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Wooden cutting board question

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Wooden cutting board question

Old 10-22-04, 04:53 PM
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Wooden cutting board question

My cutting board is old and has lots of cuts and gashes in it. Is it possible to just sand it down? Would I have to put any sort of coating on it after I sand if and if so, what?

Many thanks!
Old 10-22-04, 05:10 PM
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Not that I'm an expert or anything, but I would think that if the cutting board was solid wood sanding it down would be fine. I use mineral oil on my cutting boards once a month or so to keep them from drying out (heavy usage/washing can dry them out), so that wouldn't be a bad idea after you're done sanding. Use tackcloth before oiling to get all the sawdust off.

And not that you asked but never use raw meat on a wooden cutting board - use a dishwasher safe cutting board instead.
Old 10-22-04, 05:13 PM
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Thanks, this is very helpful.

And yeah, I have a plastic cutting board for raw meat and it goes in the dishwasher afterwards.
Old 10-22-04, 05:15 PM
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Using raw meat on wood is fine, just wash it with soap and water afterwards. Since wood used to be alive, it absorbs bacteria completely into the wood and does so better than plastic (which can house bacteria in the gashes).

Last edited by dick_grayson; 10-22-04 at 05:19 PM.
Old 10-22-04, 05:17 PM
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I did not know that. Thanks.
Old 10-22-04, 05:24 PM
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Don't worry about sawdust, it tastes like chicken anyway.
Old 10-22-04, 05:52 PM
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I was always told you never want to oil or stain a cutting board with anything.
Old 10-22-04, 06:17 PM
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...or you could get a plastic one from Target for $6
Old 10-22-04, 06:24 PM
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It's the pull out cutting board from my counter.
Old 10-22-04, 06:31 PM
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Originally posted by El Scorcho
I was always told you never want to oil or stain a cutting board with anything.
Mineral oil wont go rancid like other types of oil. Its also non toxic. Otherwise you're right, you don't want to put anything but mineral oil on there.
Old 10-22-04, 06:55 PM
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Originally posted by dick_grayson
Using raw meat on wood is fine, just wash it with soap and water afterwards. Since wood used to be alive, it absorbs bacteria completely into the wood and does so better than plastic (which can house bacteria in the gashes).
\

Interesting! I did a google search and it turns out there are definitely two schools of thought on this, so as long as the meat board is exclusively so, looks like wood should be fine. Thanks for the info! Had no idea. Of course, I still like being able to pop mine in the dishwasher.

And CharlesC, you're exactly right - mineral oil is the proper oil to use. Food grade, doesn't turn rancid, cheap, and makes a nice seal on the cutting board so it isn't as likely to be gouged.

FYI, apply the oil with the grain, let it soak in, apply 5-6 coats on all surfaces, wipe off after an hour or so. The rest should soak in, making a nice surface that's easier to clean and less likely to be gouged by knives. Also keeps it from warping/splitting due to dryness.
Old 10-22-04, 09:18 PM
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I ordered a custom size from this company, very reasonable prices and very nice.

http://thecuttingboardfactory.com/

I'm going to get a couple more from them. The big ones make great serving from grilling. And can go in the dishwasher. Different colors for different foods.

Last edited by Sdallnct; 10-22-04 at 09:20 PM.

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