Cooking from the ground is a great way to eat healthy food and reduce your carbon footprint. When you start to bring home fresh fruits and vegetables, you will start using your chopping board quite a lot! Everyone has their favorite type of cutting board in terms of size, shape and material. I prefer to keep several small wooden chopping boards in my kitchen. Care about the cutting board can be a bit tricky, but proper care will ensure that they last a long time.
Remember these simple tips to help extend the useful life of the chopping block:
• Quality is critical when buying chopping boards. Regardless of how you take care of it, cheap cutting boards do not continue to cut high quality boards. Materials such as marble, bamboo and wood have a longer life.
• If your chopping block is made of wood or bamboo, do not put it in the dishwasher. Clean with a small amount of detergent, hot water and a rag. Be sure to rinse thoroughly.
• Immediately dry the wood or bamboo cutting board and allow it to stand and air dry for several hours. This will ensure that it is completely dry before it is stored in the cabinet to prevent it from producing bacteria or mold.
• Do not leave food on cutting boards and do not put wooden boards or bamboo boards in water. These types of chopping boards are highly absorbent and will quickly inhale liquids and odors.
• Every few months, oil the cutting board to prevent cutting. Spread beeswax or edible safe oil (such as walnut oil, coconut oil or almond oil) on a rag or paper towel. Do not use olive oil because it is too corrupt and fast. Wipe the amount of freedom onto the wood. Wipe off excess items and allow to set overnight before use. Please note that this process is only applicable to kitchen chopping boards. It does not apply to any other wooden items in your home.