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Nov 18, 2012 11:00 AM

Best dishwasher safe cutting boards?

Hi everyone- im in need of a couple new dishwasher safe cutting boards? Any suggestions? I know wood is better but i have toddlers and adding thinds to hand wash daily isnt an option right now.


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  1. Wood of any kind in DW... thinking definite NO NO. Understand glass, like Pyrex/Corning is really hard on knives. I probably have WAY too many plastic ones that I toss in dishwasher. Think there's still concernes about ugly stuff that could be in crevices?? Have a spray bottle of water/bleach solution. I give plastic cutting boards a liberal spritz and then put in dishwasher.

    1. Well, glass cutting boards work very well in dishwasher, but they are pretty bad for knives. Plastic cutting boards are probably your best bet here. Epicurean composition wood cutting boards can be put in dishwashers, but they are not natural wood:

      5 Replies
      1. re: Chemicalkinetics

        You may wish to consider Rösle cutting boards and cutting mats, which are available in North America.

        The wood cutting board itself stays clean and dry, which includes 4 raised rubber feet. One black flexible plastic mat is included with each board. You can also buy an extra set of four coloured mats marked at the top of each mat for fish, poultry, meat, and vegetables to avoid cross-contamination.

        Each mat is flexible, designed to keep knives from dulling on one side, and reduce slipping on the other side. No need for a food scraper as the mats are flexible enough to allow the sliced or diced food items to be dropped into the pan, pot, or bowl you are using.

        All of the mats are easily cleaned by hand, or to answer your original question, in the dishwasher. We usually clean ours when we cook many dishes or courses with a soap-brush as we go, then rinse in hot water, and then tilt the mats to dry up on the sink or drain mat nearby. This is the restaurant required method, and the mats dry fast this way.

        With a set of mats, your cutting board remains clean, and ready for use all the time.

        1. re: SWISSAIRE

          My only problem with these thin sheet mats is that they need to be cleaned as well so I don't see the point unless your board is too heavy to carry to the sink. I may carry my board to the sink a few times during prep when changing tasks and don't want the residual left on the board to interfere

          1. re: scubadoo97

            Perhaps I didn't explain clearly. I think you miss the point.

            If you place one of two of the sheet mats on top of the cutting board, yes, they get cleaned and as often as you need to clean them. The mats are sold in three pre-cut sizes, but they can be cut or trimmed to fit a custom or bespoke cutting board.

            The cutting board remains clean and protected. Thus far there is no residual that has leaked down on our cutting board. I have used a four mats with a large game bird dinner with the cutting board untouched and unstained by food material.

            Yes, the cutting board can be cleaned, but the flexible mats do all the work, and are the only items needing to be washed..

            1. re: SWISSAIRE

              You did explain clearly and I don't think I'm missing the point. I guess I still don't see the difference between cleaning the cutting board or cleaning the flexible mats. Takes the same amount of time, at least to me. I should mention that I consider my cutting board a tool so I don't care if it get's marked up from knife work and don't feel a need to protect it.. Just different strokes I guess.

              1. re: scubadoo97

                The original posted question was the need for a " couple of dish-washing safe cutting boards. "

                The idea with the Rösle product is different. It is a simple extension of the health services requirement for cross-contamination protection found in restaurants. The mats can be used and washed, reducing the cutting board from direct exposure to food, pathogens, and yes even bacteria.

                I have had numerous non-oiled teak, butcher-block, bamboo, and exotic wood boards, some quite beautiful. They just did not go into the dishwasher.

                In hindsight, if I had the Rösle mats back then, I would have cut them to fit those boards and use them today. It has nothing really to do with the cutting board being marked from knives. That is only a secondary design feature, as is the bottom of the mat being a different non-slip texture.

      2. A composite board would be ideal if you're washing your board once a day with your daily dishwasher load. I tend to wash my board at least a half a dozen times a day so the need for the dishwasher isn't there and so choose wood but if you wash once a day assuming you do one dishwasher load a day then a composite that is kind to knives would be great.

        1. I think you should invest in an Epicurean cutting board. It is a wood composit and it's advantage over a nylon cutting board (which are usuall white) is that it won't get stained (such as from dicing carrots). There might be some bamboo boards that are dishwasher safe, but we don't have one.

          12 Replies
          1. re: John E.

            Some pretty tough reviews on the Epicurean boards for their tendency to impart chemical odors especially into any heated foods. One review even said the taste of his toast was ruined just from setting it on the board to butter. Other people have had problems with it starting to degrade over time and shedding particles into food.

