notbob wrote:
> On 2005-03-06, > wrote:
>
> > I learned by sad experience that repeated water and soap washings,
even
> > if "wiped off and set on end to dry," the wood will absorb the
water
> > even after you wipe it up, and eventually warp and split along the
> > joins, if it is butcher block.
>
> Depends on the board. I have a 10" cutting board I've been using for
> 7-8 years. Wash with soap and water with every use with an
occasional
> chlorine douche. Never wipe with paper towels, just drip dry.
Just curious... what about paper towels prevents their use for wiping a
food prep board? Btw, I detest the term "cutting board"... it implies
cutting the board rather than the food, why would anyone want to cut
into their food prep board... with correct technique there should never
be any cuts/gouges imported into a food prep surface. Cover the food
prep surface with butcher paper and practice your knife wielding
technique until you can do your food prep without making any slices
through the butcher paper. For butchering (beef, fowl, fish, etc.) on
wood always choose an end grain surface, professinal butchers don't
work on the flat of the grain and neither should you. Of course
nowadays butchers, and all food prep venues are more and more switching
to plastic and so should we all.
Never
> been oiled. Has warped a few times from leaving too wet, but it
> always straightens out when dry and has never split. It's still as
> good as ever. I'd say a lot has to do with the quality of the board,
> the wood and the glue. I sure wish I could remember where I bought
> this thing.
>
> I once bought an very nice (and pricey) bamboo cutting board. I
> expected great things. It split in to places before I got it home!
>
> nb