Updated: Apr 25
1. Remember that cutting boards become contaminated by whatever is cut on them. Keep two separate boards, one for cutting meat and poultry and one for cutting fruits and vegetables.
2. Clean the board after each use. Never immerse it in water; instead wash the surface with a damp rag or sponge. Spray the cutting surface well with a weak bleach solution (one teaspoon of bleach to a quart of water). Scatter coarse salt over the damp top and rub vigorously with a sponge or cloth. Rinse completely and dry thoroughly.
3. Oil the cutting board every month or two, or whenever it looks a little dry. You may need to oil every few weeks if you live in a very dry climate. Use food grade mineral oil, not an edible food oil such as vegetable oil or olive oil. Food oils will go rancid and your food will pick up the odor as you chop. Wipe down all surfaces well with the oil, let the board sit overnight, and then use a damp cloth to remove excess oil.
4. Make sure you keep a smooth cutting surface. Scrubbing with salt will help do that and wood is a self-healing material that will seal itself after being cut lightly while you chop.
5. Take the cutting board to a wood shop for resurfacing if it becomes heavily damaged by cutting. Do not use sandpaper to resurface a cutting board.