I see chefs on tv using butcher block counters and very large cutting boards to chop all kinds of things (think garlic, sun-dried tomatoes and raw proteins). For me, this would warrant a good scrub in the sink. How does one clean these large cutting boards especially if it's your counter? Do you wash your wooden cutting boards after each use?
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.