Soap-Man Cleaning Supplies
Kitchen

How to Clean Cutting Board

Keeping your cutting board clean isn't just about appearance -- it's about hygiene and performance. Here's how to do it right, with the supplies you probably already have at home.

What You'll Need

  • Soap-Man Lemon Glow Dish Soap
  • Coarse salt
  • Lemon halves
  • White vinegar or hydrogen peroxide
  • Mineral oil (for wood boards)

Step-by-Step Instructions

  1. 1

    Wash after every use

    Scrub both sides of the cutting board with hot water and Lemon Glow Dish Soap immediately after use. Don't let juices dry on the surface.

  2. 2

    Sanitize the surface

    Spray undiluted white vinegar or 3% hydrogen peroxide across the surface. Let it sit for 5 minutes, then rinse. This kills bacteria including salmonella and E. coli.

  3. 3

    Remove stains and odors with lemon salt

    Sprinkle coarse salt over the board, then scrub with a lemon half. The salt scours stains while lemon acid neutralizes odors and brightens the surface.

  4. 4

    Condition wood boards

    Once dry, apply food-grade mineral oil to wood cutting boards. Pour a generous amount and spread with a cloth. Let it soak overnight.

Pro Tips

  • TIPUse separate cutting boards for raw meat and produce -- color-coded boards make this easy to remember.
  • TIPStand wood cutting boards upright to dry on both sides. Laying them flat traps moisture underneath and causes warping.
  • TIPOil wood boards monthly. Well-oiled boards resist moisture, stains, and bacteria far better than dry ones.

Common Mistakes to Avoid

  • XPutting wood cutting boards in the dishwasher, which cracks and warps the wood from excessive heat and moisture.
  • XUsing bleach on wood cutting boards, which damages wood fibers and leaves chemical residue that's hard to rinse from porous surfaces.
  • XNot sanitizing after cutting raw meat, relying on soap alone, which doesn't kill all bacteria in the porous surface.

Frequently Asked Questions

Both are safe when properly cleaned. Wood has natural antibacterial properties that kill bacteria over time. Plastic is dishwasher-safe but develops knife grooves that harbor bacteria.