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- May 1, 2012
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Hey guys,
I (home cook) have a wonderful oak endgrain cutting board which I particularly like. I clean it with (clean) sponge and water, and a little dishwashing liquid. I've stumbled upon advice that you shouldn't clean it under running water because of potential water absorbtion. If you still do, make sure you're not using hot water, only cold water, and make sure you're rubbing it dry afterwards. Someone recommended white vinegar for cleaning...
And then, I read you should apply mineral water and/or board butter every now and then. This is clear to me.
Oh, and then someone said, you shouldn't cut meat on a wooden board.
What do you guys think? What do you do with your wooden boards?
And which synthetic options do you recommend? I'm looking at Sani-Tuff right now, mostly for cutting meat, and then I can put it into the dishwasher... I've also found some synthetic boards made of wood fibre... Is that any good?
I (home cook) have a wonderful oak endgrain cutting board which I particularly like. I clean it with (clean) sponge and water, and a little dishwashing liquid. I've stumbled upon advice that you shouldn't clean it under running water because of potential water absorbtion. If you still do, make sure you're not using hot water, only cold water, and make sure you're rubbing it dry afterwards. Someone recommended white vinegar for cleaning...
And then, I read you should apply mineral water and/or board butter every now and then. This is clear to me.
Oh, and then someone said, you shouldn't cut meat on a wooden board.
What do you guys think? What do you do with your wooden boards?
And which synthetic options do you recommend? I'm looking at Sani-Tuff right now, mostly for cutting meat, and then I can put it into the dishwasher... I've also found some synthetic boards made of wood fibre... Is that any good?