Clean cutting board & remove odors (garlic, fish, onion)

Wooden cutting boards are sturdy, hygienic, and gentle on knives – but strong foods like garlic, onions, or fish can leave behind stubborn odors. With the right methods, you can quickly freshen up your board – without chemicals and without damaging the wood.

Quick Guide: How to clean your wooden board after cutting

  1. Remove immediately: Remove coarse residues with a spatula or the back of a knife.
  2. Hot water & mild detergent: Clean with a brush or sponge in the direction of the grain.
  3. Rinse briefly: Never soak for long periods of time.
  4. Dry thoroughly: Wipe with a cloth and let it air dry upright.
  5. Oil regularly: Treat with care oil as needed – protects against moisture and odors.

Tip: Here you can find out how to properly care for your cutting board: Caring for your cutting board .

Odor emergency plan: Garlic, onion & fish

Option A: Salt & Lemon (natural, quick)

  1. Sprinkle coarse salt (1-2 tablespoons) on the affected area.
  2. Use half a lemon as a “brush” and rub the area vigorously.
  3. Leave on for 5-10 minutes, rinse with hot water, and dry.

Option B: Baking soda paste (for stubborn odors)

  1. Mix 2-3 tablespoons of baking soda with a little water to form a paste.
  2. Apply, work in with a brush, leave on for 15-30 minutes.
  3. Rinse, dry – repeat if necessary.

Variant C: Vinegar water (neutralized & deodorized)

  1. Mix 1 part white wine vinegar with 3 parts water, wet the surface (spray).
  2. Leave on for 5 minutes, rinse with clean water, dry.

Variant D: 3% hydrogen peroxide (discreet disinfection)

Use sparingly: Apply evenly, allow to work for 2–3 minutes, rinse with water, and dry. Do not use on heavily oiled, freshly oiled, or dark woods without testing in an inconspicuous area.

Remove stains and discolorations

  • Beetroot / Turmeric: Baking soda paste + sun (briefly, not for hours). Then reapply oil.
  • Wine / Coffee: Leave lemon juice on for 1-2 minutes, rinse.
  • Superficial cut marks: Fine sandpaper (240–320) gently in the direction of the grain, wipe off dust, oil.

Avoid odor: 5 professional tips

  • Use both sides: one side for savory dishes (onions/fish), the other for neutral dishes/fruit.
  • Use the juice groove: Catches liquids, reduces penetration into pores.
  • Instant cleaning: The faster you clean, the less odor.
  • Oil regularly: Seals the pores – odors have a harder time.
  • Separate boards for each use: e.g. one board for fish, one for vegetables/fruit.

Common mistakes (please avoid)

  • Dishwasher: Heat, water & chemicals ruin solid wood (cracking/warping).
  • Long soaking: Water absorbs, wood swells.
  • Chlorine bleach: Damages wood and surface, odor remains in the board.
  • Constant sun/heating: Causes cracking. Use only briefly for drying/deodorizing.

Deep cleaning & care (monthly or as needed)

  1. Smoothing: If necessary, lightly sand (240–320 grit), remove dust.
  2. Oiling: Apply a thin layer of linseed oil/board butter and allow to absorb for 20–30 minutes.
  3. Remove & polish: Remove excess with a cotton cloth, polish dry.

Looking for an odor-resistant, solid board? Discover our large oak chef's boards and BBQ boards – robust, reversible, and optionally with a juice groove:

FAQ – short & sweet

Does coffee powder help against odor?

Yes, dry coffee grounds can absorb odors. Sprinkle a thin layer, let it sit for 30 minutes, sweep it away, wipe with a damp cloth, and dry.

Can I always use vinegar?

When diluted 1:3 with water, yes—but don't use it too often or for long. Always rinse thoroughly and dry afterward, then reapply oil as needed.

How often should I oil?

At first, more often (1-2 times per month), later as needed: when the surface appears dry or water no longer beads.

Suitable products on the topic

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For all those who don’t just want to buy – but want to understand.

Everything you want to know about wood, knives & quality.

Holzschneidebrett mit einem Messer.

Which Damascus knives are right for me?

A good knife is more than just a tool—it's a matter of precision, ergonomics, and the right application. Choosing the right knife type makes work easier, improves cutting results, and protects the material and your hand in the long run. Our hand-forged Cuttworxs Damascus knives are tailored to different tasks and needs. Below you'll find an overview of the most important blade shapes and their applications.

Chef's knife – For large cuts and precise power

The classic chef's knife is the most versatile tool in any kitchen. The long, slightly curved blade is ideal for cutting meat, fish, vegetables, or herbs. Thanks to its balanced and high stability, it masters both powerful and controlled cuts.

To the Damascus Chef's Knife Evolution - FlameWood

Santoku knife – the compact all-rounder

The Santoku knife originates from Japan and is known for its handy blade shape. It's particularly suitable for vegetables, fish, and smaller portions of meat. Its light weight and straight cutting surface make it ideal for fine, precise cuts.

