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Food stains on end grain cutting board

by Rich Simon
posted 02-11-2017 05:57 PM

1 reply so far

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5725 posts in 1400 days

#1 posted 02-11-2017 07:34 PM

First off, on the GF site, they say to use butcher block oil on surfaces that are used for cutting. The salad bowl finish is really just urethane, and they add some oil. The idea is that it dries hard. The fact that it does dry hard means you’re likely to get some chips of it in your food that you chop on the board. It won’t hurt you, but it’s probably not what you want.

If you want your new cutting board to stay pristine, get some of those thin cutting sheets and use them on top of it instead of cutting directly on the board. They sell them everywhere.

I use them out of necessity. My Boos block is 18” x 24” x 2” and too unwieldy to be taking to the sink for cleaning. It has a permanent spot on the kitchen island.

-- Half of what we read or hear about finishing is right. We just don’t know which half! — Bob Flexner

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