Viktor Petliura Marinka - Rough wooden boards, unpretentious little coffin. The restless body is empty of shelter. How to treat a cutting board with oil and other finishes How to treat a new wooden cutting board
Kitchen boards are such irreplaceable utensils in the kitchen. Are we paying enough attention to such an important issue as caring for the cutting board?
Why take care of her? "Shake off the crumbs, that's all." In the best case - slightly rinsed under the tap or from a mug. We probably have seen this more than once at someone's house (here we can sometimes wrinkle our noses and think: "that's dirty", or: "I'm not here anymore"). And sometimes we ourselves can rush, which is a sin to conceal. Either we don’t wash the board thoroughly (I’ll wash it later), then we mix it up - we don’t use it for its intended purpose, or even the board in the kitchen is only one for any preparations.
Of course, it would be right if there were several cutting boards. It is necessary to have different kitchen boards: for dough, for raw and boiled fish, meat and vegetables, for sausages and cheeses, for bread, for onions and garlic, for herbs. But this is a completely different conversation. Here everyone decides for himself - what, why and how much they need.
But how to take care of them? It turns out that ignoring this issue is sometimes fraught with unpleasant consequences, especially during the hot season and on holidays. You have to take care of yourself and your family. It would seem - a trifle, but we use these utensils every day and this is important for our mood and health.
In the kitchen, dirty and, especially, wet, boards, like, a lot of all kinds of evil spirits settle, which multiply and multiply.
Wooden boards are considered to be more hygienic than all the others, but they need to be especially carefully cared for, starting from the moment of purchase. Experts advise immediately treating them with hot (70-100 degrees) edible mineral or vaseline oil (pharmaceutical), first lightly cleaning with fine sandpaper if the surface is not completely smooth.
Any fats, butter or vegetable oils, with the exception of flaxseed, are not advised to be used for these purposes, so that later, when rancid, they do not spoil the taste and smell of the prepared products. And there can be no talk of technical oils.
Moisten a cotton swab with hot oil and lubricate both surfaces and the end of the boards, soaking them properly. And this "training" must be repeated several times every couple of hours.
In the future, it is advisable to periodically repeat this procedure, cleaning, if necessary, the surface with fine sandpaper and again lubricating with hot mineral oil. But the need for this action depends on the load on this subject. It is one thing when a person lives alone and cooks little, and another is a large family and cooks a lot. Well, restaurants have their own ways and terms of processing.
I, in truth, use the old village way - I scrape with a knife, wash thoroughly, and dry even more thoroughly. And then I rub again with my favorite oil - linseed. True, very rarely, and not as carefully as the first time after the purchase.
In order for your wooden kitchen boards to serve you faithfully for many years, look beautiful and be protected from bacteria getting inside, be prepared to spend at least half a day on their initial processing. But on the other hand, you will be very pleased with the result of your work.
Personally, I rub the oil with clean hands. It’s more pleasant for me to feel the tree and massage the palms. Wake up tight and mind my own business. It took the first time, in total, more than a day, but on the other hand, I didn’t stand over them, as if tied, but carried out this operation together with the next dishwashing, or at the monitor screen, looking through the programs I was interested in.
Wooden boards, unlike others, are good because they themselves are quite good at “fighting” harmful bacteria. But nevertheless, after processing raw meat and fish, they should be cleaned especially carefully.
After use, bamboo, stone, glass, plastic or plywood cutting boards should be washed with hot water and soap, after removing food residues from them, wiped and dried thoroughly. And it doesn’t hurt to scald a wooden board with boiling water after washing.
Do not keep the boards wet or wash them in the dishwasher. Dry and store the boards in an upright position and not close to each other. Under them, too, should always be dry. And then you look sometimes - a beautiful thing, you lift it up, and below - a layer of mold.
It is very good to clean all kitchen boards periodically with a solution of vinegar or lemon juice, especially after cutting raw or smelly foods. I prefer to remove the fishy smell with either 9% vinegar or a lemon cut in half.
