Cutting Board

Hello! I am looking to invest in a good cutting board but wanted to know the proper care and maintenance of a new board as well as how to maintain it over the years, right kind of wood, sanitation, etc?

Thanks,

Roger

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Matthew_Snyder_68770

Don't make the mistake I made of using a damp towel or damp paper towels under the board to keep it from sliding around. Over time, it caused the board to warp, because I only ever used the same side. Better to get shelf liners to keep the board stable.

Oil it a couple times a week after first getting it. Then once a week for a month or so, then once a month to maintain.

Roger_149321

Thanks!

tshewman

I've had a Boos for about a year (+/-) now and am very pleased. I use non-stick sheet (rubber-like) that are commonly used in cupboards and drawers tos stop things from sliding. Perforated and thus well vented (and easy to clean). Maintenance is oil and cream applied about once per month. I wash with hot water and soap, dry, and keep a bottle of 2:1 Vinegar:water next to it and wipe it down after the drying step.

Paul_Raphaelson_79373

The best board I've had is from the Boardsmith. Search online, you'll find him. He's a one-man shop, does good work at ridiculously low prices, and has done his research.

Some basic guidelines: end-grain boards are easiest on your blades and will last longest. Some woods are good and others aren't. Wood needs to be in the right range of janka hardness rating; too soft and it will gouge, too hard and it will shorten the life of your edges. Many woods are toxic. Others are too porous (open grain structure) and are not sanitary. Others harbor abrasives like silica. Woods with edible nuts, fruits or sap are usually a safe bet. Ideal choices include white maple, cherry, walnut, mahogany. Poor choices include oak (open grain), pine (soft), bamboo (it's mostly glue), teak (abrasive), and most rainforest hardwoods (too hard, endangered).

You should get a size that fits in your sink so you can wash with hot soapy water. A spray bottle of sanitizer is also a good idea (quaternary ammonium compounds, etc..). Good board dressings are mixtures of food-grade mineral oil with waxes like bees wax, paraffin, or microcrystalline wax. These are easy to make in a double boiler. Lately I've been buying Howard's brand, and find it lasts quite a bit longer than my homemade versions. If you get an endgrain board, it will drink tons of this dressing when the board's new, but eventually you may have to reapply just once a month or two.

A bench scraper is a great tool for maintaining the surface. If you cut aggressively, you'll have to sand out the gouges eventually. Wire brushes are bad for endgrain. Planers are really bad. I've heard cabinet scrapers are good. I use Japanese knives and a very light touch so have not had to sand in the 6 years I've had mine. But I don't use serrated bread knives on this board (I have some beater boards I use for that ... if you plan to use a bread knife on your good board, count on sanding often).

Paul_Raphaelson_79373

Also: if you're in a restaurant setting and can't deal with wood maintenance, poly boards are ok (I don't like cutting on them, but they work fine, are dishwashable and disposable) and the sanituff boards are very good. They're as expensive as good wood, and only ok for cutting on, but they're nearly maintenance free, dishwashable, and can be sanded just like wood.