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Straight white vinegar in a spray bottle, maybe add a few drops of lemon, rosemary, and/or lavender essential oil -- it'll kill germs, take away the garlic smell, and keep your butcher block nice and clean! Just make sure to oil it about once a month or so to keep it in tip-top shape.
Amanda is a co-founder of Food52.
added about 2 years agoOh, gosh, please don't be horrified, but I only do soap and water. I tend to use a plastic cutting board for meats and fish, but not always. I've used it incredibly often and it's been in place for more than 15 years now. The only problem I have with it is its color. I don't like the yellowish hue. Would much rather have a grey/blond piece of wood. Or something dark.
I assure you I am not horrified! Soap and water is still the best defense last time I checked. You should try oiling it from time to time - that's what keeps the color in mine looking decent. Mine is going on 10 years, but I don't use it as a production kitchen like you do. 2/3rds of the time, I'm just cooking for me.
@amanda.
Contact a woodworker in your area. They can bleach wood. But, they'd need to the see the type of wood and if it's possible. Changing the color of something that beautiful is best left to experts, instead of DIY.
Occassionally, I sprinkle mine with baking powder then mist with white vinegar. It all bubbles up then I scrape it off. You wouldn't believe what comes up! Then I wipe it off with a damp rag and oil it.