Hello everyone,

A while ago I bought a wooden chopping board, at a fete. It's brand
new..... made especially for the fete & looks quite nice with fancy edges,
etc.

My question is............. Am I supposed to do something to the wooden
board to 'prepare' it?

Raelene - who got an ice-cream machine & a Juice Fountain from santa.
xxx


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In article > ,
"Kylie" > wrote:

> Hello everyone,
>
> A while ago I bought a wooden chopping board, at a fete. It's brand
> new..... made especially for the fete & looks quite nice with fancy edges,
> etc.
>
> My question is............. Am I supposed to do something to the wooden
> board to 'prepare' it?
>
> Raelene -

Just wash it... :-)

I always make my own cutting boards out of a piece of 1" x 12" oak,
sanded smooth and cut to about 18 inches or so. Pine will work too, but
oak seems to be more resistant to scoring.

One of these days I'd like to spring for some black walnut, but I have
to check the wood toxicity charts first. <G> Ebony might be nice too,
but OY that's expensive!

I just keep them well scrubbed, no prep, no varnish, just the raw wood.

K.

--
^ ^ Cat's Haven Hobby Farm ^ ^ ^ ^
>,,< >,,< >,,<

Oh, I did that. I thought (like woks & frypans) it's supposed to be
greased up with something.

I started using it but (apart from getting cut marks on my new board ;-) )
I got slithers/splinters of wood. *shrug*
Haven't used it for a while....... must go find it.

Raelene - owner of Ozzie *meow*
xxx


"Katra" > wrote in message
...
> "Kylie" > wrote:
>
> > Hello everyone,
> >
> > A while ago I bought a wooden chopping board, at a fete. It's brand
> > new..... made especially for the fete & looks quite nice with fancy
edges, etc.
> >
> > My question is............. Am I supposed to do something to the wooden
board to 'prepare' it?
> >
> > Raelene -
>
> Just wash it... :-)
>
> I always make my own cutting boards out of a piece of 1" x 12" oak,
> sanded smooth and cut to about 18 inches or so. Pine will work too, but
oak seems to be more resistant to scoring.
>
> One of these days I'd like to spring for some black walnut, but I have
> to check the wood toxicity charts first. <G> Ebony might be nice too, but
OY that's expensive!
>
> I just keep them well scrubbed, no prep, no varnish, just the raw wood.
>
> K.
> --
> ^ ^ Cat's Haven Hobby Farm ^ ^


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In article > ,
"Kylie" > wrote:

> "Katra" > wrote in message
> >
> > Just wash it... :-)
> >
> > I always make my own cutting boards out of a piece of 1" x 12" oak,
> > sanded smooth and cut to about 18 inches or so. Pine will work too, but
> oak seems to be more resistant to scoring.
> >
> > One of these days I'd like to spring for some black walnut, but I have
> > to check the wood toxicity charts first. <G> Ebony might be nice too, but
> OY that's expensive!
> >
> > I just keep them well scrubbed, no prep, no varnish, just the raw wood.
> >
> > K.
> > --
> > ^ ^ Cat's Haven Hobby Farm ^ ^
>
> Oh, I did that. I thought (like woks & frypans) it's supposed to be
> greased up with something.
>
> I started using it but (apart from getting cut marks on my new board ;-) )
> I got slithers/splinters of wood. *shrug*
> Haven't used it for a while....... must go find it.
>
> Raelene - owner of Ozzie *meow*
> xxx

Ah, but what grit did you sand it down to?
I start with 250 and go down to 600 before I'm done. :-)

Nary a stray splinter. <G>

If you are getting splinters off your new cutting board, either the wood
is way too soft, or it was not finished properly? That is why I prefer
Oak to Pine, and why I was joking about harder woods. ;-)

K. (wishing that Manzanita grew large enough to make cutting boards...)

--
^ ^ Cat's Haven Hobby Farm ^ ^ ^ ^
>,,< >,,< >,,<

"Kylie" > wrote in
u:

