Have watched quite a few of these for my boards tonight...none of the videos have been as simple, to the point, effective and informative as this one. Good job.
Excellent presentation, with all steps clearly explained and demonstrated, and without any insufferable off-track attempts at humor or ego. Wish all how-to videos were like this one.
But the explanation isn't correct. The reason why you let it stand upright is so that you get a good circulation of air all around the block for an even drying. If you lay it down, one side dries first and that can cause the block to warp.
Have just bought a wooden cutting board and I'm very thankful to you and your video because the instructions on the board said to season it with cooking oil. Thanks again
thanks for this. I do have a collection of wooden kitchenwares which I bought a couple of years ago. I wipe them with mineral oil or any cooking oil to protect and make them look brand new.
1:46 untrue. The rest of this video and its production are all bang-on great but there's no point wasting money. Other oils have been used all across the world for thousands of years before the mass production of rare/labour-intensive items like mineral oil. Similar to how bacteria are essentially "absorbed" into the fibre membranes of a wooden chopping board, leaving them unable to access oxygen, killing them; oil used for maintenance is also "absorbed" replacing the natural degradation of oils already in the wood. It can simply be a case of using too much oil. A tablespoon of high-density oil or fat spread over the surface is absolutely fine. Coconut, walnut, lard etc all work wonders.
Any decent woodworker, the people who make these boards, will tell you to use mineral oil for exactly the reason she gives. As for cost, mineral oil is inexpensive, maybe about four of five dollars for the size bottle she uses.
Clean in a sweeping motion in the direction of the grain...back and forth, not in circles. Same process/motion for oiling with "food grade mineral oil".
So, you combined citric acid and sodium bicarbonate > water + co2 + trisodium citrate... i don't see how this would make for a good cleaning. I would imagine using either a lemon or baking soda alone wouldve been sufficient
great video, really appreciated it ill be getting a bag of lemons today and i just ordered a bottle of proper cutting board mineral oil, preventative maintenance is definitely cheaper than buying new stuff all the time, a definite money saver
Just use baking soda. Lemon does absolutely f*ck all since it is an acid and just evens out the basic element of the soda. Also makes those horrible clumps.
Brava Joyce. Will try the lemon baking soda combo. In general one thing I do not like of baking soda is that it dries out my skin so much, would recommend for people to use gloves with baking soda.
"Sanitize your cutting board by wiping all surfaces down with mild dish soap and water. Dry thoroughly. DO NOT wash your wood cutting board with harsh detergents of any type. DO NOT wash your butcher's tools on your cutting board surface. DO NOT put Boos Block® wood cutting boards into dishwasher."
Thank you so much for this video, Joyce! I have one question, I am shopping for a Boos maple board(funny how yours is!). When it first arrives is there anything special to do before first use? Thank much in advance. Oh, what size is your board?
I've just gotten my first large wood cutting board. This video was exactly what I was looking for! Thank you for your time in making and sharing this easy to follow, and direct, video! Just perfect!!!!
Just a quick easy tip: heating the mineral oil first (in the microwave or whatever) helps it absorb better into the board. Heat it until it's watery. As well, it's not a problem adding extra mineral oil. The board is only going to absorb what it is capable of. After a few hours, or even better overnight, whatever is still on the board can simply be wiped away and then buffed off. It might use a little extra mineral oil (mineral oil is pretty dirt cheap), but ensures the board is absorbing as much as it possibly can. Target sells USP certified pharmaceutical grade mineral oil for a very low price.
Clear and concise video. This is about the same technique I use except for the lemon and baking soda, which I will try the next time I oil my cutting boards. I like to use a brush to apply the oil in a thick coating before wiping it down and returning it to service 24 hours later.
How often should i clean my wooden chopping board with lemon and baking soda? Like once a week or twice a week? It's our first time using a wooden board. Thank you..
I bought a BHE teak cutting board. I followed a video that said to put two coats of mineral oil (drying 24 hrs between each ciat) then a third coat that was mineral oil mixed with melted bees wax. I use one side for beggies anthe side with juice channel for meats. If I use it for a month then do the lemon juice baking soda deep clean do I need to do the mineral oil bees wax coat afterwards?
I see now why all my cutting boards split and warped. I still do have a fear of getting it split. What type of wood would you recommend me getting for next cutting board?
No need to do it for a brand new board as it should come sealed already. Once you use it for awhile and notices that the surfaces are getting dull you can do this process!!
Actually wood cutting boards (particularly end grain) have been found to be more sanitary than plastic. Plastic cutting boards get scratches in them that can harbor microorganisms on the surface of these cuts. Wooden fibers have been found to pull bacteria off of the surface of the board and into the pores themselves through capillary action. Many species of wood also have antibacterial properties, while plastic has none. Of course if you are that concerned about it get a glass cutting board as it's non porous and easier to maintain. Glass cutting boards dull knifes much quicker though.
@@Billy-rz1jg wow Billy I had assumed that since "wood" is a poris material ( the cutting boards)that it would harbor bacteria as well. Yeah I knew plastic boards are the worst for bacterial growth. Thank's to you; I'll invest in a new/good cutting board. Thank's for the info! :)
@@sandyvanperson6637 You're welcome! The theory around e coli and salmonella comes from a very outdated study and PSA's put out by the FDA. They have since changed their stance based on newer research. Of course any surface including wood can be contaminated easily if it's not regularly and correctly cleaned but wood is much safer/cleaner than we used to think.
@@Billy-rz1jg Yeah "old thinkin" That's what I grew up thinking. Like I said Billy I thank you again; thing's do change over time and I've always shied away from a wooden board because of that belief. So; thanks again.
Sorry, but mineral oil is the better choice. Grapeseed oil is fantastic for seasoning a carbon steel or cast iron pan, but it is a vegetable based oil and as such has the potential to go rancid. A food grade mineral oil, or an even more highly refined pharmaceutical grade (USP or NSF) mineral oil is better.
