Katra wrote:
> In article >,
> Wayne Boatwright > wrote:
>
> > I just caught this on the tube, for periodic cutting board
cleaning:
> >
> > Make a paste of dry cleanser (such as Comet), and water. Spread it
evenly
> > over the cutting surface and allow to dry overnight. Next day,
rinse
> > thoroughly under warm water using a paper towel to rub off any
excess
> > cleanser.
> >
> > Sprinkle wet cutting board liberally with Kosher salt. Scour salt
on the
> > board with a half lemon until salt is dissolved. Give a final
quick rinse
> > under warm water and let dry.
> >
> > This is said to sanitize and remove stains.
> >
> > Since I use polypropylene and nylon cutting boards, I'll just keep
this for
> > reference.
>
> Cool tips! :-)
>
> For mine, I just scrub it off with warm soapy water from the dishpan
> every time I'm done using it and set it upright to dry.
>
> When it starts getting dark or stained, I spread lemon juice over the

> board and let it sit for awhile, then wash/rinse as usual. I've found

> that lemon juice bleaches it nicely without damaging the wood.
>
> I guess the salt might be a better sanitizer tho'?

I no longer use wood boards for wet food prep, I've switched to
plastic... they're inexpensive so I've amassed an assortment and
naturally they go in the dishwasher. My nice wood boards are now used
more as serving platters; cheese, dry sausage, fresh fruit, crackers,
bread... a paddle board is my favorite sandwich dish, for prep and
eating from. I occasionally coat my wood boards with beeswax... a
light rinse is the most that's necessary, often just brush off the
crumbs with a clean dry towel.

Btw, those who tend to slice or otherwise hack up their cutting boards
(whether wood or plastic) are in dire need of training in how to
correctly wield kitchen cutlery... there is never a reason to leave
knife marks, also means your knives are dull... not only are the boards
ruined so are the knives... and it's a sign that the food was hacked,
not sliced... may as well have prepped that onion by heaving it against
a brick wall. I actually know someone who shows off her hacked up
boards, as a symbol of her culinary experience, NOT. I'm always
facinated by the folks who purchase the most expensive top of the line
cutlery and then I see their gouged/slashed boards... just like the
people who need a $150 sauce pan to heat canned soup.

Sheldon