HOME > Chowhound > Cookware >

Discussion

cutting boards

O.K., you've convinced me that I should use a wood cutting board, but I'm worried about germs. How do I keep it clean/safe after cutting raw meat, chicken,etc.? Thanks!

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Give it a gentle scrub with soap and hot water, rinse well, dry off with a towel. Let air dry. That's what I do and they're all looking fine.

    1 Reply
    1. re: escondido123

      this is what we do as well. I usually cut raw meat on plastic though.

    2. Don't blame the wooden cutting board thing on me. I've got at least six plastic cutting boards, four full size and two smaller. Each one of them goes straight into the diswasher to be cleaned with detergent and 150 degree water every time we use it.

      1. oil them so moisture (blood) doesn't absorb into it. I have 3 end-grain wood boards that are several years old now, and oil them every couple of months. Other than that, hot water. Seldom even use soap on them and haven't killed anyone yet, or even made them sick.

        1. Do as Escondido says, plus occasional butcher's block wax, but chicken has it's own plastic board.

          1. I just checked wedmd. com which is a health site. They say "Always wash cutting boards, dishes, countertops, and utensils with hot soapy water after they come in contact with raw meat, poultry, and seafood." Full FAQ on salmonella is here: http://www.webmd.com/food-recipes/foo...