To clean a wooden cutting board effectively:
- Daily Cleaning:
- After use, remove debris with a slightly damp cloth or paper towel.
- Spray the board with 100% distilled white vinegar to disinfect, then wipe it dry with a clean towel. Vinegar fights bacteria like E.coli and Salmonella.
- For meat and poultry, after debris removal and vinegar spray, apply 3% hydrogen peroxide, let it sit 2-3 minutes, then wipe and air dry for thorough disinfection.
- Washing:
- Avoid soaking the board or using hot water, as it can cause cracking and warping.
- Use mild dish soap and warm water. Scrub gently with a sponge or brush, then rinse quickly.
- Always dry the board immediately and stand it vertically to air dry fully.
- Deodorizing:
- To remove odors (like onion or garlic), rub the board with lemon juice or a cut lemon.
- For tougher odors or stains, make a paste of baking soda, salt, and water, rub it on the board, then rinse and dry.
- Monthly Deep Cleaning:
- Use a small amount of bleach (4-5 drops in cold water) with a stiff brush to gently clean and sanitize.
- Wipe dry with a cloth immediately afterward.
- Maintenance:
- Regularly oil the board with food-safe mineral oil or a beeswax blend to protect it, keep it moisture resistant, and maintain a smooth surface.
Do not put wooden boards in the dishwasher or submerge them in water, as this damages the wood.