I’ve been coveting the beautiful bamboo cutting boards in the stores for quite some time. So when my husband brought one home from a recent healthcare conference I was so excited! It’s propped up on my kitchen counter looking all natural and pretty, but I have yet to use it. Why? Because I’m unsure of the best way to clean it and I don’t want to ruin it. It’s too pretty!
So I asked around and here’s what I found it. It’s really a lot simpler than I thought.
To clean a bamboo cutting board all you need is soap and water. Yup. It’s that simple. Since it’s a surface that will come in contact with our food I’m going to stick with my organic dish detergent. I don’t want any funky chemicals hanging around that might end up on our organic fruits and veggies. They aren’t cheap after all (except for the ones in our garden, but still.) According to my expert resources, the bamboo cutting board will need a little food grade mineral oil from time to time depending on how often I use it, but I’m told it’s easy to tell when it starts to dry out.
If you’re a freak about germs like me, then you might be wondering how to sanitize your bamboo cutting board. I’ve heard a tablespoon of bleach combined with a gallon of water, but I don’t like to use bleach for cleaning and I never have it in the house. So I took the Internet and found out that the old-timey butchers used kosher salt to sanitize their wood tables and cutting boards. It’s as easy as letting a generous amount of kosher salt sit for several hours. I’m thinking the best solution is to keep separate cutting boards for raw meats and fruits/veggies. I’m planning to hang on to my old plastic cutting boards for meats right now and hope that my hubby scores another beautiful bamboo cutting board soon.