Wooden Cutting Board

[kokoshell]

Hello, I get my mineral oil at my local hardware store, AND at Ikea, for about $3 for a large bottle. I have a wooden antique board from my grandmother that I use but just recondition it w/ oil about once and week and it stays beautiful..USE IT!

[Bentley Green]

Didn't think about the mineral oil. Might be a good idea to pre-condition it before use.

[Pluff Mudder]

I just use mineral oil that I pick up in the toiletries/drug section of the grocery store. My wooden cutting board is made of strips of various hardwoods by my FIL. He made it big enough so I can put a whole rack of ribs on it to cut.

[Bentley Green]

One question;

Is this stuff safe enough to use on an item that food comes in contact with? I was wondering about that in light of all that's been going on these days concerning food poisoning and bacteria.

I mean, in this day and age, you just don't know what to eat any more because it seems as though every blasted time that you watch the news, you can't help but to hear about another outbreak of Ecoli or Samanillo food poisoning in some of the foods that we eat almost every day. It's really getting annoying stupid and ridiculous!

Like the quality and sources of food has gone to hell in a hen basket. Even the water isn't safe to drink at times!

[Food Network Fan]

My personal choice is not to use wood with meat products. I am just not comfortable with it. I have considered getting one for bread. But I have synthetic materials I use for meat and veggies.

I know a lot of people use them and are fine with them but it's just something I don't do personally.

[Pluff Mudder]

Before using a new butcher block, season it to prevent staining and absorption of food odors and bacteria. Proper surface treatment is important to guard against germs and/or mold growth on both new and older boards. The wood surface needs an oil that can be repeatedly applied to fill the wood pores and repel food particles, liquids, and oils. Never use any vegetable or cooking oils to treat or finish a cutting surface, as in time the wood will reek of a rancid spoiled oil odor.

• USP-grade mineral oil is a popular choice as it is the cheapest pure food-grade oil you can buy (do not use vegetable or olive oils because they can turn rancid). Mineral oil remains safe throughout its life. There are various oils available for cutting boards and butcher blocks. Some are called "Butcher Block Finishes" or "Mystery Oil." Save some money by visiting the local hardware or drug store and purchasing Mineral Oil. (not mineral spirits - this is paint thinner).
  
  When you see the words "food safe finish" in a description of a wood product, this generally means mineral oil has been used. Simply wipe mineral oil on the surface of your board and watch it soak in. When the wood won't take any more oil, you can wipe off the excess with a clean dry cloth. Don't worry about applying too much oil - more is better.
  

Cutting Boards, Chopping Blocks, Butcher Blocks, Wood vs plastic cutting boards

[Food Network Fan]

I would like to have this. French Miter Bread Board with Slicing Guide (bread & knife not included)

It would fit the size loaves my special bread pan makes perfectly.

[Bentley Green]

Yeah, I figued that would happen with veggie and olive oil. They DO turn rancid, and so will peanut oil, in time.

I DO have a plastic cutting board that I use quite often, and since it is also used for cutting both raw meat and veggies, I don't wash it between the two foods because they are both cooked and in so doing, natural germs and bacteria are destroyed once the temp reaches about 155 or so degrees. Then, to really be on the safe side, the cutting board is washed in the dishwasher.

The machine's main wash and final rinse water temp is boosted and super-heated to a high temp to destroy bacteria and promote faster drying.

[BerryBaby]

I don't know...from all I've read, I'll use it as decoration and stick with my green plastic and clear plastic for veggies and meat. Thanks, everyone for your advice!!!

[Bentley Green]

You're welcome!