To clean a cutting board effectively, follow these steps:
- Remove debris and wash: First, remove any food debris with a damp cloth or paper towel. Wash the cutting board with hot, soapy water using a mild dish soap. Scrub gently with a sponge or soft brush to avoid damaging the board. Rinse well on both sides and dry thoroughly with a clean towel. Stand it upright to air-dry completely.
- Disinfecting: For everyday cleaning, spraying the board with 100% distilled white vinegar and wiping dry disinfects common bacteria. After cutting raw meat, clean with vinegar, then spray 3% hydrogen peroxide and let it sit for 2–3 minutes before wiping and air drying to ensure sanitation.
- Deep cleaning (monthly): Use a small amount of diluted bleach (4-5 drops in cold water) and a stiff brush to scrub the surface carefully. Wipe with a damp cloth to remove bleach residue and dry immediately to avoid water absorption.
- Deodorizing: If the board smells, rub it with fresh lemon juice or a lemon half combined with coarse salt. Let it sit for about 15 minutes, then wipe clean to remove odors and stains.
- Maintenance: To keep the wood conditioned, periodically apply food-grade mineral oil or a beeswax blend to protect it from drying and cracking.
Important tips:
- Never submerge wood cutting boards in water or put them in the dishwasher as this will cause warping and cracking.
- Dry the board fully before storing to prevent moisture damage.
This method ensures the cutting board is clean, sanitized, odor-free, and well maintained for safe use in the kitchen.
