Wood cutting boards are durable surfaces used in kitchens to cut up foods while cooking and preparing meals. Wood cutting boards draw bacteria below the surface due to their natural process of wicking, which helps to keep the cutting board free of germs when it is properly cleaned. The natural antimicrobial properties of wood also reduce the ability of bacteria to live on the surface of or inside cutting boards. Maintain a wood cutting board by keeping it cleaned and properly sanitized.
1Season the cutting board. Most wood cutting boards are made from hardwoods such as teak, although bamboo cutting boards are also prevalent. Any type of wood needs to be seasoned to prevent staining and to keep food odors and bacteria from developing on the surface. Use an oil that can be repeatedly applied, such as mineral oil. Mineral oil is safe and will fill the wood pores. Wipe the oil on the board and wait for it to soak into the wood. Wipe off excess oil with a clean, dry cloth. Repeat this process at least 1 time every month.
- Apply beeswax after the mineral oil for a water-resistant surface. This will protect the wood from wear and tear, giving it a longer life. Microwave 1/2 tsp. (2.46 ml) of beeswax in a microwave-safe bowl with 1 cup (236.59 ml) of mineral oil for about 45 seconds. Apply the beeswax to the cutting board while it is still warm.
2Wash and sanitize the cutting board properly after each use. Scrub the cutting board after every use with soap and hot water. Rinse the cutting board and leave it to dry.
- Wipe the cutting board with white vinegar after each use to keep it disinfected. The vinegar works well against E. coli, salmonella, and staphylococcus. Apply it with a paper towel. For easy application, keep a spray bottle filled with vinegar in the kitchen.
3Eliminate odors naturally. Some food odors such as garlic, onion, and fish, are difficult to avoid. Rub the board with coarse salt, lemon, or baking soda to remove heavy odors. Let the substance stand on the board for 2 to 3 minutes, then wipe off the treated surface. Rinse the cutting board and allow it to dry.
4Keep the cutting board dry. Bacteria will die when deprived of moisture. Store it in a dry place away from food and any other contaminants. Prop one end up when you are not using your cutting board.
5Sand the wood cutting board occasionally. Lightly rubbing sandpaper over the surface will maintain a smooth finish, especially if food particles are stuck to it or imperfections have developed.Ad
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- Consider using separate cutting boards for raw meats and vegetables. This will promote food safety and avoid contamination.
- Even with a good maintenance plan, wood cutting boards will eventually wear out. Replace deeply scratched, warped, or grooved cutting boards.
- Never submerge wood cutting boards in water, or allow them to soak. This will facilitate bacterial growth and cause the wood to crack when it dries.
- Do not use vegetable or cooking oil to season the cutting board. The oil will turn rancid and cause an unpleasant odor.
- Throw away cutting boards if the boards are split, or if there are food or waste particles that cannot be removed.
Things You'll Need
- Mineral oil
- Dry cloth
- Microwave safe bowl
- Hot water
- White vinegar
- Paper towel
- Spray bottle
- Coarse salt, lemon, or baking soda
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