HOW TO CLEAN A WOOD CUTTING BOARD

WHAT’S THE BEST TYPE OF CUTTING BOARD?

I prefer using wood cutting boards for everything except meats, seafood and poultry but they do require some TLC. 

When I’m cutting meats, poultry or seafood, especially if it’s raw, I use plastic boards. They can be tossed in the dishwasher and are less porous than wood which means they are less likely to trap food bits that can cause bacteria to grow. 

Glass, steel and marble cutting boards are pretty but tend to wear knives down faster due to their hardness. Use them instead for a lovely serving platter or cheese/charcuterie board.

Rubber boards are becoming more common and are the material a lot of professional chefs prefer. Rubber boards absorb knife strokes more easily than other materials which means the edge on your knife will last longer. This is especially important when you have nice (expensive) knives. 

Bamboo boards look like wood but aren’t actually wood. Bamboo is a woody grass. These boards are more lightweight than wood and are more resistant to retaining water which means they won’t warp or crack as easily as wood. I just bought a few and think I now prefer them over my wood boards, just based off the weight difference alone.

• I like using cutting boards with a moat around the edges to collect drippings/juices. If you have trouble with your board sliding, place a damp paper towel under the board. But don’t let it sit on the damp paper towel for an extended period of time.

HOW TO CLEAN WOOD/BAMBOO CUTTING BOARDS…

First of all, NEVER, EVER put wood or bamboo in the dishwasher! NEVER. And never let them soak in water. Exposure to heat and water can cause boards to warp, crack or split.

Depending on what you’re using your board for will determine just how much cleaning you need to do. For general purposes, washing with hot soapy water will do the trick but other foods might stain or cause odors, which will require just a bit more work.

1. After each use, wash your board with hot, soapy water, making sure you scrub both sides, and rinse.  A mild soap like Dawn or Palmolive is best. Towel dry.  After drying, prop upright or place in a drying rack to dry further and allow all the sides to be equally exposed to air. 
2. To remove odors and surface stains, scrub the board with half a lemon dipped in salt, then rinse and dry. Attack stains as soon as possible because they can become harder to remove over time. You can also sprinkle a liberal amount of salt or baking soda to the board and scrub with a sponge or brush soaked in hot water. For super strong odors, spritz with vinegar or apply baking powder, let sit for a few minutes. Rinse and dry thoroughly. 
3. To kill germs/bacteria, dip a cloth in a solution of diluted unscented liquid chlorine bleach and let stand for several minutes. Rinse and dry thoroughly.

I purchased these 3 bamboo cutting boards from Amazon for $25.97. 

TO OIL OR NOT TO OIL?

Regular oiling and conditioning can help prevent wood from cracking and splitting, extending the life of your board. We do a lot of cutting and chopping at our house so our boards get used every single day. And we live in a super dry area which is not great for wood or my skin! I personally oil our boards about once a month. If oiling, use a HIGHLY REFINED mineral oil that is 100% food grade or a highly refined coconut oil. Other oils like olive or unrefined coconut oil can grow rancid over time.

You can also find wood and bamboo conditioner and protectant at most stores. Just follow product instructions.

To oil, apply oil, spread evenly, let oil soak in for 2 hours or even overnight. Wipe clean with a dry cloth.

Bayes Wood & Bamboo Conditioner $7.99 for 12 ounces at Amazon.

AND REMEMBER, DON’T…

Put in dishwashers.

Lay a wet cutting board on its surface, which can trap and lock-in excess moisture which can result in warping and even a buildup of bacteria.