Cleaning Butcher Blocks

I always use a lemon to disinfect then rub it with olive oil after to keep the board from drying out.

Here is one with steps on how to do it:
http://www.doityourself.com/stry/butcherblock

this web site tells you how to thouroughly clean your boards
http://www.foodandwine.com/articles/mr.-clean-%7C-alton-b...

Rachel Ray said to scrub w/ sea salt and lemon and then after you rinse, rub olive oil on it.

We wash ours with soap and water (and have never had a problem with warping or anything). But then wipe them with olive oil and that will reserve the shine.

-Char

I agree with the salt and lemon, but I don't use olive oil because it can go rancid. I use food grade mineral oil. I wipe it with a cloth after pouring mineral oil on it. I also then take a paper towel after I am done and wipe it to get the excess. I then let it sit for at least 2 hours before I use it again. This gives the oil time to soak in. Hope this helps!!

I'm not sure what the web site that the others gave shows, but Rachel Ray had a segment about what her family has always done. I don't remember exactly, but I think it had something to do with rubbing salt on it. You could look at her web site and I'm sure look it up.

The best way I have found is to squeeze a fresh lemon on the board then sprinkle some salt, gently scrub with your hands or soft rag then wipe off with damp rag or sponge. This also ensures freshness and not that yucky old food smell. Depending on what was cut on the board, some type of anit-bac MILD soap can be used first(rinse throughly) then follow with the lemon salt mixture. Also, to prevent the wood from drying and cracking you can rub it with a little olive oil on a soft cloth. A cloth diaper works great.