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I put a wooden board in a dishwasher a few times to see what would happen. It actually fell apart
Why not just cut the meat last
Also, if you still have your cracked board and are willing to pay for shipping, then I'd be happy to repair it for you. I make, repair, and restore cutting boards often.
I would be interested to hear about testing the cutting surface of the knife. I've heard many arguments about certain cutting board materials healing after being cut on and trapping food inside the healed cut, then going rancid, then later released onto the blade during a future cut over the previously trapped food.
@Hannah Crowley how much mineral oil and board butter do I use if I have the teakhaus wooden cutting board?
Nice video. However you should take Instructions from woodprix if you want to learn how to make it easily.
90x40cm PVC is perfect for professional use.
I use thin plastic cutting boards on a wooden one. The wooden cutting board was made by my brother and mom wants to protect it.
I picked up 2 flexible chopping mats at Ikea for $1.99 for both. They're great. I use them for all my veggies and a polymer cutting board for my meats.
Just cut that board, shorten it to get rid of that crack if it seems like it could cause you a problem. There will still be enough board left to use.
You're feisty girl! I love it! No nonsense, good commonsense! Keep up the good work! Cheers… Keith
5:55 "Cutting board in a dishwasher …"
The problem is the dry cycle which heat and expand the moisture inside the wood ????
If you had done even the smallest amount of research, you would know that wood cutting boards have been proven to be safer than plastic in every study done. You should publish another video apologizing for being so bad at reporting which cutting board is safe.
Look up University of Wisconsin study. University of Michigan study. University of California study (that also indicates that use of plastic cutting boards in the home could be dangerous)
at least read this abstract, then consider a follow up video. https://www.ncbi.nlm.nih.gov/pubmed/16640304
I think the question on the two cutting boards was regarding veggies that would be cooked. In this case it is okay to cut the veggies on the "contaminated raw meat" board. Example, I'm making a beef stew, so I cut the meat up. Then while I'm browning it, I cut up some celery, potatoes, onions and carrots on the raw meat board. No problem because I'm going to cook these for a LONG time (along with the meat) making the stew. Still one board wash.
I avoid the use of serrated knives on my cutting boards, as they tend to shred through boards, leaving deeper cuts, regardless of wood or plastic. I only use good kitchen cutlery, no steak knives, and I’m very careful when using serrated bread knives on my boards.
Just use one board and do your veg prep before the meat ya dinguses…
I have a couple of beautiful wooden cutting boards, but I’ve come to use a large plastic board for making breads and a set of 4 thin plastic mats, which come in separate colors. The mats are super easy to clean, and when done cutting one food type, you can quickly swap for another mat for another food type. I’ve been doing this for a number of years, and it works really well. As for the wooden boards, instead of for cutting, I can now use them to serve cheeses and cured meats.
Uh, ask a microbiologist. Wood is bacteriocidal, not bacteriostatic. Plastic is much worse. Also, people, season your wood cutting boards! It would be great if more science was taught in high-school.
Wood contains naturally occurring phenols that are naturally antibacterial whereas
plastics, glass and composite boards do not.
The best cutting board wood oil to condition or recondition a board is 50% mineral oil and food grade bee’s wax mixture.
Normal = 1 board, cut veggie first and meat the last = 1 times cleaning, only use soap water no heat
Big family = more than 1 board for convenient or more helper in the kitchen.
Religiously = Separate all kitchen tools for meat and vegan. This is for those who are strictly vegan and make food for monk.
We never heard of oil the wooden board. We just wash with soap water and let dry. If we are going to have food poisoning in household, it usually come form bad milk. (maybe because we mostly eat hot meal in Asian) We also put kitchen towel under board sometimes for secure the position and reduce noise if we are going to chop like hell.
This is what I heard in Thailand. For environmental sake no plastic please.
I have a vintage bread box with a cutting board on the drop down front door. The original directions say to wash the entire bread box, and cutting board, rinse, towel dry, and set in the direct sun outdoors to finish drying, and sanitize.
The oil goes rancid? That can takes months and even a year or more to happen. I have never had that issue.
I think you made it up. You haven't tested that.
Which brings into question all else you've said.
Just the opposite from the title — I have always learned that it's better to use a wooden cutting board over a plastic or glass one. Wood, or so I have learned, supposedly has natural anti-microbial properties, whereas plastic and glass act as a petri-dish and require cleaning with hot soapy water.
Not that you shouldn't clean your wooden cutting boards, just that it isn't as stringent (no pun intended).
Mineral oil 🛢 is a petroleum product. Want that where you're cutting your food? 🐝 Beeswax plus an oil is safer.
Is it bad that I can't stop staring at you?
Cut all the stuff you won't cook over heat first like raw vegetables you will eat as they are.
Then you cut some stuff you you're going to cook and lastly you cut the meat.
Then you wash the board. Once! 🙂