Scrub and rinse the board clean, especially after cutting raw meat on it. After rinsing, stand in draining rack to dry. Do not soak the board in water as will absorb moisture potentially causing it to warp and encouraging bacteria and mould growth.
After heavy use, and just as a good regular cleaning habit, scrub the board with some coarse salt and half a lemon. This will effectively clean off any food scraps, kill bacteria and leave it smelling lemony too!
Let the board dry overnight before oiling.
Oil it Up
Oiling the board regularly will help prevent mould and bacteria growth as well as prevent drying out and cracking. This is especially important after a deep salt-lemon clean (see above).
Food Grade Mineral Oil is the cheapest and easiest option. Many brands are available, but ensure it is Food Grade.
Do NOT use cooking oils such as olive or canola that will go rancid over time and actually encourage the growth of mould and bacteria.
Lightly oil the board (must be very dry) all over and wipe dry with paper towel.
For best results complete monthly, especially if the board is regularly wet.
Cleaning Off Mould
If a board gets moist it can grow mould and bacteria. If this happens prepare a mix of 1 part bleach, 4 parts water.
Spray the board, leave for 2-3 minutes and then wipe off with a paper towel.
Once thoroughly dry, oil again.
No! Do not wash a wooden cutting board in the dish washer.
Cleaning a wooden board in a dishwasher can cause it to warp. Also, soaking in water for that long will cause it to absorb moisture increasing the chances of mould and bacteria growth.