Processing a wooden cutting board. Cutting Board Oil: Processing Secrets Linseed Oil and Wood Cutting Boards

Rough wooden boards
Unpretentious, small coffin,
A haven for a restless body
Lowered on a white snowdrift,
Instead of a noisy crowd of fans
Two escorts, and a lame watchman,
And in the cemetery for criminals
You will sleep in a damp grave.

Chorus:
Snowflakes are circling in a sad waltz,
Everything was so beautiful in the beginning
Life beckoned, smile sparkled,

What happened to you, Marina?

He was older, handsome, confident,
Restaurants, cars, friends,
You entrusted your life to a scoundrel,
And no one said you can't
And one day, on your birthday,
He invited you to the dacha,
And friends, as a treat,
He let the girl in a circle ...

And the serene life ended,
That fatal party
And you, like a tender lily,
So ruthlessly crushed by hand,
At dawn you are an insidious friend
Cut her throat with a knife
Like a dream, obeying a nightmare
Set fire to that hated house.

When the police came,
And interrogations, and the court, and the stage,
I wake it up, I thought if I was dreaming,
But at the end was a prison barracks.
Once before early verification
Found a body in a noose
And with one soul warped
It became less on the sinful earth.

Cutting boards are essential in every kitchen. We cut all products on them, from vegetables to hard cheeses. We do not always have a separate board for each food group, and fruit and raw meat can be cut on the same board. And although the board is washed after each use, the result is not perfect. Ordinary soap and detergent are not as effective as they should be. After a few years of use, the board almost completely fails. But do not rush to throw it away until you try the original cleaning methods.

1. Salt and lemon

This method works very well for cleaning wooden cutting boards. Sprinkle coarse salt on the board, and then start rubbing it with half a lemon, squeezing the fruit so that the juice begins to stand out. Rub until a gray liquid forms on the board. After the salt has dissolved, simply rinse off the remaining mixture with water and wipe the surface dry.

2. Lemon juice

If you don't have a fresh lemon on hand, you can change the recipe with salt by simply adding bottled lemon juice to it. Wipe the board with gruel using a hard sponge. If the pollution is very strong, leave the slurry of salt and juice for a couple of hours. In this case, you need to make the mixture thick enough, and there should be more salt in it.

3. Vinegar

Vinegar is great for getting rid of stains. You can use it neat or dilute it with water in proportions of 1:1. Vinegar not only cleans the board, but also kills bacteria. Pour the solution into a spray bottle, and add to the board after each use. Then wipe with hydrogen peroxide, and then simply rinse the surface with running water.

4. Bleach

Bleach is the best cleaner for plastic boards. Fill a sink with hot water and add half a cup of liquid bleach or bleach. Leave the board in the sink for 20-30 minutes and then rinse thoroughly with soapy water to remove any traces of chemicals.

5. Baking soda

If your board is starting to smell bad, try using a paste of water and baking soda to get rid of the smell. Make a thick slurry on the board, and leave it for a while. Rinse off the baking soda and dry the board with a towel. The bad smell should be gone.

6. Vaseline

Wooden boards should not be left in water for a long time, because of this they become covered with ugly spots. And although they do not interfere with the use of the board, it will no longer be possible to put it in a prominent place. Just rub the stain on the board with petroleum jelly and leave it for 12 hours. After the Vaseline has been absorbed, wipe off the residue and wash the board. The spots should be gone.

7. Toothpaste

If the board has become rough over time, you can polish it with a mixture of baking soda and toothpaste. Just choose a white paste, not a gel. Wipe the surface along the grain of the wood. Then wipe the board with a damp cloth and dry.

8. Grated apples or potatoes

Another effective way to eliminate an unpleasant smell is to cover the board with a gruel of grated apple or potato. Leave the gruel for 10-15 minutes and then simply rinse with water. The smell will be much better.

9. Microwave

Small boards can be disinfected in the microwave. The method is not suitable for thin plastic. Do not leave the board in the oven for more than one minute. You can pre-wipe the board with soapy water and lemon.

10. Laundry soap

Be sure to lather the board with thick foam after cutting raw meat on it. It is better to immediately apply the foam, and only then wash off the traces of blood with water. Wipe down the board immediately after cutting to prevent stains from penetrating deep into the wood fibers.

11. Steel sponge

In the most advanced cases, you will have to turn to mechanical cleaning. The steel sponge actually removes a thin layer of wood, cleaning the stain. You should not resort to this method too often, but with some pollution you can not do without it.

12. White spirit

If the stain is too ingrained, soak a steel sponge in a solution of white spirit and rub it well. After that, you need to thoroughly wash off the chemical with soapy water. Dry the board in the open air so that the vapors completely evaporate.

13. Vegetable oil

Another way to polish scratched boards. Mix 3/4 oil with 1/4 vinegar and polish the board. It should become smooth.

Any of these tips will make cleaning your kitchen much easier. Try everything and choose the best one!

What cutting boards do you use? I have tried everything possible. There were glass and plastic and rubber, there were combined, bamboo and wood. And here's what I'll tell you - only on a wooden board is it more pleasant and most convenient to cook. Firstly, wood is a natural product, which is generally healthy, cutting products on a natural surface. Secondly, I like the feeling of cutting on a tree, there is some springy feedback.

If you use boards of different sizes, then they can perfectly act as a serving dish - how delicious it is to drink wine and eat cheese from the board on which you just cut it.

Now more and more often you can see serving on boards in restaurants and cafes: steaks, hamburgers, fish. At home, this adds warmth and comfort, no plastic, and even more so glass, cannot be compared with them.

When I bought my first wooden board, I saw on the instructions the line "saturate with natural oil before use." Of course, it was clear that impregnation would help extend the life of the board, but I never figured out what kind of oil I need, where to get it. Do not rub the board with butter or margarine.

Pretty soon my board fell into disrepair. No, it didn't fall apart, it didn't crack. She began to scare me. The part on which the board usually stood during drying began to blacken. Of course this was due to dampness in the part of the board where the moisture collected. The very surface of the board was in various stains from beets, carrots and other coloring products. Yes, they washed over time, but not completely. At some moments it seemed to me that the board was saturated with the smell of one product (for example, onions) and I didn’t feel like cutting another on it (even after washing), I had to ventilate the board.

So I gave up on that board, bought a new one, and started looking for oil. It turned out that there are special mineral oils for cutting boards. They are completely odorless and have no expiration date. The first is important because the oil will not add flavors to sensitive products. Secondly, there is no danger that the oil inside the board will start to deteriorate (as it will be if you grease the board with sunflower or olive oil).
Wipe the board with mineral oil and let it soak in, then remove the remaining oil with a dry, clean cloth.

The essence of impregnation is very simple: wood is a rather porous material. So in these pores we absorb oil, which creates a film and prevents moisture and odors from penetrating into the wood structure, decomposing there and causing harmful bacteria.

In doing so, you achieve three goals:

1. The appearance of the board always remains excellent - there are no stains, darkening and other things.

2. No harm to health.

3. Extends the service life of the board. A good wooden cutting board costs from 1000 rubles. Rubbing it with oil at least once every half a year (preferably more often), you can use it for two years and five years. This is more profitable than buying boards and throwing them away after half a year.

If you have any questions or comments, write them below. And yes, if you are interested in buying oil, it is always in stock.

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:

1. 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.
2. Hot water and dish soap are essential helpers for daily cleaning of cutting boards.
3. Once a week, thoroughly disinfect all cutting boards.

Adviсe:

1. 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!
2. 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.
3. 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)....

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

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.

1. 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!

2. 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.

3. 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.