As I shared last week, there are a few vintage items I almost always pick up when I’m out shopping. While I think I’ve narrowed down my collections to a small list, breadboards and cutting boards are not only practical kitchen items they can also be decorative as well. I keep most of my cutting boards in this vintage metal basket in my kitchen
but I also use them to add texture to my china cabinet,
the coffee station,
in the laundry room,
and as a back drop for my vintage cookbooks.
You can usually find them at a reasonable price and sometimes you can find breadboards and cutting boards in really cool shapes too. I recently picked this one up for a few dollars. As you can see, the wood is super thirsty.
I wanted to make sure that the board was not only clean but that it was also safe to use. After a bit of research, I’m using this simple method to sanitize, deodorize, and condition my food grade vintage bread and cutting boards. As always, use your best judgment when using these tips based on the age, type of wood and the general state of the boards you bring home.
Depending on the amount of buildup on your cutting board you can either soak the board in white distilled vinegar and water or wipe the board with a soft damp cloth that has the vinegar and water mixture already on it. This will help loosen any leftover food particles and also to help disinfect the board as well.
Next wipe the board with hydrogen peroxide, this will help get rid of any remaining bacteria.
Allow the board to dry completely.
Sprinkle coarse salt all over the board. If your board gets heavy use, you may want to consider allowing the salt to sit overnight so that it can continue to draw out any persistent bacteria.
Cut a lemon in half. Use each piece to rub the lemon juice directly into the board and give it a good scrub.
Allow the salt and lemon juice mixture to sit on the boards approximately 15 minutes. Wipe away with a damp cloth.
Finally, apply mineral oil, walnut oil, almond oil or organic coconut oil to condition your board using a soft cloth.Wipe down the board going with the grain of the wood including the sides and the back of the board to condition these areas as well. Stay away from vegetable oil and olive oil, as they will turn rancid quickly. The amount of times per year you need to condition your bread and cutting boards will depend on your climate and the amount you use them. I use mine almost every day and I live in a humid climate. This means, I will need to condition my boards every quarter where as someone that lives in a very dry climate, could consider conditioning every month. Obviously, you need to thoroughly clean your board after every use.
Here are a few other boards I used this same method on, before
I have quite a few more boards to finish but I’m really excited about how pretty they’re turning out so far. Here’s a reminder for your pinterest boards!
See you guys back here tomorrow. I’m sharing a vintage inspired apple picking sign I created with scrap wood.