Cutting boards are needed in every kitchen. We cut all products on them, from vegetables to hard cheeses. We don't always have a separate board for each food group, and fruits and raw meats may be cut on the same board. And although the board is washed after each use, the result is not flawless. Regular soap and detergent are not as effective as they should be. After a few years of use, the board almost completely fails. But don't rush to throw it away until you try it. original ways cleaning.
1. Salt and lemon
This method works very well for cleaning wooden cutting boards. Scatter coarse salt on the board, and then begin to rub it with half a lemon, squeezing the fruit so that the juice begins to stand out. Rub until a gray liquid forms on the board. After the salt has dissolved, simply rinse off the remaining mixture with water and wipe the surface dry.
2. Lemon juice
If you don't have fresh lemon on hand, you can change the salt recipe by simply adding lemon juice from a bottle. Wipe the board with the slurry using a hard sponge. If the dirt is very strong, leave the mixture of salt and juice for a couple of hours. In this case, you need to make the mixture thick enough, and there should be more salt in it. 
3. Vinegar
Vinegar is great for getting rid of stains. You can use it in pure form or dilute with water in proportions 1:1. Vinegar not only cleans the board, but also kills bacteria. Pour the solution into a spray bottle and add to the board each time you use it. Then wipe with hydrogen peroxide, and after that simply rinse the surface with running water. 
4. Bleach
Bleach is the most the best remedy for cleaning plastic boards. Fill the sink hot water and add half a cup of liquid bleach or bleach. Leave the board in the sink for 20-30 minutes and then rinse thoroughly with soapy water to remove any traces of chemicals. 
5. Baking soda
If your board starts to smell bad, try getting rid of the smell with a paste of water and baking soda. Make a thick paste on the board and leave it for a while. Rinse off the baking soda and dry the board with a towel. The unpleasant odor should disappear. 
6. Vaseline
Wooden boards should not be left in water for a long time, as this will cause them to become covered with unsightly stains. And although they do not interfere with the use of the board, it will no longer be possible to display it in a prominent place. Simply rub the stain on the board with Vaseline and leave for 12 hours. Once the Vaseline is absorbed, wipe off any remaining residue and wash the board. The stains should disappear.
7. Toothpaste
If the board has become rough over time, you can polish it with a mixture of baking soda and toothpaste. Just choose your pasta white, not gel. Wipe the surface along the grain of the wood. Then wipe the board with a damp cloth and dry.
8. Grated apples or potatoes
Another effective way Eliminate unpleasant odor by covering the board with grated apple or potato gruel. Leave the paste for 10-15 minutes and then simply rinse with water. The smell will be much better. 
9. Microwave
Small boards can be disinfected in microwave oven. The method is not suitable for thin plastic. Do not leave the board in the oven for more than one minute. You can pre-wipe the board with soapy water and lemon. 
10. Laundry soap
Be sure to lather the board with thick foam after cutting raw meat on it. It is better to immediately apply foam, and only then wash off traces of blood with water. Wipe down the board immediately after cutting to prevent stains from penetrating deep into the wood grain. 
11. Steel sponge
In the most advanced cases, you will have to contact mechanically cleaning The steel wool actually removes a thin layer of wood, removing the stain. You shouldn’t resort to this method too often, but with some stains you can’t do without it. 
12. White spirit
If the stain is too stubborn, soak a steel wool pad in a solution of white spirit and scrub thoroughly. After this, you need to thoroughly wash off the chemical with soapy water. Dry the board on outdoors so that the vapors completely evaporate.
13. Vegetable oil
Another way to polish scratched boards. Mix 3/4 part oil with 1/4 part vinegar and polish the board. It should become smooth. 
Any of these tips will make cleaning your kitchen much easier. Try everything and choose the best one!
You are the happy owner of a beautiful cutting board made of wood. It's time to learn how to care for it in order to extend its service life for many years. Proper care of your cutting board will prevent cracks, mold and germs. And it doesn’t matter whether the board is new or old.
