Wooden chopping boards are prized possessions for every chef. Like their knives, chopping boards hold a special place in a chef’s world or the kitchen! Keeping a chopping board in good condition is essential for an extended life of the board and to maintain hygiene.
Wooden chopping boards could cost anywhere between a few hundred rupees to a few thousand rupees. A good single-wood chopping board made from teak wood could cost anywhere between 2,000 Rs to 10,000 Rs depending on the size and thickness of the chopping board. Mango wood chopping boards could cost anywhere from 800 Rs for a small board to 2,000 Rs for a medium and 3,000 Rs for a large board. An expensive board requires care and maintenance for a long life. Extending your chopping board’s life begins with caring for it. Regular cleaning, oiling, and drying protect the wood from warping, cracks, and splits, ensuring your chopping board stays in good shape for a long time.
Oiling your chopping board prevents it from drying out. Chopping boards should be oiled for a longer life. Since chopping boards are in constant contact with water and other liquids from the fruits and meat you cut, the wood will absorb some part of the liquid. Cleaning the board regularly after use will surely prevent bacterial growth due to the liquid the wood absorbs. However, a good cleanse once a week with warm water and light dish soap followed by oiling the chopping board ensures not just a longer life for your board but a cleaner board too.
Why Wooden Chopping Boards Need Special Care
Wooden chopping boards are naturally porous and can absorb moisture. The potential for bacteria increases with moisture content. Chances of mould and fungus are common in wooden cutting boards that are not cared for. This could lead to health hazards. It is important for wooden chopping boards to be cared for to increase durability and reduce health problems. Being organic in nature, wood deteriorates over time without care. Soaking in water or drying in the sun could result in warping, cracking, and bacterial build-up. Unlike plastic chopping boards and glass or steel cutting boards, wood has certain limitations when it comes to durability. With proper care, though, wooden cutting boards tend to be a far more effective tool in the kitchen than their counterparts.
Chopping Board Maintenance Tips for You
Follow these simple tips, and you will see a long life for your chopping boards. These tips are simple yet effective and do not require much time.
- Wipe down after every use: When you cut dry food like bread, you don’t have to wash it. Dust it and wipe it off with a dry cloth. When you cut vegetables, wipe it with a damp cloth or a sponge. Do not let food dry on the chopping board as it only makes cleaning difficult. Wipe it off immediately after use.
- Wash and dry thoroughly: When cutting vegetables like tomatoes, washing the chopping board may be necessary. Do so, but make sure to dry the chopping board immediately. Dry thoroughly with a cloth and keep it upright in a vertical position. Air-dry the chopping board and never keep it in direct sunlight. Extensive drying in the sun tends to make the wood brittle and dry, resulting in cracks.
- Never soak your chopping boards: There may be times when you feel the need to soak your chopping boards. Don’t do it. Wash it and scrub it with a soft-bristle scrub. Use mild detergent and avoid harsh soap. Harsh detergents result in excessive drying of the chopping board and remove the natural oil from the wood. Your chopping board will look dull after several washes with harsh detergent.
- Oil your chopping boards once a week: Pick a day and oil your chopping board with coconut oil. Prefer oils that dry fast or become solid when cold. Avoid cooking oils that are pungent or have strong smells. We recommend coconut oil, linseed oil, or sesame oil. Sesame oil is only recommended when coconut oil or linseed oil is unavailable. Dab oil with a cloth and let it dry completely. Wipe off with a dry cloth before your next use.
How to Deep Clean Wooden Chopping Boards
There are times when you really need to clean your chopping boards. Maybe they look bad with stains, or sometimes they may smell foul, especially after cutting meat or fish. There are also concerns about stains from vegetables like raw banana, which leaves a dark stain on your board. How do you clean stubborn stains or when you think it really needs a deep cleanse?
- Salt and Lemon: For a light and quick fix, especially after cutting meat or fish, you may need to remove the odour from your board. Rinse the board thoroughly to remove any remnants of the food you cut. Sprinkle salt generously and scrub with half a lemon (the open end). The smell of the lemon helps remove the foul odour of meat or fish, while the salt helps scrub out any food attached to the board. Let it sit for 5 minutes before rinsing it with warm water. Dry thoroughly with a cloth immediately and let it sit vertically till completely dry.
- Vinegar solution for disinfecting: This is effective when you find mould or suspect bacterial growth. If your board smells, this is also a great option. Mix equal parts of vinegar and water. Dab the surface of the board with a vinegar-soaked cloth. Let it dry before you rinse with warm water. Vinegar helps remove odour from the board and is also a great disinfectant.
- Baking soda for stain removal: Tough stains on your chopping board? Make a paste of baking soda and water, and apply it to the stained area. Use a gentle soft-bristle brush to scrub the area. Rinse immediately and wipe with a dry cloth.
Oil your chopping board regularly for an extended life. This simple trick can extend your chopping board’s life by 3–4 years easily. Do not neglect the care of your chopping board. If your chopping board is more than 5 years old or looks dented or cracked, it’s time to move on and get a new chopping board. Check out the wide range of selections at our store now!