Because wood is so porous, bacteria from meat is easily absorbed into wooden blocks, contaminating your food and potentially making you sick. Follow these tips to keep your block germ-free:

While you work…

While you’re cutting, wipe down the knife and board with a lemon half or wedge. The lemon’s acids work as a disinfectant.

When you’re done…

As soon as you’re done with the block, scrub down the board with a scrub brush (which will get into the pores) and a solution of dishwashing soap and warm water. Make sure to dry the board thoroughly before putting away.

To really disinfect your block, clean it with a solution of one tablespoon of bleach per gallon of water. Wipe the board down, let it stand about two minutes, rinse it off with warm water, and let it air dry.

To restore…

After a while, your cutting board may start to look pretty, well, cut up. But instead of throwing it out, give your butcher block new life by sanding down the top until all the scarring and cuts are gone. Then use a wood sealer specifically for food-bearing surfaces (you can find one at any local hardware store) to refinish it. Follow the directions to apply the wood sealer, and your board will be as good as new.

Nestpert: Heather Carlucci-Rodriguez, Executive Pastry Chef at PRINT.

-- Kristin Koch

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