Tag: chopping boards

Cleaning Your Cutting Board

I’m sure it comes as no surprise that your cutting boards not only need to be cleaned and sanitized but some also need to be oiled. We sell a couple of different cutting boards on the site and it’s important to understand which need a little more TLC outside of water and dish soap. Let’s take a look!

CLEANING:
wooden cutting boards call for a similar seasoning process as cast iron. They need to oiled to be well-preserved. The oil soaks into the pores of the bamboo hydrating the board while keeping excess moisture, like water, out. Camp Chef recommends oiling about once a month.

Immediately after use, hand wash and dry your board with warm water and mild dish soap. Make sure to get into the juice grooved edges. (Never soak or place in a dishwasher. This can warp and crack your board.)
Dry vertically.
Once completely dried. WARM a ½ cup (26-inch board) or ¼ cup (14-inch board) of food-grade mineral oil in a saucepan. (Never use cooking oils.)
Pour the oil onto your cutting board and rub in a circular motion with a clean cloth. Be sure to oil all sides of your cutting board.
Pros: Bamboo is a fast-growing, sustainable wood/grass source. It’s also gentler on knives than many other traditional wood boards.

Cons: A little more time and maintenance goes into the cleaning. Some also find the 26-inch board to be a little large to handle.