Cooking Mags...RE: oiling a cutting board...

[skiing-in-jackson]

A while back we received a cutting board- super nice and big- that was originally made to top a cabinet in one of JH's trophy homes. We've never used it because it wasn't oiled and never got around to going to the hardware store to get cutting board oil.

A friend says just use olive oil, another said almond oil...mineral oil?

Thoughts?

[RobT]

I'd use mineral oil, and maybe add some bees wax too. All of the above will work, but olive oil will get rancid eventually, and almond oil will cause problems if anybody you cook for has sever alergies to nuts.

Rob

[stevo]

Seconded. Good advice there. ^

[pechelman]

use mineral oil

[Viva]

From Dave, The Boardsmith (www.Theboardsmith.com)


Before using a new butcher block, season it to prevent staining and absorption of food odors and bacteria. Before applying oil to butcher block, warm the oil slightly. Apply oil with a soft cloth, in the direction of the grain, allowing the oil to soak in between each of the four or five coats required for the initial seasoning. After each treatment, wait about four to six hours and wipe off oil that did not soak into the wood (oxidation or hardening of the oil will take approximately 6 hours). Re-oil the butcher block monthly or as often as needed.


Wooden boards need oiling once a week to seal the grain against bacteria. An oil finish helps to prevent the wood from cracking or pulling apart at the seams. Use a product that is (1) edible; and (2) tasteless. USP-grade mineral oil is a popular choice as it is the cheapest pure food-grade oil you can buy (do not use vegetable or olive oil because it can turn rancid). Before applying oil to butcher block, warm the oil slightly. Apply oil with a soft cloth, in the direction of the grain, allowing the oil to soak in. Allow oil to soak in a few minutes, then remove all surface oil with a dry, clean cloth.
Some professional cooks like to add a little beeswax to the mineral oil for a tougher finish. Simply shave about 1/2 teaspoon of beeswax into a microwave safe dish with a cupful of mineral oil; microwave on high for about 45 seconds. Apply to the cutting board or butcher block while still warm. Save or dispose of the remainder of the oil

[pechelman]

Really though, just wiping the oil on, rubbing it in, and then off works just fine.
If you're anal use the method viva posted, but just know this, Oiling does nothing with regard to sealing a board from bacteria.

Infact, the only reason you need to oil a board is so it doesnt dry out and crack.

It has been proven time and time again, that wood cutting boards actually kill bacteria due to the natural properties of wood. That being, that the wood will absorb all the water away from the bacteria and then it cant multiply or survive (more or less). I forget the exact percentage, but after about 1hr, a wood cutting board will have something like 95+% of the bacteria killed whilst a plastic cutting board maybe around 90%, and only if its a brand new surface without knife scars.

edit for links
http://www.cooksillustrated.com/food...d=110&bdc=1320
http://www.reluctantgourmet.com/cutting_board.htm
http://faculty.vetmed.ucdavis.edu/fa...ttingboard.htm
there are lots more tho, dont trust just my few sources

[Benny Profane]

How long does a board stay "safe" Mine is pretty old, but, hey, it works.
And how does everybody clean their's?

[pechelman]

Wood is pretty much fine indefinitely and really just up to when it splits, cracks, or you just get tired of looking at it.
A quick trip to a power sander will fix it though if you want to remove lots of scarring.
As noted, the cuts\scars in a wood board dont do anything to harbor or provide haven for multiplying bacteria because its just the nature of the board to absorb the water, which then just kills them.

Plastic on the other hand, has a very similar molecular structure to fats, and become very difficult, if not impossible to clean properly with deep scars. Ever notice how plastic containers get stained from stuff like sauces? Its because theyre physically bonding to the fats in the food.

I clean mine with soap\water after everytime I cut something on it thats raw or has bacteria im concerned about. ie cutting raw meats

When I cut veggies or bread, I just sweep the crumbs\leftovers into the sink or garbage, and at most, Ill give a quick rinse with water if theres some residual oniony water or garlic on my board.

