A kitchen cutting board is used almost every day for vegetables, bread, meat, fish and aromatic ingredients such as onion or garlic.

The correct care procedure depends mainly on the material. A solid wooden board, a HASEGAWA composite board and a Parker Asahi synthetic rubber board each require different maintenance.

At Dellinger you will find acacia, beech and ash boards, multi-layer HASEGAWA composite boards and professional Parker Asahi synthetic rubber boards.

Quick overview: what to do after each use

Why is simply rinsing not enough?

Food residues, fat, meat juice, smells and moisture remain on the surface during cutting. A quick rinse may not remove grease or dirt from fine knife marks. After raw meat, poultry or fish, also wash the knife, worktop and everything that touched the raw ingredient.

How to wash a wooden cutting board correctly

Wood reacts to water, temperature and humidity. Remove residues, wash both sides with warm water and a small amount of dish detergent, clean the edges and juice groove, dry immediately and let the board finish drying upright.

Can a wooden board go in the dishwasher?

For most wooden boards, the safest answer is no. Dishwasher water, heat and fast drying can cause warping, cracking, separation of glued parts, roughening, oil loss or colour change.

How to dry a wooden board correctly

Do not leave a wet board lying flat, closed in a cupboard, on a radiator or near a hot oven. Stand it on its edge so that air can circulate around both sides.

Why and with what should a wooden board be oiled?

Oil limits water absorption, enhances the grain and protects the surface from drying out. Use cutting-board oil, food-grade mineral oil, mineral oil with beeswax or a product recommended by the manufacturer.

How to remove odours and stains

Onion, garlic, fish and some meats can leave odour. First wash and dry the board. On wood, baking soda can be used carefully; older surface stains can sometimes be lightly sanded with the grain and re-oiled.

How to care for HASEGAWA composite boards

HASEGAWA boards have a solid core and softer working surface. Remove food residues, wash with detergent, clean both sides and edges, rinse and dry. Most HASEGAWA boards are dishwasher-safe, but always check the specific series and exceptions such as Soft Mat and the cleaning scraper.

How to care for Parker Asahi synthetic rubber boards

Parker Asahi has low water absorption, dries quickly and is less likely to trap dirt or odours. Wash with neutral detergent, use a soft sponge or nylon brush, rinse and dry both sides. Selected models can be renewed by gentle surface treatment.

Is disinfection necessary?

In a normal household, disinfection is not needed after every use. It is important after raw meat, poultry, fish, seafood, eggs or spoiled food. Use chemical disinfection only if it suits the material and never mix chlorine products with vinegar, lemon, acids or other cleaners.

Why is it practical to have at least two boards?

Use one board for vegetables, fruit, bread, cheese and ready-to-eat foods. Use another for raw meat, poultry, fish and seafood. This reduces the risk of cross-contamination.

When to renew or replace a board?

Fine knife marks are normal. Replace or renew a board if it has deep grooves, cracks, loose joints, severe warping, black or green stains, permanent odour, soft spots or a surface that can no longer be cleaned hygienically.

Common mistakes in cutting board care

Common mistakes include soaking wood too long, washing wood in the dishwasher, drying boards flat, oiling only one side, using unsuitable cooking oil, storing a wet board in a cupboard and using one board for everything.

Conclusion: proper care depends on the material

Wood needs hand washing, even drying and regular oiling. HASEGAWA offers easier maintenance and dishwasher use for most series. Parker Asahi dries quickly, has low water absorption and selected models can be renewed. Always follow the manufacturer’s instructions.

Care overview by material

Frequently asked questions about cutting board care