We ahve about six cutting boards of different size s. I have a great wooden board that is about 20 years old . I never use it for anything except bread making and veggie chopping. We have the man made ones in a white for veggies etc We have a nice size Rubbermade in red. This the one that we use for meats, chicken and fish. Being red we can easily identify it for the meats
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current weight: 144.0
Fitness Minutes: (70,450) Posts: 2,064 3/7/13 3:20 P
A wooden cutting board should never be put in water. I lean mine in the empty side of the sink and scrub with a nylon scrubbie and a bit of dish detergent after use. I then lean it upright against the backsplash until it dries, and store it flat. Also, every once in a while, I oil it with mineral oil, which can be purchased in the drug store. I use the oil also for my wooden cooking utensils, because I like the gleam they have when I'm finished! I just put a bit of the oil on a cheesecloth square and buff away.
NOTE: Be sure the oil says something such as "for consumption". Don't make a mistake and use furniture oil.
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Pounds lost: 19.0
Fitness Minutes: (70,450) Posts: 2,064 3/6/13 12:53 A
My point was that you can look at a variety of types and decide for yourself. I can't see a board made of glass, it would be dangerous. Silicone or plastic type material is good because it is durable and doesn't absorb anything from the food.
"What you do speaks so loudly that I cannot hear what you say....Ralph Waldo Emerson"
current weight: 176.6
Fitness Minutes: (70,450) Posts: 2,064 3/5/13 6:10 P
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