You can also remove unpleasant odors with salt. True, opinions differ here - dry or wet. I immediately rub when I wash. I’m too lazy to return to this again, and it’s not entirely clear - salt draws the remaining moisture from the board or, conversely, attracts it from the air. If you wish, you can discuss this issue, maybe I'll learn the mind-reason.
For a long time I did not dare to throw away my very beautiful ceramic board - a gift. But I plucked up the courage and threw it away one day. I don't like useless things.
The sound of a knife on ceramics annoyed the whole family, for the same reason I don’t like glass either. And I had to handle it very carefully so as not to break or chip it. It is rather for those who are never in a hurry. More for beauty than use.
In such simple ways, you can turn your irreplaceable kitchen cutting boards into assistants devoted to you for many years, while looking quite textured. And you will never have to casually throw them into the closet, hiding from someone's evaluating glances. On the contrary, let them stand in sight and please the eye.
Video. End cutting board. Finished with mineral oil and beeswax.
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To the entry "Cutting board care - is it so important" 35 comments
Yes, wooden ones are better, of course, but not in terms of caring for them! It is easier, better and faster to process ceramic, whatever you say. And healthier!
I am in complete solidarity with you. I have several boards: for bread, for vegetables, for sausage and cheese, for raw meat and for fish. I always pour boiling water over them and treat them with vinegar. Thanks for the interesting article!
I have never heard of processing wooden boards with linseed oil, probably because I always used plastic ones.
There are actually 4 of them for different products.
Thank you for the article.Irina, good day! You have a wonderful site! You and I have a lot in common: I am a student of the StarAp school, I lived in the Far East in the city of Komsomolsk-on-Amur for 12 years, my grandparents lived in Siberia in the city of Barabinsk, in Ukraine I lived in the city of Krivoy Rog 12 years. And we met on the Internet while discussing the article.
How to care for cutting boards: I have two boards - one strictly for bakery products, the second for everything. After washing the board FOR EVERYTHING with hot water, I wipe it with a weak vinegar solution + rub the carrots on a grater a little and rub the surface of the board with the carrot mass, wash it off. Carrots are good at eliminating any odor.
At one time, when I bought butter, I cut it into pieces and laid carrots cut in length with plastics: it destroys the smell of old butter. The only thing was to change the slices of butter every 4-5 days. But the oil always had the freshest smell.
Many people asked me why put in carrot plastics, take less oil, you can always buy fresh. But at one time I lived in such conditions that you often don’t run into shopping, so I had to use my grandmother’s advice. It was a pleasure to meet you. Good luck to you and all the most bright and joyful.
I have 3 wooden boards. I scald them with boiling water and wipe them with lemon, but about oil, this is the biggest news for me. And it turns out that it is necessary to do a whole ritual with a wooden board (you can’t call it otherwise - it takes so much time to babysit it!). But since they don’t look the best for me, it’s probably necessary to allocate a special day for such a procedure. Let me paint them too!
Hello Irina!
Probably many do not think, or did not even think about the fact that a cutting board requires no less care than anything else.
Here they wrote that glass, ceramic and plastic boards are very comfortable. I want to upset those who wrote about this a little. Alas, it is not at all what you think.
I have only (so far) two boards, which I wash every time (after cutting any ingredient). For non-frozen products, as well as meat on the bone, I most often use a ceramic knife. In all other cases, only metal.
Now imagine using a glass or ceramic board and using a ceramic knife. Which will last longer. Minus face.
In addition, natural (natural) material is still much better. And believe me, caring for him is not so laborious.
Hello, Irina Olegovna. You asked what to do with the site awards. My opinion is that the site will not benefit from this. After all, the reward is given disinterestedly. And in this case, the reward is accompanied by a requirement to put a backlink. This is no longer a reward, but blackmail. You will put links, so they will still "reward". I did not participate in this game, I did not like this idea right away. If someone is offended, well, you won’t be nice to everyone. In general, the fewer outbound links, the better. How you proceed is up to you. If someone's site really likes, then why not put a link.
