How to Care for a Wooden Chopping Board
A wooden chopping board is an essential piece of home kitchen equipment and having a variety of sizes on hand makes food prep go much swifter. Whatever size or style, a wooden chopping board is designed to provide years of service if it’s properly cared for. Follow these tips on how to care for a wooden chopping board so you will derive many years of service from your investment.
Cleaning the Wood
Never place a wooden chopping board in the dishwasher. The high water temperature and strong detergents will cause the wood to swell and split. Even when the manufacturer claims the board is dishwasher safe, the hot water and detergent will typically cause the wood to warp after a few cycles in the dishwasher. Don’t place the wood in a sink of soapy water to soak either, the wood will absorb the water and the wood will drastically dry out during the water’s evaporation process.
Hand wash the chopping board in warm, soapy water as soon as possible after using. Make the washing and rinsing process is done as quick as possible, dry board with a towel and place in the dish drainer to finish air-drying. If you want to go an extra step to ensure the wood is clean and germ-free, wet a paper towel with white vinegar and wipe the washed board down on both sides (and edges), then allow to air dry.
Storage
Store the dried chopping board away from heat and direct sunlight, both of which will dry out the wood and cause it to crack. Standing upright on a kitchen cabinet shelf or pantry shelf will allow for air circulation around the wood and protect the board from extreme temperature changes.
Season the Wood
On occasion (depending on how often the board is used) season the wood to keep it looking good and extend its life. To season a wooden chopping board, use a food-grade wood mineral oil. Apply a generous amount of the mineral oil with a soft cloth, rubbing with the wood grain, and wipe off any excess with paper towel. Don’t be tempted to use olive oil or any other type of cooking oil to season the wood as it will leave a sticky residue behind that will trap microscopic food particles and create an unhygienic prep surface that can harbor illness causing germs and bacteria.
A well-used board with lots of knife nicks and groves can be sanded smooth and given new life. Use a medium-grit sandpaper to sand the surface smooth, follow that up with a light sanding using a fine-grit sandpaper. Wipe dust off and apply a coat of food-grade mineral oil to treat the freshly sanded wood and your board will be as good as new.
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