Care & Maintenance
The final part of the Art and Science of Chopping Boards will show you how to easily maintain your chopping board!
Your chopping board is often used multiple times a day and this constant cycle of chopping, cleaning and drying will eventually take its toll on even the best of boards without proper care and maintenance.
Wood is considered anti-bacterial because of its ability to wick moisture away from its surface and trap bacteria within its grain structure, drying it out and killing it. This process is only effective though, if the amount of liquid absorbed in the first place is kept to a minimum - by retaining the boards ability to repel liquid!
Don’t worry though, its not as complicated as it sounds and by following the below guide you can prevent damaging your board, keep it hygienic, looking fresh and increase its lifespan for years to come!
Cleaning & Drying
Use hot water with a mild/natural washing up liquid such as Ecover and wipe down with a sponge or scrub for a deeper clean using a non-scratch pad like this one by E-Cloth. Oh and please never use bleach - if your board smells you can clean it with fresh lemon juice and salt before washing it up.
It’s important to try and not fully immerse the board in your washing up water, especially if it’s only the cutting surface that needs cleaning!
Do not soak the board and never put it in the dishwasher as this over-exposure to heat and water will strip off finishing oils, eventually drying it out which can cause cracking, often beyond repair.
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Drying out your board properly is equally as important as cleaning it, to prevent any bacteria thriving and to stop it from warping:
Immediately after washing, dry it with a tea towel and ensure any residual water is soaked before leaving it to air dry - if your board has feet then it can be left vertically as there is airflow, however if your board does have feet it will need drying upright!
Maintenance
Regularly applying Chopping Board Conditioner is essential to prolonging the life of your board to keeping it effectively repelling water, which prevents it from drying out, cracking/splitting, warping or staining!
Note that very dry boards that may not have previously been maintained may need sanding down and/or oiling before applying it with chopping board conditioner (see previous page).
There are other brands of chopping board conditioner / wax on the market but (of course) I recommend mine; not least because it is an alternative to its petroleum based mineral oil counterparts but also because it works exceptionally well using ingredients that are eco-friendly and non-toxic!
Anyway which ever one you choose, this is how to use it:
ensure your board is thoroughly clean and completely dry
if the grain is rough; smooth it by rubbing over some very fine sandpaper
apply chopping board conditioner generously using a cloth or kitchen roll
spread evenly all over the surface area and work into the wood
leave to absorb for 15-30mins
wipe away excess and buff to a soft sheen
for best results leave the conditioner to cure overnight before using!
And that’s it!
I hope you’ve enjoyed this article as much as I did writing it, and if you have any questions or feedback please get in touch!