A bacteria haven? Simple trick for a sparkling clean cutting board

Even though we use wooden boards daily, we don't always know how to care for them properly. We use them to cut various products, from meat to fruits, which leads to contamination and discoloration over time. So, how can we maintain them to prevent bacteria build-up and unpleasant odors?

Wooden boards need cleaning but don't tolerate moisture well. They cannot be put in the dishwasher, and soaking them for too long leads to damage, which also facilitates the growth of bacteria. It would help to wash a wooden board with a gentle detergent using a small amount of warm water or spray it with water mixed with vinegar in a 1:1 ratio. You can also use salt and lemon; salt, evenly sprinkled across the surface and combined with lemon juice, acts as a natural disinfectant.

How do you care for a wooden cutting board to keep it looking new? Regular oiling is key. Choose mineral oil, which doesn't become rancid and is the best choice for long-term wood protection. Every quarter, it's also worth treating the board with beeswax and mineral oil, which creates a protective layer to prevent moisture absorption.

• Simply shake off the crumbs if you're cutting bread on the board. However, wash the board afterward if you use it for fish, garlic, or onions. Then sprinkle it with coarse salt, rub it with lemon juice, rinse under running water, and dry with a paper towel. This will clean the board and remove any lingering odors.
• Don't leave a wooden board near heat sources—by a hot stove or next to an oven. It's unsuitable as a pad under a soup pot just taken off the burner. Also, remember that the board should not lie next to the sink, and a wet board should not be left on a drainer. Both high temperatures and moisture can warp the wood.
• If you notice unevenness on the board, use sandpaper with 220 grit to smooth it out. You can sprinkle it generously with lemon juice every few weeks, then rub it with coarse salt, which will act like sandpaper.