KITCHEN TIP OF THE DAY: CUTTING BOARD CONDITIONING

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.
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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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