After purchasing a new cutting board, immediately treat the wooden surface with oil to protect it from moisture, bacteria and food odors. This procedure must be repeated regularly as the oil dries. Oil fills the pores of the wood and prevents the penetration of liquids and food particles.
What oil can I use?
Any oil that meets two requirements is suitable: safety for humans (for ingestion) and resistance to spoilage when room temperature. Please note that vegetable oils (for example, sunflower and olive) do not meet the second requirement, since they deteriorate over time, regardless of the degree of purification. A cutting board soaked in such oil will acquire an unpleasant smell of rancid, spoiled oil after 1-2 years. It is impossible to get rid of this smell, and the board will have to be thrown away.
Mineral oil
Best used for prevention mineral oil, which can be purchased in our store. Mineral oil has neither odor nor taste. It is absolutely safe for humans.
Wipe the board with mineral oil and let it soak in, then remove any remaining oil with a dry, clean cloth. Don't be afraid to apply too much oil - in in this case, the bigger, the better. Wipe the board at least once a month.
Beeswax
Beeswax is often added to mineral oil to add density. For centuries, wax has been used as a sealant to protect against moisture in making baskets, fabrics, storing food and other perishables, and for caring for wood. Wax increases moisture resistance (although it still does not make the wood waterproof) and helps protect the cutting board from wear and water. Wax remains on the surface, filling pores and crevices, while oil is absorbed into the wood and cannot create such protective film. A layer of wax prevents moisture, bacteria and dirt particles from penetrating into the wooden surface. In addition, after waxing, the board becomes smooth and pleasant to the touch, and acquires a delicate and pleasant aroma.
Ointment for boards, consisting of beeswax and mineral oil, you can also buy in our store. Its consistency is similar to butter. Apply a layer of ointment to the board, rub it with a dry cloth, then let it dry a little and then polish the board until it shines.
Other means
For prevention, you can use a number of oils of plant origin, which have very high price, but are certainly good for health. Coconut and flaxseed oils contain a large number of saturated fats, so they do not spoil for years. They do not need to be refrigerated, but direct sunlight should be avoided.
Disinfection
All cutting boards, regardless of their type, require regular cleaning and disinfection. Below are several recommended options for caring for cutting boards.
Hot water + detergent
Scientific research has shown that this is the most optimal method for disinfecting any cutting board.
You can use any surfactant-based detergent, such as dishwashing detergent or liquid soap. Disinfectants based on surfactants, they remove any contaminants along with bacteria, and at the same time are absolutely safe for humans. An important factor is that these products do not cause corrosion of metals.
The cleaning procedure is slightly different for large and small cutting boards. If the board is placed in a sink, clean it with detergent and hot tap water, then rinse and wipe dry.
You cannot place a large board in the sink and wash it under running water, so it needs to be cleaned in the same way as, for example, dinner table- using a damp sponge and detergent. Don't forget to wipe the board dry at the end and make sure there is no moisture left under the board (especially if it has no legs).
NEVER immerse a wooden cutting board in a sink full of water or wash it in dishwasher. Water will penetrate into the pores of the wood, and after drying, the board will begin to crack. Exceptions are boards made from composite materials or water-repellent wood (hevea).
Vinegar
After use, the cutting board can be wiped with colorless table vinegar. Acetic acid contained in food vinegar effectively kills pathogenic bacteria (E. coli, salmonella and staphylococcus). For people allergic to other disinfectants, it is preferable to use vinegar.
It is convenient to store vinegar in a spray bottle. This will allow you to easily clean and disinfect the surface of the board. After treating the board, let it dry thoroughly.
Unfortunately, acetic acid destroys fats, including those contained in oils used to prevent boards. Therefore, after using vinegar, we recommend re-treating the surface of the board with mineral oil or ointment.
