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Cutting Board Care |
1. Apply mineral oil before using. On end grain you need a lot of oil-it really soaks in. Rub a generous coat on both sides and let soak in overnight, then buff off the excess. You may use any time after that.
2. You may also use a combination of beeswax and oil. Never use corn, olive, or vegetable oil as they will become rancid in time.
3. Keep it clean and dry. Scrub your board after each use with hot, soapy water. Never scrub a wooden board with a steel brush. You may put 1tablespoon of bleach into a gallon of water and rinse to disinfect. Dry with a towel.
4. Wooden boards need oiling once a week to seal the grain against bacteria.
5. Beware of moisture collecting beneath the board if you leave it on the counter. If possible, prop one end up when not using. Or apply rubber stick-on feet to one side, available at any hardware store, removing them after a year and applying some to the other side.
6. Avoid aggressive cleaver chopping on your board. It's a cutting board, not a chopping block. You run the risk of gouging the surface, and a smooth surface is easier to keep clean.
7. If you own a wooden board, buy a steel scraper to clean the surface of the board as you use it. Scraping removes 75% of the moisture that builds up on a wooden cutting board, and is a handy tool when preparing food.
8. An occasional sanding will return a wooden board to a smooth luster.
How to get rid of Odors
1. First, if the odors are acid in nature, sprinkle board with baking soda. Spray with water to moisten the baking soda, then allow it to sit on the board for 30 minutes. Rinse.
2. If the odors are alkaline, this second formula will work like magic. Just spray straight white vinegar on the board and let it sit for 30 minutes before rinsing
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