A cutting board is a very important food preparation tool. Like all tools, they need to be maintained from time-to-time. Below are some basic, but fundamental guidelines that should be adhered to for the best performance of your cutting board:
- Never submerge a cutting board in water! I know it sounds simple, but we all know what happens to wood that spends too much time in water--it deteriorates. The board "may" crack, split, delaminate, or even warp!
- Clean your board regularly with mild dish soap and rinse thoroughly. If using a rag or scrub pad to clean the cutting board, ALWAYS use a clean one. NEVER use the same rag or scrub pad that you use to clean the dishes or sink to clean your board. You stand the chance of cross-contamination!
- Do not put your cutting board in the dishwasher. This may seem like a good way to disinfect, clean, and even sanitize the wood surface(s), but it will cause a lot of damage!
- Once thoroughly washed, remove excess water by using a clean towel (either paper or dish towel). Let dry for an hour. It is preferable to wash the board as soon as you are finished using it; that way, germs, stains, and smells have less time / chance to propagate.
- Apply U.S.P. Grade Mineral Oil. U.S.P. (United States Pharmacopeia) is a United States of America public standards authority. This non-profit organization ensures that pharmaceutical grade products sold in the U.S. meet strict quality guidelines. Even though this is a U.S. designation, many products sold in Canada may use this designation. Why? Because U.S. and Canada have similar high standards for pharmaceutical products. Mineral oil is very cheap and a small bottle will last for a while. Apply it at least once a month for best results. You can purchase a bottle from your local drug store / pharmacy.
- Coat the cutting board with enough mineral oil to give the board a "wet look". Do not over apply; there is only so much liquid that the board can absorb. Boards that are end-grain, will absorb more than twice the amount of mineral oil than long-grain ones of the same size!
- Using cooking oils to seal the board should never be attempted. These oils will turn rancid and contaminate the board. Just use mineral oil--it does not cause allergic reactions either, making it very safe. You can use Walnut oil as well, but remember to watch out for nut allergies.
- Lastly, make sure that you only use the board for either fruit and vegetables OR meat, but NEVER both. It is advisable to one for MEAT and another for FRUITS and VEGETABLES! By having two separate cutting boards: you will not cross-contaminate foods, germs will not spread between the food items, and it promotes healthy cooking habits!!!...
