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FYI - wood has "germ killing" properties and is less likely to harbor bacteria than a plastic cutting board. To disinfect, you can spray with vinegar and then hydrogen peroxide - no need to rinse.
Koofie, Can you cite your source for that information? "FYI - wood has "germ killing" properties and is less likely to harbor bacteria than a plastic cutting board"
Thanks crazyma, very informative stuff. I didn't see anything there about the "germ killing" properties of wood though.
I use both the wood cutting boards I make, and some plastic ones that are made from FDA approved material. I have one for meat only, and run it thru the dishwasher after each use.
When they get cut up I run a belt sander on them to smooth them out again. I didn't know about the germ thing, I just don't like rough surfaces.
Love my butcherblock countertops! they totally go with my french country look, and I am constantly cooking! I even found a 36" round tabletop one to put on top of the portable dishwasher, so now I have even more room for cooking and baking!
They're fantastic work surfaces. Like I said, it was the ONLY thing I took from my old house when we moved. I'm going to replace one area of my new kitchen counter top with it.
I have a solid maple top island. It's about 5 yrs old and looking pretty used. I would like to try and bring it back to as close to the way it looked. My son bakes and cleans up his mess with a bench scraper. Any suggestions would be appreciated. I should mention that some areas are worse than others. Thank you in advance for any help you can offer.
I have a solid maple top island. It's about 5 yrs old and looking pretty used. I would like to try and bring it back to as close to the way it looked. My son bakes and cleans up his mess with a bench scraper. Any suggestions would be appreciated. I should mention that some areas are worse than others. Thank you in advance for any help you can offer.
If it is butcher block, it should be be sealed. The problem with and sealer it you end up pushing sealer into the food and then you get to eat the sealer. Plus it just does not last. If it is butcher-block, you just sand and oil it to clean it up. Otherwise, you should not be using it for food preparation (cutting chopping etc) without a chopping block of some kind.
Wow- I can't believe it's almost a decade since I posted in this thread! Holy shiitake mushrooms! You say it looks pretty 'used'? Deep gouges? Light knife marks?
We use ours almost daily. Still going strong after all these years! Spritz with diluted bleach, wipe it down, use it, clean it, mineral oil it. Last time I sanded it down was, oh, 7 years or more ago?
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