What's in the fridge?

Stay away from glass cutting boards at all costs because it will dull your blade faster.

2. Wood and bamboo are renewable too. Unlike plastic, wooden boards are biodegradable and sustainable- so we can lower the plastic footprint on the earth.

3. It’s healthier. Many tests have been done and show that plastic actually carries more bacteria content because bacteria can stay in the grooves. Wood can actually kill some bacteria growth better than plastic because wood naturally has anti-microbial (kill bacteria) properties, contrary to what many believe. Plastic and glass are 2x more likely to harbor bacteria in the tests. So I always use wood now. 

A lot of people are scared about sanitizing their wood cutting board. I always clean it right away. If you really want to clean it well, use rock salt with some white wine vinegar or lemon to scrub. This will remove any bacteria and give it a deep clean. Read below for more on cleaning. 

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How to clean a wooden cutting board

After each use, wash immediately with hot soapy water. And dry to keep it from warping. 

Use lemon, baking powder or vinegar to scrub and sanitize. Use a damp cloth or paper towel to rub salt, baking soda, or vinegar into the deep grooves. 

My favorite to use half of a lemon, cut, with coarse salt. Use the lemon to rub the salt in the board. Then, rinse the board and wipe it clean. 

Don’t soak board in water ever to prevent it from warping the wood. 

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How to maintain your board for the longest life and durability

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Enjoy this short video showing you how to oil up a dry board and make it look new again! . . #cuttingboards #food #cheflife #cuttingboard #simplecooking #generalcooking #cookingsafety #keto #whole30 #glutenfree #cooking #generalcooking #plantbased #cuttingboardcare #kitchentips #cookingtips #cookingtime simplecookingcookingshow

A post shared by Chef Joanna’s Kitchen (@chefjoannas) on Jun 13, 2020 at 11:47am PDT

Wood boards need a little more care than plastic but you will learn to love it like I do. The main thing a wooden cutting board needs is a little oil now and then. Otherwise, the wood will get dry and crack. 

Oiling the wood has become a fun Zen process that I love to do. Read below to learn what oil, how often, and how to oil your board. 

In addition to oil…

• Keep knives sharp to prevent grooves in the board. Dull knives make you cut deeper into the wood, making grooves that can collect bacteria. A sharp knife will cut the food, not the board. 

To oil your board:

• once a month, use a mineral oil (you can find this at cooking stores or online) use a towel and rub the oil on it. Keep it on a few hours, and then wipe off any excess with a paper towel.

To remove spots from your board: 

• use baking soda and some water. What can’t baking soda be used for?

Can you use other oils?

Don’t use vegetable or olive oil, as they will go rancid and make your board smell. It’s best to buy the mineral oil. Coconut oil may be okay, but it can also go rancid. A bottle of mineral oil will last you months, maybe years, so its worth it. Keep it in a dry, cool place. I recommend Boos mystery oil pictured below.

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In Summary