How do you clean a cutting board before use?
Gently scrub your board with a sponge and hot, soapy water (we recommend using a mild unscented dish soap, such as Seventh Generation Free & Clear Dish Liquid). It's important to wash both sides of the board (even if you chopped on only one side) to prevent it from drying unevenly, which could cause the board to warp.
Gently scrub your board with a sponge and hot, soapy water (we recommend using a mild unscented dish soap, such as Seventh Generation Free & Clear Dish Liquid). It's important to wash both sides of the board (even if you chopped on only one side) to prevent it from drying unevenly, which could cause the board to warp.
Season the Board
Using a dry, clean rag or paper towel, soak this into your mineral oil. If it's the first time you're seasoning the board, you can be a bit more generous with the oil. Otherwise, a simple layer on the surface is all you need. Make sure the oil has penetrated any visible cracks or cuts on the board.
When cutting boards develop knife cuts, they should be sanded or replaced. To sanitize a cutting board, either plastic or wood, use a dilute chlorine bleach solution (1 tablespoon per gallon of cool water). Be sure to rinse it well with warm water.
Soak a clean, white cloth with either pure white vinegar or three percent hydrogen peroxide. Wipe down the board thoroughly and let sit for a few minutes. If there are stains or odors, sprinkle kosher salt or baking soda onto the board, and rub with the cut side of a lemon to clean and deodorize.
If you don't oil it, it'll eventually dry out and crack.” When you first get a wooden cutting board, clean it and—just as you might a cast-iron skillet—season it, coating it with a thin layer of mineral oil or any other food-safe oil (I use veggie), pushing the oil into the board with a cloth or paper towel.
Cutting board oil is essential to keep your wooden cutting board from absorbing moisture and cracking or splintering. If you choose the wrong cutting board oil, it could go rancid on your board. You should clean and dry your board thoroughly before oiling, then oil it at a time when you can leave it to soak overnight.
- First, wash, rinse, and dry your cutting board.
- Apply Emmet's Elixir wood conditioner.
- Rub the Elixir into the wood using a cloth. ...
- Let it set for about an hour, until most of the oil is absorbed.
- Buff the board with a dry cloth to remove any excess oil.
For best results, use Cutting Board Oil to “season” the wood before using Wax-It-All or Butcher Block Conditioner. To properly "season" new wood surfaces, apply at least 2 coats and let each coat soak in for at least an hour. For surfaces thicker than 1-inch apply 3-4 coats.
Because vinegar is acidic, it helps disinfect the board by killing bacteria and mold and preventing their further growth. It can also help deodorize your board. Spray the board with a solution of 4 parts water to 1 part vinegar and wipe it down with a washcloth or sponge.
Can you use Lysol wipes on cutting boards?
When disinfecting kitchen cutting boards made of plastic, apply to the surface and leave for 10 minutes before wiping. Remember to always rinse your cutting board with water once complete. Please note: Please always use Lysol products as directed on the label.
Disinfect with 3 Percent Hydrogen Peroxide
Pour the hydrogen peroxide over the board and distribute it all over the board with a clean sponge. Let it stand for a few minutes as it fizzes and kills germs, and then wipe it off with the clean sponge.
Hydrogen Peroxide: Banish unwanted bacteria from any cutting board by wiping it down on each side with a paper towel soaked in hydrogen peroxide. Let it stand for a few minutes before wiping away with warm water and a clean cloth. White Vinegar: Apply distilled white vinegar to the cutting board and wipe down.
There are three main approved sanitizers: chlorine, iodine, and quaternary ammonium. You can make a chlorine sanitizing solution at home by mixing one tablespoon of bleach into a gallon of water. Submerge your board in the solution and wait at least 10 seconds before taking it out and letting it air dry.
White vinegar will not only clean your board, but will help disinfect it too. Mix 1 part white vinegar to 4 parts water (or you can use hydrogen peroxide), soak your cutting board in the solution for a few minutes, then rinse off and dry.
