In article >,
"kilikini" > wrote:

> Omelet wrote:
> > In article >,
> > notbob > wrote:
> >
> >> On 2007-08-12, kilikini > wrote:
> >>
> >>> Okay, that's two votes for re-sanding. Hubby can do it. He is a
> >>> carpenter after all.
> >>
> >> I cut tons of garlic on my board. I just wash my wooden cutting
> >> board with soap and water. If it gets rank, I clean it with a
> >> water/bleach solution, usually a dollop of bleach to a cup of water.
> >> Been working great for years. BTW, I don't oil my board.
> >>
> >> nb
> >
> > I don't get it. I've never had a cutting board get rank.
> > All three are made from Oak.
> >
> > They are not allowed to stay wet after use.
>
> I wish I could bottle the smell of this one (or maybe not). You'd realize
> why I asked the question. You know how if you make something that's really
> garlicky the night before and stick the dish in the sink? If it's not
> washed right away, that odor of rotting garlic permeates the house. That's
> what this cutting board smells like. It's bad. Not kidding.
>
> kili

I understand. :-)

Vinegar and/or lemon are great. I prefer not to bleach my boards unless
they get badly stained. I may use a bit of bleachy dish water sometimes
after doing chicken.
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson