Cleaning your cutting boards is important because they are constantly exposed to bacteria through the foods you cut on them. By doing routine cleaning, sanitizing your board and performing regular board maintenance, you can keep your boards clean and in good working condition for years to come.
StepsMethod 1Method 1 of 3:Doing Routine Cleaning
1Rinse your board right after using it. Rinse your board with water right after you use it, rather than waiting until the end of the meal or even the next day when you clean it. This will help minimize bacteria growth and keep your board cleaner. Resist the urge to throw your board in the sink after the meal and forget about it.X
2Clean your board with dish soap and hot water. To clean your cutting board, scrub it with a few drops of dish soap on a sponge and some hot water. Be sure to remove any food particles as you wash, paying particular attention to any grooves or scrapes in your board. Food can collect in these spots.XNever clean a wooden cutting board in the dishwasher or soak it in water. The wood will absorb water, which can lead to bacteria and mold forming.XExpert Source1Use a combination of white vinegar and baking soda. To sanitize your cutting board after use, sprinkle it with some baking soda. Then, spray the baking soda–covered board with white vinegar. This will fizz, helping draw stains out of your board and deodorizing it. Let this mix sit for 5 minutes and then rinse your board with water, drying as normal.X2Disinfect your board with 3% hydrogen peroxide. Just as hydrogen peroxide can clean a wound, it can also clean your cutting board. Sprinkle your board with 3% hydrogen peroxide solution, and let it stand for 1 minute to kill any surface bacteria. Then, rinse your board with water, and dry with a dishtowel as normal.Hydrogen peroxide can bleach porous surfaces like wood. Don’t let the solution sit too long or it might fade your cutting board.X3Remove stains with a scrub of coarse salt. For deep, set-in stains on your cutting board, use a coarse salt, such as kosher salt, as a scrub. Wet a sponge and use a handful of salt to scour your board, focusing on any areas of discoloration. Rinse your board with water when finished, and dry with a clean towel.XBe sure to wash your hands well and moisturize them with lotion after scrubbing your board with salt. It can be very drying. Another option is wearing kitchen gloves.Method 3Method 3 of 3:Maintaining Your Cutting Board
1Wash your board with diluted bleach once a month. Especially if you work with raw meats and fish on your cutting board, use a diluted bleach solution to do a deep clean of your board once a month. Make a solution that’s 1/8th bleach and 7/8ths water. Wet a sponge, and scrub your board with the solution. Rinse well with plain water and dry your board as normal with a clean towel.X2Rub your board with a lemon to deodorize once a week. To keep your board smelling fresh, use half of a cut lemon to deodorize your board. Rub the cut-side of the lemon along the length of the board side to side. Then, rinse with plain water, and dry with a clean towel.X
3Condition your cutting board weekly. If your cutting board is made of wood, use mineral oil to condition your board after it’s clean. This will keep it in optimal condition. Do not use organic oils or fats, which can turn rancid, to lubricate your board. Look for products labeled kitchen-grade white mineral oil, such as Howard’s Cutting Board Oil.XThere are other mineral oils meant for lubricating machinery but not for consumption. Look specifically for kitchen-grade oil.You can condition your board every time you clean it, or a minimum of once a week. Simply rub your board with the conditioner, and let it air try so the oil can soak in.
