In most cases, the kitchen chopping board is one of the most heavily used and dirty items in the average kitchen. The chopping board is not dirty in the same way as the carpet of floor, but dirty in terms of bacteria and pathogens. The fact that you prepare food and dishes using the chopping board every day means you need to keep it clean and disinfected as much as possible. This is quite essential if you use wood chopping boards as well as butcher blocks. If you want to forget about cleaning you can call aprofessional agency and forget about cleaning, but if you still want to take your time with cleaning here are some easy ways to make it happen:
Good old vinegar is once again the solution; for disinfecting wooden chopping boards clean them with a generous amount of white vinegar on all sides; scrub the surface with vinegar using a sponge; if you need to deodorise as well as disinfect the chopping board treat with vinegar and sprinkle generously with baking soda; let the solution foam up for five to ten minutes and rinse the board.
This versatile chemical is not only used for bleaching hair and sterilising wounds; use the peroxide to disinfect chopping boards and other food prep surfaces in the kitchen with great results; hydrogen peroxide will kill bacteria, germs and many pathogens; peroxide cleaning is quintessential for chopping boards used for meat only.
Lemons are not too good at killing bacteria and germs, but they do give the surface a lovely smell after cleaning; clean your chopping boards with the cut side of a lemon; spread the lemon on all sides and let it air dry; this method also works with a spray bottle of undiluted lemon juice.
As always the natural sanitising and abrasive properties of bicarb soda will help you in the battle against germs and bacteria; baking soda works exceptionally well on both plastic and wooden chopping boards; for best results scrub the board with a generous amount of bicarb soda on a regular basis; you can also use a baking soda, salt and water paste instead of powdered soda only; rinse the board under hot water after cleaning.
Table salt is mainly a preservative, but it also does have certain (mild) bleaching properties; use table salt to freshen up and brighten the colours of chopping boards and butcher blocks after sanitising them. Rub salt directly with a rag or heavy duty sponge; a paste of salt and lemon juice is also an option you like to consider.