Hydrogen peroxide
Hydrogen peroxide is an effective means of combating bacteria on the surface of a cutting board. The board must first be thoroughly washed (peroxide is ineffective on a dirty surface), and then wiped with a cloth soaked in a 3% solution of hydrogen peroxide (if necessary, you can dilute it with water).
Bath Cleaner
The most effective means disinfectants - chlorine-containing. We are talking about bath and toilet cleaners, as well as bleaches. Working with them requires extreme caution and protective equipment, since contact with the eyes and mucous membranes must not be allowed.
Be extremely careful! When processing, you must wear latex gloves and glasses. Good ventilation required due to the unpleasant odor.
Dilute the cleaning product in water (one teaspoon per liter of water). For effective action disinfectant solution is necessary to keep the surface clean. Pour the solution onto the board, wait a few minutes, then rinse thoroughly and air dry or use paper towels.
NEVER combine chlorine-containing cleaners with others (combining with vinegar will create toxic chloroform). They are also extremely corrosive, so keep your knives away.
- To remove the smell of garlic, onion or fish, there are three simple ways: lemon, coarse salt and soda. Rub the surface of the board with something, wait a few minutes, wipe off the residue, rinse and dry the board.
- Always clean the board thoroughly after cutting fish, meat and game.
- While you are not using the board, keep it dry. Without moisture, bacteria die within a few hours. Moisture and liquids of any type should not be present on the surface of the board for a long time. If the board does not have legs and you store it horizontally on the countertop, always make sure that water does not accumulate under the board.
- Do not leave the cutting board near a heat source (stove, radiator) unless adequate insulation is installed. High temperatures are contraindicated for hardwood.
- Do not drill the board, gouge holes, or otherwise damage the surface without refinishing the wood.
- Don't use just one area of the cutting surface. Distribute the work across the board to ensure even wear.
- Do not use a sharpened cleaver - it may split the wood.
- Do not wash knives, forks and other utensils on work surface cutting board.
Video
A wooden cutting board is an environmentally friendly and convenient kitchen tool...
However, it has one drawback - it quickly takes on an “unpresentable” appearance: it gets dirty and scratches from knives remain on its surface
Despite the widespread use of modern cutting boards made of silicone, glass and plastic in kitchens, wooden boards are not going to lose ground, remaining as popular as they were several centuries ago.
Due to the porous structure of wood, a wooden board, after cutting food on it, absorbs their juice. The point is not only and not so much the smell that permeates the board after cutting meat or fish.
Microscopic food particles left on the surface of a cutting board serve as an excellent breeding ground for germs and bacteria that pose a real threat to human health. There are many known cases of food poisoning, the cause of which is poor cleaning of a wooden cutting board after use.
Cleaning the cutting board
The most common way to clean a wooden cutting board is to thoroughly wash it with hot water and dish soap.
Attention! Do not submerge or soak wooden cutting boards in water. This will encourage bacteria to grow and the wood will crack when it dries.
It would seem that what could be done wrong here? However, many people make the mistake of wiping a washed cutting board dry. kitchen towel, thereby transferring germs and bacteria from it to the board.
Quit this bad habit! After washing and rinsing the cutting board, leave it to dry upright without wiping it with a dish sponge or kitchen towel.
If the board needs to be dry immediately, wipe it with a paper towel.
Disinfection of a wooden board
Most effective method disinfection - soaking cutting board in detergent containing chlorine. Do not overdo it with chlorine-containing liquid! For 5 liters of water, 1 tablespoon of the product will be enough.
After 30 minutes, the board should be removed from the disinfectant solution, rinsed thoroughly and left to dry in an upright position.
You can prepare a safer solution for disinfection, using baking soda. Dissolve 1 teaspoon of baking soda in 0.5 liters of hot water and wet the surface of the board with the resulting mixture. After leaving for 5-10 minutes, the board must be thoroughly rinsed and left to dry.
Can use hydrogen peroxide instead of soda, in this case, to prepare a cleaning solution for 0.5 liters of water, you will need 2 teaspoons of peroxide.
