Dear Home-Ec 101,
I hope this message finds you well! I’m eager to learn about the proper care techniques for my wooden cutting board. Currently, I use it for chopping vegetables and meats (after using it for meat, I tend to sanitize it with bleach), while I have a separate board designated for fruits. However, I’ve noticed that cutting fruits on the cleaned veggie board often results in them absorbing the flavors of onion, garlic, and other strong ingredients, which makes them taste rather unpleasant. I’ve attempted scrubbing it thoroughly with hot, soapy water and a scrub brush, but to no avail. What steps can I take to ensure it’s truly clean? Additionally, should I be treating the wood with any specific products? Thank you for your guidance!
Vampire-Free Since ’08
Photo by Sebastien Marchard on Unsplash
Heather says:
I can completely relate to your dilemma! Just the other evening, I found myself in a similar situation. I have several large cutting boards at home, but while preparing dinner at a friend’s house – which included mango salsa and grilled halibut followed by watermelon for dessert – I inadvertently used the same cutting board for the watermelon that I had just used for the salsa. Oops! The next day, I received a call mentioning that the leftover watermelon had a distinct garlic aroma. /shrug. Mistakes happen, but they can be avoided with a little more thoughtfulness, though I’ll admit, I was a bit lazy that night.
Proper Care for Your Wooden Cutting Board
To tackle the garlic odor that can linger on your cutting board, a simple solution is to use white vinegar. I recommend keeping a spray bottle filled with vinegar handy. After rinsing the board, spritz it with white vinegar and let the acid do its magic for a moment before washing it as you normally would. Yes, you might have to endure the smell of vinegar for a few minutes, but it’s a small price to pay to avoid unintentional flavor transfers.
As a general guideline, it’s best to use multiple cutting boards when you’re engaged in extensive cooking to prevent cross-contamination.
Wooden cutting boards do require a bit of special attention. For a comprehensive understanding, check out our detailed post on cutting board basics. Here’s a quick summary:
- Never soak your wooden boards.
- Wash them quickly with hot, soapy water.
- Rinse thoroughly and sanitize with a diluted bleach solution.
- Always dry them completely.
- Once a month, treat the board with food-grade mineral oil.
- For any gouges, use a scraper instead of sandpaper.
While you’re at it, it might be a good time to brush up on your knife skills and familiarize yourself with the safe use of bleach. After all, nothing can ruin a romantic evening or your entertainment budget faster than an unexpected trip to the emergency room!
Send your questions to helpme@home-ec101.com
Post updated March 24, 2022
Photo by @misterdoulou on Unsplash