I read a study last summer that said cutting boards have 200% more bacteria than your toilet and I was horrified! We don’t use plastic cutting boards because of the microplastics that end up in the food when chopping so l have to make sure my wooden boards are exceptionally clean. Here is what I was recommended to do by my friend Chef @bryanskelding - Wash thoroughly with warm water and soap after each use and dry with a paper towel. Tea towels can transfer bacteria. - For desanitizing (raw meat): pour strong vinegar (25-50% strength) over the board, allow to sit for a few mins then wash with soap and boiling water. Dry immediately. - For strong odors (garlic, onions): sprinkle coarse kosher salt on the board and rub with a lemon. Then clean with warm water and soap, drying immediately. - Oiling: Apply mineral oil once a month to maintain your board for years. Be sure it is fully dry, apply a generous amount of oil with a cloth, let set overnight and towel off excess in the morning. LTKWatchNow LTKHome LTKFindsUnder50