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Old 01-28-2008, 06:48 PM   #1
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Wooden cutting boards

Guys, I am looking for a nice wooden cutting board for veggies and fruits. When I cut stuff on the plastic one I am using now the food seems to slid around and I am guessing the wood would be better for my knives. I plan to keep the meat on the plastic.
Are there there any brand out there that are better than others? Also what wood types are good? Do I need to treat the board with any oil and if so how often? What do I have to do to clean it? Those of you that wood do you find them better than plastic?

Thanks for the help,
Chris
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Old 01-28-2008, 07:11 PM   #2
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Boos Boards are concidered by many to be the best, but are pricey.
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Old 01-28-2008, 07:25 PM   #3
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Try plugging the term "hard rock maple cutting boards" into Google and see if you don't get a few hits. From whut I have gathered over the years its the best available. Sure you get some conflicting opinyawns on how best to care for them thangs. Think I even own one myelf and have had it for years. I just wash it with Dawn and hot water..scrub it with a bristle brush..rinse and dry it with a towel then set it on edge between the clothes dryer and the wall to let it finish air drying..never have oiled it that I can recall..but then I am whut is called a lazy boy. Sure there is mo betta ways to do it. From talking to an old butcher pal..at one time the health goons insisted all the commerical type folks use plastic cutting boards..cuz they was supposed to be easier to sanitize but then they figgered out all them shallow cuts which come with the plastic can be hard to sanitize whereas real wood has some inherent anti microbial properties and the bugs which work their way into cuts in the wood tend to die when the cutting board drys out. So think things have come about full circle on the sanitation aspect of the situation. Now the health goons still dont like the wooden knife handles I dont think. Just a few thoughts to get the ball rolling here till the exspurts show up

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Old 01-28-2008, 07:36 PM   #4
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BW is 100% dead on with this one....
Hard Rock Maple board is the best and most sanitary to have
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Old 01-28-2008, 07:44 PM   #5
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University studies showed that wood is mo safe and bacteria free. I always suspected my plastic board was dulling my knives. Any closed grain wood, like maple, ash, hickory, would work well. Oil does not belong in ANY wood. Oil is not natural to wood. It softens it and tries to make it mushy. Just scrub it with hot water and soap without soaking and dry well.
But then again, what do I know.
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Old 01-28-2008, 07:53 PM   #6
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Quote:
Originally Posted by Rag
University studies showed that wood is mo safe and bacteria free. I always suspected my plastic board was dulling my knives. Any closed grain wood, like maple, ash, hickory, would work well. Oil does not belong in ANY wood. Oil is not natural to wood. It softens it and tries to make it mushy. Just scrub it with hot water and soap without soaking and dry well.
But then again, what do I know.
Actually TUNG OIL is and is highly reccomended for wooden
counter tops, wood cutting boards and wooden chopping blocks.

It is an oil that is cold pressed from the TUNG tree nuts... they are mostly
found in China now, but used to be very abundant in the Southern
states of the U.S.. There's a few left down there, but not many.

I've heard of using linseed oil also... but to find PURE linseed oil
without any chemical additives is a tough thing to do.
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Old 01-28-2008, 08:14 PM   #7
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I won a maple cutting board in a drawing on another board. It was recommended to me by the person who hosted the drawing as well as several professional chefs to use mineral oil on it before using it. Every time I go in looking for mineral oil, they're sold out. Must be a lot of bound up people in this area. lol

Here is the advice I was given:
Wooden cutting boards should be maintained with mineral oil. You can buy it as such (often called butcher block oil) and pay big bucks. Or just go to the drugstore where it is sold with the laxatives.

Normal schedule on a new board: Once a week for two months. Once a month for the next six months. Once every six months after that. If the board has gotten exceptional usage (as in a restaurant), more frequent oiling may be called for.

Do not, repeat, NOT put a wooden board in the dishwasher!
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Old 01-28-2008, 08:53 PM   #8
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Started to mention that Tung oil..had it on the tip of my Tung so to speak but was aferred I would missspell it. I prob call it tongue oil. Watched a guy building wooden eating untensils on Channel 13 TV one time and he mentioned that tung oil was very good for cutting boards..wooden bowls and spoons and such things. Smart thinning.

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Quote:
Originally Posted by Smokey_Joe
Quote:
Originally Posted by Rag
University studies showed that wood is mo safe and bacteria free. I always suspected my plastic board was dulling my knives. Any closed grain wood, like maple, ash, hickory, would work well. Oil does not belong in ANY wood. Oil is not natural to wood. It softens it and tries to make it mushy. Just scrub it with hot water and soap without soaking and dry well.
But then again, what do I know.
Actually TUNG OIL is and is highly reccomended for wooden
counter tops, wood cutting boards and wooden chopping blocks.

It is an oil that is cold pressed from the TUNG tree nuts... they are mostly
found in China now, but used to be very abundant in the Southern
states of the U.S.. There's a few left down there, but not many.

I've heard of using linseed oil also... but to find PURE linseed oil
without any chemical additives is a tough thing to do.
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Old 01-29-2008, 05:51 AM   #9
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http://www.crateandbarrel.com/family.as ... 80&f=11633
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Old 01-29-2008, 06:34 AM   #10
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sounds like there's some folks on this board who
know what they're talking about.
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