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 spread over board and allowed to be absorbed over night

Mineral oil applied to clean board

Mineral oil applied to clean board




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