New wooden chopping board
18 January 2004, 10:12 PM
#3
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Do you mean a wooden cutting board 1" thick
Or a proper Butchers Block about 5" thick
AFAIK ex butcher here you don't use any oil
The smaller one should only be used to cut meat not using a meat cleaver (chopper) as this will damage the board
And bacteria will get in the groves to clean use hot water
The Butchers block is cleaned with water and a scrapper taking off a small layer to new wood
Hope this helps
Or a proper Butchers Block about 5" thick
AFAIK ex butcher here you don't use any oil
The smaller one should only be used to cut meat not using a meat cleaver (chopper) as this will damage the board
And bacteria will get in the groves to clean use hot water
The Butchers block is cleaned with water and a scrapper taking off a small layer to new wood
Hope this helps
19 January 2004, 12:15 AM
#4
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I thought wood was a no no in the food world now?
It all seems to be glass & stainless steel eveywhere.
It all seems to be glass & stainless steel eveywhere.
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