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Tuesday, November 8, 2011

Wood Cutting Boards


Picking a Wood Cutting Board: As the old adage goes, "You get what you pay for..." With most quality items in the kitchen, you have to spend money on quality.  I've listed a couple of links for various wood cutting boards. 


End grain hard maple boards will last generations when cared for properly. 

Care:  Never wash cutting board in a dishwasher, or soak in sink.  Wood expands and contracts naturally, and this will eventually lead to splitting.  To wash, use soapy water and a rag or sponge and wash, rinse, and dry. 

After washing, sanitize with white distilled vinegar.  Vinegar contanes acetic acid, which kills harmful bacteria.  Wipe full strength using a paper towel and let dry.

After washing, Food grade Mineral Oil will help keep your board looking great and fill the exposed grain.  Once again, just wipe on with a paper towel and let the wood absorb the oil.  Wipe off any excess after a few minutes.  Bees-wax can be applied as well to form a more glossy finish. 

Do this regularly to keep your board good as new. 


What can you cut on a wood cutting board?   Anything!  Food safety is important though, so a few reminders to keep everyone safe. 

First, never cut raw meat on a board before ready to eat food without washing and sanitizing in between.  It is a good habit to cut all ready to eat vegetables BEFORE you cut any meat.  This way, you don't have to clean the board twice. 

Second, wash and sanitize cutting boards right away.  Don't let raw meat dry on the cutting board, or it will make it harder to remove. 

Another solution is to have two cutting boards... One for meat and one for everything else.  Either way, the care instructions above will sanitize a wood cutting boards from any potentially harmful bacteria. 


http://www.theboardsmith.com/catalog.htm

http://www.butcherblockco.com/johnboos.html?gclid=COLu7O-Vp6wCFQLj7QodqUvrBw