Question: How should I care for my wooden cutting boards?

Answer: Proper care of your wooden cutting boards can extend their life and keep them sanitary for years.

Washing: Never soak your board or wash it in the dishwasher. Instead, wash it with hot water and a gentle dish detergent. Towel the board dry to remove as much surface moisture as you can, then let it dry on a drying rack before storing. Never put away a moist or wet cutting board, as this can harbor bacteria.

Sanitizing: After handling meat, fish or poultry, you should sanitize the board. To disinfect, wipe it with full-strength white vinegar.

Removing Odors: To eliminate garlic, onion, fish or other smells from your cutting board, rub it with coarse salt or baking soda and let it stand for 5 minutes. Rinse with warm water, then condition it.

Condition with Mineral Oil: To prevent cracks, oil your cutting boards with mineral oil. Never use olive or vegetable oils, because they can turn rancid as they age, making your cutting board unsanitary. Warm the oil, rub it into the board along the grain and then let it sit for a few hours. Wipe off any excess oil and then store the board. Depending on use, boards should be conditioned once a week or every 10 uses.