amra ramrs
amrafarms.com
Many people unknowingly risk food safety and dull their knives. Let’s fix it!
Always separate boards for raw meat, vegetables, and bread to avoid cross-contamination.
– Wood: Best for knives, needs maintenance. – Plastic: Easy to clean, but harbors deep cuts. – Glass/Marble: Looks fancy but dulls knives fast!
Mistake #3: Not Drying It ProperlyA wet cutting board breeds bacteria. Always dry it thoroughly after washing.
Mistake #4: Skipping Regular SanitisationClean with hot water and soap after every use. For deep cleaning, use vinegar or baking soda.