Bob in socal wrote:

> On Mon, 07 Mar 2005 01:59:29 -0500, "Bob (this one)" >
> wrote:
>
>>Bob in socal wrote:
>>
>>>On 5 Mar 2005 21:31:37 +0100, Wayne Boatwright
> wrote:
>>>
>>>>I just caught this on the tube, for periodic cutting board cleaning:
>>>FWIW:
>>>
>>>All About Cutting Boards
>>>http://whatscookingamerica.net/Cutti...s/AllAbout.htm
>>
>>This web site if full of misinformation. They're still talking about
>>the antibacterial properties of wooden boards. In the face of good
>>research that says it isn't so.
>>
>>And their maintenance advice is simply unworkable.
>
> Thanks for your input, however I'll stick with published data which
> works and has worked well for me. I wash my board after use if
> needed, with a hot soapy dish rag,

Eeeeeewwwww. Germs all over the place...

> rinse and dry with a paper towel.
> I oil it with mineral oil regularly as mineral oil is quite reasonably
> priced and readily available in any drug store.

Or ammo shop or sex toy emporium or machine shop or laxative vending
machine or hobby palace...

> I wholeheartedly agree with Sheldon's post on the subject as I don't
> use my good end-grain board for meat or sloppy wet food either. I have
> several plastic boards, one for chicken, one for sea food and one for
> red meat, all purchased new at the local swap meet quite reasonably
> and replaced regularly when needed.

Few things:
1) That you wholeheartedly agree with Sheldon's blather on the subject
speaks it's own volumes. As usual, he's blowing smoke.
2) And your avoiding answering the question about how one "loses " a
board to rancidity after you brought it up speaks yet more.
3) Your inability to offer one case, one example, one person who has
had the shattering heartbreak of the Dreaded Rancid Cutting Board
speaks the rest.

You're a positive Brittanica of volumes of empty air.

Thanks for playing.

Pastorio