So, now that you know what will end your new cutting boards life prematurely, we can get into how to make it last for generations. First off, when you purchase your cutting board, you want to get one that will last, and maybe one that you could pass down to future family chefs, and the designers at can make you a tool that you can be proud of.
Seasoning It is important season your board before use. Mineral oil is used to protect the finish of the wood, and to reduce the absorption of food, and liquids. When applying the oils, just remember that more is more, and it is essential let each coat absorb and continue to add to it until it will no longer absorb. At this point a clean, dry cloth should be used to wipe the excess to maintain a lovely finish. Be sure not to use vegetable or olive oils to season your board, as these can sour, and will make your board smell bad. Beeswax can also be used as a topcoat for added protection of the finish. Many people don't, and it isn't necessary, but if you feel inclined, it adds to shelf life, and only takes a couple of extra minutes to do.
Daily Care For daily cleaning, course salt, or baking soda is good for removing stains, while lemon or white vinegar are both very effective at sanitizing the surface. When using lemon and salt (as I like to do), take a whole lemon and cut it in half, dust the board generously with salt. Take lemon half and use it like a scrub brush, scrubbing in circles all around the board. Repeat process with other half of lemon. When you're finished, rinse thoroughly under high stream of water, while scrubbing lightly with a soft bristled sanitary scrub-brush to loose any particles hiding in the crevices created by your knife. Use a clean dry cloth to completely dry your board. Leave upright in order to allow any residual water to run-off. Once completely dry, use the mineral oil to rub it down to maintain surface appearance and durability. When using vinegar and baking soda, use a scrub-brush dipped in hot water. Rinse as above. When cleaning your board after cutting raw meat, a solution of bleach and water, or hydrogen peroxide can both be used to disinfect and sanitize. A good dish detergent and a high stream of water to rinse when finished, and your board will be ready to use again. I always take a couple of extra sanitary steps after using my board for raw meat, especially chicken.
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