How to sanitize wooden chopping boards and blocks?

How to sanitize wooden chopping boards and blocks?

Caution must be taken when using any type of cutting board.

Whichever kind of cutting board you use, all cutting boards should be cleaned and sanitized frequently. We highly recommend using our Wood Disinfectant Spray!

 

** The most effective and easiest way to disinfect your wooden Butchers Block is with our Wood Disinfectant Spray.

With 100% natural ingredients, the My Butchers Block Disinfectant Spray is not only good for your wooden board, but also for you. Application is super easy! Spray the Wood Disinfectant after use and wipe with a damp cloth, and voilà!

 

Should you not have the Wood Disinfectant Spray at hand and urgently need to disinfect your board, here are some disinfecting, cleaning and safety tips:

 

1. Hot water and soap 

*Although this will clean the surface area of your board, it is not as effective or cleans as deeply as the Disinfectant Spray. 

Scrub board with hot water and soap. Rinse and dry thoroughly. NOTE: NEVER submerge cutting boards in a sink of water! Wood is porous and will soak up water causing the cutting board to crack when it dries. 


2. Vinegar

*Vinegar is good for a one-time use as it will leave your board with a very harsh smell and could affect the taste of your food.

To disinfect and clean your wood cutting boards or butcher block countertop, wipe them with full-strength white vinegar after each use. The acetic acid in the vinegar is a good disinfectant, effective against such harmful bugs as E. coli, Salmonella, and Staphylococcus. Vinegar is especially good for people with chemical allergies. Keep a spray bottle of undiluted vinegar handy for easy cleaning and sanitizing.

 

3. Hydrogen Peroxide 

*This is not your fist option as this could irritate your skin.

3% hydrogen peroxide can also be used as a bacteria killer. To kill the germs on your cutting board, use a paper towel to wipe the board down with vinegar, then use another paper towel to wipe it with hydrogen peroxide.

 

4. Bleach

*This should be your very last resort. Bleach will clean your board, but it is not good for your board or for you to ingest.

Sanitize both wood and plastic cutting boards with a diluted chlorine bleach or vinegar solution consisting of one teaspoon of liquid chlorine bleach in one quart of water or a one to five dilution of vinegar. Flood the surface with a sanitizing solution and allow it to stand for several minutes, then rinse and air dry or pat dry with paper towels.


5. Keep dry when not in use

Resident bacteria survive no more than a few hours without moisture. Keep moisture of any type from standing on the block for long periods of time. Beware of moisture collecting beneath the board if you leave it on the counter. If you can, prop one end up when not using your board.

 

Wooden boards need oiling after disinfection to seal the grain against bacteria. An oil finish helps to prevent the wood from cracking or pulling apart at the seams. 

 

 Click to shop our Wood Disinfectant Spray.