If you’re anything like me, you have a couple of kitchen tools you can quickly name as your favorites to use in the kitchen. My favorite cutting board easily ranks among my top five most useful kitchen tools. I use one board for virtually all jobs. Yes, I said one board. I don’t have different boards designated for different tasks- such as meat/poultry/veggies, all color-coded so that one might be certain of its use. Of course, I am mindful of concern for bacterial contamination, and keep the board in good condition. I use a birch end-grain board that didn’t come cheaply, but it is put to the test every time I cook.
One of the main reasons I feel confident in the longevity of the board is that I maintain it, keeping the following tips for care in mind:
- Always hand wash with hot, soapy water. Allow board to air dry completely before putting away.
- Never submerge the board in a sink of water or allow it to soak. Also, never wash in the dish washing machine.
- To sanitize, spay the board with a solution of one part vinegar to five parts water. Wipe with a clean cloth.
- To remove odors, rub the board with kosher salt and a cut lemon. Allow to sit for several minutes then wipe clean with a damp cloth.
- To preserve the wood’s quality, periodically apply a food-safe wood cream or mineral oil. Allow board to rest overnight, and wipe with a clean cloth before its next use.
- Store the board on its end in a dry area away from extreme temperatures.
- And, something I’ve only recently considered: if it is your favorite board, consider using a less desirable board for harsh tasks like pounding out any tough cuts of meats into cutlets.
Mineral oil applied to clean board