Something you probably don’t know about me, is that I have a few OCD tendencies. I like to do things a certain way. I may or may not
double triple check that the lights are off and the doors locked, and I 100% have issues when it comes to how much weight something like a shelf will hold. Anytime decor goes on the wall I pester with the same questions. “Is this safe? You think it will hold?”
Let’s just say I like to take care of things (to a freakish level) and take pride when something stays looking brand new. (I had the same pair of running shoes from 8th grade track all the way to the age of 23, and I only got rid of them to get a more stylish pair. They looked next to new!) I am like this with just about everything. So when I started to understand exactly what keeps the life in your kitchen knives and how the surface you cut on plays a major roll, I took note.
Here is what I know, glass cutting boards, big no no. Though they are easy to clean, they will kill your knives. Plastic cutting boards, though also easy to clean and ok for your knives, can actually leave tiny strips of plastic in your food. Wood and bamboo are the best for both fighting germs and keeping life in your good knives. Not to mention, they’re made from a renewable resource. That’s why it is all we use. Plus, they are pretty and you can buy them in different shapes (like your home state).
Cleaning our wood cutting board has been fairly easy thanks in part to not eating/cooking meat, but after a while wiping it down with soap and water wasn’t enough. Note: do not emerge the wood board in water. Do to the growing aroma of garlic and onion, the cutting board was in need of some TLC to get it back to new.
To draw out any bacteria that might be lingering in the cutting board I wiped it down with a little vinegar and water. Then, I went over it again with a little hydrogen peroxide. Taking it from this..
Once the board was cleaned, I sprinkled it with course sea salt and let it sit for several hours. If you want to, you could leave it over night. This helps to deodorize and draw out even more bacteria.
Then, I took a lemon and cut it in half using each half to scrub the salted board. Squeezing lemon juice out as I went. Once it was well scrubbed, I let the board sit for 5-10 minutes.
I used a warm dish towel to wipe off the soggy salt mix, rinsing and ringing it out as necessary until the board was clean. That was it. Now we have a cutting board that doesn’t smell like a blooming onion anymore. It even has its old shine back.
You’ll have to excuse me now, I think I’m going to go rehab all of our wood counter tops…