Let’s face it your chopping board gets really grotty. And smelly!
No wonder your kitchen cutting board smells, you use it to chop onions, garlic, cut raw and cooked meat and chicken, and prepare fish. It’s going to end up a prime breeding ground for germs too.
Wooden Chopping Boards
To disinfect and clean your wood cutting board, wipe it with full-strength white vinegar after each use.
The acetic acid in the vinegar is a good disinfectant, effective against such harmful bugs as E. coli, Salmonella, and Staphylococcus. Never use water and dishwashing detergent, because it can weaken surface wood fibres.
When your wooden cutting surface needs deodorising as well as disinfecting, spread some baking soda over it and then spray on undiluted white vinegar. Let it foam and bubble for five to ten minutes, then rinse with a cloth dipped in clean cold water.
Plastic Chopping Boards
To clean your plastic cutting board, sprinkle salt on it.
Cut a lemon in half and squeeze half of the lemon onto the board.
Use warm water to rinse off the lemon/salt mixture.
Get some new chopping boards!These Vremi boards fit into drawers too!
