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Mar 4, 2008 06:00 AM

Wood cutting board. Question and info

For anyone who uses a butcher block type or any very large wood cutting board. How do you prevent cross flavors? If I cut an onion and or garlic then wash and wipe off the board and later cut an orange I get onion garlic flavored orange.

I know I could just not cut those things on the board. Also people would suggest using an acrylic board for those items but there must be people who cut everything on such large boards. Some boards are so big they won’t even go in the sink.

I know the board must be seasoned well .Its possible I could have an under seasoned board and need to re oil.

Also I was able to locate some info on the internet regarding this

To eliminate garlic, onion, fish, or other smells from your cutting board

Coarse salt or baking soda - Rub the board with course salt or baking soda. Let stand a few minutes and wipe salt or baking soda from board, and then rinse. You may need to re-season after rinsing your cutting board/chopping block.

Lemon - Another very easy technique is to rub fresh lemon juice or rub a cut lemon over the surface of the cutting board to neutralize onion and garlic odors. You may need to re-season after rinsing your cutting board/chopping block.

Vinegar - Keep a spray bottle of undiluted vinegar handy for easy cleaning and sanitizing. You may need to re-season after rinsing your cutting board/chopping block.

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  1. This is a good question. When I get a new board I coat it with mineral oil on both sides and let it dry. I repeat the process 6 times letting the oil soak in layers. What I find difficult is when the board starts to warp a bit due to moisture and water. Someone has to told me I still to season the board once in a while after the intial seasoning process.

    1. I've given up trying to remove the tastes/odors because nothing works well. I have an island butcher block that I now use only for chopping things that leave no flavor behind - non-juicy fruits, greens, vegetables, cooked poultry and meats, breads, and so forth. I never cut raw meats, onions, shallots or garlic on the butcher block because I couldn't get the odor/taste out of the wood. In fact I experience the transfer of onion/garlic flavors with the plastic (white non-wood materials - whatever they're made of) boards too, so I have designated one particular plastic cutting board to be used exclusively for onions and garlic. I labeled the board on the edges in permanent marker because I kept forgetting which one I'd so designated (in my mind only) and ended up with garlic flavored strawverries for breakfast one too many times.

      1 Reply
      1. re: janniecooks

        Thank you for your opinion .I was hoping to avoid doing this but it may be unavoidable

        sleeplcat: I am in to process of doing my 5-6 coats which also was recommended from the site I posted . They also recommend re coating once in a while. If that helps Ill send an update