Board Care
Taking care of your board properly will greatly lengthen the beauty and life of your board
Sanitizing your board (recommended by What's Cooking In America)
Vinegar - To disinfect and clean your wood cutting boards or butcher block counter top, wipe them with full-strength white vinegar after each use. The acetic acid in the vinegar is a good disinfectant, effective against such harmful bugs as E. coli, Salmonella, and Staphylococcus. Vinegar is especially good for people with chemical allergies. Keep a spray bottle of undiluted vinegar handy for easy cleaning and sanitizing.
Hydrogen Peroxide - 3% hydrogen peroxide can also be used as a bacteria-killer. To kill the germs on your cutting board, use a paper towel to wipe the board down with vinegar, then use another paper towel to wipe it with hydrogen peroxide.
Bleach - Sanitize both wood and plastic cutting boards with a diluted chlorine bleach or vinegar solution consisting of one teaspoon of liquid chlorine bleach in one quart of water or a one to five dilution of vinegar. Flood the surface with a sanitizing solution and allow it to stand for several minutes, then rinse and air dry or pat dry with paper towels.
Re-oil board every 1-2 months, depending on use. Re-oiling helps prevent cracks and splits that allow food particles and bacteria to contaminate the board. DO NOT IMMERSE IN WATER -this will ruin the glue joins and dry out your board DO NOT PUT IN DISHWASHER - this will ruin the glue joins and dry out your board
Rejuvenate an old or neglected board:
The beauties of wooden cutting boards is they are easy to refresh.
- Hand Wash - ONLY - with soap and warm water
- Rinse well with clear water
- Towel dry IMMEDIATELY
- Apply mineral oil or mineral oil and bees wax combo
- Remove odors by rubbing the board with kosher or table salt and half a lemon. Let sit for 2 to 3 minutes then wipe clean with a damp cloth. Remove excess moisture with a clean paper towel and stand the board on end to air dry.
- Store in a dry area away from extreme temperatures.
Sanitizing your board (recommended by What's Cooking In America)
Vinegar - To disinfect and clean your wood cutting boards or butcher block counter top, wipe them with full-strength white vinegar after each use. The acetic acid in the vinegar is a good disinfectant, effective against such harmful bugs as E. coli, Salmonella, and Staphylococcus. Vinegar is especially good for people with chemical allergies. Keep a spray bottle of undiluted vinegar handy for easy cleaning and sanitizing.
Hydrogen Peroxide - 3% hydrogen peroxide can also be used as a bacteria-killer. To kill the germs on your cutting board, use a paper towel to wipe the board down with vinegar, then use another paper towel to wipe it with hydrogen peroxide.
Bleach - Sanitize both wood and plastic cutting boards with a diluted chlorine bleach or vinegar solution consisting of one teaspoon of liquid chlorine bleach in one quart of water or a one to five dilution of vinegar. Flood the surface with a sanitizing solution and allow it to stand for several minutes, then rinse and air dry or pat dry with paper towels.
Re-oil board every 1-2 months, depending on use. Re-oiling helps prevent cracks and splits that allow food particles and bacteria to contaminate the board. DO NOT IMMERSE IN WATER -this will ruin the glue joins and dry out your board DO NOT PUT IN DISHWASHER - this will ruin the glue joins and dry out your board
Rejuvenate an old or neglected board:
The beauties of wooden cutting boards is they are easy to refresh.
- Wash and towel dry your cutting board.
- Allow to dry overnight.
- Sand board starting with the coarse grit and eventually working up to a final sand of 220 grit. Starting with 120, 180, and finally 220.
- Remove dust with a tack cloth
- Apply a generous amount of mineral oil and let soak in for a couple hours. Do not use cooking oil, canola oil, nut oils, or olive oil. These will go rancid over time.
- Add 3 final coat of mineral oil and beeswax, buff between coats