- Mineral Oil. Mineral oil for cutting boards is the best option to care for your wood cutting board and make sure it doesn't absorb water. ...
- Beeswax. ...
- Coconut Oil. ...
- Hemp Oil. ...
- Shop Clapham's Best Food-Safe Finish for a Perfect Gift with a Beautiful Artisan Wooden Cutting Board.
To protect your cutting board, you have to apply oil to seal the surface of the hardwood. Squeeze a liberal amount of butcher block wood oil or food-grade mineral oil onto a cloth rag. Apply the oil to all sides of the wood by rubbing thoroughly. Reapply until the wood stops absorbing the oil.
Not Recommended. Olive oil, corn oil, and sunflower oil, should never be used to maintain a cutting board or butcher block. As touched on above, these oils experience rancidification – a process that yields a rank smell and unpleasant taste.
Treat your board with mineral oil a few times per month
Give the entire wood cutting board to a mineral oil treatment a couple of times per month. Set it on its side (just like for drying) and let it sit for an hour. If it's a new board or seems particularly dry, repeat with a second coat after an hour.
- Don't leave your wood cutting board in the sink. ...
- Don't put your wood cutting board in the dishwasher. ...
- Don't use fatty oils on your cutting board. ...
- Don't use oils that aren't food-safe, either. ...
- Don't cross-contaminate after you prep food.
What wood oil is food-safe?
The food-safe finish that appeals most to me is a mixture of mineral oil and beeswax. To make it, warm the mineral oil in a saucepan over low heat, an add a chunk of beeswax equal to about one-fifth or one-sixth the volume of the oil.
Let the cutting board oil soak into the wood for at least three hours. Leave it on its edge to dry just like before. You can buy a gallon of mineral oil for cheap on Amazon, or if you want to spring for a mineral-oil-based product specifically made for wooden cutting boards, we recommend Boos Block Mystery Oil.
The best cutting board oil is a mineral oil rated for food contact. Linseed oil and beeswax can also do the job nicely. Some companies also make a wood board cream using these same ingredients.
Oil both sides of the cutting board as well as the edges. Prop the board against a wall or sink to dry overnight. If any excess oil remains on the wood the next day, you can wipe it off with a rag.
On new or raw wood surfaces, like cutting boards and butcher blocks, make sure to oil them with Cutting Board Oil. To properly oil new wood surfaces, apply at least 2 coats and let each coat soak in for at least an hour. For thick surfaces apply 3-4 coats.
Wooden blocks make the best cutting boards because they will not dull your knives as fast as plastic. Tests have shown them to be as sanitary as plastic if cleaned with at least 70% isopropyl rubbing alcohol. Wooden cutting boards will not withstand regular cleaning in the dishwasher.
Discard cutting boards that have become excessively worn or have hard-to-clean grooves. These grooves can hold harmful bacteria that even careful washing will not eliminate.
Wood cutting board: When cleaning wooden cutting boards, use approximately 2 tablespoons of Clorox® Regular-Bleach per gallon of water to create a sanitizing solution. Scrub all food debris off the board then apply solution.
Step 1: Wash the Cutting Board Regularly
Use a sponge and hot, soapy water, then rinse with cold water and pat dry with a towel. Never immerse a wood cutting board in water, because that can cause warping. Store the board on its side. In addition to allowing the wood to dry fully, oxygen is a good sanitizer.
To manually disinfect without using bleach, after you've washed your cutting board, try soaking the board in a white vinegar solution or spraying it with a 3% hydrogen peroxide solution. Either way, let the board sit for at least five minutes before washing it again with soap and water.
How should you clean cutting boards to prevent cross contamination?
Always use a clean cutting board. Wash cutting boards, dishes, and counter tops with hot, soapy water after preparing each food item and before you go on to the next item. If possible, use one cutting board for fresh produce and a separate one for raw meat, poultry, and seafood.
Lemon juice and salt will clean and sanitize a cutting board. FACT: Sanitizing is the process of reducing the number of microorganisms that are on a properly cleaned surface to a safe level to reduce risk of foodborne illness.
