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Old 05-13-2005, 08:21 AM   #11
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Otter, I do the same thing. I like to bleach out the plastic after using it with raw meat.
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Old 05-13-2005, 01:10 PM   #12
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To sanitize a cutting board rub it down and pack it with a salt paste overnight then re-oil it the next day after cleaning it with water. Right Otter, soaking a cutting board is a disaster. At the café I also have a set of color coded plastic boards for the prep cooks and keep a bucket of bleach solution at hand too.
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Old 05-13-2005, 03:11 PM   #13
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I have a separate board for onions and garlic. I lightly clean my boards with a wrung out soapy sponge and then sponge rinse them and oil them. But I can still smell onion on them. Maybe I'm not putting enough mineral oil on.
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Old 05-13-2005, 07:00 PM   #14
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Dove, I agree with cocochef, I strictly use wood, mine is maple as well, about 1-1/2 inch thick and rectangular about 18x30 (guessing). I love it. I do have a flexible plastic one I use when cutting meat, then toss after it shows signs of knife slices on it. I use my wood one for non-meat things. Scour weekly with straight white vinegar. It not only cleans and sanitizes, but it deoderizes as well. I occasionally rub with mineral oil (non-medical one). I have had it for about 8 years, and it is as good as ever, except for the knife marks.
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Old 05-14-2005, 01:15 AM   #15
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My son is studying cooking. I have helped him study in the past. Here they have color coded cutting boards for different things, ie chicken, vegetables, meat etc. I thought it was a good idea at the time.


I have various cutting boards. I like the convenience of the plastic ones. I have little ones for onions/garlic and larger ones for chicken etc.

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Old 05-17-2005, 05:53 AM   #16
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I use wood for everything but raw meat or fish. I have a plastic one for that.
I have found that storing a wooden board upright will cause warping, especially if it is a less expensive (thin) one. The wood boards should be left flat on the counter or wherever you keep it when it is not in use. Like everyone else, I don't ever soak mine.
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Old 05-17-2005, 11:33 AM   #17
 
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Quote:
Originally Posted by lyndalou
I have found that storing a wooden board upright will cause warping, especially if it is a less expensive (thin) one. The wood boards should be left flat on the counter or wherever you keep it when it is not in use.
First time I've heard that. I currently store them flat because I don't have room to store them upright, but that's what I was planning in the kitchen remodel. Hmmm...
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Old 05-17-2005, 02:23 PM   #18
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I have an inexpensive wood board (about 24" x 16") that I store on its edge. I've had it for more than 3 years with no signs of warping. But in Colorado we lack the humidity that can affect wood in other locales.
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Old 05-17-2005, 09:02 PM   #19
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I use plastic almost exclusively. Every week or so, I fill my sink with a bleach solution and immerse them, soaking for an hour or so. This has taken care of all discoloration, to include the black char from carving charcoal grilled meats and veggies on them, beet juice, turmeric from curried foods (the worst stain). I don't even own a wooden one at this point (not that I have anything against them, I love them, but the next one I buy will be for beauty, and the plastic will still be my staple because I can soak it). I absolutly DO NOT recommend the corian. I have one I got 'free' when I had corian counters put in. Love the counters, but only use the 'cutting board' as a hot plate. It just seems to hard for knives, and too slick (I'd be afraid the knife would slip off when cutting). I've had many, many plastic cutting boards in my life, and there is a huge variety of textures, materials, and densities -- and now, even colors. I like white so I know what is there (nothing says "bleach me" like a stain, even though germs are invisible, a reminder doesn't hurt). I simply love the convenience of a good bleach bath -- good for the sink, good for the driains, good for the coffee cups, stained plastic containers. And mostly good for the cutting boards.
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Old 05-24-2005, 08:05 AM   #20
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I have both wood and plastic cutting boards but, believe it or not, what I most often use are just plain white paper plates. I buy them at a Sam's club in a bulk quantity of 500. I forget the price, but they are very inexpensive. This works great because no washing required after use, and who doesn't like less cleanup? Simple to switch from cutting meat to vegs/fruits by just tossing the paper plates into the trash. No damage to knives either. Since I use plain white plates, I can put them in our kitchen mulch bucket to end up in the compost bins outside, so they are really multi-use.
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