Cutting Boards & Prep Surfaces

Choose by maintenance, knife feel, weight, and how you will clean it rather than assuming one material is inherently sanitary. Wood and plastic both have tradeoffs, while hard glass can be rougher on knife edges. A board should also be stable enough that it does not slide during cutting.

Use a board large enough to hold the food and the full cutting motion without crowding the edge. It should sit flat and resist slipping; a stable surface reduces the chance of the knife or food moving unexpectedly. Also confirm that the board fits your sink and drying area so routine cleaning remains practical.

Using separate boards is a practical way to reduce cross-contamination. FDA guidance says to consider one board for raw meat, poultry, and seafood and another for foods that will not be cooked, such as raw produce. Regardless of the system, wash the board with hot, soapy water after each food item and before changing tasks.

Cleaning and sanitizing are different steps. First remove debris, wash with detergent and warm water, and rinse away the soil and cleaner. When sanitation is warranted, use a food-contact-safe sanitizer exactly as its label directs, including concentration and contact time, then follow the product's rinsing and drying directions.

Inspect the working face, edges, and joints. Knife-scarred plastic can become difficult to clean, so deep grooves that retain residue are a meaningful warning sign. Stop using a board for food preparation if it is cracked, delaminating, shedding material, unstable, or cannot be cleaned effectively; minor wood scratches may be sandable when the maker permits it.

Follow the maker's instructions because finishes and construction vary. John Boos directs owners to clean with mild soap and water, wipe all surfaces dry, allow residual moisture to air-dry, and apply food-grade board oil as needed. It also recommends spreading wear across the surface and permits fine-grit sanding for minor scratches on its boards.

No. Dishwasher suitability depends on the exact material, finish, adhesive, and manufacturer instructions. Some small plastic boards and specially treated wood boards may tolerate a dishwasher, but John Boos explicitly says not to put its wood cutting boards in one. Check the product directions rather than applying a material-wide rule.