This video clip produced for About.com shows an easy 3-step method for cleaning and caring for these great cutting surfaces. I just had a question posted about the safety of wood vs. plastic. Both have pros and cons, and I do use both, but very much prefer the wooden butcher block for general use. If cleaned and sanitized, you should have no problems. As you'll see, I use a simple vinegar solution to sanitize. Some prefer a diluted bleach solution instead. There are many online articles regarding these issues, and I invite you to investigate for yourself. No mater how you clean and sanitize them, the third step, sealing the board with mineral oil, is the real key to a long happy relationship with your butcher block. Enjoy!
Sunday, November 25, 2007
That's right, if you don’t have one yet, a large, thick (at least 4-inches) wooden butcher block cutting board should be on every cooks holiday gift list. One of the great pleasures in the kitchen is cutting on one of these sturdy boards. The feeling of working on these butcher blocks, compared to the thin plastic versions, is hard to describe. It's like the difference between sitting in a large leather recliner and a flimsy folding deck chair. By the way, the prices have really come down the last few years, and they are surprisingly affordable. I really like the combination of the butcher block cutting board as part of a kitchen cart. I actually included this in a list I just did on my American Food site entitled "The Top 10 "Must Haves" for Cooking Great American Food." If you follow that link you can also see some of the models I've suggested with brands and prices.