How to clean wood cutting boards?
by
DB
+18
I have built in cutting boards. Unfortunately, my husband NEVER wipes them off after using. YUCK!
11 answers
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First you may want to scrub them with a paste of baking soda and water and scrub them down. Then for a second step~if you have a bleach bathroom cleaner spray it down and let it sit for a couple minutes then wipe it off several times with clean damp hot cloths. Then I would thoroughly dry them and probably need to use oil or a rub made for cutting boards. I have spray bottles of cleaner when I wipe down my kitchen. I usually use spic and span or other cleaner to make sure germs are gone. I use foaming bathroom cleaners to clean my garbage can areas and refrigerator since they are disinfectants. Good luck...
The Garden Frog with C Renee
on Sep 02, 2013
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Use bleach cloths after every use! Did you know you should NOT use the same board for meat & veggies?
Nancy J Goldwire
on Sep 02, 2013
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DB ....Wood cutting boards are really nice to have BUT are truly not too practical in todays kitchen. The hard plastic ones are so much better. After use you can "Clorox Clean-up" spray them OR toss them into the dishwasher. Never ever a board for anything else once you have used it for chicken.For sure wash that one in the dishwasher, allowing a for the full cycle.
GrandmaCarol Speight
on Sep 02, 2013
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Hi @DB ! Those of us old enough to remember built in cutting boards, remember the trouble of keeping them clean lol! Baking soda will not cut it, it will help, but it will NOT disinfect. Bathroom cleansers are NOT suitable. Wood is porous and the commercially prepared bathroom cleansers have all sorts of horrific chemical compound items in them, that are not only toxic to the wood, but to you as well. You must use BLEACH, and as @Nancy J Goldwire has said, never use the same cutting board for raw meat and other items. Especially if you are not using bleach. It's a Salmonella party waiting to happen, and that kind of party is not a good one. It can be deadly. Bleach after EVERY use, and BLEACH very, very well.
Sia@South 47th
on Sep 02, 2013
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Since he does not clean them up I wonder if you could ever get all the gunk off by now. Food Safe standard for restaurants require different cutting boards for fish, meat, cheese and produce. Do the same in your home. If they are the kind that pull out from the cabinet then I would not use them at all. Try replacing them with the hard plastic kind. They can be cleaned with a combination of baking soda and vinegar but that is if it is done on a regular basis and from the beginning.
Rivka I
on Sep 02, 2013
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For most people it is not practical to use different cutting boards for different types of food. If DB can remove the cutting board, she can get it clean. First she needs a brush with stiff bristles. Any cleaning brushes found in the cleaning section work or even an old toothbrush. Run warm water over the board using the brush to help remove food stuck in the cut marks. It isn't an exact art, but thorough is necessary. I use Soft Scrub or plain old Comet with bleach and sprinkle enough onto the board while it is wet to cover the area that I am cleaning. Brush in the same direction as the marks on the board. Cover with a damp towel and wait at least 15 minutes. Rinse well using hot water. Let it air dry and it should be ready to go next time you need to use it.
Sandy Logan
on Sep 03, 2013
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Plastic cutting boards when cut will heal back shut trapping germs that can not be killed in dishwasher or with bleach. When cut across the old healed cut releases the germs. Wood cutting boards have been shown to kill the germs in the cut in as few as four minutes. But I have a raw meat board that is the only board we use for raw meat. I have at least 8 different cutting boards for different things in my kitchen, all wood. Vinegar is a very good cleaner for everything kills 99% of germs better than the disinfectants. Never clean with detergent do you really want to eat the residue that stays in the board?.
Shary
on Sep 03, 2013
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Let bleach sit on it for 10 minutes then scrub.. allow to dry. then lightly sand it down (to get rid of any crevices with may hold germs). Wash with regular dishsoap and hot water, then rinse with hot water... after it dries, apply coconut oil to it to preserve the finish... then moving forward, bleach after every use... oil once a week... sand once a month.
KrysFL
on Sep 03, 2013
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Being a professional chef, do like we do in a pro kitchen. 1 gallon of water to 1 tablespoon of bleach. keep in bottle for quick wipe downs
Lisa Rose McPherson
on Sep 03, 2013
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We use a wood board for raw meat only. Plastic boards are great for cutting up fruit and veggies - far fewer nasties than in raw meat. I would never use a board for cooked meat, fruit or veg that had raw meat cut on it previously - no matter how much I had bleached it! Safety standards for restaurant kitchens exist for a reason and apparently there are more cases of food poisoning that occur in the home than anything else.
Carole
on Sep 06, 2013
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I would clean by hand with the soapy dishwater after the rest of my hand washable items are cleaned, rinse, and then spray diluted bleach solution all over the board. Let sit 10 minutes or so then rinse in running water. I have done it this way and never had a problem with food poisoning in 20 years;).
Andrea R
on Sep 15, 2013
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