Chicken, fish, veggies, fruit, garlic, onions… No matter what you're slicing and dicing on your wood cutting board, it's likely to leave germs and odors behind. That said, you should give your wood cutting boards a good cleaning at least once a month — and we don't mean with soap and water, as that can cause the wood fibers to weaken. Instead, follow these tips to give your cutting boards a deep clean that won’t ruin the wood.
- Use a lemon half and coarse salt to scrub your cutting board, squeezing the lemon to release the juice as you go. Let the scrub sit for five minutes, then rinse with a clean, wet sponge.
- To disinfect your wooden cutting board, wipe it down with full-strength white vinegar after each use. This will protect your board from harmful bugs such as e. coli, salmonella, and staphylococcus.
- You can also use baking soda to deodorize and disinfect your board. Sprinkle it over your board and spray it with some undiluted white vinegar. Let it foam up for about five minutes and then rinse it off with cold water.
- Hydrogen peroxide is a great disinfectant for your cutting board, especially after cutting raw meat. Just use a paper towel to wipe the board down with vinegar, then use a different paper towel to wipe it with the hydrogen peroxide.
How to Clean a Cutting Board: 7 Effective Treatments [Reader's Digest]
How To Clean a Wooden Cutting Board with Lemon and Salt [The Kitchn]
How to Clean a Cutting Board [Clorox]