> Hello everyone,
>
> A while ago I bought a wooden chopping board, at a fete. It's brand
> new..... made especially for the fete & looks quite nice with fancy
> edges, etc.
>
> My question is............. Am I supposed to do something to the
> wooden board to 'prepare' it?
>
> Raelene - who got an ice-cream machine & a Juice Fountain from santa.
> xxx
>
>
> ---
> Outgoing mail is certified Virus Free.
> Checked by AVG anti-virus system (http://www.grisoft.com).
> Version: 6.0.556 / Virus Database: 348 - Release Date: 26/12/03
>
>

mineral oil. Go to the pharmacy and buy a small bottle of mineral oil. With
a soft lint free cloth rub a small amount of the oil into the wood. Do this
yearly.

--
And the beet goes on! (or under)
-me just a while ago

In rec.food.cooking, Steve Wertz > wrote:

> Rub it down with mineral oil a few times.

I like to use a combination of melted parrafin and mineral oil. I put
the board in a warm oven and heat it up to 200 or so, and then I melt the
wax in some mineral oil in a saucepan. I paint this onto the warm board
and let it soak in. The warmth allows the wax to stay liquid until it
soaks well into the wood.

--
....I'm an air-conditioned gypsy...

- The Who

After it is aged for a while, I rub my down briskly with a fresh lemon
half and kosher salt. It removes the smell that it accumulates
with the cutting and chopping of the highly aromatic items; onions,
garlic, meats etc. It also bleaches out many of the stains. Wipe it
off with a damp cloth and let it air-dry.

Just a Jeanie

On 12/30/2003 8:48 PM, in article , "Steve
Wertz" > opined:

> On Tue, 30 Dec 2003 00:44:15 -0800 (PST), (Jean
> Clarke) wrote:
>
>> After it is aged for a while, I rub my down briskly with a fresh lemon
>> half and kosher salt. It removes the smell that it accumulates
>> with the cutting and chopping of the highly aromatic items; onions,
>> garlic, meats etc. It also bleaches out many of the stains. Wipe it
>> off with a damp cloth and let it air-dry.
>
> White vinegar sterilizes it as well as being cheaper than lemons
> (unless you have a lemon tree).
>
> -sw

Wipe it down with mineral oil once in a while.

On Tue, 30 Dec 2003 22:48:30 -0600, Steve Wertz
> wrote:

>On Tue, 30 Dec 2003 00:44:15 -0800 (PST), (Jean
>Clarke) wrote:
>
>>After it is aged for a while, I rub my down briskly with a fresh lemon
>>half and kosher salt. It removes the smell that it accumulates
>> with the cutting and chopping of the highly aromatic items; onions,
>>garlic, meats etc. It also bleaches out many of the stains. Wipe it
>>off with a damp cloth and let it air-dry.
>
>White vinegar sterilizes it as well as being cheaper than lemons
>(unless you have a lemon tree).

While agreeing *completely* about the cost of lemons (79 cents each
last time I looked), neither vinegar nor lemon juice "sterilizes"
anything. Both are acetic substances that "cut the grease" and may
hustle a few bacteria into an early grave. They also leave a scent
associated with cleanliness.

"Frogleg" > wrote in message
...
>
> While agreeing *completely* about the cost of lemons (79 cents each
> last time I looked), neither vinegar nor lemon juice "sterilizes"
> anything. Both are acetic substances that "cut the grease" and may
> hustle a few bacteria into an early grave. They also leave a scent
> associated with cleanliness.

I've always understood that the real purpose of the lemon juice was to
bleach the surface --get rid of the old stains. It certainly works that
way.
Janet

"Janet Bostwick" writes:
>
>I've always understood that the real purpose of the lemon juice was to
>bleach the surface

Mostly lemon (or any citrus) acts as a deodorizer, its acidity is far to low to
do much in the way of 'bleaching' (remove staining) or sanitizing. Rubbing
with plain old salt does more to sanitize and 'bleach' than citrus or
vinegar... but easiest way to sanitize/deodorize/'bleach' is by washing with
detergent and then placing the board in direct sunlight (ultraviolet exposure).


