3 Types of Cutting Boards and What You Need to Know!
The maintenance and cleaning of cutting boards depends on the material that the cutting board is made of.
Glass - I don’t recommend a glass cutting board because these boards make it very easy for your knife to slip and potentially cause cuts. That being said, glass cutting boards are the easiest to clean. Hot soapy water and a gentle scrub or a cycle in the dishwasher is all that is needed.
While we are talking about cutting board maintenance let’s also talk about sponges. I use a cello sponge with a no scratch pad on one side (the blue one). Your sponge needs to be replaced at minimum every month and weekly it needs to take a spin in your dishwasher to remove any lingering bacteria or viruses. A dirty sponge does you no favors!
Hard Plastic - only needs a good scrub with a scrubby sponge and hot soapy water or a spin in the dishwasher. I highly recommended hard plastic cutting boards for most home cooks and for all of restaurants.
Wood - wood is by far my favorite kind of board to cut on but it does require more care and can not be put in the dishwasher. After each use scrub well with hot soapy water and a scrubby sponge. Weekly and/or after cutting fish, scrub with a lemon cut in half and coarse kosher salt.
If your board is pricey or has sentimental value - Every year lightly sand and rub with oil.
If it is an inexpensive board- replace it after a year.
If you have any questions regarding cutting boards or knives, we are happy to help! Send us an email and we will get right back to you.