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View Walker's profile

How to deep clean cutting board?

by Walker
posted 11-23-2018 02:21 AM


10 replies so far

View Dark_Lightning's profile

Dark_Lightning

3583 posts in 3617 days


#1 posted 11-23-2018 02:56 AM

https://news.ncsu.edu/2014/09/cutting-boards-food-safety/

Happy reading!

-- Steven.......Random Orbital Nailer

View John Smith's profile

John Smith

2014 posts in 670 days


#2 posted 11-23-2018 11:39 AM

in my very personal opinion ~ warm soapy water (Dawn Dish Soap)
and a stiff nylon brush will remove any fatty residue. (spray outside with the garden hose).
a final quick rinse of 50/50 bleach & water will get the germmies.
then air dry and do your surface treatment . . . . as Lightning suggested in his post,
common kitchen sanitation practices will help everyone stay healthy through the Holidays.
foodborne illness is nothing to take lightly.
[running a board through the dishwasher is not recommended].
and reiterate to the family that that board is for Dry Goods Only.
again – that is what I do = your culinary practices may vary.

how was the DUCK ???

.

.

-- I am a painter. That's what I do. I paint things --

View Dave Polaschek's profile

Dave Polaschek

4154 posts in 1090 days


#3 posted 11-23-2018 12:13 PM

If it’s really horrible (and beat up from the years) you can also plane off a bit and start with a fresh surface. Cutting boards accumulate nicks and scratches over the years, and it’s nice to refresh them every once in a while.

-- Dave - Santa Fe

View John Smith's profile

John Smith

2014 posts in 670 days


#4 posted 11-23-2018 01:20 PM

.

-- I am a painter. That's what I do. I paint things --

View Dark_Lightning's profile

Dark_Lightning

3583 posts in 3617 days


#5 posted 11-23-2018 03:24 PM

^ Too funny!

-- Steven.......Random Orbital Nailer

View ArtMann's profile

ArtMann

1435 posts in 1324 days


#6 posted 11-23-2018 04:42 PM

The people who are worried about wood being unsanitary for cutting meat should not look in a butcher shop or they will become vegetarians.

View Walker's profile

Walker

160 posts in 980 days


#7 posted 11-25-2018 04:39 PM

Thanks fellas. I’m going to try all of the above. Plane off the surface and start fresh. Sanitize with ammonium. Stick to bread. I have no problem cutting meat on my other butcher block surfaces, but not this one.

The duck was ok, not great.

-- ~Walker

View Woodknack's profile

Woodknack

12905 posts in 2888 days


#8 posted 11-26-2018 06:43 AM

I would wash it with soapy water, rinse, and let it dry. That is what I’ve been doing with wood cutting boards for decades. (well I have one that has gone through the dishwasher about 120 times but don’t tell anyone because wood isn’t supposed to survive that) I’ve been to many backyard bbq’s where the dude was using the same tongs for cooked and uncooked chicken and no one batted an eye but they will freak out over a wood cutting board. Go figure.

-- Rick M, http://thewoodknack.blogspot.com/

View ArtMann's profile

ArtMann

1435 posts in 1324 days


#9 posted 11-26-2018 05:08 PM

Maybe I’m just in the dark about such things but I haven’t heard of mass numbers 19th century families dying of bacterial infections due to the use of wood as a cutting surface, even though modern plastics were not available. I’m guessing they took the time took cook their meat before eating it.

View Richard's profile

Richard

11307 posts in 3540 days


#10 posted 11-27-2018 10:44 PM



Maybe I m just in the dark about such things but I haven t heard of mass numbers 19th century families dying of bacterial infections due to the use of wood as a cutting surface, even though modern plastics were not available. I m guessing they took the time took cook their meat before eating it.

- ArtMann

AGREE +2

-- Richard (Ontario, CANADA)

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