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

Frogleg wrote:

> On Tue, 30 Dec 2003 22:48:30 -0600, Steve Wertz
> > wrote:
>
>
>>On Tue, 30 Dec 2003 00:44:15 -0800 (PST), (Jean
>>Clarke) wrote:
>>
>>
>>>After it is aged for a while, I rub my down briskly with a fresh lemon
>>>half and kosher salt. It removes the smell that it accumulates
>>>with the cutting and chopping of the highly aromatic items; onions,
>>>garlic, meats etc. It also bleaches out many of the stains. Wipe it
>>>off with a damp cloth and let it air-dry.
>>
>>White vinegar sterilizes it as well as being cheaper than lemons
>>(unless you have a lemon tree).
>
>
> While agreeing *completely* about the cost of lemons (79 cents each
> last time I looked), neither vinegar nor lemon juice "sterilizes"
> anything. Both are acetic substances that "cut the grease" and may
> hustle a few bacteria into an early grave. They also leave a scent
> associated with cleanliness.

Yep. If it's sterility you want, a two-part wetting with hydrogen
peroxide and white vinegar is very good. Works on any wettable
surface. Separate bottles, poured on simultaneously and wiped.

Pastorio

Kylie wrote:
> Hello everyone,
>
> A while ago I bought a wooden chopping board, at a fete. It's brand
> new..... made especially for the fete & looks quite nice with fancy edges,
> etc.
>
> My question is............. Am I supposed to do something to the wooden
> board to 'prepare' it?
>
> Raelene - who got an ice-cream machine & a Juice Fountain from santa.
> xxx
>
>
> ---
> Outgoing mail is certified Virus Free.
> Checked by AVG anti-virus system (http://www.grisoft.com).
> Version: 6.0.556 / Virus Database: 348 - Release Date: 26/12/03

Does anyone actually wash their boards? i.e. submerge in the bowl along
with the plates and stuff?

In rec.food.cooking, Alex > wrote:

> Does anyone actually wash their boards? i.e. submerge in the bowl along
> with the plates and stuff?

I have a thick maple board, made of glued-up pieces. If it gets stained
or greasy, I wash it with hot water and soapy steel wool. I usually
re-oil it after it dries.

--
....I'm an air-conditioned gypsy...

- The Who

On Thu, 01 Jan 2004 22:47:13 +0000, Alex > wrote:

>Does anyone actually wash their boards? i.e. submerge in the bowl along
>with the plates and stuff?

Regularly. Always, after cutting up meat things. Have had 2-3 wooden
boards for at least 15 years getting this treatment and they're as
flat and unsplit as they were on day 1. Have never applied any sort of
oil, either.

In article >,
Frogleg > wrote:

> On Thu, 01 Jan 2004 22:47:13 +0000, Alex > wrote:
>
> >Does anyone actually wash their boards? i.e. submerge in the bowl along
> >with the plates and stuff?
>
> Regularly. Always, after cutting up meat things. Have had 2-3 wooden
> boards for at least 15 years getting this treatment and they're as
> flat and unsplit as they were on day 1. Have never applied any sort of
> oil, either.

Ditto. My boards get scrubbed well, especially after cutting up poultry!

I'm wondering, if yours is splintering that badly, if it is soft pine.
Some boards are decorative and made to be hung on the wall. Kinda like
that copper cake pan I have shaped like a persian cat above the stove.
<G>

The current board I am using is one I made myself, and it's oak.

Making a cutting board is easy. Just buy an 18" pieces of 1 x 12 oak
board from the lumber store, (make sure that it is NOT chemically
treated for outdoor use!) and sand it well. Usually it's pretty smooth
so you can start out with a 350 grit and work up to 600. Finish with a
bit of steel wool. :-)

Does not take all that long either.

This one has some mild scoring from slicing with the big chef's knife,
but I'm not getting splinters or wood slivers in my food.

If all else fails, you could get a plastic cutting board. <shiver, ick!>

K.

