The Do’s and Don’ts of Bamboo

Do’s
Wash with hot soapy water, after and between each use.
Dry with a clean dish towel before storing.
Oil once a month with light to regular usage or weekly for heavy usage
Store in a dry, cool place

Don’ts
Wash cutting board in dishwasher   
Soak cutting board in water
Place cutting board on hot surfaces or in the microwave

 Bamboo Sanitizer Solutions:
 

1. Hand wash bamboo cutting board with hot soapy water and then rinse thoroughly with clean warm water after each use. *Always sanitize cutting board after coming in contact with fresh produce, raw meat, poultry, or seafood.

* If possible, use one clean cutting board for fresh produce and a separate one for raw meat, poultry, and seafood. If using one cutting board during food preparation, wash cutting board and utensils that have come into contact with fresh produce, raw meat, poultry, or seafood between each use.

Bleach & Water - 1 tablespoon of chlorine bleach in 1 quart of water.
White Vinegar & Water – 3 tablespoon of White Vinegar per cup of water
Hydrogen Peroxide & Water – 1 tablespoon of Hydrogen Peroxide per cup of water.

2. Hand dry bamboo cutting boa rd gently with a clean dry dish towel after washing it, rather than letting it air-dry.  Don't let water sit on your bamboo cutting board for long periods of time, because it can shorten the lifespan of the board.

3. Apply TruBamboo™ cutting board oil to your cutting board at least once a week to prevent the board from drying out and cracking or splintering and to preserve the finish. TruBamboo™ cutting board oil is a food-grade white mineral oil designed specifically for bamboo cutting boards.  Apply a small amount of the oil to a cloth or use TruBamboo™ oil wipes and apply it to your cutting board.  Leave the oil on the board for 2 to 3 hours to allow it to be absorbed into the bamboo.  After that time has passed, use a clean cloth to remove any excess oil that remains on the board.

TruBamboo™ bamboo kitchen utensils are top shelf dishwasher safe.