Let us think for a moment about alllll of the things we use our cutting boards for: chopping that apple 🍎, mincing garlic and onion, and cubing the occasional tofu block. Now, not any one of these is bad per sé, but think of all the remnants each of these sessions have left on the cutting board over the course of its life. Let's be honest, cutting boards have the potential to become petri dishes that keep on giving. It is up to alllll of us to make sure they aren't giving us food-illness or anything icky of the sort! Here are the things I use and the steps I follow to keep mine as germ-free as possible and disinfect my cutting board.