Return to the Cookware Forum | Post a Follow-Up

 o
seasoning and cleaning wood cutting boards

Posted by buffylou (My Page) on
Thu, Dec 29, 05 at 19:11

OK, yeah, I know ... poly is safer, and I have a couple of poly boards, but I still like wood best for rolling out and cutting pastry and cookies. What is the best way to clean them? Also I just bought a new board, to replace one that I love that is coming apart at the seams (literally) - how do I "season" it? Thanks in advance!


Follow-Up Postings:

 o
RE: seasoning and cleaning wood cutting boards

Actually it seems that wood is actually safer than poly for cutting boards.
I just wash my wood boards with a scrubber and never use tham for raw meat.
If you want a board that doesn't "come apart at the seams" buy one made out of a solid wide plank.
Linda C

Here is a link that might be useful: Safe wood


 o
RE: seasoning and cleaning wood cutting boards

I have to agree with Lindac. Wood has been proven safer than poly boards, but it is a good idea to use two - one for meat only. You can use mineral oil to coat your board and if stains do occur, you can always sand it, clean it, and rub in mineral oil. Don't use vegetable oil. It will turn rancid. As you found out, cutting on a good wooden board is FUN!!!!


 o
RE: seasoning and cleaning wood cutting boards

As with all wood boards and cooking utensils, I advise that you clean it immediately after use and dry very well with a towel, don't air dry, then store so that there is good air circulation around the wood piece. I think the mineral oil rub is fine only if needed, if the wood feels dry and rough. I've got 4 or 5 wood boards that I use all the time, one over 25 years old, and I've never had to rub them with oil.

Never soak a board in water or put in the dishwasher.


 o
RE: seasoning and cleaning wood cutting boards

Mineral oil! Thanks ... I never use the wood boards for meat, but for everything else!! Thanks for the info.


 o
RE: seasoning and cleaning wood cutting boards

I read to put a board in the micro to dry it out and kill any bugs.....
Never tried it...but "they" say it's a good thing to do....
I also have several solid wood boards ( not planked up...no seams) that have been in the dishwasher many many times.....I am sure it's better to not do that...but.....
Linda C


 o
RE: seasoning and cleaning wood cutting boards

Definitely oil your wooden cutting board as soon as you buy it. Impregnating the board with mineral oil helps to prevent water & various juices from soaking into the board. This not only extends the life of the board, but also helps to prevent staining, and makes cleanup easier. You should oil it several days in a row when it is new, and then occasionally ( several times a year, if used often ). For cleaning, it's good to scrape it with a metal spatula, then scrub it. It will last longer if you don't soak it in water. I would never put a good wooden board in the dishwasher.

You will find that a good wooden cutting board is easier on your knife blades, and is easier to use, as the blade will sink in a bit, facilitating a clean cut through the food. Also, if it's a nice heavy one, it will be more stable than a light plastic board. I personally prefer wood because of the health concerns surrounding plastic, in addition to these advantages.

jefd


 o
RE: seasoning and cleaning wood cutting boards

Can bamboo go in the dishwasher? I have two and have never put them in the dishwasher, but I would if I could...


 o
RE: seasoning and cleaning wood cutting boards

yes, my friend who works in the f&b industry did tell me once that you can microwave the boards and even those cleaning sponges for a few seconds to kill off germs, of course if your board is too big it won't work...


 o
RE: seasoning and cleaning wood cutting boards

I read that a weak bleach solution followed with vinegar is the best way to really clean a cutting board. The vinegar removes the bleach smell.


 o
RE: seasoning and cleaning wood cutting boards

I just got the Breville cutting board that goes on top of the toaster, and it says to clean it with a damp towel with dish washing soap and never to soak it in water or it can come apart. It also stated to rub it with mineral oil to restore its colour.


 o
RE: seasoning and cleaning wood cutting boards

"Food Grade" or "USP Grade" mineral oil is what you should use and not just "any type" of mineral oil. USP Grade is what is available in the pharmaceutical section of most stores. This will be written on the bottle.

Dan
Semper Fi-cus


 o Post a Follow-Up

Please Note: Only registered members are able to post messages to this forum.

    If you are a member, please log in.

    If you aren't yet a member, join now!


Return to the Cookware Forum

Information about Posting

  • You must be logged in to post a message. Once you are logged in, a posting window will appear at the bottom of the messages. If you are not a member, please register for an account.
  • Please review our Rules of Play before posting.
  • Posting is a two-step process. Once you have composed your message, you will be taken to the preview page. You will then have a chance to review your post, make changes and upload photos.
  • After posting your message, you may need to refresh the forum page in order to see it.
  • Before posting copyrighted material, please read about Copyright and Fair Use.
  • We have a strict no-advertising policy!
  • If you would like to practice posting or uploading photos, please visit our Test forum.
  • If you need assistance, please Contact Us and we will be happy to help.


Learn more about in-text links on this page here