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Years of chopping, cutting and slicing on your wooden cutting board can be gained by treating your board with care. Following these wooden cutting board basics can lengthen the life of your board.
1) Use mineral oil on the work surface of the cutting board. Sponge it on and repeat every several weeks depending on use.
2) You must not allow any type of moisture such as brine, water or blood to stand on the block for long periods of time. Also, be sure that wet meats do not stay on the board any longer than necessary. When moisture soaks into the wood, the wood expands, softens and effects the strength of the glued joints.
3) Use a good steel scraper or spatula on the cutting surface in lieu of a steel brush.
4) Your work surface must always be cleaned thoroughly after cutting fish or fowl. Because the moisture barrier must be in place on the work surface, never cut fish or fowl on your butcher block until you have followed the instructions in step 1.
5) By distributing the cutting evenly over the surface of the block, you will insure that your block wears evenly. Never cut continuously in the same place on the block. Do not use a razor-edged cleaver to avoid splinters and soft spots. Instead, use a cleaver with a dull sharpened edge.
6) Do not wash the butcher's tools on your block. Harsh detergents of any type should never be used to wash your block.
7) Scraping your block will remove 75% of the moisture. Dry immediately with an absorbent towel. This will prevent quick deterioration of the work surface and you will have an odorless and clean cutting surface for the next use.
8) Maintain the same bevel on the edge of your block to prevent chipping or splitting on the outside of the board.
9) You can maintain even usage on both surfaces of the block by turning it over periodically.
Dishwashers and wooden butcher blocks or cutting boards are not compatible. Don't use dishwashers for cleaning them. - 24553
1) Use mineral oil on the work surface of the cutting board. Sponge it on and repeat every several weeks depending on use.
2) You must not allow any type of moisture such as brine, water or blood to stand on the block for long periods of time. Also, be sure that wet meats do not stay on the board any longer than necessary. When moisture soaks into the wood, the wood expands, softens and effects the strength of the glued joints.
3) Use a good steel scraper or spatula on the cutting surface in lieu of a steel brush.
4) Your work surface must always be cleaned thoroughly after cutting fish or fowl. Because the moisture barrier must be in place on the work surface, never cut fish or fowl on your butcher block until you have followed the instructions in step 1.
5) By distributing the cutting evenly over the surface of the block, you will insure that your block wears evenly. Never cut continuously in the same place on the block. Do not use a razor-edged cleaver to avoid splinters and soft spots. Instead, use a cleaver with a dull sharpened edge.
6) Do not wash the butcher's tools on your block. Harsh detergents of any type should never be used to wash your block.
7) Scraping your block will remove 75% of the moisture. Dry immediately with an absorbent towel. This will prevent quick deterioration of the work surface and you will have an odorless and clean cutting surface for the next use.
8) Maintain the same bevel on the edge of your block to prevent chipping or splitting on the outside of the board.
9) You can maintain even usage on both surfaces of the block by turning it over periodically.
Dishwashers and wooden butcher blocks or cutting boards are not compatible. Don't use dishwashers for cleaning them. - 24553
About the Author:
According to Kent Dinsmoor, maintaining high quality cutting boards is much easier than inferior products. Visit Kent's favorite source for quality cutting boards to learn more.
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