• Daily Care of a Cutting Board

  • Like knives and whetstones, cutting boards require daily care. Hygiene control is essential because cutting boards come into constant contact with all types of food. They can also suffer from defects such as scratches on the surface caused by the blade and warping due to sudden changes in temperature. Knowing how to prevent and address these issues will allow you to use your cutting board for a longer period of time.

  • 1. Washing Cutting Boards

  • For plastic cutting boards, cleaning with neutral detergents, bleach, and alcohol spray is suitable. However, these boards are sensitive to heat, so they should not be exposed to boiling water or placed in a dishwasher.

  • Wooden cutting boards are less compatible with detergents, and washing with water alone may not sufficiently address hygiene concerns. An effective solution is to rub coarse salt or lemon slices onto the surface, then rinse it off. This method removes sliminess and provides an antibacterial effect. If detergent is necessary, use a mild alkaline detergent that contains low levels of surfactants and produces good foam.

  • Instead of a sponge, it is recommended to use a scrubbing brush. Brushes are more effective at removing debris from the fine surfaces, especially those textured like the surface of a knife blade.

  • 2. Antimicrobial Measures for Cutting Boards

  • Cutting boards are continuously exposed to germs from food. To maintain hygiene, frequent sterilization is essential.

  • For plastic cutting boards, cleaning with a mild detergent followed by bleaching or alcohol disinfection is effective.

  • Many wooden cutting boards naturally possess antibacterial properties, but they still require regular care. A significant advantage is their heat resistance, allowing them to be disinfected with boiling water. Additionally, applying lemon juice to the surface can also be beneficial. Wooden boards can be sprayed with alcohol; it is advisable to rinse them with water after each use, dry them thoroughly, and apply the spray. However, avoid using bleach on wooden boards as it can diminish their natural antibacterial properties.

3. Drying Cutting Boards

Like knives and stones, cutting boards, regardless of material, should never be stored in moist places or left submerged in water. Moist environments can lead to mold growth and surface darkening. After washing, it's crucial to drain any excess water thoroughly, wipe the entire surface with a dry cloth, and allow the board to dry in a well-ventilated area indoors. Ideally, cutting boards should stand upright. To minimize the surface area in contact with the wall or cooktop and enhance air circulation, using a stand specifically designed for drying cutting boards is recommended. Although some people dry cutting boards by propping them against a wall at an angle, this method should be avoided as it can cause the board to warp.

Wooden boards are particularly prone to warping and cracking due to sudden temperature changes and should not be dried in the sun or exposed to direct air.

KIREAJI's Three Promises to You

  • japanese_knife_made_in_Sakai

    1. High-quality Japanese Knive

    We offer knives crafted by craftsmen from Sakai City.

  • Honbazuke

    2. Genuine Sharpness

    To ensure you experience sharpness, we provide a free Honbazuke by our skilled craftsmen.

  • 3. Lifetime Knife Use

    Every knife comes with a free Saya(Sheath) for durability. We also provide paid after-sales services with Sakai City Japanese knife workshop.