--
>,,<Cat's Haven Hobby >,,<
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

> Katrailer

> Frogleg wrote:
>
>>Alex wrote:
>>
>> >Does anyone actually wash their boards?
>>
>> Regularly.
>
>Some boards are decorative and made to be hung on the wall.

Trailer Trash'ers toilet seats double as cutting boards... don't forget to
disinfect with Lysol spray. hehe




---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

In rec.food.cooking, Katra > wrote:

> If all else fails, you could get a plastic cutting board. <shiver, ick!>

They're not THAT bad. I have a couple of them that I use for raw meat.
I throw them in the dishwaser the moment I get done using them. That
keeps the counter clean, and keeps my main maple butcher's block
reasonably sanitary.

--
....I'm an air-conditioned gypsy...

- The Who

In article >,
(PENMART01) wrote:

> > Katrailer
>
> > Frogleg wrote:
> >
> >>Alex wrote:
> >>
> >> >Does anyone actually wash their boards?
> >>
> >> Regularly.
> >
> >Some boards are decorative and made to be hung on the wall.
>
> Trailer Trash'ers toilet seats double as cutting boards... don't forget to
> disinfect with Lysol spray. hehe
>
> Sheldon

You are in rare form this morning luv.

Didja run out of Whisky??? ;-)

K.

--
>,,<Cat's Haven Hobby >,,<
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article >,
wrote:

> In rec.food.cooking, Katra > wrote:
>
> > If all else fails, you could get a plastic cutting board. <shiver, ick!>
>
> They're not THAT bad. I have a couple of them that I use for raw meat.
> I throw them in the dishwaser the moment I get done using them. That
> keeps the counter clean, and keeps my main maple butcher's block
> reasonably sanitary.

I'm a traditionalist. ;-)

K.

--
>,,<Cat's Haven Hobby >,,<
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In rec.food.cooking, Katra > wrote:
> > They're not THAT bad. I have a couple of them that I use for raw meat.
> > I throw them in the dishwaser the moment I get done using them. That
> > keeps the counter clean, and keeps my main maple butcher's block
> > reasonably sanitary.

> I'm a traditionalist. ;-)

Fair enough. So am I. But just for the heck of it, spend $3 on a
plastic board the size of your wooden one, and put it on top the next
time you cut up some raw chicken. As soon as you're done, put the plastic
board in the dishwasher. Then make a salad on the wooden board.

You might change your mind. There's a difference between being a
traditionalist and a Luddite.

--
....I'm an air-conditioned gypsy...

- The Who

On Sat, 03 Jan 2004 12:04:33 GMT, Frogleg
> wrote:

> On Thu, 01 Jan 2004 22:47:13 +0000, Alex > wrote:
>
> >Does anyone actually wash their boards? i.e. submerge in the bowl along
> >with the plates and stuff?
>
> Regularly. Always, after cutting up meat things. Have had 2-3 wooden
> boards for at least 15 years getting this treatment and they're as
> flat and unsplit as they were on day 1. Have never applied any sort of
> oil, either.

I like to oil the raw wood at least once to give them a fast
start seasoning. I don't submerge my cutting boards, but
they certainly do get wet and soapy (& swished with a dish
brush or Dobie). The real trick is to dry them or at least
let them drip dry where they don't sit with an edge in the
run off water.


Practice safe eating - always use condiments

On Sat, 03 Jan 2004 09:14:51 -0600, Katra
> wrote:

>
> I'm wondering, if yours is splintering that badly, if it is soft pine.

I wondered about the wood too.

> Some boards are decorative and made to be hung on the wall. Kinda like
> that copper cake pan I have shaped like a persian cat above the stove.
> <G>
>
Decorative pine? The decorative boards I've seen are exotic
hardwoods... they aren't sold to be decorative, but they are
so expensive, I'd hesitate to use them as a cheese board.


Practice safe eating - always use condiments

On Sat, 3 Jan 2004 16:04:02 +0000 (UTC),
wrote:

> In rec.food.cooking, Katra > wrote:
>
> > If all else fails, you could get a plastic cutting board. <shiver, ick!>
>
> They're not THAT bad. I have a couple of them that I use for raw meat.
> I throw them in the dishwaser the moment I get done using them. That
> keeps the counter clean, and keeps my main maple butcher's block
> reasonably sanitary.

