or fat, an alkaline detergent lifts it where a normal wash won't. Follow the directions and warnings on the detergent's own packaging when you use one.

Can it go in the dishwasher?

It depends entirely on the board rather than on cutting boards as a category. Hasegawa's own FAQ states plainly that all items except the Soft Mat and the Cutting Board Scraper are dishwasher safe, which covers the wood-core PE and rubber boards we stock. Two of our own listings are more cautious than that general rule: the Hasegawa Double-sided PE Cutting Board's own listing recommends against the dishwasher, so hand wash and dry it flat, and the Hasegawa Anti-Bacterial Soft Cutting Mat's listing says the same, bleach proof but not for the dishwasher. Check the specific listing before assuming either way. A solid wood board is a different case altogether. Wikipedia's overview of cutting boards says wooden boards should never be placed in the dishwasher, or left immersed for long periods, since the wood or glue may be affected or mildew may develop.

How do you dry it?

Solid wood should be kept out of puddled water and, ideally, suspended freely while it dries. The double-sided PE board and Soft Cutting Mat should instead be dried flat, according to their own listings.

Do you need to oil it?

For a solid wood board, oiling helps prevent cracking rather than protecting the surface from a knife. For solid wood, use a light food-grade mineral oil roughly monthly under normal use, or five to seven times a year, and follow the maker's instructions for other materials. Our own medical grade mineral oil listing describes exactly this kind of oil: it's the oil used on carbon knife blades after use or before long storage, and because the mineral grade is safe to consume in limited amounts, the same bottle is also used on handles and wooden cutting boards. Make sure the board is clean and wiped dry before applying a thin coat.

How do you sanitise it?

Sanitising and washing aren't quite the same step. For a wood board, Wikipedia recommends a very diluted bleach solution as the best way to disinfect it, citing the USDA's own dilution of 1 part bleach to 256 parts water, or 1 US tablespoon of bleach per US gallon of water. Hasegawa's engineered boards take a different route. The maker's own site says its boards can be cleaned with dishwashers or disinfected with boiling water, since the heat resistant wood-core construction lets the board be heat sterilised, and the Soft Cutting Mat's own listing adds that it's bleach proof too, even though it shouldn't go in the dishwasher.

When do you resurface or replace it?

A board that's picked up deep grooves is no longer just a cosmetic problem, since scoring can harbour bacteria under the surface. A deeply scored wood board can be resurfaced with a scraper, plane or sandpaper, while the cited guidance recommends replacing a deeply scored plastic board because resurfacing it is difficult.

How does this connect to your knives?

A board's condition affects the edge working on top of it as much as the other way round. Our cutting board guide covers choosing between Hasegawa's wood-core PE and rubber lines in the first place, our Japanese kitchen knife guide covers the knives a board is protecting, our whetstone guide and sharpening guide cover keeping that edge sharp, and our kitchen tools guide covers the graters, peelers and shears that share the same board.

Quick answers

These are the questions people ask us most often about looking after a cutting board, answered briefly.

Can Hasegawa cutting boards go in the dishwasher? Most of them, yes. Hasegawa's own FAQ says all items except the Soft Mat and the cutting board scraper are dishwasher safe, though check the specific listing since a couple of our own product pages recommend hand washing instead.

Do I need to oil my cutting board? For solid wood, use a light food-grade mineral oil roughly monthly under normal use, or five to seven times a year; follow the maker's instructions for other materials.

How often should I wash my cutting board? Right after every use at a minimum. Hasegawa recommends a thorough wash with detergent once every 2 hours during continuous use, since germs multiply quickly on a board left standing.

How do I sanitise a cutting board? For a cutting board, the cited guidance gives a very diluted bleach solution of 1 part bleach to 256 parts water; follow the board maker's directions for other sanitising methods.

When should I resurface or replace a cutting board? Once scoring runs deep. A wood board can be resurfaced with a scraper, a plane or sandpaper; a plastic board is easier to replace than to resurface.