Cutting boards are probably one of the most used tools in your kitchen—well, in yours and in mine. I love cooking, and I know my brother and sister do too. So when we decided to design a cutting board we wanted it to be AWESOME!!! (You can read more about our awesome cutting board here)
Now, if you’re like me, you will chop up a lot of garlic, you chop up a lot of onions and all sort of delicious ingredients on your cutting board, and what that does is leave the smell on the chopping board so they end up smelling like garlic or onions, not to mention they may get dirty and spotty.
Unlike those ugly not-so-amazing plastic cutting boards, bamboo cutting boards cannot be put in the dishwasher. So what is the best way to clean them?
Well, its easier than you think. Here’s a list of dos and don’ts so you can keep your board nice and shiny for years to come!
Never leave water or juice from meats or veggies sitting on the cutting board for an extended period of time, as it will warp the wood and cause the surface to become uneven.
Don’t submerge your board fully in water. This will warp the wood and cause the surface to become uneven. Never put in a dishwasher.
Avoid cutting any fruits and vegetables that leave colors on the wood board, like beats or berries.
Don’t use oils made from vegetables, grains, or fruits to condition your board. Over time, these may deteriorate and your board can get smelly and yucky.
Use Separate cutting boards
Use separate cutting boards and plates for produce, and for meat, poultry, seafood, and eggs.
Wash your cutting boards in warm soapy water after each use. You should dry them after each use as well; I prop mine up in the dish rack to dry. Don’t submerge your board fully in water. This will warp the wood and cause the surface to become uneven. Never put in a dishwasher.
If you use your bamboo boards for meats, it’s important to disinfect them after each use. Dissolve one part vinegar in five parts water, and use a sponge to scrub down the board. Rinse and dry as usual. Keep in mind that it’s just good practice to reserve one board entirely for meats. You’d hate for your vegetables to get cross-contaminated (especially if you eat them raw).
Remove Stains and Odors
From time to time, you may notice vegetable stains settling into the board—not a health hazard, but it can ruin the beauty of the bamboo. To get rid of stains, scrub some coarse salt over the surface of the board with a sponge or half a lemon, then rinse and dry. Odors can also ingrain themselves in the bamboo, which you can resolve by rubbing a paste of baking soda and water over the board before rinsing and drying.
Drizzle your board with mineral oil and rub it in with a soft, dry cloth. The oil moisturizes the board and gives the bamboo that lovely burnished look. Repeat this about once a month or when you notice your board is “dry.” You’ll want to use mineral oil on your bamboo cutting boards.