primitive has an affair with her cutting board

[franksolich]

http://www.democraticunderground.com/115723014

Oh my.

Major Nikon (8,988 posts)   Wed Mar 6, 2013, 03:04 PM

My love affair with my hardwood cutting board

I bought my cutting board about 25 years ago. I knew exactly what I wanted before I bought it. I had a previous secession of lesser cutting boards made of various materials before deciding that an end grain hardwood cutting board was what I wanted. It had to be around 18" square and 2" thick with short pedestal legs. I don't remember what I paid for it. I just remember it was expensive for me at the time. I have other cutting boards and while I may use them a lot, there is no love for them. They are more utilitarian. I have some plastic ones I use for meats, and I have a smaller bamboo one I use for cheese. I wash all of those in the sink or in the dishwasher.
 
There's nothing like the feel of a good cutting board. When properly maintained they feel very good against your hand. You can slide your hand across the surface easily. My knife hand feels like it's in better control. I slice things up very quickly, and so far I've managed to keep all my fingertips, so these things are important to me. However, a cutting board like this is not for the faint of heart. If you want them to be safe to use and last a long time, you have to have a cleaning and oiling ritual. Mine never goes in the sink. I never clean it with anything other than white vinegar and I never oil it with anything other than mineral oil. Sometimes I'm cleaning it 2-3 times per day and I oil it once per week.
 
My love for my cutting board is like my love for my cast iron skillet. If you take care of them they last forever. I like things like that.

cbayer (118,683 posts)    Wed Mar 6, 2013, 03:12 PM

2. I've never used vinegar for cleaning, but I probably should.

I do scrub it vigorously with lemon anytime I have to squeeze a lemon for other purposes.
 
My cast iron skillet is perfect and by far my favorite pan.

The utensils I care for most carefully are my knives. I waited far to long to buy good knives and I am in love with them.

^^^you know, the cbayer primitive's starting to sound more and more like the hippywife primitive Mrs. Alfred Packer's hippyhubby Wild Bill, and his cadaver carvers he got that that auction of surplus government property at the county coroner's.

<<<if were the cbayer primitive's eccentric English husband, who makes her do things she really doesn't want to do, would be at least a little bit concerned.

Major Nikon (8,988 posts)    Wed Mar 6, 2013, 03:19 PM

4. Vinegar is just a good idea

An end grain board like that is a sponge for bacteria. I just use straight white vinegar from a spray bottle and have for many years. It's cheap as hell and most bacteria can't live in an acidic environment. So the vinegar soaks into the wood fibers and makes them inhospitable for germs. Mineral oil also has an antibacterial effect for different reasons and it protects the wood from drying out and cracking. Other types of cutting boards don't have these problems.

Fortinbras Armstrong (570 posts)    Wed Mar 6, 2013, 04:38 PM

7. I use a dilute solution of chlorine bleach.

Major Nikon (8,988 posts)   Wed Mar 6, 2013, 05:18 PM

8. That's another antibacterial. There are others like janitorial grade ammonia.

I use all of those things for antibacterials and cleaning in different situations. For me, my wood cutting board is somewhat sacred so I use the least invasive method on it. My dad had an end grain wood hardwood board that lasted him his whole life. He is the one who taught me basic knife skills. My dad beat the hell out of his cutting board. He did cut both raw and cooked meat on his. He used 10% ammonia to clean it. That was probably a good idea in his case. I once inquired about keeping it after he was gone. He told me the idea was ridiculous. He said one lifetime is enough for a cutting board and told me to go out and buy my own. So I did.

Jazzgirl (3,280 posts)    Wed Mar 6, 2013, 07:26 PM

9. +1 on te maintenance.

I have several nice wood cutting boards and many plastic ones for meats but my hardwood boards are my fav. Only mineral oil, salt and vinegar touch them.

Major Nikon (8,988 posts)    Thu Mar 7, 2013, 03:28 AM

10. I also use coarse salt for cleaning stubborn stuff

Flour that becomes wet and sticky is the biggest culprit.

HeiressofBickworth (1,102 posts)    Thu Mar 7, 2013, 03:40 AM

11. My favorite kitchen piece is the wooden tray that came with a lovely set of hand-blown glass inserts with wood cups. I bought them when I lived in Germany in the mid 60's. The glass didn't survive shipping, the wood cups were useless without the inserts, but for some reason I kept the wood tray. Over the years I found more and more reasons to use it. Everything from cutting bread, fruit or veggies (not meat) to using it as a breakfast tray. In the mornings, I make a bit of breakfast and a pot of tea. The tray is just the right size to balance on my knees as I watch the morning TV movie. I've looked for a replacement but have never found anything I like as well. I hope the tray out lives me because I'm not sure how I would live without it.

