​

1. Clean the cutting board with hot, soapy water after each use. If the cutting board is particularly dirty or has been used to cut raw meat, you may want to use a diluted bleach solution (1 part bleach to 3 parts water) to sanitize the surface. Rinse the cutting board thoroughly with water and dry it with a clean towel.

2. Avoid using abrasive sponges or scouring pads on the cutting board, as these can scratch the surface and create a breeding ground for bacteria. Instead, use a soft sponge or brush to clean the board.

3. If the cutting board has deep grooves or stains, you can try using a mixture of coarse salt and lemon juice to scrub the surface. Rinse the board thoroughly and dry it with a clean towel.

4. To maintain the sharpness of your knife, you should hone it with a sharpening steel before each use. To do this, hold the steel in your dominant hand and the knife in your other hand. Place the heel of the knife against the base of the steel and, using a sweeping motion, draw the blade down the length of the steel. Repeat on the other side of the steel.

5. To sharpen a dull knife, you will need to use a sharpening stone. There are two types of sharpening stones: water stones and oil stones. Water stones are softer and need to be soaked in water before use, while oil stones can be used dry or with oil. To sharpen a knife using a sharpening stone, place the blade on the stone at a 20-degree angle and draw it across the stone, applying gentle pressure. Repeat on the other side of the blade.

I hope these tips help! Let me know if you have any other questions.