How do I clean and maintain my chopping board?
To clean and maintain your chopping board properly, follow these tips based on the material:
For Wooden & Bamboo Chopping Boards:
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Clean: Hand wash with warm, soapy water immediately after use. Avoid soaking or putting in the dishwasher.
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Sanitise: Occasionally wipe with white vinegar or a mild bleach solution (1 tsp bleach in 1L water).
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Dry: Always dry upright to prevent warping or cracking.
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Oil: Rub food-grade mineral oil or beeswax over the surface every few weeks to keep it from drying out.
For Plastic Chopping Boards:
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Clean: Wash in warm, soapy water or place in the dishwasher (top rack).
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Sanitise: Use a mix of vinegar or diluted bleach to kill bacteria after prepping raw meat.
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Replace: Over time, deep grooves can hold bacteria—replace when the surface becomes heavily scored.
General Tip:
Always use separate boards for raw meat and veggies to avoid cross-contamination. Regular care will keep your chopping board clean, safe, and long-lasting.
