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Wash boards after each use in warm, soapy water. Do not leave boards to soak and do not wash wooden cutting boards in the dishwasher. If you have food stuck on the surface, use a knife or kitchen scraper to remove most of it before washing. Dry thoroughly before storing. I prefer air drying in the dish rack or leaning against the side of the sink. To remove odors, rub down with half a lemon or spritz with white vinegar. This will also help sanitize the board.

Wood cutting boards should occasionally be seasoned with a good quality food-grade cutting board oil.  You can find this oil in most hardware stores. Mineral oil is typically used since it does not go rancid. Do not use vegetable oil or olive oil.

Studies have shown that wood is safer than plastic. There are naturally antibacterial and antimicrobial properties in wood which eliminate about 99 percent of all potential contaminants. Even when plastic cutting boards are washed with hot soapy water or put through a dishwasher, they can continue to breed bacteria.

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