Cutting boards are a staple in every kitchen. Whether you’re cutting meat, veggies, or creating a cheese board, it’s important to keep them in good shape. Plastic cutting boards can last for years, and wood ones can last for decades, when properly maintained and cared for. Check out these tips to keep your cutting board in tip top shape.
Cleaning Cutting Boards: Nonporous acrylic, plastic, or glass boards can be washed in a dishwasher.
Sanitize Your Boards Regularly: Both wooden and plastic cutting boards can be sanitized easily! Use 1 tablespoon of unscented, liquid chlorine bleach per gallon of water. Soak for several minutes, rinse, and air dry.
Deodorize It: All you need is salt and a lemon! Massage 1/3 cup of coarse salt on your cutting board, and then let it sit for about 10 minutes. Then, massage the salt with 1/2 a lemon, squeezing the lemon to release the juice. Last, simply rinse the board with a clean cloth and hot water.—You can also use this method to clean a wood cutting board that can’t go in the dishwasher.
Avoid Cross-Contamination: Assigning one cutting board for raw meats and seafood and one for produce, bread, and cheese will prevent bacteria from raw meat from contaminating a food that requires no further cooking.
Remove Stains: White, plastic cutting boards can develop stains easily. Place cutting board into the sink and run hot water until it’s about an inch high. Add one cup of bleach, let soak for one hour, and watch those stains disappear!
Oil your Wood Cutting Boards: To best maintain a wood cutting board, it’s great to oil it once a month or so. Start by washing your board with salt and lemon. Then, pour a small amount of oil onto your cutting board, and rub until you’ve hit every part of the surface. Don’t forget the back! Be sure to let it dry completed before storing.
While you’re taking care of your cutting boards, why not take care of your whole kitchen and home too? Visit The Cleaning Authority today to get a free online estimate for bi-weekly house cleaning.