One of the worst nightmares in the kitchen is seeing sticky residue on your favorite wooden cutting boards, right? Yikes!
Sticky residue isn’t uncommon on cutting boards due to it being used with so many different foods. To get rid of any residue, especially the sticky ones, you need to thoroughly rinse and scrub the board using dish soap and warm water.
If the residue is still there after drying, you may need some extra help. With these cleaning methods, you won’t have to give up your wooden cutting board any time soon.
These cleaning hacks can also be used to remove other stubborn stains from your wooden cutting boards and wooden utensils.
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If you’ve noticed sticky residue on your wooden cutting board, it’s time to reach for salt or baking soda. These two products work the best when it comes to removing sticky substances from wooden cutting boards and other wooden utensils.
They will work fast through the residue and leave the board stain-free and shiny. To make a paste with baking soda (or salt), you will need to mix it with water and apply it to the residue.
Leave it for 5 minutes or so and then rub it into the area using a damp cloth. If you notice there’s still some stickiness, you can add a bit of salt and keep scrubbing.
Then, rinse off the board as usual and leave it to dry on the drying rack. Another method you can try, which is also beneficial for cleaning, removal of stains, and deodorizing wooden cutting boards, is lemon and salt.
This is especially helpful if you use the board with raw meat or fish. Put some salt on the board and scrub it using a cut lemon and then rinse and dry it.
Sticky residue encompasses all types of sticky stains, including those from food or from peeling off sticky labels from a new board.
Wooden boards are among the most popular cutting boards due to their longevity, versatility, and durability. Professional and home kitchens benefit from them equally. They’re multipurpose cooking utensils that ease daily food prep.
But, in order for them to last, we need to pay them extra care and maintain them properly. Namely, unlike other boards like plastic ones, wooden cutting boards aren’t dishwasher-safe.
In fact, prolonged exposure to water and moisture, and high temperatures, can damage them permanently.
With this in mind, always wash your wooden cutting boards by hand. And, never forget about oiling and conditioning. This is an essential part of their maintenance and they will be grateful for it.
Oiling and conditioning help protect the wood.
This creates a protective layer and closes down the natural pores, making sure any pathogens can’t stay there for long or proliferate. This is important because these bacteria increase the risk of cross-contamination.
To prevent stains and residue on your wooden cutting boards, as well as lingering unpleasant odors, you need to oil and condition the board regularly. Oiling and waxing the wood is essential because it naturally becomes drier with each washing.
The layer of oil and wax reduces the wood’s brittleness and the risk of cracks. Wax conditioning reduces the risk of surplus moisture. This ensures the board doesn’t warp.
Begin the oiling with a general application of food-grade mineral oil and then rub it into the whole board with a towel or a cloth.
You then leave the board upright to dry for several hours or overnight. The next day, wipe away any surplus residue.
The next step is conditioning. You can use a food-grade wax blend or beeswax.
This will seal the oil into the board. If the beeswax is too hard for you to apply well, you can heat it up a bit first.
This will help distribute it easier and allow the wax to enter deeper into the board.
To protect all your wooden cutting boards, repeat the oiling and conditioning monthly.
Refresh them with a new protective layer every month and you’ll reduce the risk of stains, moisture, and cracks.
The good news is that you can use this same method for your other kitchen utensils from wood, including spoons, serving boards, salad bowls, etc.
Below, check out some additional tips on how to keep your wooden cutting boards in top shape for a long period of time.
- Don’t use it with raw meat-opt for other non-porous boards like plastic ones for meat and fish
- Rinse off and wipe away surplus moisture from them to lower the risk of mold and mildew
- Don’t use heavy chopping actions on wooden cutting boards to prevent the formation of cuts
- Apply oil on the board and wipe it using a soft cloth
- Avoid using abrasive materials with wooden cutting boards like steel wool or rough sponges and cloths. This can damage the wood
You may notice sticky residue on your wooden cutting board, whether from a sticker or from sticky foods. The good news is that you can use certain ingredients like baking soda and salt to remove it.
When it comes to the prevention of stains and residues, regular oiling and conditioning are essential. Since wood is an organic material, it’s not insensitive to damage from excessive moisture and water.
Therefore, to prolong its lifespan and keep it in good condition, wash it properly in the sink (avoid the dishwasher), dry it well, and condition it regularly to keep the wood smooth and nourished.