An elementary thing is a cutting board, and caring for it is a whole science.
Every kitchen has wooden cutting boards. They are necessary both for preparing hot dishes and for slicing fruit snacks. Ideally, there should be at least 5-6 boards, with mandatory allocation for cutting raw meat and fish, bakery products, fruits and vegetables. The durability of the board is determined not so much by the value of the manufacturer's brand, but by the correct care of this indispensable kitchen item.
Care Secrets
First meeting. So, you have finally purchased your favorite model or a whole set of Gipfel cutting boards. However, do not rush to immediately rush in search of a knife to try out this new piece of kitchen accessories that still smells like wood. First of all, carefully inspect the surface of the board. If you notice the slightest clues and roughness - process with fine sandpaper and carefully shake off dust particles.
Mineral treatments. A new wooden cutting board must be treated with mineral oil. This procedure will not only increase the service life, but also create protection against microorganisms and bacteria, as well as provide an impeccable appearance of the product.
For processing, natural mineral oil, its mixture with heated beeswax (proportion 4: 1), natural linseed or vaseline oil can be used. The use of food (olive, vegetable, butter), and even more so technical oils is strictly prohibited!
The process of processing a cutting wooden board is divided into several stages:
- it is necessary to heat the oven to a temperature of 70 ° C;
- put the board on the grate and dry it in the oven for about 5-7 minutes;
- then, using a soft cloth or brush, grease the entire surface of the board with natural oil;
- wait until the oil layer is completely absorbed (5-6 hours) and repeat the treatment procedure several more times.
Mineral procedures should be carried out not only when buying a new wooden cutting board, but also several times a season. Processing is also recommended when the color of the product changes, the appearance of microcracks and dry wood.
Putting things in order. After use, wooden cutting boards should be lathered with dishwashing detergent and rinsed well under running water. For refreshment and disinfection, the board can be scalded with boiling water. After washing, the product should be dried in a vertical state in an open space.
Dealing with odor. After cutting fish, garlic and other pungent-smelling products on the board, it is necessary to use special tools, among which are:
- Lemon. Half of this fruit should be carefully rub the surface of the board. Leave for 3-5 minutes, then wash with detergent solutions and rinse under running water.
- Bite. It is one of the most powerful disinfectants. Effectively fights any odors and germs.
- 3% hydrogen peroxide. After treatment with vinegar, the board can be wiped with a cloth soaked in a solution of peroxide, which will kill the bacteria of Escherichia coli, salmonella and staphylococcus aureus.
- Salt/Soda. Sprinkle coarse salt or soda on the board used for cutting fish. Rinse well with water after 5-7 minutes.
Remember that bacteria only live for a few hours and only in humid environments. Therefore, it is not allowed to wash wooden cutting boards in dishwashers, soak in aqueous solutions and store still damp products in closed cabinets.
With proper care, Gipfel wooden boards will help you in the cooking process for decades.
Wooden cutting board is an eco-friendly and convenient kitchen tool...
However, she has one drawback - she quickly takes on an “unpresentable” look: she gets dirty and scratches from knives remain on her surface.
Despite the widespread use of modern cutting boards made of silicone, glass and plastic in the kitchens, wooden boards are not going to lose ground, remaining as popular as they were several centuries ago.
Due to the porous structure of wood, a wooden board absorbs their juice after cutting food on it. The point is not only and not so much in the smell that the board is impregnated with after cutting meat or fish.
Microscopic particles of food remaining on the surface of the cutting board serve as an excellent breeding ground for germs and bacteria, which pose a real threat to human health. There are many known cases of food poisoning, the cause of which is poor cleaning of a wooden cutting board after its use.
