You better chop chop chop on wood…
As happy as we are with ourselves that we *nailed* the first line of this article, we’ve got some tips and tricks on how to keep your wooden chopping board clean and looking pristine.
Wooden chopping boards aren’t the easiest kitchen item to keep in the best condition – but when you think about how often you use it, it’s worth it.
Let’s start with what NOT to do…
- Do not soak your wooden chopping board (this can warp the wood)
- Do not put your wooden chopping board in the dishwasher (this can cause the wood to crack, which can lead to a bacteria breeding ground)
- Do not store the chopping board in a place with added moisture
- Do not only chop on one part of the chopping board as it will wear down the area much faster
So, what’s the best way to keep it clean?
If you’re only using the board to slice bread/something light, you can use a dry cloth or brush to wipe off the crumbs. When you’re using it for everything else, handwash after and use hot, soapy water – get every part of the board with an abrasive sponge.
After washing, dry with a tea towel and then air dry it out sitting upright – ensure the board is fully dry before putting it away (to stop any bacteria/mould growth).
If you’ve got a pesky stain, like beetroot for example, you can scrub your board with white part vinegar (1 part) and warm, soapy water (4 parts).
All it takes is a little love, and your board could be live a few more years than you originally expected!