Cutting Board CareUpdated a year ago
Let’s chat about why taking care of your cutting board is crucial, not just for its longevity but for your safety in the kitchen.
Cutting boards face a lot every day—knife cuts, moisture, and all sorts of food bits and pieces. This kind of wear and tear can lead to scratches, warping, and worse, bacteria growth if not handled properly. That’s why regular maintenance isn’t just recommended; it’s essential.
Here’s the breakdown:
Cleaning: After each use, give it a good cleaning with warm, soapy water to remove food particles and moisture that can harbor bacteria. I recommend using Virginia Boys Kitchens Cutting Board Soap with a soft sponge or brush to gently scrub the surface. Remember, the key here isn't just the soap; it’s about using enough water and a bit of elbow grease to flush away bacteria and food particles. Make sure you don’t soak your board in water or—trust me on this—never throw it in the dishwasher.
Drying: Once it’s clean, rinse the board thoroughly and dry it immediately with a towel. Then, stand it upright to let it air dry completely. Laying it flat while wet can cause uneven drying and eventually lead to warping.
Oiling (seasoning): To keep the wood from drying out and cracking, oil your board regularly with a food-grade cutting board oil. Slather on the oil with a small towel or a paintbrush, ensuring you cover the whole surface. Let the oil soak in for a few hours, or even overnight if you can, then wipe off any excess. This keeps the wood nourished and water-resistant.
Board Cream: For that extra layer of protection, after the board is dry and oiled, apply a beeswax-based board cream or wax. Buff it into the wood in a circular pattern to form a thin, protective coat. This not only boosts its durability but also gives it a nice, finished look.
Deodorizing and Occasional Deep Cleaning: Got odors? No problem. Cut a lemon in half and rub it over the board, or make a paste with baking soda and water and scrub it on. Rinse afterward. Vinegar is also great for neutralizing smells. Just steer clear of bleach, as it can discolor your board and dry out the wood.
Taking these steps will make sure your cutting board doesn’t just last, but also stays as fresh and functional as the day you got it. Roll up your sleeves and give your board a little TLC, and it will serve you well for years to come.
Keep chopping safely,
Eric