Cutting Board Care: Dos and Don’ts for Longevity

Cutting Board Care: Dos and Don’ts for Longevity

Wood cutting boards can absorb juices and odors, which can cause them to darken or even rot from the inside out. Regularly using a food-safe oil and wax like Howard Butcher Block Conditioner and Cutting Board Oil prevents this from happening.

Wash your board after each use with hot water and a little soap. Rinse thoroughly and dry completely.

Dos

It’s a good idea to clean and sanitize your cutting board after every use, especially when working with raw meat. That’s because germs from the meat can transfer to ready-to-eat foods, causing food poisoning. You can clean your cutting board by rinsing it with hot water, or you can sanitize it by soaking in a solution of chlorine bleach (half a tablespoon per gallon of warm water) or vinegar.

You can also keep your wooden cutting board looking and performing its best by applying a thin layer of food safe mineral oil to the surface periodically. This will keep the wood supple and prevent it from drying out and cracking.

When cleaning your wooden cutting board, you should wash it with hot, soapy water and a scrub brush or sponge, scrubbing all surfaces to remove any food residue and dirt. Rinse well, then dry with a cloth or paper towel. Be sure to dry the entire surface, including both sides and the edges. Damp boards become breeding grounds for mold and bacteria, and they can warp or split over time.

Avoid using harsh chemical cleaners on your wooden cutting board, because they can erode the finish and damage the wood’s pores. For light cleaning, warm water and mild dishwashing soap should do the trick. Disinfect your wooden cutting board monthly, and after working with any kind of raw meat, fish or poultry.

If your cutting board has deep scratches or is starting to warp, it’s probably time for a new one. That’s because the more deep grooves there are, the easier it is for pathogens to hide and make you sick.

If you’re thinking about purchasing a new cutting board, look for one made from hard maple or walnut, and with an aroma akin to, or of natural cypress scent. These types of wood are durable and resist knife scarring and stains better than cheaper softwoods like pine or ash. You should also avoid putting your cutting board in the dishwasher, as this can cause it to warp and split over time. If you have to, only wash the board with cool or warm water, not hot, as hot water can cause the wood to swell and expand.

Don’ts

When you don’t clean a cutting board properly, bacteria can build up. Then, each time you use it, those germs pass through the cut into the food you’re chopping. This can cause cross-contamination, leading to food poisoning. To avoid this, wash your board after each use with hot soapy water. Then, rinse it and dry it thoroughly with a towel before using it again.

Wooden cutting boards must be oiled and waxed regularly. This keeps them supple and protects against cracking, warping, and drying out. But it’s not as simple as slapping on some oil; you need to choose the right kind of oil and apply it correctly. The best choice is pure, food-grade mineral oil. It’s affordable, odorless, and resistant to oxidation — the process that makes oils go rancid. Other oils, like olive and avocado, are less stable and can go rancid quickly.

When applying oil, rub it into the wood with a soft cloth or paper towel. Then, leave it to rest overnight (or longer, if possible) before using it again. During this time, the board will absorb the oil and become conditioned.

Another way to maintain a well-conditioned cutting board is to scrub it with baking soda. Sprinkle the board with baking soda, then rub it with a damp cloth. Rinse away the baking soda and the dirt that it has removed. For stubborn stains, try rubbing the surface with an abrasive scrub brush like MacKenzie’s Fisherman Hand Scrub. This gritty scrubber is gentle enough to prevent scratches, but strong enough to remove stubborn stains and smells.

When sanitizing your cutting board, it’s important to follow the manufacturer’s instructions for the solution you’re using. Vinegar is an effective sanitizer because it’s acidic and kills germs. It’s also an excellent deodorizer, and it can be sprayed on the board or used to wipe down the surface. You should also sanitize your board after cutting raw meat.

Preventing Warping

When a cutting board warps, it becomes curved, bent or kinked. This is a result of moisture changes in the wood, which makes it expand and contract. This is why it’s very important to keep a wood cutting board out of the water, and to dry it thoroughly before storing.

The most common reason for a wood cutting board to warp is overexposure to moisture. It can also happen due to a combination of factors, including excessive heat and sunlight. Wood is a porous material, which means it absorbs water easily and can quickly become over-saturated.

To avoid this, wash your wood-cutting board with soapy water after each use and immediately rinse. Doing this will help to prevent the formation of bacteria and eliminate food residues, which will reduce the likelihood of warping.

It’s also recommended to sanitize your board after cutting raw meat. You can use straight white vinegar or a solution of 12 teaspoon bleach in 4 cups of water. A halved lemon can also be used to freshen and disinfect a soiled board.

Avoid stacking your wood cutting board with other items, especially if it’s stored horizontally. This can cause the board to develop a split or crack, which is another common cause of warping. Storing a wood cutting board away from direct sunlight, heaters or ovens will also help to prevent excessive temperature fluctuations that can cause warping.

The best way to prevent a wooden cutting board from warping is to oil it regularly. This protects the board from stains, and blocks water absorption, which helps to avoid a build-up of bacteria and moisture that can lead to warping. A high-quality, food-safe mineral oil is the ideal choice, although you can choose from many other options based on personal preferences and allergies.

Always use a food-safe product, and be sure to coat both sides of the board equally. It’s also important to re-apply the oil monthly or weekly, depending on how often you use the cutting board. If your wood cutting board has already started to warp, it may be necessary to consult a local woodshop about getting the board re-flattened. This process is usually quite affordable and involves a special machine that applies pressure to the board.

Cleaning

One of the most important things you can do for your wood cutting board is to always clean it after use. This is especially true with wooden boards that may contain meat or poultry. These types of cuts leave behind potentially dangerous bacteria that must be removed. The best way to do this is to run the board through a hot, soapy wash after each use. This can be done with a mild dish soap or a commercial wood cleaning product like Dawn Powerwash. Never submerge the board or allow it to sit in water for an extended period of time. This can cause the board to warp or develop mold.

To remove stubborn stains or smells, you can use vinegar, lemon juice, hydrogen peroxide or baking soda. Baking soda works particularly well to tackle odors and stains, as it breaks down and oxidizes the organic materials that cause them. A paste made of baking soda and water can also be used to scrub stuck on food particles from a wooden cutting board or butcher block.

Regular oiling is also essential for extending the life of your wood cutting board. The best oil to use is food-grade mineral oil or a specialized wood cutting board conditioner. Apply the oil to all surfaces of the board using a clean cloth or sponge. Allow the board to soak in the oil for a few hours or overnight, and then wipe off any excess.

Aside from keeping the wood of your cutting board hydrated, it will also help prevent moisture, warping and fungi. It will also protect the surface from absorbing odors and stains. For added protection, you can treat your wood cutting board with a beeswax conditioner as well.

If you notice your wood cutting board becoming dry or dull, it’s time to replace it. Old, worn boards are a breeding ground for bacteria. The deeper knife scars and grooves on a wood cutting board can harbor germs, even after a thorough cleaning. This can lead to mold, fungi or even warping and cracking.

Tom Faraday