How are they on your knife blade?


Practice safe eating - always use condiments

On Sat, 3 Jan 2004 18:38:36 +0000 (UTC),
wrote:

>
> Fair enough. So am I. But just for the heck of it, spend $3 on a
> plastic board the size of your wooden one, and put it on top the next
> time you cut up some raw chicken. As soon as you're done, put the plastic
> board in the dishwasher. Then make a salad on the wooden board.
>
> You might change your mind. There's a difference between being a
> traditionalist and a Luddite.

The problem with those flat "boards" is that juices can run
off.

I used a large wooden plate the last 25+ years for that sort
of thing - and it had a slight upturn on the edge that
neatly kept juices in place. <sigh> It finally cracked last
month. Wish I could replace it, but Cost Plus doesn't seem
to carry things like that anymore.



Practice safe eating - always use condiments

>: sf
>
>The problem with those flat "boards" is that juices can run
>off.
>
>I used a large wooden plate the last 25+ years for that sort
>of thing - and it had a slight upturn on the edge that
>neatly kept juices in place. <sigh> It finally cracked last
>month. Wish I could replace it, but Cost Plus doesn't seem
>to carry things like that anymore.

With "juicy" I place the broard into a jellyroll pan... or a shower curtain on
the Sealy!


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

In article >,
wrote:

> In rec.food.cooking, Katra > wrote:
> > > They're not THAT bad. I have a couple of them that I use for raw meat.
> > > I throw them in the dishwaser the moment I get done using them. That
> > > keeps the counter clean, and keeps my main maple butcher's block
> > > reasonably sanitary.
>
> > I'm a traditionalist. ;-)
>
> Fair enough. So am I. But just for the heck of it, spend $3 on a
> plastic board the size of your wooden one, and put it on top the next
> time you cut up some raw chicken. As soon as you're done, put the plastic
> board in the dishwasher. Then make a salad on the wooden board.
>
> You might change your mind. There's a difference between being a
> traditionalist and a Luddite.

My dishwasher is a pair of hands and a basin of hot soapy water. <G>
Takes me seconds to scrub off the wood board, and I make it a habit of
cutting up my meat _after_ I do the veggies so that the board is dryer.

The main thing I don't like about plastic boards is that they are
slippery!!! I can't cut things as fine on them, and mincing or chopping
is a pain. :-P

Just my 2 cents. :-)

Oh, I've also read somewhere that there are substances in the wood that
act as natural bacteria killers, so contamination of food is more common
with plastic boards. I don't know if this is true or not.......

K.

--
>,,<Cat's Haven Hobby >,,<
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article >,
sf > wrote:

> On Sat, 03 Jan 2004 09:14:51 -0600, Katra
> > wrote:
>
> >
> > I'm wondering, if yours is splintering that badly, if it is soft pine.
>
> I wondered about the wood too.
>
> > Some boards are decorative and made to be hung on the wall. Kinda like
> > that copper cake pan I have shaped like a persian cat above the stove.
> > <G>
> >
> Decorative pine? The decorative boards I've seen are exotic
> hardwoods... they aren't sold to be decorative, but they are
> so expensive, I'd hesitate to use them as a cheese board.
>
>

I've seen soft pine cut into cutsie shapes, or with a painting of some
sort on one side. :-)

I wonder about exotic hardwoods sometimes. I had a close freind that was
a knife maker so did a lot of wood working. He gave me a list of "toxic"
woods. This is why it is wise to wear a dust mask when doing any
woodworking that raises a lot of wood dust.

If the wood is toxic to breath..... well, I guess worrying about cutting
on it might be going a bit over the top? <G>

K.

