A wooden chopping board is a kitchen essential, and with proper care, it can last for years while maintaining food safety. Unlike plastic boards, wooden ones are naturally antimicrobial and more durable. However, they require regular cleaning and maintenance to ensure their longevity and keep them hygienic.
Here are some simple tips to keep your wooden chopping board in top shape. Clean after every use: Always clean your chopping board immediately after using it, especially when handling raw fish, chicken, or meat. This prevents bacteria from seeping into the surface.
Use mild cleaning agents: Stick to gentle cleaning materials to avoid damaging the wood. A combination of dish soap, hot water, and a soft sponge works best for daily cleaning. Sanitize regularly: If you use your board daily, it’s a good practice to sanitize it once or twice a week.
Sprinkle baking soda on the board, then scrub with a slice of lemon. The acidity in the lemon helps kill bacteria and neutralizes odours. You can also spray white vinegar to disinfect the surface.
Hydrogen peroxide for extra sanitation: For a stronger disinfecting solution, spray a layer of 3% hydrogen peroxide on the board. Let it sit for a while before rinsing it off with water. Deep clean with salt and lemon: Sprinkle salt on the board, then scrub it using a lemon slice dipped in apple cider vinegar.
Let the mixture sit for about 15 minutes before rinsing. This method not only cleans but also deodorizes the board. Condition with.
