To get the most life from your wooden cutting board, treat your board with care. Follow these tips and add years to the life of your wooden cutting board.
1) Once every several weeks, depending on use, wipe on an even coat of mineral oil onto the work surface of the cutting board.
2) You must not allow any type of moisture such as brine, water or blood to stand on the block for long periods of time. Also, be sure that wet meats do not stay on the board any longer than necessary. When moisture soaks into the wood, the wood expands, softens and effects the strength of the glued joints.
3) Use a good steel scraper or spatula on the cutting surface in lieu of a steel brush.
4) After cutting fish or fowl, the work surface must always be cleaned thoroughly. Follow the instructions in Step 1 to insure the moisture barrier is in place before cutting fish or fowl.
5) Insure that your block wears evenly by not cutting continuously in the same place on the surface. Instead, distribute the cutting over the entire surface of the block. Avoid chips, splinters and soft spots by not using a razor-edged cleaver. Best results are obtained by using a cleaver with a dull sharpened edge.
6) When washing your block, never use any type of harsh detergents. Also, never wash your butcher's tools on the block.
7) You can remove 75% of the moisture from your block by scraping. Then dry immediately with an absorbent towel. You will then have an odorless and clean cutting surface for the next day and prevent quick deterioration of the work surface.
8) Maintain the same bevel on the edge of your block to prevent chipping or splitting on the outside of the board.
9) You can maintain even usage on both surfaces of the block by turning it over periodically.
Never attempt to clean wooden butcher blocks or cutting boards in the dishwasher - they are not compatible.
1) Once every several weeks, depending on use, wipe on an even coat of mineral oil onto the work surface of the cutting board.
2) You must not allow any type of moisture such as brine, water or blood to stand on the block for long periods of time. Also, be sure that wet meats do not stay on the board any longer than necessary. When moisture soaks into the wood, the wood expands, softens and effects the strength of the glued joints.
3) Use a good steel scraper or spatula on the cutting surface in lieu of a steel brush.
4) After cutting fish or fowl, the work surface must always be cleaned thoroughly. Follow the instructions in Step 1 to insure the moisture barrier is in place before cutting fish or fowl.
5) Insure that your block wears evenly by not cutting continuously in the same place on the surface. Instead, distribute the cutting over the entire surface of the block. Avoid chips, splinters and soft spots by not using a razor-edged cleaver. Best results are obtained by using a cleaver with a dull sharpened edge.
6) When washing your block, never use any type of harsh detergents. Also, never wash your butcher's tools on the block.
7) You can remove 75% of the moisture from your block by scraping. Then dry immediately with an absorbent towel. You will then have an odorless and clean cutting surface for the next day and prevent quick deterioration of the work surface.
8) Maintain the same bevel on the edge of your block to prevent chipping or splitting on the outside of the board.
9) You can maintain even usage on both surfaces of the block by turning it over periodically.
Never attempt to clean wooden butcher blocks or cutting boards in the dishwasher - they are not compatible.
About the Author:
Kent Dinsmoor believes that care of wooden cutting boards becomes much easier when you purchase superior boards to begin with. Visit his favorite site for quality cutting boards.
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