Caution must be taken when using any type
of cutting board. Here are some safety tips to keep in mind:
Whichever kind of wooden cutting board you use; all cutting boards should be cleaned and sanitized frequently. Some of the various techniques recommended for cutting boards are as follows (you decide which is best):
Hot water and soap –
Scrub board with hot water and soap. Rinse and dry thoroughly. NOTE: NEVER
submerge cutting boards in a sink of water! Wood is porous and will soak up
water causing the cutting board to crack when it dries.
Vinegar – To disinfect and clean your wood cutting boards or butcher
block countertop, wipe them with full-strength white vinegar after each use.
The acetic acid in the vinegar is a good disinfectant, effective against such
harmful bugs as E. coli, Salmonella, and Staphylococcus. Vinegar is especially
good for people with chemical allergies. Keep a spray bottle of undiluted
vinegar handy for easy cleaning and sanitizing.
Hydrogen Peroxide – 3% hydrogen peroxide
can also be used as a bacteria-killer. To kill the germs on your cutting board,
use a paper towel to wipe the board down with vinegar, then use another paper
towel to wipe it with hydrogen peroxide.
Bleach – Sanitize both wood and plastic cutting boards with a diluted
chlorine bleach or vinegar solution consisting of one teaspoon of liquid
chlorine bleach in one quart of water or a one to five dilution of vinegar.
Flood the surface with a sanitizing solution and allow it to stand for several
minutes, then rinse and air dry or pat dry with paper towels.
All cutting boards, and other food surfaces, should be kept dry when not in
use. Resident bacteria survive no more than a few hours without moisture. Keep
moisture of any type from standing on the block for long periods of time.
Beware of moisture collecting beneath the board if you leave it on the counter.
If you can, prop one end up when not using your board.
To eliminate garlic, onion, fish, or other smells from your cutting board:
Coarse salt or baking soda – Rub
the board with course salt or baking soda. Let stand a few minutes and wipe
salt or baking soda from board, and then rinse. You may need to re-season after
rinsing your cutting board/chopping block.
Lemon – Another very easy technique is to rub fresh lemon juice or rub a cut
lemon over the surface of the cutting board to neutralize onion and garlic
odors. You may need to re-season after rinsing your cutting board/chopping
block.
Vinegar – Keep a spray bottle of undiluted vinegar handy for easy
cleaning and sanitizing. You may need to re-season after rinsing your cutting
board/chopping block.
Use
a good steel scraper or spatula often when using the board. Scraping removes
75% of the moisture that builds up on a wooden cutting board. An occasional
sanding will return a wooden board to a smooth luster. But never scrub a wooden
board with a steel brush (a steel brush will ruff up the finish and should be
avoided).
Wooden
boards need oiling or reseasoning once a week to seal the grain against
bacteria. An oil finish helps to prevent the wood from cracking or pulling
apart at the seams. See Seasoning A
Cutting Board above (top of page).
When
refinishing a butcher block, you may wish to sand the surface of the wood to
remove old stains, scratches and marks. When sanding out kicks and scratches,
remember that if you don’t sand the top evenly you will end up with
“hills” and “valleys” in the top.