Cutting Board Maintenance
1. Season the cutting board. Any type of wood needs to be seasoned to prevent staining and to keep food odors and bacteria from developing on the surface. Use an oil that can be repeatedly applied, such as mineral oil. Mineral oil is safe and will fill the wood pores. Wipe the oil on the board and wait for it to soak into the wood. Wipe off excess oil with a clean, dry cloth. Repeat this process at least 1 time every month.
2. Wash and sanitize the cutting board properly after each use. Scrub the cutting board after every use with soap and hot water. Rinse the cutting board and leave it to dry. •Wipe the cutting board with white vinegar after each use to keep it disinfected. The vinegar works well against E. coli, salmonella, and staphylococcus. Apply it with a paper towel. For easy application, keep a spray bottle filled with vinegar in the kitchen.
3. Keep the cutting board dry. Bacteria will die when deprived of moisture. Store it in a dry place away from food and any other contaminants. Prop one end up when you are not using your cutting board.
4. Sand the wood cutting board occasionally. Lightly rubbing sandpaper over the surface will maintain asmooth finish, especially if food particles are stuck to it or imperfections have developed.