And try adding a fabric softener sheet to the water & bleach. I've used it to clean my stubborn pots.Soak it in water and bleach.
bleach ? would it impose any harmful residue to the board?
No. Diluted bleach (1 capful in 1 gallon of water) is commonly used to clean prep tables, etc., in restaurants. It's a good disinfectant, but not a great cleaning agent.bleach ? would it impose any harmful residue to the board?
I'd buy a new one, too. The scratches will make it difficult to sanitize it properly.Not if you rinse it well. Actually it looks so scratched up, I'd be buying a new board.
Kenny, what sort of material is that board made of anywhos?
I agree with the gals, bleach and/or go buy a new board.
I get mine most times at Walmart for under $10, once they
start lookin' like that poor thing, out it goes.
I keep boards separate too, veg/fruit on one (usually bamboo)
and meats on another (normally white plastic)
and never the two twains meet (is that how it goes )
I'd buy a new one, too. The scratches will make it difficult to sanitize it properly.
Hi all
Actually did I use the board with wrong knife? I never cared about that, but the board was only bought last year and I don't use it so often (on average once every day)
Is it too fast to retire it?
What are the black marks from?
I use plastic cutting boards. I wash them in the DW with a sanitize cycle. Any stains not removed I bleach off. In the kitchen sink, cover the board with paper towel, soak the paper towel with a splash of bleach and leave it. After an hour or so, the board should be pristine white. Rinse thoroughly and you're ready to go. Don't worry about the bleach, it breaks down and rinses off.
Any stains from charcoal or charred foods will not bleach out.
The cut marks look bad because they're highlighted in black on a white surface.
Don't be too quick to trash it. What is the black from?
The cut marks look bad because they're highlighted in black on a white surface.
Don't be too quick to trash it. What is the black from?