How often should you replace a wooden cutting-board?

Answer 1

Whichever kind of cutting board you use, clean it
frequently with hot soapy water. Sanitize both wood and plastic
cutting boards with a diluted chlorine bleach or vinegar solution
consisting of one teaspoon of liquid chlorine bleach in one quart of
water or a one to five dilution of vinegar. Flood the surface with a
sanitizing solution and allow it to stand for several minutes, then
rinse and air dry or pat dry with paper towels

Wooden boards need oiling once a week to seal the grain against bacteria. An oil finish helps to prevent the wood from cracking or pulling apart at the seams. Use a product that is (1) edible; and (2) tasteless. USP-grade mineral oil is a popular choice as it is the cheapest pure food-grade oil you can buy (do not use vegetable or olive oil because it can turn rancid). Mineral oil remains safe throughout its life. NOTE: Pure mineral oil can be easily found at your local drug store

Answer 2

Last year on the discovery channel they addressed this vary issue.
It seems that a wooden cutting board may be dead, but the enzymes in the wood are still active. Wood is an organic material so it acts on bacteria the same as any other organic material. They did tests where they spread a bacteria culture on a wood cutting board and a plastic cutting board and found the wood to do a better job of removing bacteria.
So my guest to when to through out a wood cutting board is when it gets too worn to use or starts to splinter.
For more on the Laboratory test check out this sight.

http://faculty.vetmed.ucdavis.edu/faculty/docliver/Research/cuttingboard.htm

Answer 3

I don't know but you ask a good question.

One way to help fight germs/bacterial on wooden cutting boards is this.

1. Wash regularly with soat and hot/warm water
2. After each washing spray the board with a 50/50 mixture of water and peroxide

I'm going to watch this question to see the answers, I'm curious myself to know what other people think and/or know about your question.

Thanks for asking.

Answer 4

I suggest that depends on the frequency and depth of its use.

When cleaned properly a wood cutting board is no more/or less safe of dangerous than a plastic or glass cutting board.

Rev. Steven

Answer 5

I recommend only using the wooden cutting boards for veggies and breads but no meats(use a plastic or glass one) then when it starts to look moldy then trash it. But when you use it for veggies and breads you won't have to wash it very much so it prevents molding.

Answer 6

You should replace it immediately with a plastic one - the wooden ones harbor bacteria within the wood grain.

Answer 7

Now the experts are saying you shouldn't use a wood cutting board.

Answer 8

Simplest way is to rub existing ones down to find screws and unscrew from the wall. If you find they are nailed on just prise them off by banging a lever (crowbar or bolster), in from the top. Agree with above answer on not using pvc - treated pine or mdf; use a decorator's gun to apply "no nails" to the back and hammer in a few 50mm "lost head" nails to hold in place. Tidy up any damage to the walls with filler and and fire a line of caulk around the top edge with the gun - use a wet finger to make good.

Answer 9

You should have 2, one for your meats/poultry and one for your fruits and veggies. If you use them this way, then you don't have to replace as often, when needed. Otherwise they will basically become a bacteria/germ breeding ground. Hope this helps.... :0)

Answer 10

When is starts to look old and white (from water damage) the small cracks can soak up bacteria. You can keep it clean by cleaning with water downed bleach (Clorox kitchen cleaner) but i would recommend you replace it if it looks out and water stained.