Although some people prefer plastic cutting boards because they can be put in the dishwasher, I've always loved large wooden chopping blocks. Perhaps it's because I have fond memories of my father chopping on his custom-made wood cutting board, but there's something that's rustic and cool about old-school boards. Since I'm the proud owner of a giant (and incredibly heavy) new wooden cutting board, I figure it's high time I learned the proper technique for cleaning it. To find out the dos and don'ts of wooden cutting board care, keep on reading.
- Do scrub it clean with mild soap and water. Dry it thoroughly with a dish towel or cloth.
- Don't leave the board out for a long period of time dirty. It's best to clean it directly after using it. If too much moisture sits on the board, it could become damaged.
- Do keep the cutting surface clean by scraping off food residue with a steel scraper.
- Don't use it to cut raw fish and poultry. Err on the safe side and cut fish and fowl on plastic boards.
- Do apply a small amount of mineral oil to the board. Rub it in, then sponge away the excess with a rag. Allow it to dry before using.
- Don't soak the board, wash it with harsh detergents, or stick it in the dishwasher.
- Don't always cut in the same place on the board. Distribute the cutting over the entire work surface so it wears evenly.
How do you clean your wooden cutting board?