I'm a chef and this is how you should be cleaning your chopping board
I’m a chef and this is how you should REALLY be cleaning your chopping board
- Wooden boards can be hard to sanitise and need particular care, expert claimed
- Must read: How I cleaned my 22-year-old stovetop with a £5 product
Choosing a chopping board may seem like a straightforward task – but the cleaning and maintaining aspects aren’t always something people are aware of.
Wooden chopping boards, despite their popularity and aesthetic appeal, can become bacterial hotspots if not properly maintained due to their porous surface.
Knife marks that trap contaminants, moisture retention and inadequate cleaning can also increase the risk of bacterial contamination.
Stevie Cheape, head chef at Campbells Prime Meat in Scotland, told FEMAIL: ‘A proper selection of chopping boards is essential for maintaining food safety and preventing cross-contamination.
‘Wooden and plastic boards offer different advantages and both can be effective, but care must be taken to ensure food safety.
Stevie Cheape, head chef at Campbells Prime Meat in Scotland, told FEMAIL the six ways to clean wooden boards – which can become hotspots for bacteria if not properly cared for (stock image)
‘It’s important to use separate chopping boards for meat and other food items and colour-coding can help too.’
Wooden boards, though naturally antimicrobial, can be challenging to sanitise effectively, leading to potential bacteria growth.
Here, Steve reveals the six different ways to clean the board thoroughly.
1. Clean thoroughly after each use
This may seem obvious but after using a wooden chopping board, it’s essential to clean it thoroughly.
Start by removing any food debris using a scraper or spatula. Then, wash the board with hot, soapy water, using a brush or sponge to scrub all the surfaces, including the sides.
Make sure to reach into any crevices or grooves. Rinse the board thoroughly with hot water to remove all the soap residue.
2. Dry properly
Do not use a tea-towel to dry a board after it’s been cleaned. Let it dry in the air.
3. Disinfect with a natural solution
To kill bacteria and sanitise the wooden chopping board, it’s recommended to use a natural disinfectant.
One effective solution is a mixture of equal parts water and white vinegar. Fill a spray bottle with the solution and spray it all over the board.
Let it sit for a few minutes to allow the vinegar’s acidic properties to kill any bacteria. Then, rinse the board with hot water to remove the vinegar smell.
4. Salt to remove stains and odours
To remove stains and odours from your wooden chopping board, sprinkle a generous amount of coarse salt (such as kosher salt) all over the surface. Use a lemon or half a cut of lemon to scrub the salt into the wood.
The acidic properties of the lemon juice combined with the abrasive salt help break down stains and eliminate odours.
Let the salt and lemon mixture sit on the board for twenty minutes, then wipe away the residue with a damp cloth or sponge. Rinse the board with hot water and pat it dry. Do this once every month or two.
5. Lightly sand for smoothing
Every few months, lightly sand your wooden chopping board to smoothen the surface and remove any knife marks.
Use fine-grit sandpaper and gently sand the board in the direction of the grain.
Sanding helps remove rough areas, stubborn stains, and any buildup on the surface.
After sanding, wipe away any sawdust with a clean cloth or rinse the board with water and let it dry.
6. Treat with oil
Treat your chopping board with oil every few months or whenever you salt and sand. Wood is porous, and regular oiling helps maintain its condition and prevents the growth of bacteria.
Apply food-grade mineral oil or a specialised cutting board oil to the wooden chopping board once a month or as needed.
Spread a thin layer of oil all over the board, including the sides, and let it penetrate the wood for several hours or overnight.
Wipe off any excess oil with a clean cloth before using the board again.
Source: Read Full Article