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Vinegar is a good deodorizer. I have never used it on a cutting board, but I would start with distilled vinegar.How do I get the flavor of previous cut meats/onions/etc off my cutting board? Had a brisket and some ribs on my cutting board for a time, and now I can occasionally taste it.
i assume its wood - sprinkle the board generously with salt and rub it with a cut lemon. Let it dry and wash. Then air dry. Then mineral oil.Vinegar is a good deodorizer. I have never used it on a cutting board, but I would start with distilled vinegar.
This is SF. Might as well go bespoke if you're spending that much.