Years of chopping, cutting and slicing on your wooden cutting board can be gained by treating your board with care. Following these wooden cutting board basics can lengthen the life of your board.
1) Sponge on an even coat of mineral oil on the work surface of your cutting board or butcher block. Do this once every several weeks depending on the use.
2) When moisture soaks into the wood, it expands and softens affecting the strength of the glued joints. Therefore, you should not allow any type of moisture to stand on the block for long periods of time. This includes brine, water, blood and wet meats.
3) Do not use a steel brush on the cutting surface of your board. A good steel scraper or spatula is preferred as necessary.
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) By distributing the cutting evenly over the surface of the block, you will insure that your block wears evenly. Never cut continuously in the same place on the block. Do not use a razor-edged cleaver to avoid splinters and soft spots. Instead, use 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) To prevent quick deterioration of the work surface, scrape your block which will remove 75% of the moisture. Then dry with an absorbent towel. The next time you use your block it will be odorless and clean.
8) Maintain the same bevel on the edge of your block to prevent chipping or splitting on the outside of the board.
9) Turn the block over periodically to keep even usage on both work surfaces.
As for dishwashers, never use them to clean wooden butcher blocks or cutting boards.
1) Sponge on an even coat of mineral oil on the work surface of your cutting board or butcher block. Do this once every several weeks depending on the use.
2) When moisture soaks into the wood, it expands and softens affecting the strength of the glued joints. Therefore, you should not allow any type of moisture to stand on the block for long periods of time. This includes brine, water, blood and wet meats.
3) Do not use a steel brush on the cutting surface of your board. A good steel scraper or spatula is preferred as necessary.
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) By distributing the cutting evenly over the surface of the block, you will insure that your block wears evenly. Never cut continuously in the same place on the block. Do not use a razor-edged cleaver to avoid splinters and soft spots. Instead, use 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) To prevent quick deterioration of the work surface, scrape your block which will remove 75% of the moisture. Then dry with an absorbent towel. The next time you use your block it will be odorless and clean.
8) Maintain the same bevel on the edge of your block to prevent chipping or splitting on the outside of the board.
9) Turn the block over periodically to keep even usage on both work surfaces.
As for dishwashers, never use them to clean wooden butcher blocks or cutting boards.
About the Author:
According to Kent Dinsmoor, caring for high quality cutting boards is much easier than ordinary products. Go to Kent's favorite source for quality cutting boards to learn more.
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