topic Re: cutting boards in Kitchen

cutting boards

Pooky1 — Thu, 01 Dec 2016 10:58:17 GMT

when i worked in supermarket we used a product called block whitener. at home i have a spray bottle of bleach that i spray cutting boards with bleach and i put them in the dishwasher.or handwash with soap and water after the soak with bleach on them and rinse well with hot water. i do it with colored cutting boards to. doesnt change there color.

Re: cutting boards

Sweetbay magnolia — Thu, 01 Dec 2016 11:09:47 GMT

@Pooky1, I've started using glazed stoneware boards for that reason - easy to keep clean. I just wipe and put in dishwasher. They dull knives quickly because they are so hard but I sharpen. I do use a couple of small recycled plastic ones for quick jobs but they aren't pretty (so not fun to use!).

I have a nice wooden board that a relative made, though I use it as display, and to keep fruit on. Silly, but it's too pretty to use - nice bevelled edges, nicely conditioned wood, pretty inlay.

Re: cutting boards

JeanLouiseFinch — Sat, 03 Dec 2016 05:23:29 GMT

Wooden cutting boards should never go in the dishwasher and shouldn't be left to soak in soap suds or water for an extended period of time because the wood fibers expand and the board becomes suseptible to cracking. Instead, use hot water, dish washing liquid and scrub it. Then rinse and dry it immediately. Disinfecting with white vinegar or diluted bleach is a good finishing step to cleaning the board. Wood cutting boards also need to be oiled from time to time and this will actually help to repell some bacteria.

Re: cutting boards

ID2 — Sat, 03 Dec 2016 10:53:51 GMT

Oh I would NEVER use a wooden cutting board! It gets cuts and gouges in it and is impossible to ever get fully clean and disinfected. I have been using a glass cutting board and its awesome. Never has any marks on it and I just throw it in my dishwasher and walla....so very clean!

Re: cutting boards

kathya1119 — Sat, 03 Dec 2016 15:29:59 GMT

I use color-coded acrylic cutting boards -- one just for meats, another for bread, and two others just for veggies. I give them a quick scrup wth dish spap, then wash then in the bottom rack of my dishwasher. I need a better one for carving turkey and chicken -- the moats on the big one I have aren't deep enough to carch all the juices.

Re: cutting boards

mima — Sun, 04 Dec 2016 01:54:00 GMT

My cutting boards are made with microban antimicrobial properties. I just put them in the DW (sanitation cycle) and I'm done. Occasionally they do get discolored, so I soak them in bleach and they whiten right back up.

I would never own a wooden one either.

Re: cutting boards

Ladybug837 — Sat, 03 Dec 2016 19:36:32 GMT

@ID2 wrote:
Oh I would NEVER use a wooden cutting board! It gets cuts and gouges in it and is impossible to ever get fully clean and disinfected. I have been using a glass cutting board and its awesome. Never has any marks on it and I just throw it in my dishwasher and walla....so very clean!

I like the idea of glass cutting boards because you can clean them so easily but they're terrible for dulling your knives!

Re: cutting boards

Mothertrucker — Mon, 05 Dec 2016 18:19:46 GMT

Love my Boos board...Woodenboards do not dull knives and CAN be sanitized..wood has been used for quality cutting boards for generations, and my son already has dibs on mine....

Re: cutting boards

chickenbutt — Mon, 05 Dec 2016 18:25:00 GMT

mothertrucker wrote:
Love my Boos board...Woodenboards do not dull knives and CAN be sanitized..wood has been used for quality cutting boards for generations, and my son already has dibs on mine....

Hi Tam!

What she said. Boos boards rock. Good quality wood boards are a must-have.

Granted, I'm a bit weird about raw poultry so I don't cut raw poultry on any of my wood boards, but I know I could. They are easy to take care of.

I cannot relate to the whole bleach thing, but I am able to keep mine clean and kooty-free.

Re: cutting boards

JeanLouiseFinch — Mon, 05 Dec 2016 20:19:30 GMT

@chickenbutt wrote:
@Mothertrucker wrote:
Love my Boos board...Woodenboards do not dull knives and CAN be sanitized..wood has been used for quality cutting boards for generations, and my son already has dibs on mine....

Hi Tam!

What she said. Boos boards rock. Good quality wood boards are a must-have.

Granted, I'm a bit weird about raw poultry so I don't cut raw poultry on any of my wood boards, but I know I could. They are easy to take care of.

I cannot relate to the whole bleach thing, but I am able to keep mine clean and kooty-free.

Agreed on the Boos Board. I love mine! I have several wooden boards, in assorted sizes, but that one is the best of the bunch. I do keep an acrylic board for raw chicken. As for the bleach, I don't do that either, but I do use vinegar from time to time.

Re: cutting boards

peachesncream — Wed, 07 Dec 2016 03:35:33 GMT

Our cutting boards are all plastic/acrylic. They seem to work well, and I like that they can go right into the dishwasher. (I use a plastic scrubby on them first, to make sure garlic/onions/meat don't cling to the board.)

Bleach is a no-no for me. I'm supersensitive to it.

Re: cutting boards

PamelaSue72 — Wed, 07 Dec 2016 15:56:23 GMT

@kathya1119 wrote:
I use color-coded acrylic cutting boards -- one just for meats, another for bread, and two others just for veggies. I give them a quick scrup wth dish spap, then wash then in the bottom rack of my dishwasher. I need a better one for carving turkey and chicken -- the moats on the big one I have aren't deep enough to carch all the juices.

That's what we do here, too. I have three: for vegetables, for raw meats, and for breads. I won't use glass because I'd dull my knives. I have one wooden cutting board with a deep groove around the perimeter and we use that for roasted meat (turkey, whole chicken, beef roast, etc.).

The cutting boards can all go into the dishwasher, so no worries. I clean the wooden board by hand very carefully.

Re: cutting boards

Sooner — Wed, 07 Dec 2016 22:43:47 GMT

@ID2 wrote:
Oh I would NEVER use a wooden cutting board! It gets cuts and gouges in it and is impossible to ever get fully clean and disinfected. I have been using a glass cutting board and its awesome. Never has any marks on it and I just throw it in my dishwasher and walla....so very clean!

I, on the other hand, would NEVER use a glass cutting board because it would dull my very nice kithcen knives too quickly and could even damage the edge.

Re: cutting boards

Mustang Shar — Sun, 18 Dec 2016 04:00:34 GMT

Glad I saw this, just ordered my first Boos board with their conditioner. 😊