Mildew can be represented in an unsightly black line of discoloration on your cutting board and the very sight of it can be repulsive. Mildew, after all, is proof positive that your cutting board isn't clean enough.
White vinegar once per week to prevent mold: Spray vinegar on the board and let it set for 10 minutes before rinsing. Baking soda for stubborn stains: Sprinkle baking soda over the offensive spot and rub with a cloth, brush, or sponge dipped in hot water.
A mixture of 1 part Chlorine Bleach, (Clorox) to 32 parts water (½ cup bleach per gallon of water, or 4 teaspoons bleach per quart of water) will need to sit on surfaces for 5-10 minutes in order to disinfect them. We found this did not harm either of our wood finishes.
If your cutting board has some lingering odors, spray in down with white vinegar. Keep a spray bottle filled with white vinegar and use it regularly on your wood board. The vinegar will neutralize odors while working as a natural disinfectant. Alternatively, you can also use a lemon to eliminate odors.
How Often to Clean a Wooden Cutting Board. You should wash your wooden cutting board after every use. Then, every month, deep clean, disinfect, and oil the board to help with long-term maintenance. If used frequently, you may want to disinfect and oil it every couple of weeks.
After each use, a wooden cutting board should be cleaned with warm water, dish soap, and a soft sponge. Be sure to clean any crevices where food and bacteria may hide. It's important that you immediately dry off your board with a dry dish towel.
Mix white vinegar and water in a 1:4 ratio and soak for 5–10 minutes. Add 1 part hydrogen peroxide to 4 parts water and soak for 5–10 minutes. Spray on the surface of the board and let it dry. Pro Tip: Use a natural nontoxic hydrogen peroxide or colloidal silver sanitizing spray– it's faster and easier.
Just sprinkle baking soda on the surface of the cutting board, then work it into the surface stains with a lemon (which also makes the board smell amazing, by the way) or a gentle sponge or wash cloth. Rinse the board and dry it with a towel.
What do you seal a new cutting board with?
To protect your cutting board, you have to apply oil to seal the surface of the hardwood. Squeeze a liberal amount of butcher block wood oil or food-grade mineral oil onto a cloth rag. Apply the oil to all sides of the wood by rubbing thoroughly. Reapply until the wood stops absorbing the oil.
Ensure Your Board is Clean
Before attempting to oil, a clean cutting board is essential. If you've already washed with warm soapy water and feel that it needs a more thorough clean, you can use the vinegar solution as mentioned earlier to give a more hygienic scrub.
An occasional extra-deep cleaning is a good idea, particularly after working with raw meat, fish or poultry. Add 1 teaspoon bleach to 1 quart water and flood the board with this solution. Let stand for a few minutes before rinsing with hot water.
The oil you use for your wooden cutting boards and utensils should be food grade and not prone to rancidity. Mineral oil is an inexpensive and popular choice, and you can easily find bottles in most kitchen supply stores.
Olive oil, corn oil, and sunflower oil, should never be used to maintain a cutting board or butcher block. As touched on above, these oils experience rancidification – a process that yields a rank smell and unpleasant taste. As a cutting board touches your food, substances that can turn rancid should be avoided.
Soft woods like pine, fir or cedar aren't recommended for cutting boards because they tend to splinter or crack easily. These types of wood should generally be avoided.
Treat your board with mineral oil a few times per month
Give the entire wood cutting board to a mineral oil treatment a couple of times per month. Set it on its side (just like for drying) and let it sit for an hour. If it's a new board or seems particularly dry, repeat with a second coat after an hour.
To keep your cutting board in prime condition, seal it once a month with oil. Some oils, such as linseed and tung oil, harden the wood and seal it from the inside; other oils simply penetrate the surface of the wood, including walnut and mineral oil. Beeswax is also a viable alternative.
All plastic and wooden cutting boards wear out over time. Once cutting boards become excessively worn or develop hard-to-clean grooves, they should be discarded.