Soak in boiling water and detergent.Mine are hard nylon/plastic.

My boards are glass so I just wash them in hot water.

I think you treat the the wooden ones differently.

I googled so here are the effective wayd to clean wooden ones.

http://www.rd.com/food/recipes...lean-cutting-boards/

Immerse into hot soapy water and scrub (something very satisfying about it) - if I'm very lazy some of the smaller ones or glass protector type ones go in the dishwasher (not the wooden ones).

 

I recently bough a great tiny little chopping board - great for one onion or garlic etc. I love kitchen stuff!

 

I have just been cleaning and I have a wooden and a glass one. Thanks for links above. I submerse in hot water and scrub - not too long.

I don't own either one. I don't chop enough stuff for it to make that much difference (See Vitamins fred) 

 

I did have a chopping board sealed in the plastic I bought it in, stored on top of the michaelwave for ages though and then finally decided to put it in a charity bag, as I do with lots of new things that I buy. 

If you use Garlic then it's cold water you use first as hot water set in the smell.

I've got loads (I think I'm a bit odd).

Good tip Erin - Thanks.

No odder than me 

Depends what you've been doing/chopping.

I have a laminated one for toast/bread/ rolls/cake.

A wooden one for carving the roast.

A nylon one for vegetables and raw meat. (Veg on one side and meat on the other.)

I tend to use the wooden one for most things, bread, veg and meat (well chicken and turkey is all I eat as far as meat goes). My glass one was OK but I think it has blunted my knives too quickly.

But you should be giving your knives a quick sharpen before using them each time, so that shouldn't be an issue!

You shoudn't use one board for all EC.

Meat Red/White should have seperate boards.

I think wossname Jamie stated don't use glass  as it blunts expensive knives.

If you use wood/nylon the knives cut in leaving grooves to harbour germs.

I use plastic ones, I have a set of 4 in different colours for different uses

Oh, and I just wash them in hot soapy water with the rest of the washing up

And then, steam cleaners are sposed to take care of that by what I've seen and read 

We use an ancient bread board with the word "bread" carved in it. All bread or vegetable matter is carved on it and we just give it a scrub in the washing up. So far, so good.

I usually use a plate that's almost flat, I prefer that to make sure there's no kind of contamination from previous foods. Years ago I used a wooden chopping board then I read that they can store bacteria so never used one since just to be sure, even though washing them regularly probably takes care of any problem.

I think it's common sense really. I'm guessing our ancestors only had one chopping board (probably wooden) - I'd have thought they simply washed it to avoid cross contamination - and surely to God from a taste point of view alone you wouldn't cut bread on a board with raw meat residue on it. 

 

I don't think people were dying or becoming ill in their droves in years gone by because they didn't use colour coded chipping mats

Nor me, separate bread board, one for raw meat, t'other side for onions, separate board for chopping fruit.  Bread board quick wipe down with a sponge, others a good hard scrub.

Actually my latest addition was a Christmas present from my youngest grand son. It's a small glass one with his own brightly coloured squiggly design on it. At school they all did a design on a sheet of paper and then parents could order bags, coasters, chopping boards, notepads etc. with the design on. I love it - a really good idea and I guess the school made something out of it as well.

Great idea Soozy, what a lovely memento too   Great idea for Yogi's new addition in a year or so, was there a website?

Probably but I haven't got the stuff anymore. There's probably a sticker or something on it or the coaster type thingy - I'll report back.

 

One thing I don't do which is mentioned above is to use a different board for meat and veg. I do have multiple boards, I just ned to use them.

 

I do give them a good old wash in very hot water after use.

Now i have started some hopeless threads in me time - but this is probably the best

Us men were the builders of societies - the bringers of empires!!!

And now we chat chopping boards

 

I tend to scrub mine with hot soapy water . . . what the hell am I saying !!!!

All the chefs I knew scrubbed the wood with salt.

 

Painful I know..

 

It just felt right at the time. Unfortunately these things take a life of their own, a bit like the bacteria on my chopping boards 

 

I used to work in a butchers as a boy and now I come to think of it, I think he did that too. Probably worked on the blood !!

Dishwasher : thumb: I use a big wooden one for craft projects though, I sponge it with washing up liquid and very hot water