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Posted: 4/19/2003 10:25:54 AM EDT
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What do you apply to your kitchen cutting boards once they start to dry out from repeated washing? Same for riveted on wooden handles on kitchen knives. Thanks. |
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(pssst, don't put them in the dishwasher and that won't happen) If they are really cracking badly, your probably better off recycle them through decomposition at the local dump. Slight dryness? IKEA has a treatment for their wood cutting boards that is supposed to be pretty good. Cant say since the last time I was at IKEA, while in the kitchen supplies area, I asked where I might find said treatment and they said, "Oh, that is upstairs near the entrance." (ummm why?) Too far to go back for. gooluck! --LS |
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what works for me: new board? step 1: wash lightly with soap and water. step 2: rinse well step 3 let dry fully step 4: hand rub a nice coat of olive oil into all sufaces of the board let the olive oil soak in for a few hours or overnite...wipe off excess after using the board just lightly wash, lightly rinse and let dry...then add a fine coat of hand rubbed oil till it is all soaked in NEVER, EVER, EVER SOAK A CUTTING BOARD OR WOOD HANDLED UTENSILES...wash and dry immediately and oil appropriately..... they will last for YEARS. |
I remember an article from a few years ago about how the plastic cutting boards may be just as bad. Something about the surface "pores" holding the bacteria much more effectively than wood. Might want to do a web search. |
| Mineral oil is the way to go. Other oils (olive, vegetable, etc.) usually leave some sort of flavor, however faint. Mineral oil (food grade) is completely tasteless. I use it on my butcher block counter all the time. I just cut everything right there on the counter, EXCEPT for RAW MEAT! I have a plastic cutting board for these. |
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