That old timer in the shop told me to stop washing my cutting boards with bleach.

I used to scrub everything down with bleach water at the end of the day. Thought I was being super clean. Then this guy from Albany who's been breaking down beef for 40 years told me bleach actually dries out the wood and makes tiny cracks for bacteria to hide. Switched to just hot water and a scraper with some white vinegar at the end. My boards last way longer now and I haven't had any issues with the health inspector. Anybody else ditch bleach for something else on their block?

2 comments

2 Comments

tyler_hall91mo agoMost Upvoted

Honestly, that "dries out the wood and makes tiny cracks for bacteria to hide" part really stuck with me. A buddy of mine used to run a BBQ joint and he said the same thing after his health inspector actually flagged his cutting board for deep grooves she found under a black light. He switched to just hot water and a scrape down with a salt rub, never looked back.

jason_stone1mo ago

That black light trick is straight up nightmare fuel. I remember watching a youtube video where a chef did that to his "clean" board and I nearly threw my dinner away. And honestly, who knew salt could be the unsung hero of kitchen hygiene? Your buddy's health inspector must have had some serious detective skills to bust out a black light on a cutting board though. Did he ever show you the before and after of that inspection report?