I use my cutting boards every time I prepare a meal. They go through a lot of abuse, but I make sure to take care of them so they stay in good shape and are sanitary for the next time I use them.

I have two cutting boards: one is small and perfect for vegetables and herbs, and the other is a large butcher block that is great for cutting up meat. Both need to be thoroughly cleaned after I use them, but sometimes in different ways.

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Dish soap and hot water

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After everyday use, dish soap and hot water is the way to go. After washing, stand the board upright, and allow to dry. Don’t soak or submerge the boards in water for too long; wood is porous and may crack or warp.

 

Disinfect with hydrogen peroxide

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Pour hydrogen peroxide on your cutting boards, especially if they have deep cuts. Leave it on for a few minutes before wiping it off with a clean sponge.

 

Deodorize using lemon and course salt

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After chopping garlic, onions, or anything else particularly smelly, pour salt on the cutting board, then rub it with a sliced lemon.

 

Remove stains with baking soda

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Sprinkle baking soda on a damp sponge, and scrub your stained boards. Rinse with hot water.

 

Every once in a while, you might want to consider using mineral oil or beeswax on your butcher block cutting boards. This will help maintain the condition of your board.

Keep your foods tasting how they ought to taste, and not tasting like what you last chopped on your cutting board. More importantly, stay healthy!

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Comments
  • Cross Contamination
    Reply

    Thank you for posting this. I tried having one for meat, one for veggies BUT I kept forgetting which was which, even though I bought different colors. I feel so much better knowing I’m properly cleaning my cutting board.

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