You’ve been cleaning your chopping board wrong! Chef shares tips to help maintain a wooden board

Choosing a chopping board may seem like a straightforward task, but the cleaning and maintaining aspects aren’t always something people are aware of.

Considering several factors will help ensure you select the right chopping board for your needs while maintaining a safe and hygienic kitchen environment. Plastic and wooden boards are the most common, while rubber and granite are other potential options.

Wooden chopping boards, despite their popularity and aesthetic appeal, can become bacterial hotspots if not properly maintained due to their porous surface, knife marks that trap contaminants, moisture retention, and inadequate cleaning. This can increase the risk of bacterial contamination.

A spokesperson from Campbells Prime Meat team of professional chefs comments, “A proper selection of chopping boards is essential for food safety and preventing cross-contamination. Wooden and plastic boards each have their advantages, but it’s important to use separate boards for meat and other foods. Colour-coding can also help.”

“Wooden boards, though naturally antimicrobial, can be challenging to sanitise effectively, leading to potential bacteria growth,” he adds. “Plastic boards, on the other hand, are easier to clean and maintain. While wooden boards are safe when cleaned properly, opting for plastic boards for meat is often a much safer bet to significantly minimise the risk of bacteria growth.”

The team at Campbell’s recommends these five tips to ensure proper sanitation of your wooden chopping board:

Clean thoroughly after each use

This may seem obvious but after using a wooden chopping board, it’s essential to clean it thoroughly. Start by removing any food debris using a scraper or spatula. Then, wash the board with hot, soapy water, using a brush or sponge to scrub all the surfaces, including the sides. Make sure to reach into any crevices or grooves. Rinse the board thoroughly with hot water to remove all the soap residue.

Disinfect with a natural solution

To kill bacteria and sanitise the wooden chopping board, it’s recommended to use a natural disinfectant. One effective solution is a mixture of equal parts water and white vinegar. Fill a spray bottle with the solution and spray it all over the board. Let it sit for a few minutes to allow the vinegar’s acidic properties to kill any bacteria. Then, rinse the board with hot water to remove the vinegar smell.

Salt to remove stains and odours

To remove stains and odours from your wooden chopping board, sprinkle a generous amount of coarse salt (such as kosher salt) all over the surface. Use a lemon or half a cut of lemon to scrub the salt into the wood. The acidic properties of the lemon juice combined with the abrasive salt help break down stains and eliminate odours. Let the salt and lemon mixture sit on the board for twenty minutes, then wipe away the residue with a damp cloth or sponge. Rinse the board with hot water and pat it dry. Do this once every month or two.

Lightly sand for smoothing

Every few months, lightly sand your wooden chopping board to smoothen the surface and remove any knife marks. Use fine-grit sandpaper and gently sand the board in the direction of the grain. Sanding helps remove rough areas, stubborn stains, and any buildup on the surface. After sanding, wipe away any sawdust with a clean cloth or rinse the board with water and let it dry.

Treat with oil

Treat your chopping board with oil every few months or whenever you salt and sand. Wood is porous, and regular oiling helps maintain its condition and prevents the growth of bacteria. Apply food-grade mineral oil or a specialised cutting board oil to the wooden chopping board once a month or as needed. Spread a thin layer of oil all over the board, including the sides, and let it penetrate the wood for several hours or overnight. Wipe off any excess oil with a clean cloth before using the board again.