Caring For Your Cutting Board

General Cleaning
We know that you want your board to be clean! All cutting boards (wood, plastic, glass, bamboo) should be cleaned frequently.
A good washing with hot soapy water will do the trick. After washing, rinse and dry thoroughly.
Never scrub a wooden board with a steel brush or steel wool; doing so will scratch the finish and should be avoided.
All cutting boards, and other food surfaces, should be kept dry when not in use. Bacteria will survive no more than a few hours without moisture.
Keep moisture of any type from standing on the board for extended periods of time. If you leave your board on the counter after cleaning damage can occur if you allow moisture to collect beneath the board. Prop one end up when the board is not being used.
Never!
Never wash in a dishwasher.
Never submerge or soak a wood cutting boards in a sink of water! Wood is porous and will soak up water causing the cutting board to crack when it dries.

Sanitizing & Disinfecting
While a good washing with hot soapy water is sufficient, you may choose to sanitize or disinfect your board. There are several methods you can use:
Vinegar Use a solution of five parts water to one part vinegar. 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 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 the recommended vinegar solution, then use another paper towel to wipe it with hydrogen peroxide.
Bleach Use a solution of one teaspoon of liquid chlorine bleach in one quart of water. 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.
To learn more about studies using vinegar for disinfecting cutting boards, check out this very interesting scientific article: The Microbiology of Cleaning and Sanitizing a Cutting Board by O. Peter Snyder, Jr., Ph.D.

Eliminating Food Odors & Stains
There are several methods that you can choose to eliminate food odors from your cutting board. You will need to re-season with mineral oil after using one of these methods:
Coarse Salt or Baking Soda Rub your board with course salt or baking soda. Let the salt or baking soda stand for a few minutes. Wipe and then rinse your board.
Lemon Rub fresh lemon juice or rub a cut lemon over the surface of the cutting board to neutralize odors.
Vinegar Clean the board use a solution of five parts water to one part vinegar.

Re-seasoning / Applying Oil
Regularly apply food-grade mineral oil to your cutting board. The application of mineral oil acts as a sealant for the wood to prevent bacteria from getting in. It also prevents the wood from splitting. You should avoid using any kind of cooking oil, as they have a tendency to turn rancid over time. Mineral oil should be reapplied after prolonged use or when the wood starts to look dry and/or dull. This application can be done as often as necessary.

Before applying mineral oil to your cutting board, warm the oil slightly. Apply a light coating of oil with a soft cloth or cotton ball, in the direction of the grain, allowing the oil to soak in. After a few minutes, remove all surface oil with a dry, clean cloth. Mineral oil can be purchased in any supermarket or drug store in the health and beauty section.
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