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It’s important to clean and disinfect your cutting board after each use to avoid cross contamination and bacteria buildup. If you’re cutting different food items during the preparation of one meal, you might want to use multiple boards — one for meat and one for vegetables.
1. Day-to-day cleaning. Wooden cutting boards can’t be thrown in the dishwasher like their plastic counterparts to be disinfected. After each use, wash the boards with hot water and a tiny bit of dish soap. Wipe clean and let dry overnight.
2. Disinfecting. Mix a 1-1 solution of 3 percent hydrogen peroxide and water. Then wipe it onto all surfaces of your cutting board with a clean cloth. This will eliminate any bacteria on the board.
3. Upkeep and maintenance. To maintain your wooden boards, sprinkle coarse on surface of the board. Cut a lemon in half (a lime also works). Using the lemon slice, vigorously rub the salt into the board. Do this every few weeks.
1. Day-to-day-cleaning. It’s best to add your plastic or composite cutting board to the dishwasher. A dishwashing cycle will disinfect and sterilize its surface. To clean your cutting board by hand, use hot water, dish soap and use a scrubbing pad.
2. Upkeep and maintenance. Audit your cutting boards every few weeks. If your cutting board surface becomes rough, or if you see mold or mildew, it’s time to replace it.
1. Day-to-day cleaning. After each use, clean your bamboo cutting board with a clean sponge and soapy water. Make sure the cutting board is completely dry before you store it to prevent mold or mildew growth. Note: Don't ever let a bamboo board soak in the sink!
2. Disinfecting. If you cut raw meat on your bamboo cutting board, disinfect the surface with a 1-1 solution of 3 percent hydrogen peroxide and water. Wipe onto all surfaces of your cutting board with a clean cloth. This will eliminate any bacteria on the board.
3. Upkeep and maintenance. Rub the surface of your bamboo cutting board regularly with food-grade mineral oil to prevent the surface from absorbing too much moisture and warping or delaminating. Make sure you coat all sides of the cutting board evenly. Note: Apply oil daily when your cutting board is new, then once a week during the first few months. After that, oil once a month.
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