Kitchen

[Pooky1]

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.

[Sweetbay magnolia]

@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.

[JeanLouiseFinch]

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.

[ID2]

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! 

[kathya1119]

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.

[mima]

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.

[Ladybug837]

---

@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! 

[Mothertrucker]

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....

[chickenbutt]

---

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.  

[JeanLouiseFinch]

---

@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.