Cutting board FAQs
How do I clean and sanitize my cutting board?
Sanitizing removes pathogens and microbes, while cleaning only deals with surface dirt and grime. You can sanitize both wood and plastic cutting boards with a heavily diluted bleach solution: one tablespoon of bleach to one gallon of water.
Bucknavage said that sanitizing is key to food safety when there is more potential for microbial contamination, such as preparing raw meats and poultry. "Both [plastic and wood] are sanitized essentially the same (although you may pat the wood dry with clean paper towels to remove moisture)," said Bucknavage.
In terms of cleaning, the main concern is not oversoaking the wood. Plastic cutting boards are often dishwasher safe, and even if they aren't, they can be soaked in water for cleaning because the material is non-porous. No matter the material, you should clean your cutting board with warm and soapy water after each use.
Can you cut meat on my wood cutting board?
Yes, you can cut meat on your wood cutting board. Most importantly, do not use the same cutting board for raw meat and vegetables. Wood is more porous than plastic, so there is a higher risk of bacteria growth.
If you have to use the same cutting board for vegetables, prevent cross-contamination by washing it with warm water and soap after it touches raw meat.
When should you throw away a cutting board?
When your cutting board has deep grooves that hold onto food, it's time for it to go. "Bacterial retention can become an issue when boards become excessively marred from knife use over a long period of time," said Bucknavage.
How do you care for a cutting board?
Wood cutting boards will last as long, and sometimes longer, than plastic boards. The key to caring for your wood boards is food-safe mineral oil. You can find mineral oil in local pharmacies and hardware stores. The inexpensive stuff will do the trick, just make sure whatever you buy is food safe.
There is no standard frequency with which you should oil your board, but Proto recommends once every two months. "The mineral oil helps protect the cutting board; it keeps it from warping and keeps the wood from drying out." If you are using your board more than usual or you notice it feeling dry to the touch, wipe on a coating of mineral oil.
What type of wood is best for cutting boards?
For cutting boards, we mostly consider the durability or hardness of the wood. Regularly cutting and chopping on any surface leads to wear and tear, so hardwoods like walnut, acacia, and mahogany are often chosen for their durability, according to Pechenik.
However, he also pointed out that sustainability is a concern when choosing wood. Mahogany, for example, is durable and beautiful, but the majority comes from cultivating rainforests.
Maple and acacia are the two hardwoods that we tested for this guide, but we also tested two Hinoki boards, which are known for being on the softer side. That type of wood, Hinoki or pine, is best for preserving the edge on your fine knives, Pechnik said. Maple and acacia won't destroy the edge on your knife, but will dull it faster than softer wood.