How to Clean your Chopping Boards

Dos & Don’ts of cleaning wooden chopping boards

Cutting board is an essential tool in every kitchen. If you are cooking, you will definitely need it to cut, chop and slice vegetables, fruits, bread or meat. It provides a solid and clean surface to do it safely and neatly. They are available in a variety of materials. Common materials used to make these chopping boards are wood, bamboo, plastic and marble. You may select anyone of them after considering your intentions to use it in future.

When it comes to aesthetics, functionality and hygiene, wood and bamboo are the best choices because of their pretty appearance, durability and natural antimicrobial characteristics. Hardwood panels are often made from acacia, teak, and maple. Being least porous they are less likely to absorb water and bacteria.

No matter how carefully you use them, you can’t keep them free from germs and odors, unless you don’t learn how to clean your chopping boards. Instead of simple washing with water and dishwashing detergents, they require disinfection and seasoning.

Below I am sharing few essential Dos & Don’ts of cleaning hardwood chopping boards.

Do season it

Even the hardest woods are porous and require protective coating to prevent staining and absorbing flavors and odors from food juices. Soak a clean dishtowel in a food-grade mineral oil and rub it softly in the direction of the grain. Leave it for a couple of hours and wipe away any excess of oils. This should be done in a way that surface soak up most of the oil leaving a subtle shine on the surface. Seasoning should be performed once in month.

Don’t use metal scrubber or sponge

Save metal scrubber for scouring cooking pans and pots. Avoid using it for cleaning cutting panels. Metal or steel brushes are too abrasives for wooden surfaces. They scratch the smooth finish and break down the oil seasoning; you may have applied on it. Just use a soft sponge or dishcloth for gentle cleaning.

Do use sharp knives always

If you are using a sharp knife, you will not need to press it very hard during cutting. Hard pressing of sharp objects over wooden surface can create grooves on the surface. This makes it difficult to keep the surface completely clean and free of germs. These little cavities work as a home for bacteria.  

Don’t wash with cold water

Boards are often washed after use. Washing is good, but it should be hot soapy water followed by thorough rinsing until surface is completely free from bubbles and detergent residues. Sanitization with the diluted mixture of bleach (1 teaspoon bleach and 1 quart water) is mandatory after shopping raw meat or poultry. Let this disinfecting solution for few minutes and rinse it very well with hot water.

Do dry it properly

Proper drying is as essential as washing and tidying the board. Don’t leave it sitting on the countertop after washing it. Place it upright in the air and let it dry completely. If not dried completely, trapped moisture will promote microbial growth. I am sure, you don’t want this useful tool become the source of bacterial infections.

Don’t miss occasional deep cleaning

It is more than regular washing and drying. It can be done with coarse salt and lemon.. Sprinkle some good quantity of salt and massage it with the lemon slice. The acidic pH of lemon juice disinfects and removes any odors, whereas salt removes surface stains.

Endnote: These are few essential dos and don’ts and steps of how to clean your chopping boards. You should follow them for efficient cleaning.