How to Keep Your Cutting Board

Cutting board has become our main kitchen tool because it gives us a safe tool for the preparation and cutting of food. In today’s kitchen, you will find all kinds of cutting boards of different sizes, shapes, and materials. It’s up to you to decide which one would be the best choice for your kitchen.
At first most of the cutting boards are made of hardwood, like a butcher block that can be seen in your local market. Wood is always the best choice for your cutting board. If treated properly they will survive for a very long time. The bottom line is the wood is safe, simple and looks good.
It is advisable to have two or more types of cutting boards to avoid cross-contamination. This means you will have it for your meat and the other for your fruit, vegetables, and bread. It will also make you more productive; Because you can wash the cutting boards thoroughly among the items. If you have trouble determining the cut board option you remember to choose the largest suitable size in your work area, but also have to get into your sink for easy cleaning. Color, design and how I use the board should also be part of your decision. You will never go wrong with a well-made wood cutting board.
Researchers have found that bacteria have a more difficult time surviving on wood cutting boards. Here are some tips for taking care of your cutting board.
Preferably apply a little warm oil and with a soft cloth toward the grain. Oil heating allows it to penetrate deeper into the wood. “Season” your board by applying mineral oil or meat fat and letting it soak into the wood for 15-30 minutes. Apply 4-6 coats before using the board.
Give your cutting board oil when it looks dry. If you let your board become dry, it may start cracking. Scrub and wash your cutting board with soap and water but do not soak it completely in the water. Also, do not put your wooden cutting board in the dishwasher because it will arch the wood. Spraying vinegar on your cutting board with a spray bottle is a good way to clean it up. Using bleach on wood cutting boards is not a good idea because it is not as effective as organic composition of wood neutralizes the quality of bleach disinfectant.

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