No kitchen can do without a good cutting board, and many people prefer a particular type, like wooden or plastic. Those who choose wooden cutting boards will need to take extra care of them, and the following steps will help ensure that your board lasts a long time and is always safe from any food-borne bacteria.
When you've dirtied a board, clean both sides with a damp cloth and a mild antibacterial soap. Then rinse with hot water, wipe with a clean cloth, and allow it to dry in an upright position. Every few weeks, you'll want to give it a little extra maintenance; generously sprinkle coarse salt over the surface of the board, and rub it with a sliced lemon. Rinse well with hot water.
If your cutting board is made from butcher block, you'll also need to oil it. Once a month, heat a small amount of mineral oil in a pan, and apply it to the wood with a lint-free cloth, moving with the grain of the wood. Reapply after the wood soaks up the oil, and continue to apply until the wood stops absorbing the oil. Wipe off any excess, and allow the board to dry overnight.
We used Boos butcher boards from John Boos & Co.