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3 Tricks to Wash and Disinfect Cutting Boards

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If you love cooking and do it regularly, you’d better clean and disinfect your utensils to prevent cross-contamination and the spread of microbes on the surfaces of your kitchen. 5-Minute Crafts wants to show you 3 simple tricks using natural ingredients that will help you keep a clean, spotless, and odorless cutting board. Moreover, at the end of this article, you’ll find a bonus tip on how to keep it in good condition.

Method 1: sea salt + lemon

This natural and chemical-free way to disinfect your board only requires 2 ingredients: lemon and sea salt. The high level of acidity in this fruit transforms the pH of the bacteria, thus creating an acidic environment not apt for microbes.

Procedure

  1. Sprinkle some salt over your cutting board. How much you use will depend on its size. Make sure you spread a large quantity over the areas that have stains on them.

  2. Squeeze half a lemon over the salt or pour lemon juice directly over it.

  3. Get half a lemon and rub it vigorously on the board. Wait for at least 5 minutes. Then wipe it clean with a dry cloth.

  4. Your board is now bacteria-free and it should smell nice. Store it in a dry place since microorganisms grow in humid places.

Method 2: baking soda + lemon

If your cutting board has stains on it, despite how often you wash it with water and soap, you can remove them by using baking soda. This is a simple method to get rid of mold and prevent moisture from appearing on the surface of kitchen utensils.

Procedure

  1. Spread some baking soda over your cutting board, covering the entire surface.

  2. Rub half a lemon on the board. You’ll notice an effervescent effect when it comes into contact with the baking soda. Wait for 5 minutes and then repeat the procedure on the other side of the cutting board.

  3. Both sides should be completely dry before storing it away in a dry place.

Method 3: white vinegar + hot water

Cutting boards, especially those made of wood or bamboo, easily absorb the smell and color of the food you’ve placed on top of them. The best way to remove or prevent bad odors is by using white vinegar — its smell doesn’t last long, it disinfects surfaces, and it doesn’t ruin the material of the utensil.

Procedure

  1. Heat a cup of water and mix it with a couple of spoonfuls of white vinegar. The quantity depends on the size of the cutting board.

  2. Dampen a cloth or paper towel and rub it over the wood on both sides of the board.

  3. Finish off by pouring hot water over the board. Wait for it to dry, then put it away.

Bonus: Regularly oil your cutting board to safeguard it.

Apart from disinfecting and cleaning your cutting board, you should oil it every 2 weeks to a month to protect the wood, to avoid any unpleasant odors, and to prevent any cracks from forming on the surface when you’re using a sharp knife.

  1. Dampen a cloth or paper towel with highly refined mineral oil or highly refined coconut oil.

  2. Rub it thoroughly on both sides of the cutting board. Wait for at least 2 hours for it to dry before using it or putting it away.

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