![]() ![]() We eat a lot healthier because of this, since the board is always there and ready to go. We have a portion of our counter devoted specifically to our chopping block. I also prefer to use boards that are very large and at least 1 3/4 inch thick such as the ones you often see professional chefs using on food network and other cooking shows. The reason is that it gives you more work surfaces to use and avoid excessive wear and tear on one side. I prefer to use a reversible board that does not contain any feet. *Don't put a wet cloth under your board.* I will be replacing mine soon. ![]() Now, from time to time it gets warped again. In order to un-warp it, I had to do it again, only on the other side. Be sure to rinse the board after sanitizing and let dry before reuse and there should be no issue at all.įor 1 and 2, If your wooden cutting board or your spoons are getting a little furry or rough go and get some fine grain sand paper and take it to them in even strokes then re-oil them.Ī word of warning about putting a wet cloth under the board to keep it from moving around. ![]() As an example, a few drops of Clorox is recommended to be used for water purification by the gallon in the event of a disaster. Clorox breaks down in water to simple harmless elements. Regarding using bleach: this should be no problem and should not result in ingesting any harsh cleaner. But that is some faulty logic to deduce I should be cleaning my cutting boards with bleach. I get that in a disaster I might want to sacrifice some health issues for some clean water. After all, mineral oil is a petroleum based product, regardless of whether it's marketed as "food safe" or otherwise. Personally, I'd rather not use mineral oil of any kind on it. It looks better now than it did years ago, and has never had any odor from the oil. Maybe once a year I will rub it down good with table salt and a scotch bright pad to smooth it, then light olive oil. Once every couple of weeks, I pour olive oil onto a paper towel, and give it a light wipe. All I have ever done to maintain it is, wipe with warm damp cloth after use. Just my two cents: I have a wooden (oak) cutting board that I have used almost daily for the past 30 years. The USDA kitchens say that the only way to sterilize a wood cutting board is with ammonia. Are wooden rolling pins, mallets, barbecue sticks or a wooden handled sauce pan harmful in the kitchen as per the food hygiene part? ![]()
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