Keeping your boards spick-and-span isnt just for good looksits key for their longevity.
Kinga Krzeminska
Although Im a food writer, Id be embarrassed to show you my current cutting boards.
Theyre stained, nicked, faded and certainly well lovedto say the least.
Photo:Kinga Krzeminska
But how do you go about keeping cutting boards looking like new?
According to the manufacturers I heard from, it all comes down to how you care for them.
Specifically, you better be washing and drying both wooden and plastic cutting boards correctly.
Plastic is also better for highly pigmented fruits or vegetables that could stain your board, like beets.
The acidity of the lemon combined with thebaking sodacan help cut through any grease or food buildup.
Wooden boards also need to be oiled regularly to maintain their moisture and prevent cracking.
Once its washed, give it a rinse with clean water, and let it air-dry on its side.
Plastic cutting board manufacturer Oxo also recommends sanitizing plastic cutting boards after cutting raw meat on them.
To do this, mix a solution of 1 gallon of water with 1 tablespoon of liquid chlorine bleach.
With wood boards, use a fine-grit sandpaper to buff out any stubborn stains, she adds.
If they become too deep, though, its time to replace your board.
Deep cuts, gouges, warping or splinters all make it difficult to keep your board sanitized.
Plastic cutting boards are more forgiving and can be washed in the dishwasher.
Both need to dry on their side to avoid growing mold or mildew.
Food Safety and Inspection Service.Cutting Boards.
OXO.How To Clean and Properly Sanitize Your Cutting Board.
