A bacteria haven? Simple trick for a sparkling clean cutting board

Although we use wooden boards daily, we don't always know how to care for them correctly. We cut various items on them, from meats to fruits, which over time can lead to contamination and discolouration. So, how can we care for them to prevent bacteria build-up and unpleasant odours?

Wooden boards need cleaning, but they don't handle moisture well. They can't be put in the dishwasher, and soaking them for too long causes damage, facilitating bacterial growth. It would be best to wash a wooden board with a gentle detergent using a small amount of warm water or spray it with water mixed with vinegar in equal parts. You can also use salt and lemon. Salt sprinkled evenly across the surface, combined with lemon juice, acts as a natural disinfectant.

How do you keep a wooden cutting board looking new? Regular oiling is essential. Opt for mineral oil, which doesn't become rancid and is the best choice for long-term wood protection. Every three months, treat the board with a mixture of beeswax and mineral oil, creating a protective layer that prevents moisture absorption.

• If you're cutting bread on the board, just shake off the crumbs. However, if you use it for fish, garlic, or onions, wash the board afterwards, then sprinkle it with coarse salt or rub it with lemon juice. Rinse under running water and dry with a paper towel. It will be clean, and the strong odour will disappear.
• Don't leave a wooden board near heat sources—such as by a hot hob or next to an oven. It's not suitable as a trivet under a pot of soup just off the burner. Also, avoid letting the board sit next to the sink or leaving a wet board on a drainer. Both high temperatures and moisture can warp the wood.
• If you notice unevenness on the board, use sandpaper with 220 grit to smooth it out. Every few weeks, you can also sprinkle it generously with lemon juice, then rub it with coarse salt, which acts like sandpaper.