Frogleg wrote:
> 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.
Yep. If it's sterility you want, a two-part wetting with hydrogen
peroxide and white vinegar is very good. Works on any wettable
surface. Separate bottles, poured on simultaneously and wiped.
Pastorio