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In researching this topic, I have found that the number one issue seems
to be the debate over wood cutting boards vs. plastic boards and that
centers around contamination. Since I make wood cutting
boards and wood kitchen utensils, this whole debate is a
non-issue
for me. BUY WOOD!! With proper care and a little common
sense, you can easily avoid any of the negative problems wood might
present and in the process high-light the positive benefits. The
following information is presented as suggestions on how best to care
for wood cutting boards and wood kitchen utensils.
There Are Three Major Steps
To Caring For Your Wood Cutting Board
Step One: Clean it.
After using your board, take a dry paper towel and wipe off any excess
debris. Next, using a plain, unscented dish soap, scrub it down with a
soapy sponge, making sure to use the "scrubby" side of the sponge.
Rinse the board with Hot Water, rinse and dry thoroughly. NOTE: NEVER
submerge cutting boards in a sink of water, or wash in a dishwasher!
Wood is porous and will soak up water causing the cutting board to
crack when it drys. Step Two: Disinfect
& Sanitize it.
For this, I will mention two of the most poplar products. Vinegar-
Using a spray bottle, put 4 parts water to 1 part white distilled
vinegar. The acetic acid in the vinegar is a good disinfectant. Vinegar
is especially good for people with chemical allergies. Spray the board
liberally all over. Soak it thoroughly, making sure the board is
completely covered. Leave it set for 5 minutes and then wipe dry. 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. Step Three: Seal the
Cutting Board.
Sealing, oiling, or re-seasoning a cutting board is essential because
detergents and soaps used for cleaning tend to dry out the wood,
causing splits and an overall shorter useful lifespan. Oiling or re
seasoning the board also seals the
grain against bacteria. Mineral oil, beeswax, walnut,
almond or coconut oil will work. Re-oil the board depending on the
frequency of washing, as the soaps will eventually remove the oils in
the wood. If you want to use mineral oil, look for something called food-grade
mineral oil, which means there are no perfumes, or
chemicals in it. Just pure, light mineral oil. Using about 3 to 4
tablespoons, apply the oil liberally and let it soak in. The wood is
porous and it will soak in the oil. You can also rub it into the wood,
using a clean cloth, or a paper towel will also work. Stand the board
on end, or prop it up for a few hours, re-oiling until the wood does
not absorb any more oil. Wipe off any excess. If using mineral oil,
warm it slightly before applying. Apply in the direction of the grain.
Here Are A Few Extra Tips You
Might Find Useful
All cutting boards, and other wooden utensils, 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 your board for
long periods of time. Beware of moisture collection 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 you cutting board, you might use; Coarse
salt or baking soda- Rub the board with course salt or
baking soda. Let stand a few minutes and wipe off, and then rinse. You
may need to re-season after rinsing. 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 board.
To eliminate cross-contamination of food, the Meat and
Poultry Hot line recommends, that consumers using wooden cutting boards
may do so, if used "exclusively" for raw meat and poultry. Use a
different board for cutting other foods such as produce and bread. This
will prevent bacteria from a meat or poultry from contaminating another
food. Or, clean and sanitize cutting boards when switching between
types of food products (e.g., from raw meats to produce, from raw foods
to cooked).
Once meat is cut, wash the board immediately in warm soapy
water. The longer a dirty cutting board sits, the more time bacteria
has to embed itself into the wood.
Store wooden kitchen implements in a dry place. Extreme
cold or heat, not mention humidity, will cause the to crack and warp.
