It gets smelly from onions and garlic. It gets gunky from butchering meat and fish. It gets cleaned, scrubbed, disinfected. I leave it to air dry overnight so it is ready to work the next cooking day.
When my kids were really little, I subscribed to the popular theory that I needed a cutting board for different uses, particularly to separate my meat from everything else. I had three melamine type boards, which were great because I could put them in the dishwasher to clean and disinfect. However, these would dull my knife blades quickly. There is no natural give, it is like hacking your knife on a stone. These are now far away in the land of recycling.
Pictured above is my actual cutting board. It is large, 16 inches by 20 inches. It is completely smooth on one side, and has the groove all the way around on the other side. When I am prepping for cooking I only use this single cutting board. For everything from the vegetables through the meats.
Impossible you say! Cross contamination! Ewwwwww! No, with a little forethought to the order of preparation, one knife and one cutting board will get the job done each and every time.
Then after a particularly oniony, garlicky, gunky meal prep, when my cutting board needs a good cleaning and disinfecting, I use baking soda as a scrubber. Yup, simple, cheap Arm & Hammer baking soda. I wet the wood surface, generously sprinkle with baking soda, let it sit for a minute or two while I wipe down tables and counters, then scrub with the wood grain, rinse thoroughly and air dry.
One kitchen, one meal, one cutting board. An indispensable tool.
What are you cutting for your meal today?