To the Damascus Santoku knife Evolution - Flamewood

Nakiri knife – specialist for vegetables

The Nakiri was specially developed for vegetable cooking. With its straight, rectangular blade, it's ideal for finely dicing, chopping, and slicing vegetables and herbs. It cuts cleanly right down to the board—without any rocking motion.

To the Damascus Nakiri knife Evolution - OriginWood / Rosewood

Bread knife – For crust, fruit and more

The serrated bread knife glides effortlessly through hard crusts and soft interiors. It's suitable not only for bread, but also for large fruits like pineapple, melon, or pumpkin. It's also a reliable helper for tomatoes or hard-shelled baked goods.

To the Damascus Bread Knife Evolution - OriginWood / Rosewood

Knife block or individual set?

Anyone who performs multiple cutting tasks benefits from a well-stocked set. Our knife blocks offer secure and stylish storage for a variety of blade shapes. Those seeking even more flexibility can create their own set: Choose your chef's board made of solid oak in your desired size and combine it with the matching Cuttworxs Damascus knife.

To the chef's board & damask knife set

All Cuttworxs Damascus knives are made of genuine Damascus steel with an elaborate grind – for long-lasting sharpness, perfect balance, and a distinctive blade pattern that makes each knife unique. The handles are made of fine woods, ergonomically shaped, and fit securely in the hand, even during extended use.

What makes a good cutting board?

A high-quality cutting board is characterized by three things: the right material, well-thought-out functionality, and a construction that will last. We use solid oak and walnut wood – natural, robust, antibacterial, and gentle on knives. Our cutting boards are 4 cm thick, making them noticeably more stable than many commercially available models. No warping, no slipping – just a reliable work surface that will last for decades.

Our boards also make a difference in terms of functionality: a precisely milled juice groove, double-sided usability, and, depending on the model, practical recessed handles or stainless steel elements ensure that the board becomes a real tool – in the kitchen, at the grill, or on the buffet.

We have developed four well-thought-out board lines for different requirements:

Chef board – The robust kitchen board

Compact, functional, and versatile: Our 30 × 30 cm and 40 × 30 cm chef's boards are ideal for everyday use in the kitchen—for cutting vegetables, meat, or herbs. Solid wood combines clean lines and high-quality craftsmanship.

For the robust chef's board for the kitchen (also suitable as a burger & steak board)

Chef Board XL – For grill, BBQ & large cuts

The 50 × 40 cm and 60 × 40 cm versions offer generous space for large pieces of meat, roasts, or pulled pork. Perfect for grilling, preparing, and serving—sturdy, cut-resistant, and with plenty of presence.

To the BBQ & Grill chef board for carving and serving

The Chefstation – More than just a board

Our Chefstation is a modular system for professional demands: 4 cm thick oak, combined with removable GN containers, a stainless steel console, and an optional hygienic countertop. The perfect solution for structured preparation, clean work, and efficient processes – whether in the kitchen, at a BBQ, or catering.

To the boss station - where work becomes a pleasure

Steak & Burger Boards – For a stylish appearance

More compact than the Chef's Board, but no less impressive: The steak and burger boards combine aesthetics with functionality – with a milled juice groove, recessed handles, and a refined wood texture. Ideal for serving meat, burgers, or small meals – straight from the grill to the table.

To the Steak & Burger Board - present and enjoy becomes the motto

Our cutting boards are handcrafted with passion for materials, form, and function. They are made for people who want to experience quality, who shop consciously, and who value durable tools. Not mass-produced goods—just honest products that last.

Discover all cutting boards at a glance

Are the products also suitable as gifts?

Absolutely! A solid cutting board or a fine Damascus knife is more than just a tool—it's a gift with value and character. Whether for a wedding, a birthday, Father's Day, or as a sophisticated corporate gift, handcrafted products made of wood and steel are always well received. Packaged in elegant outer packaging, engraved upon request, or as a set—a gift for people who prefer to burn fires rather than just cook.

What makes wood & more special?

With us, you won't get anonymous mass-produced goods, but lovingly crafted unique pieces – made from solid wood, refined with experience and quality. We are passionate BBQ fans, kitchen people, and hosts ourselves. Our products are created from this passion, with genuine handcraft – fair, honest, and uncompromising quality. And that's exactly what you'll feel with every cut.

How do the boards from wood & more differ?

Each of our boards is unique – yet they follow a clear standard: solid wood, perfect craftsmanship, and a sophisticated design. Our chef stations are workstations with GN containers and a stainless steel console, ideal for professionals and prep workers. Our chef boards, on the other hand, offer solid support, flexible use, and an optional juice groove – perfect for everyday use at the grill or in the kitchen. Our burger and steak boards, on the other hand, focus on presentation: with or without handles, striking in both form and function. What they all have in common? Real wood, real work, real tools.

Where do the materials come from and how are they produced?

We use only high-quality, sustainable wood – oak, walnut, elm, ash, or maple. All boards are handcrafted in our factory, one by one. We focus on short distances, fair conditions, and 100% quality assurance. Our Damascus knives are made by traditional blacksmiths and processed in small batches – each piece is inspected, sharpened, and ready for use. No industrialization, no compromises – only genuine products with a provenance.