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To treat your wood cutting board, use a dry, clean rag and rub enough oil to coat the board's surface on all side (not just the top and bottom). Give the entire wood cutting board a mineral oil treatment a couple of times per month.
Always hand-wash your wood cutting board. Never put a wood board or other wood items (like salad bowls or spoons) in the dishwasher or submerge them in a sink full of water because they'll warp and/or crack. If you can't clean your board right after preparing food, just leave it on your counter until you can get to it. In some situations, you may not even need to wash it. If you've only sliced bread, just brush away the crumbs or wipe the surface clean with a damp cloth or paper towel.
If your board does need cleaning, first gently remove any stuck-on bits of food using a bench scraper or metal spatula.
If there are any stubborn stains you can create a slurry of baking soda and water and gently rub the mixture onto the board using a sponge. Gently scrub your board with a sponge and hot, soapy water (we recommend using a mild dish soap, such as Dawn or Palmolive). It's important to wash both sides of the board (even if you chopped on only one side) to prevent it from drying unevenly, which could cause the board to warp.
Rinse the board and dry it thoroughly with a clean dish towel or paper towels.
Stand it upright on your counter to prevent any residual water from pooling, and let it air-dry completely before you store it.
Organize boards inside drawers or cabinets
1. Tuck them inside a drawer.
2. Stash them in a cabinet using a slide out cutting board storage rack for easy access and more storage space in your cabinet.
3. Install towel rods under the shelves to keep them neatly in place in an upright position.
4. Tuck them inside your buffet.