            But it's hard to beat wood for a cutting surface. A wipe down with little white vinegar and water mix does the cleaning and disinfecting trick.

            1. re: RhonelyInsanediego

              <But it's hard to beat wood for a cutting surface. A wipe down with little white vinegar and water mix does the cleaning and disinfecting trick.>

              True, but I also know many people prefer to have the cutting board in a dishwashers. It just makes them feel better. I have a coworker. She ask me if there are any wood cutting boards which can be put in a dishwasher because they keep cracking. I told her that the closest I can think of is Epicurean. She said she does not like the light weight of Epicurean. She like the weight and the feel of a thick wood board, but she also want to put it in dishwasher because she does not trust hand cleaning. I tried to convince her again and again that (1) either she has to trust hand cleaning (2) or that she should stop using wood cutting boards.

              Currently, she is still putting them in dishwasher and have them crack after awhile, and then get new one. Talk about being very wasteful.

              1. re: Chemicalkinetics

                As much as I am comfortable with our use of a thick, end grain maple Boos butcher block counter for everyday prep work, we have three 12" x 18" polypropylene cutting boards, that we rotate for messy prep work including raw poultry, meats or 'wet' veggies. A quick rinse at the garbage disposal, a brushing with dish soap and Oxo brush, coupled with a spritz of bleach cleanser or a real scouring with BarKeepers friend has proven clean enough to avoid contamination issues; however, we do run those boards thru our dishwasher cycle perhaps once every week to supplement the aggressive hand washing. The care is no more tedious than what we do with our cutlery and has stood up to years of use. I am clueless to the brand of those boards, their only ID is a small 'NSF' logo but even with just a 1/2" thickness they have remained flat without warping. Whenever the boards have been subjected to potentially staining foods like roasted beets or ingredients like turmeric, scouring with BKF and then scrubbing with the bleach cleanser (separately not in combination) have always resulted in removal of any traces of stains.

                1. re: ThanksVille

                  <we have three 12" x 18" polypropylene cutting boards>

                  Polpropylene cutting boards definitely make sense. Unfortunately, my coworker does not like the feel of plastic and only prefer wood, but she also want to stick them into dishwasher -- after every meal....

              2. re: RhonelyInsanediego

                I have not had any problems with our Epicurian cutting board. Of course I bought it for .50¢ at a thrift store. We also have a large maple cutting board that sits on our counter at all times.

                1. re: John E.

                  I have not had any problems with my Epicurian cutting boards either. We have three of the small ones and just pop them into the dishwasher when I'm done with them. I have some of the bigger ones, too, but find them kind of pointless because they don't fit in the dw. For larger cutting jobs, might as well have one of nice maple ones John E. describes, since it's not going to fit in the dw anyway.


                  1. re: The Dairy Queen

                    I also had an Epuicurian cutting board a long time ago (15 years ago) and do not remember having smell or flavor problem. My reason for not sticking with it is that they aren't really that cheap compare to a traditional wood board. Other than that, I don't see any problem.

                    1. re: Chemicalkinetics

                      Yeah, they aren't that cheap. Their only advantage over a wooden board is the DW safe aspect, assuming that's something that makes a difference to you (as it does to me and, apparently, to the OP). But if you're not a dw person, might as well stick with wood.


                      1. re: The Dairy Queen

                        Now that you mentioned it. I suppose there are a few another few advantages. They are very thin and therefore very light. They also are very much a composite product. So the Epuicuiran board would not warp, crack or chip. There is no maintenance -- unlike a natural wood board.

                        In other words, although they are so called made of wood. They function closer to plastic cutting boards -- dishwasher safe, thin, light, no caretaking...etc. However, I read that they are not as gentle to knife blades as real wood boards, and that they do get scar marks.

                        Just want to throw all the information out there.

                        1. re: Chemicalkinetics

                          HA! Yes, those are all advantages, too.


                        2. re: The Dairy Queen

                          We don't even put ours in the dishwasher all that often. I actually prefer to scrub it clean. What I find annoying about most Epicurean and nylon cutting boards is that they all have holes in them. Do that many people really hang them on a hook?

                          1. re: John E.

                            Eh, I don't need to scrub it clean after chopping up a fruit or vegetable or something along those lines... Meat handling, yes. I scrub it then put it in the dw. I plan to be very organized someday and hang mine on a hook. Until then, they are stack on topped of my microwave.


              3. If it is dishwasher safe it is a piece of plastic. Get a good wooden one and treat it right. No oils, not needed. Never get it soaking wet.
                You can if you want wipe it with dilute bleach or hydrogen peroxide if you like but it is not necessary.