Cutting Boards

Almost every kitchen has a cutting board, whether it is the built-in one in the cabinetry where we instinctively put our most used utensils in the drawer below making it nearly impossible to get to them while the board is out, or countertop varieties. Either of these can be made of wood or a composite plastic material of unknown origin, and they are both perfectly acceptable for cutting on. But for all the work they do for us, how often do we care for them?

Our kitchen is equipped with four cutting boards of various materials. We have an old white plastic cutting board that has been stained over the years, but is still quite useful for slicing raw beef and pork, a black anti-microbial plastic cutting board for raw chicken, a built-in wooden plywood cutting board that was on it’s last limb a quarter-century ago, and a newer wooden butcher-block board that sits directly above the built-in on the countertop at all times. While it certainly isn’t necessary to have this many, you should at least have two, and use one for raw meat, and the other for everything else. Why? Contamination. The only exception to this rule is if you have stainless steel countertops which can easily be wiped with a bleach-water solution between cutting on them, but using this countertop is hell on your knives, and you’ll be needing to have them sharpened quite often.

Now, most of us who do have the plastic ones think they are pretty easy to care for. You wash them either by hand or toss them in the dishwasher and they are clean, right? Well, sorry to say, but the dishwasher can get so hot that before long your cutting board can warp and become brittle and then it is useless and unsafe to cut on. Hand washing in hot soapy water and storing upright will prolong the life of the board. However, most of the time you will need to replace the board before this happens anyway, so if you don’t mind getting a new cutting board every couple years, go ahead and use the dishwasher as that same hot water will sanitize the board between uses. It is also a good idea if you do wash by hand to use a diluted bleach water solution to clean the surface, maybe every few months or so, especially if you see knife marks in your board.

Wooden boards require just a little more than their plastic counterparts. For starters, they should be oiled. While it is tempting to just use vegetable oil since you probably already have it on hand, mineral oil is best to use because it will not go rancid. What I do is pour a small amount on top of the board and use my fingers to spread it all over the board, allowing it to soak in thoroughly. I check on it every half-hour or so, and if any spots have soaked in all the way, I redistribute the oil back to those areas, or pour a little more on the board. This process does take a few hours, but usually only needs to be done every few months. The oil causes the board to visibly darken, and when I see it lighten and look dry, it is time to reapply. You can find mineral oil at any kitchen supply store, sometimes big chain stores next to the cutting boards, or at your local pharmacy in the laxative aisle. And no, I am not kidding. To clean them, simply use hot soapy water, wiping off any excess water with a dry towel to prevent staining and warping. Do not submerge a wood cutting board in water, as this will cause it to soak up too much moisture and will begin cracking as it dries out. And while some people claim a good bleach solution is a good measure to keep any contamination in check, bleach + wood = bad. If you are worried about a contaminated board, a vinegar solution of 3 tablespoons per cup of water will do the trick… especially if your board gives off an odor of onions and garlic.

Both wood and plastic cutting boards will need to be replaced over time, so what signs should you be on the lookout for? For one, deep cuts. If the board has very visible cuts from the knife, which you will also notice while cutting when your knife gives you a little resistance, it is time to replace. Those knife marks are breeding grounds for bacteria, and the deeper they are the harder it is to keep clean. The nice thing about most cutting boards is that you can simply turn them over and use the opposite side. However ones with “feet” probably won’t be salvageable. If your wood cutting board has those same deep cuts and is thick enough, it can simply be sanded down.

I have absolutely no idea what to do with the built-in plywood cutting board, as it is so chipped and peeling, so I usually use it as extra counter space rather than a cutting surface. If you have one of these cutting boards and have figured out a way to salvage it, please leave a comment for others to utilize.

While rigid plastic and wood are the most common, they are not the only options. We also have glass cutting boards available, which are about as non-porous as you can get and by far the easiest to clean and care for. And there are also flexible plastic cutting boards on the market which are perfect for transferring cut foods, as you can simply fold the edges, lift and pour. The flexible plastic boards will not last as long, but they are the cheapest, so depending on your cutting uses you could get between a few months to a year out of them before they need to be replaced.

Remember, your cutting boards take a lot of beatings from you. Care for them. Keep them safe. And in return they will keep you safe.