How to properly clean and care for a cutting board
Wash and dry your wood cutting board well
Cleaning your cutting board after each use is crucial, especially if it has been exposed to vegetable and meat juices. It’s important not to clean it in the dishwasher or submerge it in water, as excessive moisture can penetrate the wood and hinder the drying process. This can result in mold development or cause the board to split. To clean, simply use a plastic spatula to remove any leftovers, then gently wash the surface with a sponge, warm water, and a bit of soap.
Air dry it on its side standing up.
This next step is extremely important. Once you have washed and hand-dried your board, place it on its side to expose both surfaces, allowing it to air-dry completely. Continue wiping until the surface shows no signs of moisture and feels dry to the touch. Also, avoid placing it back in the cupboard right away, as it may be squeezed against other items and not dry as quickly or thoroughly.
When you need to wash your cutting board and continue prepping, just clean the top and keep that side facing up. Leaving the board wet and facing down for even 45 minutes can start to compromise the wood’s integrity.
Treat your board with mineral oil a few times per month
Maintaining a bottle of mineral oil and applying it a few times a month can help prolong the lifespan of your finest boards. To care for your wooden cutting board, take a clean, dry cloth and apply sufficient oil to cover the surface of the board on all sides, top, bottom and edges.
Place it on its side to dry in the same method used for drying, and leave it for an hour. If the board is new or appears excessively dry, apply a second coat after an hour. For a thicker cutting board or butcher block, apply a minimum of two coats, rubbing vigorously to ensure the oil soaks into the core.
My favorite board oil is Howards mineral oil due to its reasonable cost and effective performance. You can also use mineral oil on various wooden items in your kitchen and home, such as spoons, spatulas, wood bowls and any other wood utensil.
Don’t use cooking oils to treat a cutting board
One might assume that any natural oil would be suitable for treating a wood board, but this is not the case. Cooking oils can spoil, leading to bacteria growth and rot in the wood.
Use Lemon juice and salt to remove smells
Wooden cutting boards can retain the odors of strong-smelling foods such as garlic and onions. Although these odors may fade over time, they can affect other foods in the interim. To deodorize a cutting board, sprinkle it with kosher salt after squeezing a lemon over its surface. Scrub the board thoroughly to work in the salt. Allow it to rest for an hour until the salt has dried, then remove the residue with a dough scraper or a solid metal spatula with a flat end.
Best Wood for cutting boards.
Different woods vary in hardness. Hardwoods like Oak and Olive wood tends to be more durable, but they can dull knife blades faster. Woods such as Maple, Beech, Cherry, and Walnut are popular for cutting boards as they are kinder to knives and don’t show wear as readily.