How to clean a cutting board?
Whether it is to cut meat, vegetables or anything else, the cutting board is a must for everyday cooking. Very practical, it helps to prepare all the meals, but it feels a lot less of an asset when it comes to cleaning it. Indeed, in addition to the odors, there can also be stubborn stains as well as bacteria that settle in the cuts and the small pieces of food encrusted in the grooves of the wooden boards. So how to clean a board so that it’s like new? ProfiClean decided to help here too. Reinforce the wooden cutting boards after purchase and before first use When you just bought a wooden kitchen board, the first thing to do is to strengthen it. In fact, to prevent it from scratching or cracking as a result of frequent washing and drying, it is recommended to rub your board with olive oil or mineral oil. It is advisable to also repeat this operation more or less once a month if you use your board often. Daily maintenance and disinfection After each use, the board must be well cleaned to avoid persistent odors. Washing it with hot soapy water allows to clean it well. But even after that, it can quickly become a hotbed for bacteria. So, what else to do then? … Use a little bit of anti-septic. Disinfecting a board is not so complicated. You could use water solution of bleach, about 5 ml in 750 ml of water, but then make sure to rinse the board thoroughly with hot water. Or you could just use white vinegar, which is also an excellent disinfectant solution. Other tips to shine your cutting board Apart from bleach, hot soapy water or white vinegar, a paste made from baking soda and water (two tablespoons mixed in a bowl) can also be used to clean cutting boards. This granular paste will deeply remove impurities such as small pieces of meat or fish deposited in the grooves.