OK, what I used to clean wooden meat blocks for 25 years was wet course salt
and a wire brush.
Then after a good scrub you rinse the block and use a meat scraper on the
area while it was still wet. The places I was in you would use a hose so I
don't think you can use too much water.

These meat blocks were both end grain and long grain from 4 ft. square to
4ft by 8ft. Some of the tops had "divots" in them because you processed
millions of pounds of the flesh of dead animals. If these holes got to bad
the tops would be sent out to cutoff enough to get them flat again.
The salt helped with bacteria control and enough of an abrasive to work.
Thank God I don't do this type of work anymore.

"Bob (this one)" > wrote in message
...
> Sheldon wrote:
>
> > Sand paper should never
>> be used on woods that will be used for foods, especially not on end
>> grains... the wood will load with grit that will later release into the
>> food... no steelwool either.
>
> Um, nonsense. The sites you posted the other day for Boos products says
> otherwise. <LOL> I love it when you cite authorities and then contradict
> them. Cutting boards are routinely finish-sanded.
>
> Sand the wood, wipe with an oiled cloth and wash. Dry. Use.
>
> Pastorio
>