Cleaning and Caring for your Cutting & Chopping Boards
One of your most used kitchen tools is chopping boards. Wooden boards are some of the best to have but are one most people believe to be hard to clean and maintain. When you purchase a good knife you need a good chopping board in the same investment. Take care of your boards as you would any other favourite kitchen tool, taking just a few minutes each month to follow these tips to cleaning and caring for your boards.
Cleaning: Scrub or wipe down with a soapy brush or cloth and leave to drain upright. Do not immerse in water Care and Maintenance :Oil with food safe vegetable or mineral oil once a month to prevent cracking.
Cleaning: Clean in the dishwasher safely or clean in soapy water. Care & maintenance:Disinfect regularly. Remove stains by soaking your board with a bleach solution or scrubbing with salt.
Cleaning: Wash in warm water, or wipe clean. Care & Maintenance: Clean regularly to avoid stains. Marble boards are for pastry and fondant rolling and will damage knives if used for cutting
SEASONING YOUR WOODEN CHOPPING BOARD
Your first job after purchasing a wooden chopping board is to season it prior to use. By
seasoning you’re adding an extra layer of protection to it, ensuring its longevity and look. It’s
also beneficial to season your wooden chopping board for hygiene purposes as the process
helps to seal the pores of the wood and keep out particles and bacteria as well as help
prevent the board from warping.
To help maintain the condition of your wooden chopping board, it’s important that you clean
it by scrubbing or wiping it down with a soapy brush or cloth and leave it to drain upright. Do
not put your wooden chopping board in a dishwasher or immerse in water as they’re porous
and will absorb water which can result in splitting when they dry. Once the wooden chopping
board is dry, maintain the board by oiling it with food safe vegetable or mineral oil once a
month which will help prevent cracking.
Instructions for oiling your wooden chopping board:
CLEAN: Always start with a clean board which has been scrubbed or wiped down. Allow
to air dry upright.
OIL: Once the wooden chopping board is fully dry, apply an even layer of mineral oil using
a soft, clean cloth or paper towel.
SOAK: Give the oil time to fully soak in to the board. This can be done overnight or for at
least 4-6 hours.
REMOVE: Using a soft, clean cloth or paper towel, wipe away remaining oil.
Wood versus plastic?
You may find it surprising to hear, but wooden chopping boards are more hygienic than
plastic ones. Although you may find plastic chopping boards easier to clean, research has
suggested that they are far more likely to store bacteria than wooden boards as older knife-
scarred surfaces are harder to disinfect manually. Researchers have found that gouging a
used plastic surface after manual cleaning recovers more bacteria than gouging a wooden
board. So it would appear that wooden boards are a great option to choose. Apart from the
hygiene considerations, they’re also aesthetically pleasing and are kinder to your knife
Which board for which food?
When it comes to choosing which chopping board to use for certain foods, it’s a good idea to
dedicate one chopping board to raw meat, poultry, and fish and another to all other food
groups. It’s important to try and avoid cross contamination. Even if you have scrubbed a
board with soap and hot water, there may still be traces of bacteria that could temporarily
survive in the knife cuts in the board. Use a wooden chopping board for your main board and
a plastic board for your raw meat, poultry and fish. That way you will preserve the life of the
wooden board from constant scrubbing in water whilst the plastic boards are indifferent to
scrubbing and can be dishwasher-friendly.