--
>,,<Cat's Haven Hobby >,,<
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article >,
sf > wrote:

> On Sat, 3 Jan 2004 16:04:02 +0000 (UTC),
> wrote:
>
> > In rec.food.cooking, Katra > wrote:
> >
> > > If all else fails, you could get a plastic cutting board. <shiver, ick!>
> >
> > They're not THAT bad. I have a couple of them that I use for raw meat.
> > I throw them in the dishwaser the moment I get done using them. That
> > keeps the counter clean, and keeps my main maple butcher's block
> > reasonably sanitary.
>
> How are they on your knife blade?
>
>

Ooh great question! :-)
I did not think of that aspect.

--
>,,<Cat's Haven Hobby >,,<
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

Katra > wrote in
:

> In article >,
> sf > wrote:
>
>> On Sat, 3 Jan 2004 16:04:02 +0000 (UTC),
>> wrote:
>>
>> > In rec.food.cooking, Katra > wrote:
>> >
>> > > If all else fails, you could get a plastic cutting board.
>> > > <shiver, ick!>
>> >
>> > They're not THAT bad. I have a couple of them that I use for raw
>> > meat. I throw them in the dishwaser the moment I get done using
>> > them. That keeps the counter clean, and keeps my main maple
>> > butcher's block reasonably sanitary.
>>
>> How are they on your knife blade?
>>
>>
>
> Ooh great question! :-)
> I did not think of that aspect.
>

Another thing to think of, which would you prefer to get as a extra add-on
with your chopped food; sawdust or plastic bits? I choose sawdust.

--
And the beet goes on! (or under)
-me just a while ago

In article >,
hahabogus > wrote:

> Katra > wrote in
> :
>
> > In article >,
> > sf > wrote:
> >
> >> On Sat, 3 Jan 2004 16:04:02 +0000 (UTC),
> >> wrote:
> >>
> >> > In rec.food.cooking, Katra > wrote:
> >> >
> >> > > If all else fails, you could get a plastic cutting board.
> >> > > <shiver, ick!>
> >> >
> >> > They're not THAT bad. I have a couple of them that I use for raw
> >> > meat. I throw them in the dishwaser the moment I get done using
> >> > them. That keeps the counter clean, and keeps my main maple
> >> > butcher's block reasonably sanitary.
> >>
> >> How are they on your knife blade?
> >>
> >>
> >
> > Ooh great question! :-)
> > I did not think of that aspect.
> >
>
> Another thing to think of, which would you prefer to get as a extra add-on
> with your chopped food; sawdust or plastic bits? I choose sawdust.

This just boggles my mind...
I have never never NEVER had a problem with splinters or sawdust in my
food using my oak cutting boards! :-P

Wierd.

K.

--
>,,<Cat's Haven Hobby >,,<
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

>> Another thing to think of, which would you prefer to get as a extra add-on
>> with your chopped food; sawdust or plastic bits? I choose sawdust.
>
>This just boggles my mind...
>I have never never NEVER had a problem with splinters or sawdust in my
>food using my oak cutting boards! :-P
>
>Wierd.
>
>K.

Well, some morons dumpster-dive Home Depot for plywood scraps. And oak makes
lousy cutting boards too, splits easily... maple is much better. Weird... yes,
it's weird. "Wierd" is the trailer trash spelling.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

Bob Pastorio wrote:


> They're not good for chopping, but neither are wooden boards.

Define "not good", please.
blacksalt

Katra wrote:
> The main thing I don't like about plastic boards is that they are
> slippery!!! I can't cut things as fine on them, and mincing or chopping
> is a pain. :-P

Put a damp cloth or even a wet paper towel under it. No slipping. The
working surfaces of plastic boards get a nice "tooth" to them that
prevent foods from slipping. I sanitize with a two-part wash of
peroxide and white vinegar. Kills everything.

> Oh, I've also read somewhere that there are substances in the wood that
> act as natural bacteria killers, so contamination of food is more common
> with plastic boards. I don't know if this is true or not.......

The bacteriostatic thing is a subject still being argued in the halls
of food science programs everywhere. Jury's still out on it.

Contamination and cross-contamination is controllable so it says more
about the user than the material.

