where can you safely store clean cutting boards
Clean cutting boards are safest stored completely dry, upright, and in a well‑ventilated, clean area away from splashes, raw food, and high humidity.
Best safe places
- In a vertical rack on the counter, away from the sink and stove, so air can circulate on all sides and any leftover moisture can evaporate.
- In an upright slot in a cabinet or drawer divider, as long as the boards are fully dry first and the space stays clean and not steamy.
- Hanging on wall hooks or a rail, which keeps boards off damp countertops and lets both faces stay dry and mold‑free.
- In an open, slotted organizer (like a file or pan rack) inside a cupboard, with a bit of space between each board to avoid trapped moisture and bacteria growth.
Places to avoid
- Lying flat on the countertop, especially near the sink, where water can pool and encourage bacteria and mold on the board’s surface and in knife grooves.
- Stacked tightly in a closed cabinet or drawer while still even slightly damp, which traps moisture between boards and can undo your cleaning.
- Anywhere exposed to raw meat juices or dirty dishes, since splashes and drips can contaminate already‑clean boards.
Simple storage routine
- Wash and sanitize the cutting board according to its material (hot soapy water or appropriate sanitizer).
- Let it air‑dry completely on a rack or propped upright; check both surfaces and edges for any damp spots with your hand.
- Store it upright with airflow —rack, hook, or slotted organizer—and keep boards for raw meat, produce, and bread separated to reduce cross‑contamination.
TL;DR: Once your board is fully dry, store it upright in a rack, slot, or on a hook, in a clean, dry spot with good airflow and no tight stacking or damp, closed spaces.