What Oil Do You Use for Your Wood Cutting Boards
WalnutCreek Zone 7b/8a
6 years ago
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Oils for Cutting Boards
Comments (17)I read that wooden boards, when dried, do not harbor bacteria. I use a variety of cutting boards. My two favorites are hard maple. The very large on isy pastry and bread dough board. It never sees water. I use a bench scraper, then a clean damp white cotton terry before storing it (end on). The other, smaller ?Vermont hard maple board I use for anything -- mostly vegetables, but not sopping wet ones. If I slice bread on a nice board, I don't press down past the bottom crust or perhaps lift it. A friend learned that from an experienced German baker. I wipe this board w a clean white terry cloth, damp, not wet. Water or sopping wet good ruin wood. I often add a bit of chlorine bleach to my light soap and water, wring out till damp. Wipe w clear barely damp clean cloth. Store vertically on edge. I do not put oil on my boards, but if I were to, I would use a thin coat of fine mineral oil, then wipe it off. Oil can collect dust and odors. For something like watery meat, chicken, lobster guts <g>, I use the plastic/nylon boards that I also clean up w bleach soap and water and or run through the dishwasher. I have bamboo boards too and these are easy to clean (wipe, never soak, never dishwasher). I think non-bamboo hardwoods are the kindest to sharp knife edges. Just clean up as you go along. BTW, I never put food prepping knives that I value in the dishwasher, nor do I leave them in the sink where the blade can get chipped or the handle get mongey. Quick wash and rinse and dry take less time than opening the catalog to find a replacement. And not a good knives need to cost a lot. If my boards want to slide or rock on a solid surface, I put a few small silicone cupboards door quiet stop circles here and there. I love hardwood cutting / pastry boards!...See MoreWhat kind of cutting board do you use?
Comments (22)They still say wooden are more sanitary, but how do you really get them clean and odour-free, if you're using them for cutting? I always wonder how the tv chefs get them clean when they cut onions and garlic and everything else on them. A couple in particular you know they use the same board, because of the shape and style of them, so they're obviously not using a new one each time. (Unlike the nice clean grates in their beautifully clean oven)! They say plastic dulls our knives quicker too. I couldn't stand the noise of chopping on glass boards, not to mention ruining knives....See MoreDo you love your wooden cutting board?
Comments (22)I have one of the ones linked below (mine is the P2; 12" X 15"--$58). I'd gotten it years ago (~12-13 years ago) at an upscale crafts fair, it still looks terrific--and believe me, it gets used! A year or so ago, the rubber feet on the bottom finally started to deteriorate. Since I hadn't seen David's stuff at the crafts fair in years, I googled him/his "company", and then sent an email. I was able to purchase new feet (got an extra set as as back-ups) and voila, good as new. One thing that's helped to keep it in such good shape after all this time; I oil after it's been washed using either Tree Spirit mineral oil (while damp, using a damp-wet paper towel) or their Beekeeper's gold beeswax-mineral oil combo: https://store.lamsonsharp.com/catalog/index.php?cPath=34_57&osCsid=e31e952efe73fc3f15bf4b286e4b350e Here is a link that might be useful: David Levy Creations...See MoreDo you use coconut oil?
Comments (27)I like coconut oil to moisturize lips, skin, hair, stir fry veggies, make curries, and husband uses it to pop popcorn. From what I've read, the problematic fats are the ones which are partially hydrogenated (trans fats) and, according to medical research, cause all kinds of health issues. They were widely used in prepared foods, but the FDA banned them a few years ago and many companies have replaced them with other oils....See MoreWalnutCreek Zone 7b/8a
6 years agoskibby (zone 4 Vermont)
6 years ago
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