Cutting Board maintenance? - Chicagoland Sportbikes
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post #1 of 11 (permalink) Old 09-30-2010, 09:53 AM Thread Starter
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Cutting Board maintenance?

Figured I would see how many of you maintain your boards? I just picked up a new bamboo board and am oiling it up and the thought crossed my mind.

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post #2 of 11 (permalink) Old 09-30-2010, 09:59 AM
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I use the softest plastic ones I can find and run them through the dish washer after each use of non-raw meat, otherwise I bleach it. When they get too scored up (like maybe 7-10 yrs old) I simply replace them.

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post #3 of 11 (permalink) Old 09-30-2010, 11:27 AM
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soft plastic, in the dishwasher.

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post #4 of 11 (permalink) Old 09-30-2010, 12:26 PM
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I maintain my wood with mineral oil. ( that's what he said!!)

Plastic boards go in the dishwasher.
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post #5 of 11 (permalink) Old 09-30-2010, 01:34 PM
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post #6 of 11 (permalink) Old 09-30-2010, 03:04 PM Thread Starter
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Originally Posted by ill_ag View Post
I maintain my wood with mineral oil. ( that's what he said!!)

Plastic boards go in the dishwasher.
Lol me too.
First time getting it I didn't know what it was for. Eva told me to ask in medical supplies and I eagerly asked the pharmacist where it was to learn its a laxative in normal usage lol.
H eprob thought I was too excited to get it.
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post #7 of 11 (permalink) Old 09-30-2010, 03:06 PM
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Quote:
Originally Posted by FiReBReTHa View Post
Lol me too.
First time getting it I didn't know what it was for. Eva told me to ask in medical supplies and I eagerly asked the pharmacist where it was to learn its a laxative in normal usage lol.
H eprob thought I was too excited to get it.
brachs gummi bears are made with mineral oil... just so you know

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post #8 of 11 (permalink) Old 09-30-2010, 03:07 PM
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Bamboo needs mineral oil?
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post #9 of 11 (permalink) Old 09-30-2010, 03:18 PM
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Bamboo needs mineral oil?
I don't know; I don't use bamboo. My big one is birch and the other I think is cherry.
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post #10 of 11 (permalink) Old 09-30-2010, 03:22 PM
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Plastic, hand wash/scrub mine after each use. That is all.

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post #11 of 11 (permalink) Old 10-16-2010, 04:33 PM
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Quote:
Originally Posted by Arch View Post
I use the softest plastic ones I can find and run them through the dish washer after each use of non-raw meat, otherwise I bleach it. When they get too scored up (like maybe 7-10 yrs old) I simply replace them.
Like the pros do it, except maybe we replace our boards once a year. At home I do the same.

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