Nowadays, the cost of a good wooden kitchen board is often a financial shock. And every housewife wants to pay a decent amount so that the board will serve for years, for ever and ever. So where to start, so that the board does not change and there is no danger to health? Let’s figure it out together.
There is a saying, I love it very much. «We are not rich enough to buy cheap things.» Pine, birch and other soft boards are the cheapest and quickly lose their appearance and suitability for work. If you take a high-quality board, made of oak or beech, for example, it will last a single year.
We start several cutting boards in the kitchen — separately for meat, for fish, for raw vegetables and fruits, for bread. It is logical that the less often each individual board is used, the longer it remains usable.
But even this is not enough! We all know perfectly well that over time, all boards get scratched, clogged with food particles, dust and become the home of pathogenic bacteria, which subsequently easily get on food. How to avoid it?!
There is only one answer: care. A wood cutting board will last much longer if properly cared for.
A new wooden board must be thoroughly lubricated with edible mineral oil. It’s mineral. This will prevent damage to the board during use. In the future, the board must be cleaned regularly and re-oiled when the old impregnation wears out.
- Clean your cutting board after every use. Wooden cutting boards should never be put aside to be cleaned a little later. During this time, food residues and pathogenic organisms can penetrate the wood itself. Be sure to clean your wood board immediately after use. Always wash your board by hand only. Wooden cutting boards cannot be washed in the dishwasher.
- Dry your cutting board properly. Do not leave your cutting board to dry on its side in a dish rack. Instead, just lay it on a flat surface. If you place your cutting board on its side to dry, it will begin to flex in one direction over time.
Reapply oil regularly. Check the board with water drops every few weeks. If water remains on the surface, then the board does not need to be oiled. If water is absorbed, it is necessary to treat the board with another layer of oil, and then leave it to stand overnight so that the oil is absorbed.
Wooden cutting boards can be directly «reanimated»:
- If the surface becomes rough, sand it down with fine sandpaper in a circular motion, and then re-oil the board.
- If the board is deformed from exposure to hot water, an iron will help restore its original geometry. Place a damp cloth on the surface of the deformed board and iron it with a hot iron — you can do this repeatedly until the board returns to its original shape.
Enjoy your use and gastronomic masterpieces! Sincerely, GOODHIM!