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Old 02-16-2010, 05:30 PM   #31
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We have a marble slab for pastry. The only "knife" that will ever touch it is a dough knife...which is just a thin sheet of metal with a handle.
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Old 02-17-2010, 09:23 AM   #32
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Originally Posted by Andy M. View Post
No! They will ruin your knives as mentioned above. We had a lazy susan made out of ours.
aw man... :( Thanks for the info, good to know!!!!
Maybe I can find one that looks like stone/granite but is plastic...
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Old 02-17-2010, 09:24 AM   #33
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We have a marble slab for pastry. The only "knife" that will ever touch it is a dough knife...which is just a thin sheet of metal with a handle.
hmm, that's a good idea.. using the slab to roll out dough and the such...
there's still hope for the slab yet! :)
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Old 02-17-2010, 09:34 AM   #34
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hmm, that's a good idea.. using the slab to roll out dough and the such...
there's still hope for the slab yet! :)
It can be pretty useful, be sure to make it small enough to fit in your refrigerator. A cold slab is a good slab.
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Old 02-17-2010, 09:51 AM   #35
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It can be pretty useful, be sure to make it small enough to fit in your refrigerator. A cold slab is a good slab.
I can imagine.. :)
Now I'm wondering if our new fridge will be big enough heehee...
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Old 02-17-2010, 10:06 AM   #36
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I use a wooden cutting board (9"x12"x3/4") with a handle that I use for most of my cutting and chopping for fruits, vegetables and bread, but I have a larger (14"x18") plastic board for meats.

The wooden board is a light weight, portable work surface that I find is easy to keep clean by running it under the faucet while scrubbing it with a soapy, long handle brush, and then leaning it against the window sill at the back of the sink to dry. I very seldom hang it on its peg. I use it too often to ever make it there.

I prefer using the wooden cutting board as a food preparation work surface rather than the actual kitchen counter.
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Old 03-10-2010, 07:27 PM   #37
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go to Catskill craftsmen -A cuttig board manufaturer,they have a blurb about wood vs plastic. I use end grain wood cutting boards for everthing. After cleaning a good wood board the remaining bacteria are gradually killed off by the wood ( Tanins ? ) I have a couple catskill slabs plus regular mapple boards and the end grain is so hard that they still look new ,despite all the chopping .
Care for wood boards is proper cleaning and oiling every 3 or 4 months. I mix light mineral oil with raw tung oil with good results. regards gage
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Old 03-11-2010, 01:34 PM   #38
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I keep a spray bottle of the bleach/water under my sink and every so often I spray my sink, sponges, dish drainer, etc.
I stick my sponges and dish drainer in the dishwasher sometimes to disinfect them...it saves money on buying new sponges!
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Old 03-11-2010, 01:51 PM   #39
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I stick my sponges and dish drainer in the dishwasher sometimes to disinfect them...it saves money on buying new sponges!
I used to put my sponges in the top rack of my dishwasher, but then I read that that is not the most sanitary thing to do, and it really won't disinfect them.. For cleaning them, I wash them separately in my washing machine occasionally.

But to sanitize/disinfect them, the microwave is the best. Just make sure the sponge has no metal to it and is very wet. I do each one separately for one minute a side on high.
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Old 03-11-2010, 01:53 PM   #40
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My sponges don't last long enough to be regularly sanitized. They suffer life-threatening cuts and slices from their knife cleaning duties.
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