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Whether cutting or serving some food, wooden boards are a kitchen staple. Contrary to popular belief, wooden boards are safe to use in the kitchen, as long as they are washed simply but correctly. Studies show that bacteria in the pores of the wood they do not die instantly, but they do not return to the surface either.
We tell you how to quickly wash your boards, keep them germ free and how to remove terrible stains.
Cleaning your board is very easy
Turn on the hot water from the tap, rinse the board, apply dish soap (it can be antibacterial), and scrub with a brush or sponge. Rub harder on knife marks and scratches.
Scrub both sides of the board, even though you only used one side, the juices from the food could drip off and contaminate the other side.
Rinse each side with hot water and pat dry with a cloth or paper towel. You can also let it dry by placing it in an upright position.
You cut meat and you want to make sure you kill germs
You can one tablespoon of bleach in a gallon of water or mix one part white vinegar with four parts water. Soak the board in the solution for a few minutes, rinse and dry. Do not leave it for a long time soaking to avoid warping or cracking the wood.
You need: half a lemon, coarse salt, sandpaper and sponge
- Sprinkle the cutting board with coarse salt.
- Rub the surface with the lemon half, squeezing lightly to release the juice.
- Let it sit for 5 minutes and then scrape off the dirty gray liquid.
- Rinse and clean with a sponge. Finally dry your board.
Beautify your wooden boards
If you want to keep your wood planks looking good for a long time by reducing cracking, drying and warping, you can grease it once a month.
Once your board is clean and dry, apply a light coat of oil on both sides. Use a cloth or paper towel and rub in circular motions.
You must use oil for the treatment of wood suitable for food use.