On Tue, 30 Dec 2003 22:48:30 -0600, Steve Wertz
> wrote:

>On Tue, 30 Dec 2003 00:44:15 -0800 (PST), (Jean
>Clarke) wrote:
>
>>After it is aged for a while, I rub my down briskly with a fresh lemon
>>half and kosher salt. It removes the smell that it accumulates
>> with the cutting and chopping of the highly aromatic items; onions,
>>garlic, meats etc. It also bleaches out many of the stains. Wipe it
>>off with a damp cloth and let it air-dry.
>
>White vinegar sterilizes it as well as being cheaper than lemons
>(unless you have a lemon tree).

While agreeing *completely* about the cost of lemons (79 cents each
last time I looked), neither vinegar nor lemon juice "sterilizes"
anything. Both are acetic substances that "cut the grease" and may
hustle a few bacteria into an early grave. They also leave a scent
associated with cleanliness.