7 Things You Should Not Do With Dishwasher Safe Cutting Board

Rubber cutting boards are a revolution in the kitchen. You can imagine how convenient they are if you can wash them in the dishwasher. Such convenience was never achievable with traditional wooden cutting boards. In a nutshell, dishwasher-safe synthetic rubber cutting boards have tons of advantages. Although these cutting boards are extremely durable, you should consider some points to enhance the board's life.

This article will address all your concerns. It’s about the top things you should never do with professional rubber cutting boards. Let’s jump right into the post to better understand your favorite rubber chopping board.

 

1. Keeping your cutting board dirty

Many people use their cutting boards and keep them aside without washing them when they are done. The next time they use their dishwasher-safe cutting board, it will contain rotting food particles and invisible bacteria.

 

Although the dishwasher safe cutting boards are bacteria-resistant, they can’t stop germs from growing on the stuck food particles. So, keeping your synthetic rubber cutting board clean by frequently washing it using soap water is essential.

 

2. Cutting hot protein

The dishwasher-safe cutting boards are resistant to numerous chemicals. However, it does not ensure the prevention of staining and decolorization, especially when cutting hot protein.

 

You can do wrong to your Japanese rubber cutting boards if you chop hot protein on them. The oil released from hot protein items will get soaked into your cutting board, causing shabby and permanent staining on the surface.

 

3. Using the rocking-cut technique

Your dishwasher-safe cutting board allows using razor-sharp knives and cleaves. However, some cutting styles might damage the rubber surface to some extent. The rocking-cut technique can create grooves on your chopping board, allowing food particles to wedge and contaminate the surface.

 

In contrast, you can use the dishwasher-safe board for slicing and chopping without using the rocking technique to avoid making grooves on the surface.

 

 

4. Using too hot dishwashing water

The dishwasher-safe chopping boards are resistant to popular cleaning techniques. You can use everything - bleach, vinegar, and soap solution - to clean your synthetic rubber cutting boards.

 

However, frequently subjecting your cutting board to extensively hot water may damage its surface leading to changed properties. So, you should never use too hot water to clean the cutting boards.

 

5. Cutting continuously in the same place

The dishwasher-safe cutting boards are designed to tolerate extensive chopping activities. However, they can get damaged if you cut vegetables in the same place every time. It can create permanent grooves on the surface, damaging your cutting board and creating knife marks in one place.

 

So, changing places to cut food items is a best practice when using the best dishwasher safe chopping board.

 

6. Water-washing the board after cutting raw meat

You might know that washing raw meat utensils with soap water and light chlorine solution is highly recommended to kill all germs.

 

Similarly, water washing your chopping board after cutting raw meat is an unfavorable practice. You should thoroughly clean your board with soap, water, and a mild chlorine solution after cutting raw meat.

 

7. Bleaching the boards overnight

Bleaching is a healthy activity for chopping boards. However, when rubber cutting boards are considered, excessive bleaching can damage them. So, bleaching the boards overnight is not a recommended practice as prolonged bleaching may cause the synthetic rubber to get damaged, increasing the hazards to the surface of the cutting board.

 

Conclusion:

Dishwasher-safe cutting boards are a handy tool in your kitchen. However, you should not do the above seven things to your board to ensure its longevity. So, follow these tips and keep your board in good condition for a prolonged period