Care must be taken when using any type of chopping block. Please keep in mind the following security tips:
No matter which type of chopping board you use, you should always clean and disinfect all chopping boards. Some of the various techniques recommended for cutting boards are as follows (you decide which is best):
Hot water and soap - Scrub the plate with hot water and soap. Rinse and dry thoroughly. Note: Do not immerse the cutting board in the sink! Wood is porous and absorbs moisture, causing it to crack when it is dry.
Vinegar - Disinfect and clean your wooden chopping board or butcher's countertop and wipe with strong white vinegar after each use. Acetic acid in vinegar is a good disinfectant and is effective against harmful bacteria such as E. coli, Salmonella and Staphylococcus. Vinegar is particularly beneficial to people who are allergic to chemicals. Keep a bottle of undiluted vinegar for cleaning and disinfection.
Hydrogen peroxide - 3% hydrogen peroxide can also be used as a bactericide. To kill the bacteria on the cutting board, use a paper towel to wipe the cardboard with vinegar, then use another paper towel to wipe with hydrogen peroxide.
Bleach - Disinfect wood and plastic chopping boards with diluted chlorine bleach or vinegar liquor consisting of 1 teaspoon liquid chlorine bleach in 1 quart of dehydrated or 1 to 5 times diluted vinegar. Soak the surface with a disinfectant solution and allow it to sit for a few minutes, then rinse and air dry or wipe dry with a paper towel.
To eliminate garlic, onions, fish or other odors on the cutting board:
Crude salt or baking soda - Wipe the plate with salt or baking soda. Let stand a few minutes, rub salt or baking soda from the plate, then rinse. After flushing the cutting board/cutting board, you may need to re-flavor.
Lemon - Another very simple technique is to rub the fresh lemon juice or rub the cut lemon on the surface of the cutting board to neutralize the smell of onions and garlic. After flushing the cutting board/cutting board, you may need to re-flavor.
Vinegar - Keep undiluted vinegar bottles sprayed for easy cleaning and disinfection. After flushing the cutting board/cutting board, you may need to re-flavor.
When using a circuit board, a high-quality steel spatula or spatula is often used. Scraping removes 75% of the moisture accumulated on the wooden cutting board. Occasionally grinding will restore the smoothness of the wood. But never scrub the wood with a steel brush (the steel brush will expose the paint and should be avoided).
Re-flavoring: The board needs to be oiled or seasoned once a week to seal the grain against bacteria. Oil agents help prevent the wood from cracking or splitting at the seams. See the seasoning cutting board above.
Slightly warm the oil before applying it to the meat. Use a soft cloth to spread the oil along the direction of the texture and soak the oil. Let the oil soak in a few minutes and then remove any surface oil with a dry, clean cloth. When applied, mineral oil seals the pores of the wood and prevents moisture penetration.
Sanding: When repairing a piece of meat, you may wish to sand the surface of the wood to remove old stains, scratches and marks. When scratches and scratches are polished, remember that if you do not evenly grind the top, you will end up with "hills" and "valleys" at the top.
All cutting boards and other food surfaces should be kept dry when not in use. Resident bacteria survive in the absence of moisture for no more than a few hours. Keeping any type of moisture for long periods of time does not stay on the module for a long time. If you put it on the counter, be careful of the moisture under the board. If possible, it is best to support one without using the circuit board.