Cleaning the cutting board
The most common way to clean a wooden cutting board is to wash it thoroughly with hot water and dishwashing detergent.
Attention! Do not submerge wooden cutting boards in water or soak them in water. This will encourage bacterial growth and the wood will crack when it dries.
It would seem that here you can do wrong? However, many people make the mistake of wiping a clean cutting board dry with a kitchen towel, transferring germs and bacteria from the cutting board to the board.
Quit this bad habit! After washing and rinsing the cutting board clean, leave it to dry in an upright position without wiping it with a dish sponge or kitchen towel.
If the board needs to be dry for a moment, wipe it off with a paper towel.
Wooden board disinfection
The most effective disinfection method is soaking a cutting board in a detergent containing chlorine. Do not overdo it with chlorine liquid! For 5 liters of water, 1 tablespoon of the product will be enough.
After 30 minutes, the board should be removed from the disinfectant solution, rinsed thoroughly and left to dry in an upright position.
You can prepare a safer solution for disinfection, using soda. Having dissolved 1 teaspoon of baking soda in 0.5 liters of hot water, we moisten the surface of the board with the resulting mixture. After 5-10 minutes, the board must be thoroughly washed and left to dry.
Can use hydrogen peroxide instead of baking soda, in this case, to prepare a washing solution for 0.5 liters of water, you will need 2 teaspoons of peroxide.
Perfectly disinfects, cleans and removes unpleasant odors from the surface of the cutting board ordinary lemon Or, rather, half of it. After wiping the board with half a lemon, leave it for 10 minutes, then rinse thoroughly and dry.
Similar table vinegar also has an antibacterial effect.
To disinfect, wipe down your cutting board after each use with white vinegar, which is effective against E. coli, salmonella, and staph.
Apply it with a paper towel. For ease of use, keep a spray bottle filled with vinegar in the kitchen.
A heavily scratched or cracked wooden cutting board should not be used again. The best thing to do with such a board is to get rid of it and buy a new one instead.
But if the damage to the surface layer of the board is insignificant, the board can still serve.
Lemon and salt. An easy and cheap way to clean a wooden cutting board 
Keeping cutting boards clean is an integral part of maintaining kitchen hygiene, because the entire cooking process takes place on cutting boards. Therefore, if boards are used unhygienically, there is a high risk of spreading harmful bacteria, such as salmonella or E. coli. But not everything is so bad, because with regular cleaning, food contamination and the spread of harmful bacteria are easy to avoid.
baking soda and water. Another way is to How to get rid of bacteria on the kitchen board.
In order to get rid of dirt on a wooden cutting board, you can use such a simple, and most importantly, affordable tool for everyone, like baking soda. Dilute 1 tsp. soda in 0.5 l. hot water and spray the resulting mixture all over the board, leave for a while, then wash it thoroughly in the usual way. Instead of soda, you can also use hydrogen peroxide (the proportions for preparing the solution are similar to the first option).
Scouring powders are not the best option
Some housewives use various cleaning powders to clean wooden cutting boards. It is best to refrain from doing so.
Despite the fact that they effectively remove various odors and contaminants from almost any surface, it is highly recommended not to use such substances for cleaning kitchen utensils, especially wooden cutting boards - particles of the powder may remain on their surface and, with further use, end up in your food.
It is probably not worth saying that this poses a threat to the health of all members of your family.
Clean your wooden cutting board from time to time
Rub it lightly with fine sandpaper to keep the surface smooth, especially if there are food particles or roughness on the surface.
Restoring a cutting board. We will use sandpaper, salt, lemon and sunflower oil heated in a water bath.
A cutting board is a breeding ground for bacteria. What should I do?
Bacteria Infestation Test for Cutting Boards
Which cutting board to choose?
Key points:
- Different cutting boards should be used for different types of food. This way you can avoid food poisoning when cooking meat products and you do not have to constantly wash the same board when cooking.
- Hot water and dish soap are essential helpers for daily cleaning of cutting boards.