Pastorio

Katra wrote:

> In article >,
> hahabogus > wrote:
>
>
>>Katra > wrote in
:
>>
>>
>>>In article >,
>>> sf > wrote:
>>>
>>>
>>>>On Sat, 3 Jan 2004 16:04:02 +0000 (UTC),
wrote:
>>>>
>>>>
>>>>> In rec.food.cooking, Katra > wrote:
>>>>>
>>>>> > If all else fails, you could get a plastic cutting board.
>>>>> > <shiver, ick!>
>>>>>
>>>>> They're not THAT bad. I have a couple of them that I use for raw
>>>>> meat. I throw them in the dishwaser the moment I get done using
>>>>> them. That keeps the counter clean, and keeps my main maple
>>>>> butcher's block reasonably sanitary.
>>>>
>>>>How are they on your knife blade?

The plastic boards are easier on the knives. They score more easily.
They're not good for chopping, but neither are wooden boards.

>>Another thing to think of, which would you prefer to get as a extra add-on
>>with your chopped food; sawdust or plastic bits? I choose sawdust.

Depends on the kind of wood.

> This just boggles my mind...
> I have never never NEVER had a problem with splinters or sawdust in my
> food using my oak cutting boards! :-P

And as long as you don't take a cleaver to them, you won't. Oak has an
open grain, so I rub mine with paraffin wax and warm them to melt it
in. Then give them a good rub to polish. Less chance of anything
soaking in and gives a nice surface patina.

Pastorio

On Sat, 03 Jan 2004 17:44:54 -0600, Katra
> wrote:

> I wonder about exotic hardwoods sometimes. I had a close freind that was
> a knife maker so did a lot of wood working. He gave me a list of "toxic"
> woods. This is why it is wise to wear a dust mask when doing any
> woodworking that raises a lot of wood dust.
>
> If the wood is toxic to breath..... well, I guess worrying about cutting
> on it might be going a bit over the top? <G>
>
I'm not aware of wood being toxic, but fine dust can clog
your sinuses if you aren't careful. That's a good enough
reason to wear a mask, IMO.

It's not fun to have your face split open (under anesthesia
of course) and your eyeballs taken out of their sockets so
that the sinuses behind them can be cleared of debris. I
know someone who went through it twice before he got the
message.


Practice safe eating - always use condiments

kalanamak wrote:

> Bob Pastorio wrote:
>
>>They're not good for chopping, but neither are wooden boards.
>
> Define "not good", please.

Let's start by defining "chopping." Using a European-style cleaver to
hack through bones and cartilage and the meat connected to it. This is
a forceful chop.

As opposed to knifework where the idea of chopping is a much gentler
action with a much lighter implement. Chopped garlic requires an up
and down motion, but it isn't musclework as chopping through the chine
bone of a rib section would be.

Not good means that the boards that we lay down on counters aren't
designed to take the former but can handle the latter reasonably well.

Countertop boards can be split by forceful chopping. They can also be
splintered and deeply marred. All that militates against using them
that way. The marks can harbor bacteria and contamination, and also
make using them later for knife work more difficult.

A chopping *block* is a different thing than a cutting *board.* Wooden
blocks intended for forceful chopping are almost always made of hard
woods (mostly maple), end-grain up. They're laminated and held
together by threaded rods through them from side to side. The block is
often 6 or more inches thick and weighs a lot. There are cutting
boards made to look like them that are generally an inch or two thick,
but not made with the rods to hold them together. They're often sold
as chopping blocks, but I wouldn't use them that way. Not substantial
enough.

Pastorio

In article >,
Bob Pastorio > wrote:

> Katra wrote:
> > The main thing I don't like about plastic boards is that they are
> > slippery!!! I can't cut things as fine on them, and mincing or chopping
> > is a pain. :-P
>
> Put a damp cloth or even a wet paper towel under it. No slipping. The
> working surfaces of plastic boards get a nice "tooth" to them that
> prevent foods from slipping. I sanitize with a two-part wash of
> peroxide and white vinegar. Kills everything.

