Sushi chef, How do you clean your cutting board?

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adam92

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I usually use bleach to thw hasegawa cutting board every night after finish work, I notice there's 1 tiny black spot like cutting scratch I can't get rip off.

Any sushi chef can give me advice? Is it necessary to get the board scraper?
 

Jason183

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I don’t do bleach every night, usually once a week, but when I do, I usually soak them in bleach for 30min at least before rinse it, the results is different if you soak them for longer time
 

KenHash

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With a regular wood board for every day cleaning I rise with cold water only as hot water will cause protein (ie fish) to coagulate. If especially dirty I will rub vigorously with a tawashi and salt.
Infrequent heavy cleaning calls for soaking in detergent/bleach but after rinsing must soak in hot water long enough for such materials to lift out and a second soak/rise to ensure no smell remains. Slow drying to avoid warping with thin boards.

I have no experience with a synthetic rubber coated board.
 
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coffeelover191919

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i also have a bunch of random dark/black stains on the Hasegawa (wood core, yellow outside) board that i can't get off with scrubbing with dish soap and running through the dishwasher.
 

uniliang

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I used black cutting boards.
Can’t really see the scratches and don’t need to worry about bleaching it.
870C4BCA-9740-4477-9CAA-677843ED691E.png
 
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Hz_zzzzzz

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Have you tried using your nail to dig the black stuff out?
 

daveb

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Mostly do fish socially, very occasionally do a fish station at catering event. I use BKF on Hiawassee (sp?) board if stained. Then a lot of soap, salt and water to wash away the BKF.

Will own a black cutting board next time MTC has a sale - that looks pretty sweet.
 
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