Wooden Cutting Boards - Care and Cleaning

No kitchen can do without a good cutting board, and many people prefer a wooden cutting board. Wooden cutting boards will last for years and years, but some amount of care is needed, and the following steps will help ensure that your board lasts a long time and is always safe from any food-borne bacteria. The newer bamboo boards are great, light and easy to handle.





When cleaning wooden spoons and cutting boards, wash as you would all your other kitchen implements, in some mild dishwashing liquid and water. Don't leave them to soak, however, as this can lead to water damage. It's also not a good idea to wash wooden spoons or cutting boards in the dishwasher as they can incur heat damage. To prevent bacteria from harboring itself into your boards and spoons, dry them as soon as they are washed.


You can also just wipe your board with straight vinegar or even hydrogen peroxide with a paper towel to clean. Then, allow it to dry on end to allow for even airflow. Both of these work great!


Oiling a cutting board is essential because detergents and soaps used for cleaning tend to dry out the wood, causing splits and an overall shorter useful lifespan.

Re-oil the board depending on the frequency of washing, as the soaps will eventually remove the oils in the wood. Use mineral oil and not vegetable or olive oil, they can go rancid. This could be as often as every few weeks to several months. As wood dries out, it gets a 'thirsty' washed-out looking appearance, but as a general rule, a monthly coat of mineral oil will keep it ready for action. Apply the oil liberally, and rub into the wood with a clean cloth. A paper towel will work also. Stand the board on end, or prop up for a few hours, re-oiling until the wood does not absorb any more oil. Wipe off any excess.

You can also remove stains and bacteria by generously sprinkling regular table salt over the surface of the board, and rubbing it with a sliced lemon. Rinse well with hot water. Baking soda also works to remove odors, especially if you've been working with onions, garlic, or other strong scented foods

If your wooden board has cracks and scratches, you may want to consider replacing it. Germs and bacteria hide in those crevices. If your frugal side won't let you part with your board, don't use it for raw meat and make sure you take extra care to scrub those crevices clean.





Resources:

http://www.wisegeek.com/how-do-i-care-for-wooden-spoons-and-cutting-boards.htm

http://www.leechesson.com/cutting_boards/wood_cutting_board_care.htm

And personal experience

I love my old wooden cutting board! A test to make sure that you've got every nook and cranny cleaned...I put hydrogen peroxide in a spray bottle and spray it on a clean dry cutting board. If you have missed any bacteria it will start to bubble within a few seconds. This also works around the edge of the sink and counter tops.

Great tip, Sparky! I have two coveted old cutting boards. I bought some small bamboo ones for quick/easy chopping and cleaning. I also have one my father's friend made for me, I can't make myself use it. It's beautiful, hand crafted with 3 different woods....it's on my counter "for show". I'll have to take a picture of it.