Wood cutting boards are notorious for keeping a tacky database of meat stains and garlic or onion smells. Some utensils, such as wooden spoons or plastic spatulas, also seem to be charmed with a memory of where they have been. Once, chlorine bleach was the favoured way of scrubbing away the evidence. However, the bleach had a nasty, left over aroma which could too easily penetrate into foods. There was nothing worse than meats that seemed to be a direct descendant of a good soak in some laundry bucket. Far easier and safer, is to find non chemical based cleaners.

FIRST! SELECT YOUR WOOD CUTTING BOARD CAREFULLY TO KEEP THE NEED FOR HEAVY DUTY CLEANING TO A MINIMUM!
The wood cutting boards that are best for use in the kitchen are Rockhard Maple and some closed grained hardwoods. Oak, ash, hickory or other open grained woods create the worst surfaces, as the pores in the wood are open to stains and hold food particles. Softer, closed grained woods are prone to knife cuts. Wood splinters may end up in food.

Then consider any one of the following "natural" cleaning routines.

* If you are keen to spend as little time as possible, the ideal answer for wood cutting board AND stained utensils is white vinegar. Choose a paper towel, dampened with white vinegar, wipe and dispose of immediately. This would have to be a simple, easy solution. Leave to dry. No mess and NO SMELL!
* A little more time and patience is needed for more stubborn stains. Clean first with mild soap and water. Then apply a liberal sprinkle of salt and spread with a lemon wedge.
* Finally, to reduce the need to clean in the first place, use pure raw almond or walnut oil as a surface protector on both wood cutting boards and utensils. Vegetable or cooking oils are not recommended as, in time, they create a smell of "old oil" in the wood.

The main reason you are in the kitchen is to cook. Try to keep cleaning easy and simple. As a wood cutting board as a surface, constantly in contact with food preparation, it is essential to choose a durable, "food friendly" wood in the first place. And then, keep the board naturally clean regularly!

Learn more about this author, Gemma Wiseman.
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