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Feb 3, 2006 11:09 PM

A best way to sanitize cutting board?

  • a

Ive seen cooks use a h20 and bleach solution as a disinfectant.

any suggestions?

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  1. That's exactly what I use. 1 part bleach to 5 parts water. Spray and scrub.

    1 Reply
    1. re: Aaron

      I like bleach myself.
      You can also get sanitizing solution at any restaurant supply store, you spray on and do not have to rinse off. It's formulated for use in hospitals and nursing homes, to sanitize surfaces, and works like magic. I especially like this for the tray under my dish rack, when it starts looking scuzzy.
      Kills everything except you.

    2. d
      Das Ubergeek

      Bleach and water for the wooden ones -- hot water and soap for my plastic ones followed by a five-minute sojourn in the microwave on "HIGH".

      3 Replies
      1. re: Das Ubergeek

        I would need a MUCH bigger microwave! How about a stint in the washing machine? Would that work?

        1. re: nooodles
          Daniel Dumont

          Sure, especially if your machine has a "sanitize" cycle or option.

          1. re: Daniel Dumont

            The white plastic commercial ones go in my sanitizing dishwasher. The fancy end-grain reddish (I forget what kind of wood) and the inexpensive bamboo from the Thai market (my favorite) get a guick hand wash in the sink with hot water followed by an immediate drying and occasional mineral oil treatment which seals the pores in the woods and retards bacteria growth. The $1.29 a bottle mineral oil from the pharmacy, not the overpriced but no better 'wood treatment oil for cutting boards' or whatever they call it at Williams Sonoma, Sur La Table and other similar overpriced stores!

            See link below for my dream sanitizer for plastic cutting boards and anything else that needs cleaning from my kitchen. Maybe when I win the lottery!!!


      2. Maple is the best overall for kitchen cutting boards. There are no other woods, foreign or domestic with better kitchen cutting qualities.

        Boos and other manufactures makes board out of maple, bamboo, oak, and unfortunately some with synthetic layers of resin. These resin boards retain bacteria longer than natural maple. Therefore toss the resin for maple.

        However there are varying grades of maple. The common name for what you want is "Hard Maple" which is harder and tougher than some maples. Also it is harder than oaks, and has the very tight smooth grain. Bamboo is harder, but it tends to retain bacteria.