A wooden cutting board is the most durable and aesthetically pleasing accessory in the kitchen, but over time wood absorbs food juices, darkens and accumulates spice aromas. To keep the surface hygienic and looking like new, you don’t have to buy expensive chemicals. It is enough to use proven methods that gently clean the fibers without destroying the structure of the material.
Natural deep cleaning products
For daily care, simple ingredients that are found in every kitchen are best. They effectively deal with bacteria and return the wood to its natural color:
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Lemon and coarse salt. This is the most effective duo for removing stubborn stains. The salt acts as a mild abrasive and the citric acid works as a natural abrasive antiseptic and bleach. Sprinkle the board with salt and rub it vigorously with half a lemon.
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Baking soda. It perfectly neutralizes unpleasant odors of fish, onions or garlic. It is enough to mix baking soda with a small amount of water to a paste, apply it to the surface and leave it for a few minutes.
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Table vinegar. A solution of vinegar helps to carry out a quick disinfection. It is conveniently sprayed from a spray gun after each use of the raw meat or poultry board.
Rules for durability and protection
It’s not enough to simply clean wood, it’s important to protect it from moisture that provokes cracking and warping. Proper care involves several critical steps:
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Dry cleaning. Never leave the board to soak in the sink. Excess water causes the fibers to swell, resulting in deterioration of the product.
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Mineral oil. Once a month the surface should be treated with a special edible oil. It creates a protective barrier that prevents liquids from penetrating deep into the wood structure.
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Vertical storage. After washing, the board should be wiped dry and placed vertically to ensure even drying on both sides.
Regular use of lemon juice and timely oiling can keep a wooden board in perfect condition for many years.
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