Perfectly disinfects, cleans and removes unpleasant odors from the surface of the cutting board. regular lemon, or rather his half. After wiping the board with half a lemon, leave it for 10 minutes, then rinse and dry thoroughly.
Similar Table vinegar also has an antibacterial effect.
To sanitize, wipe down your cutting board after each use with white vinegar, which is effective against E. coli, salmonella and staph.
Apply it with a paper towel. For ease of use, keep a spray bottle filled with vinegar in your kitchen.
A wooden cutting board that is heavily scratched or cracked cannot be used for further use. The best thing to do with such a board is to get rid of it and buy a new one instead.
But if the damage to the surface layer of the board is minor, the board can still serve.
Lemon and salt. Simple and cheap way how to clean a wooden cutting board 
Keeping cutting boards clean is an integral part of maintaining kitchen hygiene, since the entire cooking process takes place on the cutting boards. Therefore, if boards are used unhygienically, there is a high risk of spreading harmful bacteria, such as salmonella or E. coli. But not everything is so bad, because with regular cleaning, infection food products and the spread of harmful bacteria is easily avoided.
Baking soda and water. Another way is to How to get rid of bacteria on a kitchen board.
In order to get rid of dirt on a wooden cutting board, you can use something as simple and, most importantly, accessible to everyone as baking soda. Dilute 1 tsp. soda in 0.5 l. hot water and spray the resulting mixture all over the board, leave for a while, then wash it thoroughly in the usual way. Instead of soda, you can also use hydrogen peroxide (the proportions for preparing the solution are similar to the first option).
Cleaning powders are not the best option
Some housewives use cutting edges to clean wooden planks various cleaning powders. It's best to refrain from doing this.
Despite the fact that they effectively remove various odors and dirt from almost any surface, it is highly not recommended to use such substances for cleaning kitchen utensils, especially wooden cutting boards - powder particles may remain on their surface even when further use end up in the food you prepared.
It probably goes without saying that this poses a threat to the health of all members of your family.
Clean your wooden cutting board from time to time
Rub it lightly with fine sandpaper to keep the surface smooth, especially if there are food particles or uneven surfaces.
Restoring the cutting board. We will use sandpaper, salt, lemon and sunflower oil heated in a water bath.
The cutting board is a breeding ground for bacteria. What to do?
Bacterial contamination test for cutting boards
Which cutting board should you choose?
Key points:
- For different types food, you need to use different cutting boards. This way you can avoid food poisoning when preparing meat products and you won’t have to constantly wash the same board when cooking.
- Hot water and dish soap are essential helpers for daily cleaning of cutting boards.
- Once a week, thoroughly disinfect all cutting boards.
Adviсe:
- Some food odors, such as garlic, onions and fish, are difficult to avoid. Dip a paper towel into a clean lemon juice or take a lemon wedge and rub the surface - your cutting boards will smell like citrusy freshness!
- Rub the board with coarse salt or baking soda to remove strong odors. Leave the substance on the board for 2 - 3 minutes, then wipe the treated surface. Rinse cutting board and dry.
- Bacteria die without moisture. Store the board in a dry place away from food and any other contaminants. Store your board upright when not in use.
Preventing food contamination
Who wants to sleep with food poisoning? Follow these simple tips to avoid such problems:
- Buy hard acrylic or rubber boards as they are the most hygienic to use (these are the boards commonly used in restaurants).
- Wooden boards should be disinfected regularly and kept as clean as possible.
- It is convenient to have several boards for different types food. You should have at least two of them: one for raw meat and fish, another for vegetables, bread and any other food that can be eaten raw.
- Buy colored sets of cutting boards or label the boards yourself, this will make it much easier to distinguish them by purpose.
- Throw away any cutting boards that have cracks, large scratches, or obvious signs of dirt. Like all kitchen utensils, cutting boards have an expiration date and it is important to get rid of them on time to maintain kitchen hygiene and cleanliness.
Processing cutting boards
Most wooden cutting boards are made from hardwoods such as teak, although bamboo cutting boards are also quite common. Any type of wood should be treated to prevent stains and keep food odors and bacteria from lingering on the surface.
Use an oil that can be used multiple times, e.g. edible mineral oil. It is safe and will fill the pores of the wood well. Another name is liquid paraffin, edible petroleum jelly.
Rub the oil onto the board and let it soak into the wood. Wipe off excess oil with a clean, dry cloth. Repeat this process at least once a month.
Attention! Do not use vegetable oil on cutting boards. This oil will go rancid and cause an unpleasant odor.
After mineral oil, apply beeswax, it will make the surface of the board waterproof, which will protect the wood from wear and tear and extend its service life. In a microwave-safe container, microwave 1/2 teaspoon (2.5 ml) beeswax with 1 cup (240 ml) mineral oil for about 45 seconds. Apply warm wax to cutting board.
Based on materials from www.cleanipedia.com, ru.wikihow.com
Wooden kitchen cutting boards have many advantages compared to their plastic and ceramic counterparts.
Products do not slip on their surface, allowing you to cut them much more confidently and quickly.
In addition, dense wood, in addition to its environmental friendliness, is also famous for its durability, so wooden boards last much longer than their other analogues.
But wooden cutting boards have their drawbacks. The main ones are the ability of wood to absorb odors and change its appearance for the worse. In order for the board to last longer, it is necessary to properly care for it.
I hope now you know how to do it :o)....
What cutting boards do you use? I've tried probably everything possible. There were glass and plastic and rubber, there were combined, bamboo and wooden. And here’s what I’ll tell you: only on a wooden board is it more pleasant and convenient to cook. Firstly, wood is a natural product, which is generally healthy when cutting products on a natural surface. Secondly, I like the feeling of cutting on wood, there is some kind of springy feedback.
If you use boards different sizes- then they can perfectly act as a serving dish - how delicious it is to drink wine and eat cheese from the board on which you just cut it.
Nowadays you can increasingly see steaks, hamburgers, fish served on boards in restaurants and cafes. At home, this adds warmth and comfort; no plastic, much less glass, can compare with them.
When I bought my first wooden board, I saw in the instructions the line “soak natural oil before use." Of course, it was clear that impregnation would help extend the life of the board, but I still couldn’t figure out what kind of oil I needed or where to get it. Don't rub the board butter or margarine.
Quite quickly my board became unusable. No, it didn’t fall apart or crack. She started to scare me. The part where the board usually stood during drying began to turn black. Of course this was due to dampness in that part of the board where moisture collected. The surface of the board itself was in different spots from beets, carrots and other coloring products. Yes, over time they were washed away, but not completely. At some moments it seemed to me that the board was saturated with the smell of one product (for example, onions) and I didn’t want to cut another on it (even after washing), I had to ventilate the board.
Then I abandoned that board, bought a new one and started looking for oil. It turned out that there are special mineral oils for cutting boards. They are completely odorless and have no shelf life. The first is important because the oil will not add flavors to sensitive products. Secondly, there is no danger that the oil inside the board will begin to deteriorate (as will happen if you grease the board with sunflower or olive oils). 
Wipe the board with mineral oil and let it soak in, then remove any remaining oil with a dry, clean cloth.
The essence of impregnation is very simple: wood is a fairly porous material. So, in these pores we absorb oil, which creates a film and prevents moisture and odors from penetrating into the structure of the wood, decomposing there and causing harmful bacteria.
By doing this, you achieve three goals:
1. Appearance The board always remains excellent - no stains, darkening, etc.
2. No harm to health.
3. The service life of the board is extended. A good wooden cutting board costs from 1000 rubles. By wiping it with oil at least once every six months (preferably more often), you can use it for two and five years. This is more profitable than buying boards and throwing them away after half a year.
If you have any questions or comments, write them below. And yes, if you are interested in buying oil, it is always available.
A good cutting board for any cook is the same important tool, just like a properly sharpened knife. Now exists huge selection materials for manufacturing - they are made not only in the old fashioned way from wood, but also from various types plastic and even glass. Modern non-wood boards certainly have their advantages, but none of these materials protects the knife from dulling as much as wood, and when proper care behind such a board, it will be no less safe, in a hygienic sense, than, for example, glass.
Wood is a wonderful material, but the porous structure of its surface improper care serves as an excellent haven for all kinds of microbes and bacteria. Avoiding the accumulation of dirt in and extending its service life is quite simple - you just need to remember to clean it every time after use and know how to care for it. So what should you use to treat your cutting board?
So let's start from the beginning. First way.
To prepare the board for the first use, it must be washed and dried thoroughly so that mold does not appear and bacteria do not penetrate the wood fibers. Then it must be lubricated 2-3 times with oil on all sides, including the sides. You shouldn't use it for this vegetable oil(corn, olive, sunflower), since its taste becomes rancid over time and can greatly deteriorate the taste characteristics of products that come into contact with wooden surface. The oil for caring for the board should be mineral (it is also called liquid paraffin): it is non-toxic, colorless, does not have any pronounced taste or smell, and perfectly protects the wood from water penetrating into it. It is most often sold in pharmacies. Regular use of mineral oil also prevents the cutting board from drying out and cracking. You just need to be careful when buying mineral oil and choose not technical, but so-called “white” mineral oil, which is safe for human health.
To prepare the board for use, pour oil onto the surface and rub it in well with a soft cloth. Leave the board to dry for several hours and repeat the operation. After the last procedure, wipe the surface with a clean, dry cloth to remove excess oil, if any.
Second way.
The coating can be made more durable by adding a little beeswax to mineral oil, which is an excellent waterproofing agent. With the use of wax, the surface of the board will become smoother, softer and less susceptible to wear. You can buy it, for example, in a store Soap's Mom.
This processing method is more expensive and labor-intensive, so most manufacturers do not use it, but only boil or simply lubricate the boards linseed oil. But in our workshop we strive for the very high quality, so all cutting boards are coated with a mixture of mineral oil and wax.
We prepare the mixture ourselves.
Exist special means with wax for caring for cutting boards, but you can also prepare this at home. To do this, mix 4 parts oil and 1 part beeswax in a saucepan and heat it up. You need to lubricate the board with the hot mixture, then it will penetrate not only into the pores of the wood, but also into the small cuts and scratches left when using a knife. This procedure must be done at least once a month, then the board will serve for a long time and will not become a breeding ground for germs. If you don’t have time to prepare the mixture yourself, you can purchase it from us at .
What other ways are there to clean and care for wooden kitchen items?
Even in professional kitchens, simple vinegar is often used, as it is an excellent means of disinfecting and removing unpleasant odors, moreover, natural, not chemical. Lemon, salt and soda are good for these purposes: wash the board, then rub it with one of these products, leave to soak in for a while, then rinse warm water, - this will destroy all the pungent odors (fish, onions, garlic) remaining on the board during cooking.
Many people use chlorine bleach to clean cutting boards - after all, everyone knows the killing power of bleach. But you need to be very careful with it and never use it in concentrated form - this can be hazardous to health. Liquid bleach must be diluted and strongly - 1 teaspoon per liter of water. Then wipe the board with the mixture and rinse thoroughly with warm water. Under no circumstances should you soak the board in bleach, even diluted one. It is very dangerous!
Perhaps these are all the basic methods of caring for wooden cutting boards. But we must remember that things do not last forever and, no matter how much you take care of them, sooner or later their life ends - the wood becomes covered with cuts, scratches, cracks appear, but this does not mean that it is time to throw out the board and go to the store for a new one. The board can be brought back to life again, and we can