Butcher Block: Cleaning and Care Tips

Posted on 02/15/2012 at 3:39pm

Six Steps to Maintaining a Safe and Sanitary Butcher Block Surface:

  1. Remove large food scraps by wiping the cutting surface clean with a wet cloth or sponge.
  2. Clean the cutting surface with a disinfecting solution of 1 teaspoon of bleach to 1 quart of water. DO NOT use powder or abrasive cleansers.
    Tip: mix and store bleach solution in a spray bottle for future use.
  3. Wipe or sponge off bleach solution with clean warm water. Repeat rinse. For butcher block cutting boards: DO NOT submerse in water or run through a dishwasher.
  4. When dry, seal the block with Emmet’s Elixir anti-microbial beeswax and mineral oil wood conditioner or USP-grade mineral oil. Apply liberally to all surfaces.
  5. Wipe excess and buff with a soft cloth in the direction of the grain. 6 Reseal butcher block cutting surfaces at least once a week, depending
    on amount of use.

For butcher block cutting boards: Store in a rack or on edge to keep dry and inhibit bacteria growth. To avoid cross-contamination, use one board for meats and another for vegetables. Or consider a reversible board, using one side for prepping meats and the other for vegetables.

Source: Bally Block Co. Website

Filed Under: Bally