I recently invested in an expensive wood cutting board. It was worth every penny and, as
much as I want to feel free to use it every day, I also want to keep it in tip-top shape. So,
in the interest of maintaining my new, ultra-luxe cutting board, I reached out to a
handful of chef friends for their advice. Because, if there are two things that chefs obsess
over, it’s their knives and boards. Turns out, they all echoed the same advice for wood
board care.
Here’s what pro chefs have to say about cleaning and maintaining a wooden cutting
board — no matter how much or how little yours happened to cost.
1. Don’t be afraid to wash it with soap.
While you shouldn’t submerge your board for hours in a water bath, a little soapy water
at the end of the day is necessary for cleaning this hardworking tool. Personally, I like
using Dawn other brands can leave lingering scents, which get into the food.
After drying it with a towel, let the board sit out overnight to dry completely before
storing it in a cupboard.
2. Avoid prolonged exposure to moisture.
Raw poultry on a wooden cutting board is not a good idea. But that’s not the only
bacterial red flag. Soaking boards or letting them stay wet for too long can cause
problems, too. Don’t let your boards stay wet. Moisture and temperature changes are
really bad for wood, in terms of bacterial growth.
3. Create a kosher salt crust.
After a quick soapy wash, coat your board with kosher salt then let it sit for an hour. This
draws out moisture. And not just moisture: the salt absorbs all the bad smells. Once the
hour-long rest is up, use a bench scraper to flake off the salt (more on that below).
4. Reach for a bench scraper.
Bench scrapers are ubiquitous in restaurant kitchens — but they’re not regularly found
in home cooks’ utensil drawers. It pays to invest in one, though, because they’re
incredibly useful for cleaning wooden cutting boards. I use one to scrape off my kosher
salt cure, and it’s also helpful when it comes to loosening any crusted-on food bits, such
as melted cheese. A metal bench scraper is especially helpful at cleaning crusty flour
from wooden boards and butcher blocks. It also does an excellent job at dividing butter.
(Wink)
5. Oil it regularly.
Oiling wooden work surfaces — and kitchen tools, like wooden spoons — is nonnegotiable for long-term care. This will help with knife cuts and dryness, which will keep your boards around for a long time. It also provides a protective sealant layer, to keep the porous wood from soaking up bacteria and funky smells. Don’t go overboard, though: give your boards a proper rub-down every couple of months. I recommend a mineral oil, or blended beeswax product that gives off a pretty luster when buffed.
6. Sanitize if you must.
If you should worry about bacteria seeping into your wooden cutting board, use a
simple-but-effective solution: One tablespoon of bleach mixed with one gallon of water.
Soak a cloth in the solution and wipe the board generously on all sides. Let stand for
one minute, rinse with running water, and pat dry
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