In part 1 we discussed the durability of end grain cutting boards and in part 2 the discussion was centered around which woods were the most durable.
Today we are going to delve into the cleaning and care of your cutting board. This is the area that I found has the most varied opinions. However, the one thing that everyone agrees on, is that prolonged moisture can ruin your investment. Never place your wood cutting board in a dishwasher or allow it to soak in water.
The following are a few suggestions on the best way to protect your cutting board:
1) Season your new cutting board. This may have already been done prior to your purchase, but it never hurts to apply a thin layer of food grade mineral oil to the entire board, sides included prior to the first use. You can also use mineral oil with beeswax and even walnut or almond oil. There are also several good "butcher block" oils on the market. Never use vegetable oil, olive oil etc. They will turn rancid and leave your cutting board smelling bad. Those smells can transfer to your food. Do not use nut oils if there is any chance of someone with a nut allergy coming in contact with foods chopped on a board maintained with these oils.
a) Heat oil slightly and apply with a clean dry cloth working with the grain. On the initial seasoning wait 4 to 6 hours for the oil to soak in and repeat 4 to 5 times...or as many times as it takes until the cutting board is no longer absorbing the oil. Use a dry cloth and remove any excess.
2) After each use, clean with hot soapy water (mild detergent). Do not submerge your board into the water. Dry immediately. Never use a steel brush on your wood cutting board. Instead use a good steel scraper or spatula. Scraping removes moisture build up.
a) For added protection you can also use undiluted white vinegar (keep a spray bottle handy). Allow to sit for 10 minutes and towel dry. This is a good disinfectant and can help guard against bacteria like E. coli, Salmonella and Staphylococcus.
3) How do I eliminate those pesky odors in my wood cutting board?
a) Spray with vinegar
b) Rub your board with fresh lemon
c) Rub your board with course salt and let stand a few minutes before rinsing
d) Apply baking soda and let stand a few minutes prior to rinsing
4) Re-oil as needed. There were numerous opinions as to what constitutes "as needed". Some say monthly, others when the board begins to look dull. I personally believe a thin coat of mineral oil should be applied after every use. This will help keep your board from soaking up those unwanted liquids and odors and extend the life of your investment.
Happy Chopping!