Wooden kitchen cutting boards are an incredibly useful and decorative accessory that a cook should always have on hand. In addition to being beautiful to look at, they are guardians of our health, as they harbor fewer bacteria than their plastic counterparts. Although wooden cutting boards are surprisingly resistant to germs, it's definitely important to keep them clean and disinfect them from time to time. Here's how to do it.
Steps
Part 1 of 2: Keeping a Wooden Cutting Board Clean
Step 1. Select a cutting board constructed of hard wood
Those produced with soft wood varieties are more easily damaged, allowing bacteria to proliferate inside the scratches left by the knife. By choosing a cutting board made with a harder wood, for example walnut, maple or cherry, you will have the guarantee that it will resist wear longer and therefore remain beautiful and intact for a long time.
Step 2. Consider treating it with mineral oil before using it
Wood is a natural material and as such, when it loses moisture, it can dry out and, in the worst case scenario, crack! You can waterproof and seal the wood to keep it hydrated by treating the surface of the cutting board with mineral oil. First, pour a small amount into the hollow of your hand, then warm it by rubbing it between your palms. Apply it to one side of the cutting board and let it sit for a few minutes. Finally, remove the excess by rubbing the wood with a clean rag or kitchen paper. Now turn the cutting board over and repeat the treatment on the other side.
- You should treat the wood with mineral oil about once a month and every time you disinfect it.
- Do not use natural oil to seal the wood of the cutting board as it may spoil. Mineral oil is the best choice.
Step 3. Ensure food hygiene
Since wooden cutting boards are not dishwasher safe, many experts advise against using them for slicing foods with a high risk of contamination. Regardless of the specific characteristics of your wooden cutting board and even if some parts are made of plastic, it is essential to use different cutting boards for different foods.
- For foods with a high risk of contamination, you should use a plastic cutting board or one made of wood treated with mineral oil (to seal the wood). High-risk foods include raw meat, fish, and tofu.
- You should use a separate cutting board for slicing bread, cooked meats, cheeses, fermented soy products (such as tempeh), and pre-washed fruit and vegetables.
- Both boards will need to be washed after use and it is important not to interchange them, otherwise you run the risk of cross-contamination.
Step 4. Clean the cutting board after each use
Each time you use it, wash it with warm soapy water, then rinse it thoroughly. Once clean, dry it with a dish towel or kitchen paper or let it air dry by placing it on its side so that both sides are exposed to the air and the water can drain to the bottom of the dish drainer instead of penetrating the wood.
Step 5. Remove odors and stains from the cutting board once a week
When you tidy up the kitchen, you can take a few minutes to clean the cutting board more thoroughly, using commonly used ingredients. This is particularly useful if you notice that the wood is stained or gives off an unpleasant odor.
- If it seems to you that the wood has absorbed the smell of those foods that have an intense fragrance, vinegar can be of great help. Use it to moisten a sheet of kitchen paper, then rub it on the surface of the cutting board. It will act by neutralizing odors and even its own fragrance will fade in a short time.
- Another very quick solution is to sprinkle the cutting board with salt while it is still wet. The salt will naturally draw out any moisture trapped in the cracks in the wood along with bacteria that may have used them as a refuge.
- You can get rid of stains easily by creating an effervescent reaction with two simple, commonly used ingredients: baking soda and lemon juice. Sprinkle the baking soda on the stained areas, then rub it against the wood using half of a lemon. Finally, wash and dry the cutting board.
Part 2 of 2: Disinfect the Cutting Board
Step 1. Disinfect the wooden kitchen cutting board once a month
Even if you have a good habit of cleaning it after each use, it is important to carry out a more intensive treatment from time to time. A solution that contains bleach is more effective at killing bacteria nested in wood than simple dish soap. This thorough cleaning is especially necessary for the wooden cutting board you use to slice raw meat and other foods with a high risk of contamination.
Step 2. Make sure the cutting board is clean and dry
If it isn't, scrub it with warm soapy water, then rinse it off with the help of a clean rag. Pat it dry with a dish towel or paper towel or lay it on its side to let the air do the work. It is important that there are no food residues on the wood when you treat it with bleach to disinfect it.
Step 3. Prepare the disinfectant solution
Mix one tablespoon of liquid bleach with one quart of water in a spray bottle. Make sure the dispenser cap is firmly fixed on the container, then shake it to mix the two liquids.
If you don't have bleach at home or if you don't like the idea of using it to clean a surface that will come into contact with food, you can use hydrogen peroxide, or hydrogen peroxide. A product with a 3% concentration will guarantee you effective disinfection
Step 4. Disinfect the cutting board
Coat it with a thin layer of disinfectant solution. Spray the product evenly on the wood, then let it act for about ten minutes; then rinse the cutting board thoroughly under running water. Be careful not to splash your clothing or surrounding surfaces with bleach. Shake the cutting board to remove excess water, then repeat the steps on the other side.
If you are using hydrogen peroxide instead of bleach, pour a small amount on a piece of kitchen paper and carefully wipe the wood. Let the product work for a few minutes before rinsing off
Step 5. Pour some vinegar onto a sheet of kitchen paper, then wipe the entire surface of the cutting board
This penultimate step is optional, but ensures that the wood is perfectly clean and fragrant. When finished, place the cutting board on its side to air dry.
Step 6. Reapply the mineral oil
Bleach tends to dry out natural materials such as wood, but you can avoid this by applying a fresh coat of mineral oil. Simply rub a small amount of mineral oil on the surface of the cutting board and then let the wood absorb it for a few minutes, then wipe off the excess with a rag or kitchen paper.
Advice
- If your cutting board smells bad, has deep cracks, or is visibly moldy in parts, it's definitely time to replace it.
- Keeping knives properly sharp can prevent the wood from being damaged. Likewise, a cutting board in good condition will protect your knives from wear.
Warnings
- Baking soda can alter the color of the wood.
- Do not immerse the cutting board in water and do not put it in the dishwasher, otherwise the wood will become soaked with water and, as it dries, it will crack.
