Wooden boards:
Wash with mild soap + warm water (never soak!)
Dry upright to prevent warping
Oil monthly with food-grade mineral oil (not olive or vegetable oil—they go rancid)
Plastic boards:
Dishwasher-safe, but hand-washing preserves them longer
Replace when deeply grooved (bacteria harbor in scratches)
💡 Pro Tip: Keep two boards—one for raw meat/fish, one for produce/bread—to reduce cross-contamination.
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