We use wood cutting boards a LOT in our house.
They are easy, simple and beautiful. We even have a kitchen island with a butcher block table top that we use as our everyday table. So to say we need a good way to sterilize wood, without chemicals, is an understatement!
Today I am going to show you my foolproof, incredibly easy and chemical-free way of sterilizing wood cutting board surfaces, as well as how to restore or maintain an old cutting board to keep it looking rich and new instead of all dried out and sad.
First off, check out our situation. We had a particularly nasty cutting board with food of some sort petrified on. Don’t judge. This is real life with two babies, people!
To get the stuck on food off, take a regular old butter knife and scrape it down the board to remove any crusty bits. This will be the most labor intensive part of the process- make sure you really get all old crusty bits off and gone. Then wipe off any crumbs with a dry paper towel.
Next, pour some vinegar on the cutting board (enough to coat it) and let it set in for 10 minutes. When fully soaked in, wipe it down with a wet cloth.
If your cutting board isn’t in need of a good sterilizing, or doesn’t have many deep cuts, you can skip the next step. Anything in my house, however, cannot.
Pour a similar amount of hydrogen peroxide on the cutting board and rub it in to fully coat the board. Let it sit another 10 minutes and then rub clean with a damp cloth.
Repeat the steps above for the backside, and let fully dry. You don’t need to wear gloves for this unless you are particularly sketched out by the smell of vinegar or you have any open cuts on your hands.
Pour a generous helping of food grade mineral oil on the board and rub it around in soft circular motions. Think of this as lotioning up your cutting board- let it soak in the oil. If your cutting board soaks it all up immediately go on ahead and add a little more. Let it sit for about 10 minutes, and then using a dry cloth or paper towel, go over the board in circular motions to remove excess oil. Don’t worry about getting it all up- it will continue to sink in to your wood- but you’d like it to not be a greasy mess all over your counter or wherever you store your cutting board.
Repeat this oiling every week to keep your board well conditioned and to keep it from drying out- especially if you live in a very arid climate like here in Colorado!
When you are done, your cutting board will look lovely and rich again.
What will you use this awesome tip on? I’ve always wanted big long butcher block countertops, but was always afraid they’d get too dirty. Now that I know how easy it is to clean them, I’m off to dreaming again!!!