Ok. :-)

>
> > Oh, I've also read somewhere that there are substances in the wood that
> > act as natural bacteria killers, so contamination of food is more common
> > with plastic boards. I don't know if this is true or not.......
>
> The bacteriostatic thing is a subject still being argued in the halls
> of food science programs everywhere. Jury's still out on it.
>
> Contamination and cross-contamination is controllable so it says more
> about the user than the material.
>
> Pastorio

Cleanliness is next to godliness, or so the saying goes. <G>
I just use hot soapy dishwater with a dash of bleach mixed in.
Keeps all my dishes (and cutting boards) disinfected.

Honestly, are there really any advantages of using plastic vs. wood
boards? I only have so much storage space, and the large oak board
usually just stays out on the counter since our primary diet consists of
fresh foods rather than canned or frozen.

K.

--
>,,<Cat's Haven Hobby >,,<
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article >,
Bob Pastorio > wrote:

> Katra wrote:
>
> > In article >,
> > hahabogus > wrote:
> >
> >
> >>Katra > wrote in
> :
> >>
> >>
> >>>In article >,
> >>> sf > wrote:
> >>>
> >>>
> >>>>On Sat, 3 Jan 2004 16:04:02 +0000 (UTC),
> wrote:
> >>>>
> >>>>
> >>>>> In rec.food.cooking, Katra > wrote:
> >>>>>
> >>>>> > If all else fails, you could get a plastic cutting board.
> >>>>> > <shiver, ick!>
> >>>>>
> >>>>> They're not THAT bad. I have a couple of them that I use for raw
> >>>>> meat. I throw them in the dishwaser the moment I get done using
> >>>>> them. That keeps the counter clean, and keeps my main maple
> >>>>> butcher's block reasonably sanitary.
> >>>>
> >>>>How are they on your knife blade?
>
> The plastic boards are easier on the knives. They score more easily.
> They're not good for chopping, but neither are wooden boards.
>
> >>Another thing to think of, which would you prefer to get as a extra add-on
> >>with your chopped food; sawdust or plastic bits? I choose sawdust.
>
> Depends on the kind of wood.
>
> > This just boggles my mind...
> > I have never never NEVER had a problem with splinters or sawdust in my
> > food using my oak cutting boards! :-P
>
> And as long as you don't take a cleaver to them, you won't. Oak has an
> open grain, so I rub mine with paraffin wax and warm them to melt it
> in. Then give them a good rub to polish. Less chance of anything
> soaking in and gives a nice surface patina.
>
> Pastorio
>

I have used a cleaver on this board actually, but carefully.
Rather than "chopping" with the cleaver, I'll place the edge of the
cleaver against the bone and tap it thru with either my kitchen rock or
a light weight hammer. I seem to get a better "aim" that way. <G>

Does not ding my board.

K.

--
>,,<Cat's Haven Hobby >,,<
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article >,
sf > wrote:

> On Sat, 03 Jan 2004 17:44:54 -0600, Katra
> > wrote:
>
> > I wonder about exotic hardwoods sometimes. I had a close freind that was
> > a knife maker so did a lot of wood working. He gave me a list of "toxic"
> > woods. This is why it is wise to wear a dust mask when doing any
> > woodworking that raises a lot of wood dust.
> >
> > If the wood is toxic to breath..... well, I guess worrying about cutting
> > on it might be going a bit over the top? <G>
> >
> I'm not aware of wood being toxic, but fine dust can clog
> your sinuses if you aren't careful. That's a good enough
> reason to wear a mask, IMO.

Eggshell dust is also dangerous. We've talked about this on the egg art
list when discussing eggshell carving. That stuff can leave small
calcium deposits in the lungs.

>
> It's not fun to have your face split open (under anesthesia
> of course) and your eyeballs taken out of their sockets so
> that the sinuses behind them can be cleared of debris. I
> know someone who went through it twice before he got the
> message.
>
>
> Practice safe eating - always use condiments

Uh, that sounds kinda extreme! :-P
Ew!!!

K.

--
>,,<Cat's Haven Hobby >,,<
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra