Cutting boards are made from several different materials including wood, ceramic, plastic, rubber and glass. Find tips on cleaning all types of cutting boards and maintain a healthy kitchen environment.
Use separate boards to help prevent the spread of bacteria and avoid contaminating foods that won't be cooked.
Tip : Designate one board solely for meat, poultry and seafood, while another should be dedicated to fresh produce and cheese.
Cutting Board Cleaning
Use any or all of our techniques to properly clean and disinfect cutting boards.
Rinse it right away: Don't let bacteria form and spread by letting the board sit. Give it a quick rinse in warm water until you can wash it properly.
Disinfect it with hydrogen peroxide: Spread hydrogen peroxide over the board with a paper towel. Allow it to sit and bubble for 3-4 minutes then wipe with a clean sponge.*
Sanitize with Bleach
- Mix 1 tablespoon of bleach with 1 gallon of water.
- Pour solution over board, flooding the surface, and let stand for 3-4 minutes.
- Rinse with warm water and allow to air dry.
*Tip : Use 3 per cent peroxide for the best results.
Make a paste of equal parts baking soda, salt and water. Scrub the board using a clean cloth and the paste. Rinse thoroughly with hot water and air dry.
- Spray cutting board with vinegar, allow it to sit for 1-2 minutes and rinse with warm water.
- Rub the cut side of a lemon all over the board and rinse.
- Use the hottest setting on the dishwasher for nonporous boards made from glass, marble or plastic.
- Never submerge wooden cutting boards in water, or place them in dishwasher.
Tip : Replace cutting boards that are warped or no longer lie flat on the counter.
Regular deodorizing and upkeep will keep your cutting boards in tip-top shape and give you extended use.