Thoughts on wooden cutting boards.

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I usually just rinse and scrub mine in the sink with hot water

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yep

I use wood for everything, the only real benefit of plastic is tossing it in the dishwasher. Plastic does not magically harbor less bacteria, and in some cases it harbors more.

I cut all veggies before meat if I can help it. Then wash with soap and hot water. I'm still here.

If your cutting board is not end grain, you should not use it. Your blade will be cutting through wood rather than slipping between the fiber ends. This will decrease the sharpness of your blade as well as create crevices for food and bacteria to be trapped. Same goes for plastic boards.


As for sanitizing, wood is a natural deterrent to bacteria. End grain boards will repel it; however, cutting into the long grains will cause places for it to live and thrive. I personally never use meat on my wood board, but studies say it is fine.

The best method to protect any wood board is to treat with mineral oil. To sanitize it you use a vinegar/water mixture. To clean use soap and hot water.

My method is the following: cut, spray with vinegar solution and wipe dry. That's it. If stuff sticks to it or I feel I want to give a good cleaining, I do a soap and hot water cleaning (never submerse and soak it though). When the board starts to look dry, I rub down with mineral oil and let it soak in.

The oil is a key component to repelling bacteria and water, so make sure it never goes dry.


ETA:

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You see that groove around the edges? That's a carving board

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Exactly. You should use this for carving meat and such. For everyday chopping, a chopping block is best. Here is the one I use. I've had it for 6 years now and it still looks brand new. It's worth the money, especially if you invested in high quality knives.

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I have two Boos Blocks and that is all I use.

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I made the switch and have never looked back. I purchased my Shun blades and boos board 6 years ago, and I have yet to require a sharpening. It's the best kitchen investment I have ever made.

I cut everything on my board, but I'm pretty terrible at food safety, so my advice of not worrying about anything might not be the best advice to follow. Hell, I even throw mine in the dishwasher from time to time.

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Sure you need to rinse and even use a little soap, but wood is somewhat self-sanitizing.

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rinse, dry, and rub some oil into it. Good as new.

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BoogaBear

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That's a pretty looking board! I like your design. Let us know how it turns out

Just stay away from bamboo boards as they are too hard on knives. Hot water wash your board and oil a few times a year.

damn my ocd is kicking in looking at that