Clean a wood cutting board with hot soapy water first, then sanitize it with a diluted vinegar spray or 3 percent hydrogen peroxide. Do both after the board touches raw meat, poultry or fish.
Clean the board first
- Scrape: remove food bits with a bench scraper or the back of a knife.
- Wash: scrub both faces and the edges with a brush, mild dish soap and hot water.
- Rinse: rinse under the tap and wipe both faces dry with a towel.
Sanitizer works on a clean surface. Soap and water come first.
Sanitize after raw meat
- Vinegar: spray the board with undiluted white vinegar or a mix of vinegar and water, let it sit for a few minutes, then rinse.
- Hydrogen peroxide: wipe on 3 percent hydrogen peroxide, let it sit for a few minutes, then rinse.
Wipe the board dry after rinsing. Skip the dishwasher. Heat and long water contact swell the wood and can open the joints.
Remove odors and stains
Rub the board with coarse salt and half a lemon, then rinse and dry. For a stain, scrub it with salt and a damp cloth.
Dry and oil
Stand the board on its edge so air reaches both faces. Once it is dry, wipe on food-grade mineral oil when the grain looks pale. This applies to every CHOPnCUT board, from the Gum Hardwood Prep Board to the Bold Stripe Meat Board. The full routine is in our guide on how to care for a wood cutting board.
Keep raw and ready food apart
Use one board for raw meat and another for produce, bread and cheese when you can. A second Made-in-USA board from the shop keeps the routine simple.
Questions on care? Contact the shop at chopncut.com. The shop answers.