- Once a week, thoroughly disinfect all cutting boards.
Adviсe:
- Some food odors, such as garlic, onion, and fish, are hard to avoid. Dip a paper towel in pure lemon juice, or take a lemon wedge and rub the surface - cutting boards will smell of citrus freshness!
- Rub the board with coarse salt or baking soda to remove strong odors. Leave the substance on the board for 2 - 3 minutes, then wipe the treated surface. Rinse your cutting board and dry.
- Bacteria die without moisture. Store the board in a dry place away from food and any other contaminants. Store the board upright when not in use.
Prevention of food contamination
Who wants to go down with food poisoning? Follow these simple tips to avoid such problems:
- Buy hard acrylic or rubber boards as they are the most hygienic to use (which is what restaurants usually use).
- Wooden boards should be regularly disinfected and kept as clean as possible.
- It is convenient to have several boards for different types of food. You should have at least two of them: one for raw meat and fish, the other for vegetables, bread and any other food that can be eaten raw.
- Buy colored sets of cutting boards, or label the boards yourself, so it will be much easier to distinguish them by purpose.
- Throw away any cutting boards that have cracks, major scratches, or obvious signs of dirt. Like all kitchen utensils, cutting boards have an expiration date and it is important to get rid of them in time to maintain kitchen hygiene and cleanliness.
Processing cutting boards
Most wooden cutting boards are made from hardwoods such as teak, although bamboo cutting boards are also quite common. Any type of wood must be treated to prevent stains and prevent food odors and bacteria from remaining on the surface.
Use an oil that can be used multiple times, such as edible mineral oil. It is safe and will fill the pores of the wood well. Another name is liquid paraffin, edible vaseline oil.
Wipe the board with oil and let it soak into the wood. Wipe off excess oil with a clean, dry cloth. Repeat this process at least once a month.
Attention! Do not use vegetable oil on cutting boards. Such oil will go rancid and cause an unpleasant odor.
Apply after mineral oil beeswax, it will make the surface of the board waterproof, which will protect the wood from wear and tear and extend its service life. Microwave in a microwave-safe container 1/2 teaspoon (2.5 ml) beeswax with 1 cup (240 ml) mineral oil for about 45 seconds. Apply warm wax to a cutting board.
Sourced from www.cleanipedia.com, ru.wikihow.com
Wooden kitchen cutting boards have many advantages over their plastic and ceramic counterparts.
Products do not slip on their surface, allowing you to cut them much more confidently and quickly.
In addition, dense wood, in addition to its environmental friendliness, is also famous for its durability, so wooden boards last much longer than their other counterparts.
But wooden cutting boards have their drawbacks. The main ones are the ability of wood to absorb odors and change in appearance for the worse. In order for the board to serve longer, it is necessary to properly care for it.
I hope now you know how to do it :o)....
You may have heard that wooden cutting boards should be oiled, or you may have even done it yourself. Why is this required, and are any oils suitable? The easiest and most affordable option is vaseline oil, which can be found in a pharmacy - with it the cutting board will gain a second life.
Why is oil needed?
- The oil moisturizes the natural material, which, without impregnation, tends to dry over time. Boards that undergo regular treatment last longer and retain a presentable appearance.
- The oil creates a natural protective film on the surface of the wood, preventing the absorption of odors and the penetration of bacteria deep into the board. It is good if the product itself is of high quality and has such properties as Epicurean boards that do not absorb liquid and odors
- Properly carried out processing will protect the surface from microbes and fungus, and will prevent the formation of mold.
How to oil a cutting board?
Gently pour mineral oil on the surface and rub with a soft cloth. Coat the board on all sides, not forgetting the side ones. Don't be afraid to pour in too much oil - the wood will take as much as it needs and the excess will simply soak into the fabric.
Pure mineral cutting board oil will penetrate deeply and close the pores. Such treatment should be repeated from time to time, at least 3 times a year.