The trick with washing your wood board tho, whatever you do, is to make sure you thoroughly wipe it dry and dont ever let water puddle on the board for too long.
I also like to put a rag under the board so both sides of the board can dry quickly.

[Dantheman]

Use food-grade mineral oil, cooking oils will go rancid. As far a bacteria goes, a good rub down with distilled white vinegar will sanitize the board nicely. Personally I never do raw meat on mine though. For meats I keep around several of the thin placemat-style plastic boards and then just put them in the dishwasher when I'm done.

[Tippster]

To Clean: warm water & anti-bacterial dish soap - use a scrub brush. Dry with a towel immediately.

Gotta try that sanding/oil w/beeswax method on my boards at home. Some are looking a bit battlescarred.

[g_man80]

Anyone have an opinion on bamboo cutting boards? Pros and Cons?

[Tippster]

I recently bought one and really like it -- seems much less prone to cut-marks than my "normal" hardwood boards.

[RootSkier]

Cook's Illustrated just did a cutting board test and the top marks went to end grain bamboo.

[Cruiser]

I brought a piece of pecan home from New Orleans a few weeks ago. The tree was cut down about a year ago at our farm in Mississippi. The piece I cut is a segment of the trunk that is about 20" in diameter and about 6" thick. It must weigh close to 50lbs. It's sitting in my basement now drying out slowly. I'm looking forward to turning it into an Asian style chopping block by removing the bark and sap wood (the outer ~2") and sanding the ends smooth. Anyone know of a good custom cabinet or furniture builder in the Denver metro area that I could talk to about doing the finish work on it? Any tips for keeping it from checking too much as it dries?

[MakersTeleMark]

This damn thread just made me buy a frickin cutting board. With the ridiculous amount of cooking I do, I can't believe I have been able to ignore the supremely frustrating experience of prepping on a paper sized plastic board. I accidentally left my old trusted board behind when I last moved, and am looking forward to a little more prep space. For that, I thank you maggots.

[rideit]

Wow, Maker's, welcome to the cocina.
I have ~ 10 cutting boards, from 2'X3' on down. Makes life much, much easier.

[Rideski]

custom cabinet builder in the Denver metro area that I could talk to about doing the finish work on it?

Yes, pm sent

[~mikey b]

This damn thread just made me buy a frickin cutting board. With the ridiculous amount of cooking I do, I can't believe I have been able to ignore the supremely frustrating experience of prepping on a paper sized plastic board. I accidentally left my old trusted board behind when I last moved, and am looking forward to a little more prep space. For that, I thank you maggots.

and I've been reminded to oil mine - I haven't done it in way too long, and we have a nice board that's like 30+ years old

[iscariot]

Anyone have an opinion on bamboo cutting boards? Pros and Cons?

I use bamboo. Best board I've ever had.

[Yeti]

Cruiser, controlled drying humidity and temperature will help with checking. I'm not too familiar with working with pecan, but it's a beautiful wood.

Any reason I'd want to treat butcherblock countertops differently from cutting boards?

[Dobish]

i clean mine with fresh lemons or oranges and quite a bit of sea-salt (like a handful, mixed with a dab of water) It will get out any smells, and works on nalgenes also.

[Lone Star]

I wash dishes in a restaurant. we have wood and plastic cutting boards. generally, the plastic ones get scrubbed and run through the dishwasher while the wood ones are washed by hand, first with dish soap and then sanitizer. does that sound like the best way to clean each? does putting a wooden cutting board through a dishwasher with 150 degree water really screw up the board?

[Dantheman]

does putting a wooden cutting board through a dishwasher with 150 degree water really screw up the board?

That's pretty much guaranteed to destroy the board.

[rideit]

does putting a wooden cutting board through a dishwasher with 150 degree water really screw up the board?

Yes...and any wood handled spoon, spatula, etc.
No wood in the dishwasher, unless you hate your boss.

[snoboy]

What RobT said. Or straight veggie oil if the petro products turn you off.