Make Your Wooden Cutting Board Last!

By
Emily H
-
Photo by Caroline Attwood on Unsplash

Wooden cutting boards are not only a great way to add some country aesthetic to your home, but they are actually safer to use than a plastic cutting board, contrary to belief. They also can last you much longer, especially if you take care of them properly. Here are some good tips to let your wooden cutting board last and last.

Cleaning

For regular everyday use, you can just clean your cutting board with soap and water. But, it’s highly suggested that at least once a week you give your board a good scrub. The best tools to use is half a lemon and kosher salt. Spread the salt all over the board and use the lemon to scrub it around in circular motions. Wash off the salt with warm water and your board will be clean and bacteria free.

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Wooden cutting boards have gotten a bad rap over the years, but research has shown that a wooden cutting board is no worse than a plastic cutting board in terms of harboring bacteria, you just want to make sure you are properly caring for them! First rule of thumb, have at least two different cutting boards; one for raw meat/poultry and another for fresh produce/bread. This helps cut down on cross-contamination by preventing bacteria on a cutting board used for raw meat from coming into contact with a food that does not require additional cooking. Next up, properly clean your cutting board. We are focusing on wooden cutting boards today, but make sure you know the proper way to clean whatever cutting board it is you have in your home! Steps to cleaning your WOODEN cutting board: Wash your wooden cutting board down with hot water and soap. DO NOT soak it in water or put it in the dishwasher as doing so can cause it to split, crack or warp. Pour 3% hydrogen peroxide over the board and let it sit for a few minutes to kill off germs and then rinse it off. Dry it immediately and stand it upright so air can circulate on all sides thus decreasing the amount of bacteria as there is no moisture it can use to grow. Troubleshooting odors and stains: Wooden cutting boards can hold onto odors. To help remove any smell that may be lingering, wipe down your cutting board down with some white vinegar and allow it to air dry. If you are dealing with stubborn stains, sprinkle some coarse sea salt or baking soda on the board and use a lemon wedge as a sponge and go over the surface of it. When your board starts to look dull and dried out, apply a small amount of mineral oil with a damp rag to revitalize it. On occasion, do an extra deep clean of your wooden cutting boards with diluted bleach (1 teaspoon of bleach to 1 quart of water). Spread it over the board and let it stand for a few minutes before rinsing with hot water. Always remember that your cutting boards (wooden or not) will need to be replaced once it becomes heavily scarred; those grooves can trap bacteria and transfer it to whatever food you will be using on it next.

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What Type of Wood?

There are many types of wood you can get for a cutting board, but the best option would be to get a type that is hardwood like maple. This is because softer woods will not only ruin your knives but will allow bacteria into the board through the knife marks and be more difficult to get it out.