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Exonautic
127
Dec 8, 2017
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I see a lot of discussion about cutting boards so i guess this would be a good place to ask this. For years my father used our thick wood cutting board to do basically everything. he also ran it through the dishwasher repeatedly. pretty thoroughly gouged all over because he though it was amusing to slam a cleaver into it and make it stand up. can it be saved and if so how? if not, Recommendations on cutting boards and should i have a different one for meats and veggies for reasons other than sanitary.
Dec 8, 2017
AngryAccountant
277
Dec 9, 2017
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ExonauticIf it can be saved kinda depends on how thick it is. If its like 3 inches thick sure you could resurface it easily enough with some sanding or running it through a planer. below 2 inches probably not. It might not be worth the effort though if theres any warping or whatever, i'm not an expert on restoration. For reasons other than sanitary I don't think you'll need more than one primary, though a few secondary cutting boards can come very in handy.
Dec 9, 2017
ktmcmu
3
Dec 9, 2017
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ExonauticYou could resurface the cutting board, it would take some time, and you would need to keep up with the wood by using a food grade cutting board wax, Boos makes a nice product specifically for this. As far as sanitation, you do not want to break down proteins and veg on the same board, without washing it during transition. Have a couple of extra durable plastic boards around (one for red meat, one for poultry)
Dec 9, 2017
varga49
73
Dec 9, 2017
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ExonauticSounds like you’ve decided this is an heirloom. So like the others have said, you could resurface it. I’d recommend using an electric sander going with the grain only. Sand it, oil it and put it in a special place in your kitchen, and buy yourself a Canadian made Larch Wood cutting board [http://larchwoodcanada.com/?v=7516fd43adaa]. You’ll never regret that purchase!
Dec 9, 2017
Exonautic
127
Dec 9, 2017
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varga49Lol. Not quite. I'd have no problem using it as fire wood. Jyst wanted to know if buying another one to replace its my only option.
Dec 9, 2017
namhod
1991
Dec 10, 2017
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ExonauticPost a pic. Will make it a lot easier to assess.
Dec 10, 2017
Fourday
131
Dec 12, 2017
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ExonauticI prefer using hardwood sealed with block oil or a mixture of mineral oil and beeswax. It is washed by hand and then dried. To sanitize the board, vinegar is used. I would never put anything made from wood in the dishwasher. A dishwasher subjects items to a very aggressive detergent and extremely hot water (many have separate heaters inside to sanitize) for a long period of time. Salvaging your old cutting board may be done by sanding and or planing along with sealing it. It is very difficult to say without seeing it. Best of luck.
Dec 12, 2017
Exonautic
127
Dec 24, 2017
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Exonauticthanks for the replies guys. sorry i sort of forgot about this thread until last night but it seems that the amount of work involved is just not worth it. i'll be picking up a new one as well as a good chefs knife in the near future.
Dec 24, 2017
harrisonh
51
Jan 23, 2018
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ExonauticIF you're going to put it in the dishwasher, use polypropolene boards with NO rubber add ons.
IF you're going to use wood, they're already naturally bacteria resistant, but you should use santizer on them periodically. Putting a wood board in the dishwasher just opens the pores making it MORE likely to grow bacteria, not less.
Periodically you can resurface your board with just a cheap orbital sander or better yet take it to a friend whose a woodworker. It would be great to support a friend or a local business.
There is a company called cotton and dust in texas that makes a GREAT board. BETTER quality than Boos. AND they give free refinishing forever. And they include FREE shipping and handing BOTH directions. I LOVE tem. I'd also recommend an American board maker named Christopher Staveley. SUPERB, but no free refinishing.
Jan 23, 2018
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