How to Safely Use and Clean a Wooden Cutting Board

I don't cook much. There are, however, occasions when I cut a good recipe and want to get in the kitchen and play around a little bit. I enjoy cooking with vegetables. One reason I gave it up was a fear of bacteria that caused me to switch from my wood cutting board to glass.

I like the feel of slicing through a veggie, landing on the wooden cutting board. I also like the fact that wood doesn't dull my knives the way hacking against glass does. I can't stand the clatter of cutting through a vegetable into glass, or a knife bounce back from plastic or rubberized cutting boards.

The reason behind the switch was simple. It is easier to clean and sanitize plastic and glass. Wood is porous. I began to imagine the bacteria that must be lurking in the pores of my wooden cutting board. I did the big "no-no." I submerged my board fully in searing, hot water with soap. Bad idea. Moisture does nothing good for a wooden cutting board. It causes warping or splitting.

I've since learned a little soap and warm water are okay. It also turns out that there are ways to care for your wooden cutting board without harvesting bacteria. No need to throw away your classic, wooden cutting board like I did. Continue to enjoy using a wooden cutting board, keeping the following tips in mind.

Do not do as I did and submerge your cutting board in water. Instead, use warm soap and water to wash the top of the cutting board. Use a clean dish cloth or sponge. Don't transfer germs all over the kitchen by using the same sponge or cloth for days on end, cleaning everything from spills, raw meats, and utensils with the same cloth.

Once the wooden cutting board is clean and rinsed, it should be dried completely. When the wood begins to look dry treat it with a little mineral oil. Mineral oil is available for a handful of change at your local drugstore or supermarket. It is one of the best ways to keep the wood hydrated, without fostering the bacteria growth.