Home » Cleaning and maintaining a wooden cutting board: What’s the best way to do it?

Cleaning and maintaining a wooden cutting board: What’s the best way to do it?

Making sushi at home is amazing! Nothing feels better than serving a homemade meal to your friends or family. To make your sushi, you not only need quality ingredients but also the right tools in your kitchen. Razor-sharp Japanese knives and a beautiful wooden cutting board are essential! Whether you’re slicing delicate fish or chopping sturdy vegetables, a good wooden cutting board makes all the difference. To keep your cutting boards in top condition and hygienic, proper maintenance is very important. That’s why I’m here to tell you how to clean and maintain your wooden cutting board, ensuring it stays beautiful for years to come.

Wooden vs. Plastic Cutting Boards: What's the Difference?

I get this question often: “Which one should I choose?” Both wooden and plastic cutting boards have their own pros and cons, especially when you’re using them to make your favorite sushi and sashimi dishes.

Wooden cutting boards offer natural beauty and durability, while plastic ones are lighter and often dishwasher-safe. However, wooden boards are gentler on knives and have natural antimicrobial properties that help prevent bacterial growth, making them a safer choice for food preparation. That’s why I always opt for a top-quality wooden cutting board. You can’t go wrong with that choice. The occasional hand-washing is a small price to pay.

How many cutting boards should you use in your kitchen?

Ideally, it’s best to use separate cutting boards for different types of food to prevent cross-contamination. I always use one board for raw fish, one for raw meat, another for fruits and vegetables, and one for cooked food. Hygiene is very important in the kitchen, especially when making sushi, where you’re working with fresh fish.

How do you remove bacteria from your wooden cutting board?

That depends on what you’ve cut on it. If it’s just vegetables or fruit, cleaning it with warm water is enough. However, if you’ve sliced raw fish or meat, it’s best to use water and dish soap to effectively remove bacteria. Scrub your wooden cutting board well with soapy water after use. You can also disinfect it by spraying or soaking it with a mixture of vinegar and water, which naturally eliminates bacteria without leaving harmful residues. Make sure to dry your cutting board immediately to prevent warping or cracking. Don’t leave it wet, as that’s not good for the board.

Under no circumstances should you put your wooden cutting board in the dishwasher. It will definitely get damaged. The high heat and excessive water in a dishwasher can cause cracks in your board. That’s such a shame! You definitely want to avoid that.

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How do you clean your wooden cutting board the best way?

I occasionally deep clean my cutting boards with coarse salt and lemon to remove stains and odors. It works really well and keeps your board looking beautiful.

First, I sprinkle coarse sea salt all over the board. Then, I take one lemon, cut it in half, and squeeze the juice over the salt. I let that sit for about ten minutes. After that, I use the other half of the lemon to scrub the board, moving in circular motions to thoroughly clean the entire surface.

Finally, I rinse my wooden cutting board well with warm water and dry it thoroughly. And voila, my wooden cutting board looks as good as new!

For daily cleaning, I simply wipe it down with a damp cloth and some mild soap. One thing you should never do is submerge your cutting board in water and let it soak. That’s really harmful to your board.

How do you best maintain your wooden cutting boards?

Regularly oiling your wooden cutting board is crucial for its lifespan and appearance. Use food-safe oils like mineral oil, walnut oil, poppyseed oil, or grapeseed oil. Apply a generous layer and let it sit overnight before wiping off any excess. This protects the wood from moisture and enhances its natural beauty.

Before using a new wooden cutting board, be sure to season it by applying one or more layers of oil. This process prevents the absorption of food odors and stains while creating a protective barrier. Repeat this seasoning every few months or as needed to maintain optimal performance.

Also, avoid using almond oil, as it can be dangerous for anyone with a nut allergy. Olive oil is not recommended either, as it can make your wooden cutting board greasy and sticky.

How often should you oil a wooden cutting board?

Oil your wooden cutting board regularly when it looks dry or feels rough. Depending on usage, this can range from once a month to every few months. The board should look hydrated and have a slight sheen after oiling, indicating it’s well-maintained. So be sure to take good care of your cutting board and oil it at least once a year to ensure it lasts longer.

Conclusion

Taking care of your wooden cutting boards not only preserves their beauty but also ensures essential food safety in your kitchen. By following these simple maintenance tips, you’ll extend the lifespan of your boards and enhance your culinary experiences. Just like keeping my Japanese knives sharp, maintaining my cutting boards has become a routine part of my kitchen practice. This way, I can keep those beautiful wooden boards in top condition.