Fortinbras Armstrong (570 posts)    Tue Mar 12, 2013, 01:49 PM

12. I made my own cutting board about 40 years ago

I went to the local lumber yard, and asked if they had any pieces of scrap hardwood boards. They sold me a 20" x 10" board for a dollar. About half an hour's work with some sandpaper, and I had a nice board. It's still my favorite bread board. I wash it with hot water, and oil it once a month or so.
 
I have composite and plastic boards for meats, vegetables, chicken and onions. My chicken board is plastic, so I can I run it through the dishwasher after every use.

[Carl]

God they fixate over the stupidest things.

[Dori]

When I fall in love with cutting boards and iron skillets, I'll know my time here is done.

[franksolich]

When I fall in love with cutting boards and iron skillets, I'll know my time here is done.

I dunno why it's important.

If I have to cut, slice, or dice something, I simply wipe off the countertop and slap the thing down to apply the knife.

The countertop could be laminate, formica, or stainless steel; in all these years, I've never scratched one.

And as for the knives striking a hard surface, either I have superduper knives, or apply them in such a way that doesn't dullen them; I dunno.

Yes, I've always had a cutting board, but usually it's not worth the time and trouble to drag it out.

[Chris_]

A razor-sharp knife with a professionally honed edge is a beautiful thing.

I don't care about cutting boards as long as they're clean.

[Dori]

I dunno why it's important.

I have a plastic one that's lightweight and I can carry preped foods over to the stove for cooking, then throw it in the dishwasher.  I also spray it with bleach after cutting up raw chicken. 

[ColonelCarrots]

Its the only hard wood shes gotten. Heeeyyooooo!

[LC EFA]

I've got a 2' square plastic board that I got from a commercial kitchen supply store for peanuts. It's about 5/8ths" thick and does the job perfectly well.

It gets washed after use with "hospital grade" disinfectant (A mixture of NaOH and Chlorine if the label can be believed).

[Ptarmigan]

Perverts! 

[catsmtrods]

She's at least got some wood!

[BlueStateSaint]

She's at least got some wood!

Cats, cats, cats . . . 

But, you get an H5 out of it.

[JohnnyReb]

A good cutting board is made of Beech or white oak. Those woods contain natural tannins that fight bacteria.....and some hot water and soap gets the rest.
They should be wiped down with mineral oil, not vegetable, oil about once a month.

But for DUmmies, I recommend the government mandated plastic cutting boards that harbours bacteria and contains no natural bacteria fighting agents. They should feel completely safe cutting raw chicken on it today and other things on it tomorrow without a thorough cleaning. After all, plastic cutting boards were mandated by democrats and they have your best interest at heart....right?....right?

[BlueStateSaint]

A good cutting board is made of Beech or white oak. Those woods contain natural tannins that fight bacteria.....and some hot water and soap gets the rest.
They should be wiped down with mineral oil, not vegetable, oil about once a month.

But for DUmmies, I recommend the government mandated plastic cutting boards that harbours bacteria and contains no natural bacteria fighting agents. They should feel completely safe cutting raw chicken on it today and other things on it tomorrow without a thorough cleaning. After all, plastic cutting boards were mandated by democrats and they have your best interest at heart....right?....right?

As long as they 'clean' it with gasoline, then light the board to 'sterilize' it . . .

[franksolich]

A good cutting board is made of Beech or white oak. Those woods contain natural tannins that fight bacteria.....and some hot water and soap gets the rest.

They should be wiped down with mineral oil, not vegetable, oil about once a month.

You're pretty fussy there, John, sir.

This is something I'd expect from the adroit sparkling old dude on Skins's island, as he's been a professional chef.  But we laymen, no.

In fact, I'm imagining this scene right now, the adroit sparkling old dude getting ready to slice a cucumber.

He probably goes through a collection of cutting-boards made of various differing materials--wood, plastic, fiberglass, whatnot--and finally selecting the one appropriate for cucumbers, first carefully wipes it down.

Then the adroit sparkling old dude probably goes through the kitchen drawers to select the proper knife for slicing a cucumber--a big one, a small one, one with a serrated blade, one with a plain blade, whatnot--and finally selecting the one appropriate for cucumbers, first carefully hones the blade.

And then he proceeds to slice the cucumber, stopping after each cut to wipe off the blade with a towel.

Notice, please, I'm not criticizing the adroit sparkling old dude, who knows what he's doing and how to do it.  If such perfection rocks his chair, rows his boat, pushes his buttons, more power to him.

