Bob in socal wrote:

> On 5 Mar 2005 21:31:37 +0100, Wayne Boatwright
> > wrote:
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>>I just caught this on the tube, for periodic cutting board cleaning:
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> FWIW:
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> All About Cutting Boards
> http://whatscookingamerica.net/Cutti...s/AllAbout.htm

This web site if full of misinformation. They're still talking about=20
the antibacterial properties of wooden boards. In the face of good=20
research that says it isn't so.

And their maintenance advice is simply unworkable.

> Maintaining and Sanitizing Cutting Boards
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> IMPORTANT: Whichever kind of cutting board you use, clean it
> frequently with hot soapy water. Sanitize both wood and plastic
> cutting boards with a diluted chlorine bleach or vinegar solution
> consisting of one teaspoon of liquid chlorine bleach in one quart of
> water or a one to five dilution of vinegar. Flood the surface with a
> sanitizing solution and allow it to stand for several minutes, then
> rinse and air dry or pat dry with paper towels.
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> Caution must be taken when using any type of cutting board. Here are
> some safety tips to keep in mind:
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> * All cutting boards should be scrubbed thoroughly with hot water
> and soap.

You'll want to consider if you want your softwood boards to be done=20
this way. They're more porous than hardwoods and will absorb both soap=20
and water. Soap doesn't improve the flavor of food as much as you'd wish.=


> * All cutting boards, and other food surfaces, should be kept dry
> when not in use. Resident bacteria survive no more than a few hours
> without moisture. Keep moisture of any type from standing on the block
> for long periods of time. Beware of moisture collecting beneath the
> board if you leave it on the counter. If you can, prop one end up when
> not using your board.

This is good, as far as it goes. They don't mention the real prospect=20
of mold on the underside if left on the counter. It will get moldy. So=20
much for that idea that wooden boards have antibiotic value.

> * Use a good steel scraper or spatula often when using the board.
> Scraping removes 75% of the moisture that builds up on a wooden
> cutting board. An occasional sanding will return a wooden board to a
> smooth luster. But never scrub a wooden board with a steel brush (a
> steel brush will ruff up the finish and should be avoided).

That scraping business will tear up the grain on flat side-grain=20
boards and any made from soft woods. Moisture "builds up" on a cutting=20
board? Builds up...?" Wiping the surface with a paper towel will most=20
handily remove any "built up" moisture. It's like talking about a=20
heaping cup of water. What buildup could they possibly be talking about?

Smooth luster isn't any sort of important issue with boards. And that=20
can only happen with hardwoods that are very close-grained. That's=20
cosmetics. Oak or walnut boards won't keep much of a luster unless=20
they're waxed.

> * Wooden boards need oiling once a week to seal the grain against
> bacteria.

Once a week. Puhleeze. Or maybe it does with all that scrubbing and=20
scraping.

> An oil finish helps to prevent the wood from cracking or
> pulling apart at the seams. Use a product that is (1) edible; and (2)
> tasteless. USP-grade mineral oil is a popular choice as it is the
> cheapest pure food-grad oil you can buy (do not use vegetable or olive
> oil because it can turn rancid).

More of this rancidity foolishness. If you're scrubbing thoroughly=20
"with hot water and soap" like they say, how long will that oil be on=20
the board? Right. So - not long enough to become rancid.

> Before applying oil to butcher block,
> warm the oil slightly. Apply oil with a soft cloth, in the direction
> of the grain, allowing the oil to soak in. Allow oil to soak in a few
> minutes, then remove all surface oil with a dry, clean cloth.

Oiling with or across the grain will make no difference. Warming the=20
oil won't make much difference unless it has beeswax in it.

> Some professional cooks like to add a little beeswax to the mineral
> oil for a tougher finish.

It's not a tougher finish, it just clogs the pores in the grain a bit=20
better than plain oil. It's solid wax instead of liquid oil, that's all.

> Simply shave about 1/2 teaspoon beeswax into
> a microwave safe dish with a cupful of mineral oil; microwave on high
> for about 45 seconds.=20

I'd suggest a tablespoon of wax in 2/3 cup oil - any oil. It's about=20
the ratio of my wax mixture that I sold.

And if you want the board to smell good, like food, put a couple drops=20
of oils of rosemary, thyme, garlic, ginger, marjoram, basil or some=20
other edible essential oil in the mix. A partner and I sold cutting=20
boards for a couple years at the Dayton Farmers' Market in Dayton, VA.=20
He made the boards - I'm not the woodworker and he is - and I made=20
the maintenance kits. We provided a bottle ot vinegar and a bottle of=20
peroxide for sanitizing - better than bleach with no nasty residual=20
smell. Some sandpaper to refinish the board. Some steel wool for=20
buffing a soft patina on the woods. And a beeswax compound that was=20
formulated from beeswax, olive oil and essential oils - smelled like a=20
kitchen cooking for a holiday. It's what I'd been using in my=20
restaurant operations for a couple decades.

The way I told people to use it was to rub a very thin coat on the=20
board and pop it into a warm oven - like maybe 150=B0F for about 10=20
minutes. Then give it a good buffing with a paper towel. Hang it up so=20
air can get to all sides.

> Apple to the cutting board or butcher block
> while still warm. Save of dispose of the remainder of the oil.
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> To learn about THE MICROBIOLOGY OF CLEANING AND SANITIZING A CUTTING
> BOARD, read this scientific article written by by O. Peter Snyder,
> Jr., Ph.D.=20
> http://www.hi-tm.com/Documents/Cutboard.html

Pete Snyder is a good scientist and a good writer, but here he's=20
behind the times. This was written before the vinegar-peroxide=20
research was done. Still, it gives you a good technical understanding=20
of what happens on the surfaces.

Maintaining a cutting board is a whole lot simpler than all the=20
experts want us to think it is. Wash it quickly with soapy water,=20
rinse and either stand or hang up to dry. Oil every couple months.=20
Maybe see if it needs sanding to bring the grain down maybe once or=20
twice a year.

Pastorio