The MM Network

[ScottyB]

How do you recommend cleaning wood cutting boards after prepping meat/chicken on them? I like the look of a lot of wood cutting boards, but I am afraid that juices/blood will make their way into the cracks (caused by knives) and not really ever get cleaned with simple dish soap.

that's a really common, and worthy question with so many synthetic material boards out there.

soap and water is totally fine, and for a board that will see meat its important that its constructed from a hardwood that is suitable for the job.  some people pass off "cutting boards" and blocks out of softwoods or large-pore, cheap hardwoods like oak or poplar which is a big no-no for harboring bacteria, as they can hide in the cut marks and pores.  if a board is cracked, split, or chipped badly, put it straight in the fireplace or garbage.

that said, a proper hardwood board is extremely safe to use and comparably safe, or safe than plastic, for instance.  the FDA is completely fine with restaurants using wood butcher block counters if properly cleaned and cared for.  you can research the sanitary elements of wood prep surfaces, but lets just say its worked for centuries for a reason.

anyway, what's super important is that you DON'T let the board sit in water, ever.  never dunk it and let it sit, don't leave it in a puddle, no dishwasher obviously.  just soap, rinse, and either towel dry or air drip dry immediately.  if you let it stay wet, the wood will swell and quickly crack and split as the wood soaks up the water and has no where to expand but outward. many a pretty end-grain board in particular has died this way.

after its dry, the other critical thing is you keep the wood oiled and conditioned.  you can get food safe mineral oil (its tasteless) and wax conditioners anywhere, including home depot.  the oil soaks in and keeps the wood malleable, somewhat waterproof, and sanitary.  the wax conditioner adds an element of waterproofing to further aid cleaning and safety.  application is dead simple - just dump out the product onto the board and wipe it in with a paper towel.  if the board "eats it up", keep adding more until the wood won't soak it in.  then let it sit, and come back and buff it with another paper towel.  i usually do wax every other use and oil + wax in sequence every 4th use or so.  no harm in doing it every time if you want. properly cared for, a wood cutting surface is useful for decades, potentially generations, with minor resurfacing along the way.

i use Howard products.  there are a hundred other choices too, use whatever's easy to get, they all do the same basic thing.


and for the love of all that's holy, don't ever get one of those marble stone cutting boards. that is straight up knife abuse and should be punishable by law.