Soap and water just won't cut it.
."It's a way of understanding the importance of avoiding cross-contamination between those varieties of foods," she notes. At the very least, you should own one cutting board for veggies and one for meat. If you don't feel like fully sanitizing your equipment every time, that's OK; it's only imperative that you do a deep clean if you're cutting meat.
It's probably about time to give your cutting boards a little TLC. Plus, proper maintenance ensures that they'll survive plenty of , charcuterie spreads, barbecues, and anything else you might throw at them. Follow these guidelines and use your cutting board with confidence., but it's one of the hardest to clean, thanks to its porous surface and tendency to warp. The most important thing to remember when you're dealing with wood is to never put it in the dishwasher—that's a surefire way to shorten its lifespan. Start by washing your wooden board in warm, soapy water, washing off any bits of food left on it.
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