But me?  Well, franksolich has been known for using a small hacksaw to slice cucumbers.....on the bottom side of a china platter.

Nothing bad happened; it's simply the difference between wanting to do something the "right" way, and just wanting to slice the damned things.

[Gina]

DUmpmonkies are discussing cutting boards and

Meanwhile in Darfur..........

[JohnnyReb]

You're pretty fussy there, John, sir.

This is something I'd expect from the adroit sparkling old dude on Skins's island, as he's been a professional chef.  But we laymen, no.

In fact, I'm imagining this scene right now, the adroit sparkling old dude getting ready to slice a cucumber.

He probably goes through a collection of cutting-boards made of various differing materials--wood, plastic, fiberglass, whatnot--and finally selecting the one appropriate for cucumbers, first carefully wipes it down.

Then the adroit sparkling old dude probably goes through the kitchen drawers to select the proper knife for slicing a cucumber--a big one, a small one, one with a serrated blade, one with a plain blade, whatnot--and finally selecting the one appropriate for cucumbers, first carefully hones the blade.

And then he proceeds to slice the cucumber, stopping after each cut to wipe off the blade with a towel.

Notice, please, I'm not criticizing the adroit sparkling old dude, who knows what he's doing and how to do it.  If such perfection rocks his chair, rows his boat, pushes his buttons, more power to him.

But me?  Well, franksolich has been known for using a small hacksaw to slice cucumbers.....on the bottom side of a china platter.

Nothing bad happened; it's simply the difference between wanting to do something the "right" way, and just wanting to slice the damned things.

To each his own Frank. As for me and a cucumber....I'm subject to pull out my dirty pocket knife and just use it and my thumb to slice it. The same for apples, oranges, pears, tomatoes, whatever. But if I'm cooking or cutting something for others to eat, I do things differently.....more properly.

This no lie. In the 1950's there were no fast food places around here and very few country stores where you could buy pork and beans or beenie-weenies at lunchtime. So, when my dad and I were working in the wilderness, he would take a couple of home grown tomatoes a loaf of bread and a small unopened jar of mayonnaise with us for lunch. At lunch time with his dirty hands he would pull out the same pocket knife he had used that morning to open oil cans and wipe it on his pants leg. Then he would cut the tomatoes, spread the mayonnaise on the bread with that same pocket knife and we would have lunch.....and it didn't kill either one of us.

[vesta111]

To each his own Frank. As for me and a cucumber....I'm subject to pull out my dirty pocket knife and just use it and my thumb to slice it. The same for apples, oranges, pears, tomatoes, whatever. But if I'm cooking or cutting something for others to eat, I do things differently.....more properly.

This no lie. In the 1950's there were no fast food places around here and very few country stores where you could buy pork and beans or beenie-weenies at lunchtime. So, when my dad and I were working in the wilderness, he would take a couple of home grown tomatoes a loaf of bread and a small unopened jar of mayonnaise with us for lunch. At lunch time with his dirty hands he would pull out the same pocket knife he had used that morning to open oil cans and wipe it on his pants leg. Then he would cut the tomatoes, spread the mayonnaise on the bread with that same pocket knife and we would have lunch.....and it didn't kill either one of us.

A good cutting board and a very good quality knife can make things go so easy in the kitchen.

Kids going to a culinary school are taught and they pass it on to their family's that the BEST kitchen knives are all one piece metal.   No where for germs to hide inside the handles, be they wood or plastic.

We went to a kitchen store to price the knives as a graduation gift for family member who had a 3 year degree in some school in Boston.   

Holy Mother of Pearl, the prices made us gasp.   A complete set of knives considered good but not great cost $1,500.

We did buy some 3rd rate knives from some dude at work 25 years ago, Farberware stainless, made in China for $40 bucks and they are the best knives I ever owned.    In looks they are exactly like the top of the line knives all one piece construction, work better then the Ginsu or the new never need to sharpen advertised on TV.

Cutting boards are just that, something to place an item on and chop up.    Knives however can span generations, I have just one calving knife from my grandmothers time and what ever it is made of has been sharpened so often through the years it now looks like a scimitar .         

[AprilRazz]

I have a pyrex type cutting board I have used for years. Easy clean up and no nasty bacteria hiding in there.

[Chris_]

I have a pyrex type cutting board I have used for years. Easy clean up and no nasty bacteria hiding in there.

I like the Pyrex boards.  They get used so much in restaurant work that the surface gets rubbed smooth.  They're easier to work with when they have a bit of a grain... you can scuff them up again using a steel or copper mesh screen.