I know there are existing threads but can you fill me in?
Preserving cutting boards
- Thread starter jbaca
- Start date
Every once in a while I rub mine down with mineral oil. That's about it. (Food grade mineral oil you can get at a pharmacy, it's used as a laxative sometimes.)
Keep them clean and keep them dry, but they're pretty robust. Don't let your ******* roomate put them in the dishwasher or leave it soaking in the sink.
Keep them clean and keep them dry, but they're pretty robust. Don't let your ******* roomate put them in the dishwasher or leave it soaking in the sink.
Every once in a while I rub mine down with mineral oil. That's about it. (Food grade mineral oil you can get at a pharmacy, it's used as a laxative sometimes.)
Keep them clean and keep them dry, but they're pretty robust. Don't let your ******* roomate put them in the dishwasher or leave it soaking in the sink.
+1
I use a product called Boos Block Mystery Oil. I think it's simply food grade mineral oil. Wipe the board down with this stuff every few months and you're good to go.
You can buy the butcher block oil or you can buy food grade mineral oil for much less coin. If I remember right, the ingredients were the same.....mineral oil.
As for cleaning, I get good results using hot water (never soak it, just spray it down good) and then I make a paste of Arm and Hammer baking soda and scrub it with a paper towel. If you have odors you are trying to get rid of like onion or garlic, let the baking soda paste sit on there a minute or three and then rinse it off well.
Let the board air dry for a spell and then re-treat with the mineral oil. I use a relatively thin coat at first and then add more coats as it dries.
I found a huge cutting board at a Ross discount store and simply love it. Nice end grain construction, has rubber feet on it, nice size for cutting pretty much anything. I paid less than 20 bucks for it and it has served me well using the above steps for cleaning and preserving.
As for cleaning, I get good results using hot water (never soak it, just spray it down good) and then I make a paste of Arm and Hammer baking soda and scrub it with a paper towel. If you have odors you are trying to get rid of like onion or garlic, let the baking soda paste sit on there a minute or three and then rinse it off well.
Let the board air dry for a spell and then re-treat with the mineral oil. I use a relatively thin coat at first and then add more coats as it dries.
I found a huge cutting board at a Ross discount store and simply love it. Nice end grain construction, has rubber feet on it, nice size for cutting pretty much anything. I paid less than 20 bucks for it and it has served me well using the above steps for cleaning and preserving.
I like the plain mineral oil for starting out with a new cutting board. For maintenance, I use the Howard Butcher Block Conditioner. More like a wax than an oil. Every couple weeks or so (when I remember) I give the board a good coat. The conditioner works well, and has even brought back to life a couple of beat down boards we have at work.
SWMBO melted down a bit of beeswax with mineral oil into a soft wood butter sort of concoction. Bi-weekly rubdowns keeps our boards looking and (to a lesser extent) smelling great.
yo that is a nice board.
You can buy the butcher block oil or you can buy food grade mineral oil for much less coin. If I remember right, the ingredients were the same.....mineral oil.
As for cleaning, I get good results using hot water (never soak it, just spray it down good) and then I make a paste of Arm and Hammer baking soda and scrub it with a paper towel. If you have odors you are trying to get rid of like onion or garlic, let the baking soda paste sit on there a minute or three and then rinse it off well.
Let the board air dry for a spell and then re-treat with the mineral oil. I use a relatively thin coat at first and then add more coats as it dries.
I found a huge cutting board at a Ross discount store and simply love it. Nice end grain construction, has rubber feet on it, nice size for cutting pretty much anything. I paid less than 20 bucks for it and it has served me well using the above steps for cleaning and preserving.
That's a sweet board for not even $20.
Good advice with the mineral oil and cleaning. Once a year I usually sand mine a bit to get rid of some of the knife marks. Wipe it down then add the mineral oil.
DO NOT USE MINERAL OIL!!!
Mineral oil (A) is nasty and (B) never dries. Hello?! It's MINERAL, for goodness sake!
If you want to oil your board, go with a little WALNUT oil. It's natural, non-toxic, edible, renewable, dries to a nice finish, and you can use the extra to make a killer salad dressing!
Mineral oil (A) is nasty and (B) never dries. Hello?! It's MINERAL, for goodness sake!
If you want to oil your board, go with a little WALNUT oil. It's natural, non-toxic, edible, renewable, dries to a nice finish, and you can use the extra to make a killer salad dressing!
+ 1 on walnut oil
John Boos Mystery Oil and the paste are excellent. Yes, yes, they cost a bit, but seriously, it's where you prepare your food; why skimp?
John Boos Mystery Oil and the paste are excellent. Yes, yes, they cost a bit, but seriously, it's where you prepare your food; why skimp?
Sad thing is that they had two more just like it that I should have bought.
Thing is....they had a factory defect.......they were sanded one side smooth...real smooth....and then someone screwed the four pegs/feet assemblies in to that smooth, sanded side.
But about five minutes of sanding with my random orbital sander got the rough top side smooth as silk. It was a much lighter color when I got it but a few coats of food grade mineral oil and some use got it to this hue.
It is also real nice for placing hot cast iron skillets on with proper heat pads. I can use it as a cutting board pre meal and then place the hot skillets on it and serve it up straight to the table.
The little hand hold cutouts are a nice, factory touch as well.
Best I can tell on that Boos mystery oil is that it is a combination of f.g. mineral oil and some other oils. Might be worth looking into making my own if I can find the proper proportions.
I am hesitant to use nut oils on something I prepare food with. I worry about guests with nut allergies.
Isn't John Boos mostly Mineral oil?
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walnut oil will eventually spoil and nut allergies make it additionally prohibitive
- Thread starter
- #15
Just want to say my ash cutting boards treated w/mineral oil over three days they developed a very beautiful amber cherry tone look great wish I could post pics but iPhone ...
