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The Big Bamboo Cutting Board FAQ

As I’m sure you may have guessed, a bamboo cutting board is…a board made out of bamboo that you cut things on.

Usually people cut meat, vegetables, other food on top of it. I suppose you could cut other things, but that’s your perogrative.

Generally speaking, bamboo cutting boards are among the best.

Why?

For a few reasons:

1. They’re environmentally friendly (usually): Bamboo is an extremely eco-friendly material to use in products. Just keep an eye out for manufacturers that include harmful chemicals (like formaldehyde) in their manufacturing processes.
2. They’re water-resistant: Because bamboo is naturally water resistant, the boards take much longer to absorb water. So as long as you treat them properly and don’t soak them with the dishes — these boards will last you a long time.
3. They’re stylish: Who doesn’t want a little taste of the tropics in their kitchen? Hint — it’s no one. They also come in a huge variety of colors, grains, and finishes.
4. They’re bacteria resistant: Due to bamboo’s natural bacteria and mold-fighting qualities, they are a great addition to kitchens where everything from meat to veggies might be cut on them.

Of course! The USDA even looked at bamboo cutting boards specifically and advises:

“Bamboo cutting boards are harder and less porous than hardwoods. Bamboo absorbs very little moisture and resists scarring from knives, so they are more resistant to bacteria than other woods.”

Your main concern when cutting raw meat on any style of cutting board is the potential for harmful bacteria. That’s why it’s usually advised to avoid super-porous types of material.

Due to this, plastic, granite, and bamboo cutting boards should all be just fine.

If it’s a major concern for you, get two different cutting boards and designate one of them for meat only.

Generally speaking, no. Even heat-safe cutting boards made out of bamboo are recommended not to get too hot.

On the bright side, you can use them as trivets or hot plate as long as the temperature isn’t too high.

The most important factor to keeping your bamboo cutting board fresh and clean is to wash it immediately after use. Don’t soak it or leave it in the sink as the water can slowly warp it over time.

The best way is to just use regularly soap and warm water with a clothe or sponge. Be sure to dry it and lay it on its side right after.

It’s also advised to occasionally add mineral oil to your board to keep it pretty and water resistant.

Every once in a while you should consider oiling up your bamboo cutting board. No, it doesn’t want to freshen up its tropical tan — it needs to be treated to remain super water and bacteria resistant.

Just warm up half a cup of any food-safe mineral oil at your disposal then slowly pour it on the board. Use a cloth to gently rub it in on all sides and surfaces. Use a circular motion for maximum effect and coolness.

Just use regular soap and water. Don’t let it soak in the dishwater either. Be sure to dry and stand up on its side to air-dry as well. And be sure not to put it in the dishwasher, these things aren’t meant to stand up to that type of heat.

Nope. Too hot for the material.

One of the benefits of bamboo cutting boards is that the material is naturally way less porous and absorbant than other woods. That being said, noboardy is perfect. That’s why it’s important to clean the board immediately after use, keep it oiled up, and if you’re super worried — keep a separate cutting board for meat only.

While this really shouldn’t happen if a board is properly maintained, seeing mold in bamboo cutting boards isn’t completely out of the question.

If you encounter mold and want to be 100% sure of getting rid of it — use bleach.

While the thought might be scary at first, bleach is extremely effect as disenfencting surfaces of mold and bacteria.

Mix 1 teaspoon of bleach into 2 quarts (1900 mL) of water. Dip a scrubbing brush or sponge (if you’re using gloves) into the mixture. Then workover the board into any scratch or indent you can see. Brush in circular motions to maximize absorption.

Leave the mixture for 5 to 10 minutes and then go clean the hell out of it with warm soap and water. Make sure there’s no smell of bleach left and you’ll be back to cutting in no time — on a mold-free surface.

You can probably get away with painting the edges of any bamboo cutting boards, if you never plan on cutting on those surfaces.

As for the front and backs — of course you could paint them — but you’d also destroy the important finish that’s sitting on it.

If you can find out what refinishing material the manufacturer used so you can reapply it after painting, that will probably do the trick. Just be careful as the finishing helps protect against bacteria and mold!