Clean and dry the board after use. Never submerge your board in water or apply excessive moisture, clean it with a damp cloth or sponge. Sanitise your chopping board by wiping over with suitable anti-bacterial surface cleanser wipes. Ensure the board is completely dry before storing or reusing.
Choppa Blocks should be waxed when required, to seal the grain against bacteria. Don’t be tempted to use your household cooking oils as these can go rancid, promote mould growth or become sticky, attracting dirt and dust.
If you’ve been working with pungent foods like garlic, onions or fish, eliminate the odours trapped in the board by wiping a fresh lemon wedge on the surface area after you’ve cleaned and sanitised.
Check out our Handy Tips for keeping your board clean.
