Years of chopping, cutting and slicing on your wooden cutting board can be gained by treating your board with care. Following these wooden cutting board basics can lengthen the life of your board.
1) Once every several weeks, depending on use, wipe on an even coat of mineral oil onto the work surface of the cutting board.
2) When moisture soaks into the wood, it expands and softens affecting the strength of the glued joints. Therefore, you should not allow any type of moisture to stand on the block for long periods of time. This includes brine, water, blood and wet meats.
3) Use a good steel scraper or spatula on the cutting surface in lieu of a steel brush.
4) After cutting fish or fowl, the work surface must always be cleaned thoroughly. Follow the instructions in Step 1 to insure the moisture barrier is in place before cutting fish or fowl.
5) By distributing the cutting evenly over the surface of the block, you will insure that your block wears evenly. Never cut continuously in the same place on the block. Do not use a razor-edged cleaver to avoid splinters and soft spots. Instead, use a cleaver with a dull sharpened edge.
6) Do not wash the butcher's tools on your block. Harsh detergents of any type should never be used to wash your block.
7) To prevent quick deterioration of the work surface, scrape your block which will remove 75% of the moisture. Then dry with an absorbent towel. The next time you use your block it will be odorless and clean.
8) When you bought your block it probably had some bevel on the edge. Maintain this same bevel to prevent splitting or chipping on the outside of the board.
9) Turn the block over periodically to keep even usage on both work surfaces.
Never attempt to clean wooden butcher blocks or cutting boards in the dishwasher - they are not compatible.
1) Once every several weeks, depending on use, wipe on an even coat of mineral oil onto the work surface of the cutting board.
2) When moisture soaks into the wood, it expands and softens affecting the strength of the glued joints. Therefore, you should not allow any type of moisture to stand on the block for long periods of time. This includes brine, water, blood and wet meats.
3) Use a good steel scraper or spatula on the cutting surface in lieu of a steel brush.
4) After cutting fish or fowl, the work surface must always be cleaned thoroughly. Follow the instructions in Step 1 to insure the moisture barrier is in place before cutting fish or fowl.
5) By distributing the cutting evenly over the surface of the block, you will insure that your block wears evenly. Never cut continuously in the same place on the block. Do not use a razor-edged cleaver to avoid splinters and soft spots. Instead, use a cleaver with a dull sharpened edge.
6) Do not wash the butcher's tools on your block. Harsh detergents of any type should never be used to wash your block.
7) To prevent quick deterioration of the work surface, scrape your block which will remove 75% of the moisture. Then dry with an absorbent towel. The next time you use your block it will be odorless and clean.
8) When you bought your block it probably had some bevel on the edge. Maintain this same bevel to prevent splitting or chipping on the outside of the board.
9) Turn the block over periodically to keep even usage on both work surfaces.
Never attempt to clean wooden butcher blocks or cutting boards in the dishwasher - they are not compatible.
About the Author:
According to Kent Dinsmoor, caring for superior cutting boards is much easier than ordinary products. Go to Kent's favorite source for quality cutting boards to discover more.
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