Saturday, May 1, 2010

How to clean and disinfect a wooden chopping board or butcher block

My John Boos maple end-grain butcher block chopping board is the centre of the kitchen; it sits on the counter next to the stove and is where all the action takes place—cutting, dicing, prepping, mixing. Other than raw meats, poultry and fish (for which I have a separate non-porous plastic chopping board), I use the Boos block to prep most foods. After everyday use, I generally wipe it down with a damp cloth and let it air dry. But once every 2-3 weeks, I go in and thoroughly disinfect it with salt and lemon juice. Here is my quick-and-easy, all-natural cleaning process:

 [click image to enlarge]

Once the board is clean and dry, I rub-in food-safe mineral oil with a soft lint-free rag to keep the wood moisturised and to prevent it from splitting. I use the John Boos Mystery Oil that came with my block. A little oil goes a long way—I’ve had a 16 fl.oz bottle for nearly1½ yrs now and it is only 1/3 of the way used.

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