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I love my wooden cutting board and use it daily. I like that it is a natural surface to prepare food and I also find much enjoyment in using something that looks so beautiful (it's the little things).
A few wooden cutting board no-no’s:
- Never soak wooden cutting boards in water
- Never run wooden cutting boards through the dishwasher
For general cleaning, use a mild dish soap and water.
Wooden cutting boards should be kept dry, so use a dish towel to dry off immediately after cleaning.
To help your cutting board stay in good shape, rub all sides with oil before using the first time. Coconut or walnut oil work very well.
Oils specifically designed for cutting boards are available, however many commercial brands use mineral oil, while is petroleum-based (I don’t like that!). There are some natural brands out there, but I have not used any myself; regular coconut or walnut oil work just fine.
Don’t use vegetable oil as it will go rancid quickly.
To apply oil, pour a small amount of oil over cutting board and rub in the direction of the wood grain using clean hands or a lint-free cloth. Add more oil as need. Wipe off any excess oil with a clean cloth.
Re-oil whenever the board begins to look dull or worn.
Hydrogen peroxide works very well to clean and disinfect cutting boards.
To use: rinse the cutting board with water and wipe down with a sponge (removing any crumbs or food). Spray hydrogen peroxide over the entire cutting board and leave to sit for about five minutes. Rinse off with water.
Rub wooden cutting boards with half a lemon to refresh and deodorize. Rinse off with warm water.
Vinegar is a great choice for deodorizing and disinfecting cutting boards.
Spray vinegar over cutting board and leave to sit for a few minutes before rinsing off.
For extra cleaning power, sprinkle baking soda over cutting board before spritzing with vinegar. It will fizz a little. Wipe with a clean sponge before rinsing with water.
I would like to read all the books on Real Food.
I’m sorry if my question is stupid, but I really don’t understand. You say not to use a metal scouring pad because it can scratch the surface. But…doesn’t actually CUTTING on the cutting board also scratch the surface?