Use a separate cutting board and knives for raw foods that require cooking. For example, use one
for meat, poultry, or fish, and another for cooked or ready-to-eat foods such as salad, vegetables,
and breads.
Keep all cutting boards clean by washing with hot soapy water and a brush after each use. Then
rinse and air dry or pat dry with paper towels. Non-porous acrylic, plastic, glass, and solid
wood boards can be washed in an automatic dishwasher.
Heat, moisture and dryness can cause warping and splitting. So keep a few rules in mind. First,
don’t immerse the board in water. Instead, sponge it off with warm, soapy water. Dry it thoroughly.
Never store it flat (no air flow) or near a high heat source. Finally, oil your board on a regular
basis to preserve and restore it. Oiling it every few days to once a month, as needed, will keep
it looking like new.
Mix 10 parts mineral oil to 1 part paraffin. Carefully warm the mixture in a microwave until the
paraffin just melts.
Note: For a more convenient solution to preserving your cutting board try Emmet’s Elixir.
This solution of Food Grade Mineral Oil and bees wax is the quick, safe and easy way to preserve any wooden cutting surface.
Apply the solution to your board with a clean, lint-free cloth. Use several coats if the board
is extremely dry.