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

  1. Wash and sanitize the cutting board according to its material (hot soapy water or appropriate sanitizer).
  2. Let it air‑dry completely on a rack or propped upright; check both surfaces and edges for any damp spots with your hand.
  1. 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.