We create reliable coverage
If you want to create a more durable coating that will fill small cracks and noticeable cuts, then you can add beeswax to the oil. It will protect the surface from wear, make it smooth in appearance and touch, and prevent moisture from penetrating inside. Natural wax is sold in the same place as honey, or in online stores of components for cosmetics and soap making. It is necessary to mix oil and wax in a ratio of 4 to 1. This is done as follows: the oil is heated in a water bath, wax chips are added to it and mixed until the mixture is homogeneous. When using a microwave, you can put the container with the mixture for 30-40 seconds until the wax dissolves.
While the solution is hot, it is necessary to coat all surfaces of the board with it. As the protective coating cools, it will strengthen, after its formation, the board should be polished with a soft cloth. If you are using a new untreated board, then the procedure should be repeated after 6 hours and do not forget to renew the coating once a month.
Such a simple and quick procedure as impregnating a cutting board with oil will prolong its life for a long time. Especially if the product is expensive and of high quality - care for it is simply necessary. Of course, even in the absence of any care, a wooden board can be successfully used, but literally in a year it will “grow old” and lose its attractive appearance.
A cutting board is an indispensable attribute in any kitchen. This is one of the simpler wood projects, easy to make and guaranteed to be used in every home. Having made a board, many craftsmen are puzzled by the standard question, what kind of finishing composition to cover the product so that it retains its visual appeal, is protected from moisture and remains safe for health?
How to process a cutting board made of wood?
When choosing a finish, the vast majority of craftsmen prefer compositions made from natural ingredients, primarily oils. There are many options for impregnating a new board, but practice shows that the most effective solution in this matter is to use vaseline oil, which is not difficult to find in a pharmacy.
An alternative to vaseline oil can be vegetable analogues, in particular, walnut or linseed oil. But, despite the environmental friendliness and simplicity of such a finish, over time it can transmit an unpleasant rancid smell to food in contact with a wooden board. When covering the product with linseed, vaseline or any other oil, you will have to periodically renew the impregnation, which will wear out as the plank is used.
How to oil a cutting board?
Impregnation oil is applied to a well-sanded and dried surface. Evenly distributing an abundant amount of the finishing composition with a brush or swab, it is allowed to soak into the wood structure (15-20 minutes), after which the excess is wiped off by running the swab along the fibers.
A new wooden cutting board is treated with at least two to three layers. Each fresh layer of oil is applied after the previous one has completely dried. This is not very convenient because vegetable oils are quite low. Drying boards must be done in a well-ventilated area.
Are other finishing compounds hazardous to health?
This question still causes heated discussions, despite the fact that unambiguous and authoritative answers have long been given to it. Any finish can be used to finish wood products in contact with food, including oil, polyurethane and nitrocellulose varnishes, shellac coatings and linen drying oil. These materials are completely harmless to health, but only after complete drying. This is a very important point!
Before you start using a kitchen board that you decide to paint with one of these compounds, you need to make sure that the coating is completely cured. Remember that the presence of a surface film does not mean that the composition has completely dried inside the wood.
How to maintain the attractiveness of the finish?
By following these simple instructions, your cutting board will look great for years to come.
- After use, wash the product well with warm water, with as little detergent as possible. Wipe off residual moisture without much diligence and do not allow the board to stay in water for a long time.
- The finish of the kitchen plank needs periodic updating. The outer layer is "refreshed" as it wears out, usually once every 4-5 months, depending on the intensity of use of the product. By controlling the condition of the protective layer, you will protect the board from cracking, swelling, and mold, while maintaining its visual appeal.
- When the working side of the board is severely damaged by knives, it is sanded and re-finished.
Turning a cutting board into a spectacular decor
Inspired by the ideas in our gallery, you can create a product that will turn from ordinary household utensils into an original decor for your kitchen. Such an expressive and functional piece of furniture will become a spectacular gift, to which no hostess will remain indifferent.