Cutting Boards

To create a cutting board handle jig for better precision and efficiency in woodworking, you can use a piece of scrap wood and attach it to your cutting board to guide your saw cuts. This jig will help you achieve consistent and accurate handle cuts on multiple cutting boards.

Yes, cutting boards can become warped after the glue up process due to uneven pressure or moisture absorption.

Yes, you can stain a cutting board before oiling it for protection and maintenance. Staining can add color and enhance the appearance of the cutting board, while oiling helps to seal and protect the wood from moisture and bacteria. It is important to follow the manufacturer's instructions for both the stain and oil to ensure proper application and effectiveness.

The best techniques for cutting hard foam board accurately and cleanly are to use a sharp utility knife or hot wire cutter, make sure to measure and mark your cuts precisely, and cut slowly and steadily to avoid jagged edges.

Oh, dude, a clutter-free cutting board is safe because, like, when you have a bunch of stuff on it, you might accidentally chop off your finger while trying to find your veggies. Plus, bacteria love to hang out in those nooks and crannies, so keeping it clean reduces the risk of foodborne illnesses. So, yeah, keep it tidy, man, for your own safety and all that jazz.

To properly sanitize dishcloths and cutting boards at home using bleach, you should mix 1 tablespoon (equivalent to 0.5 oz) of bleach with 1 quart (32 oz) of water. This ratio creates a bleach solution with a concentration of around 50-200 parts per million (ppm), which is effective for sanitizing surfaces. Ensure that the bleach is unscented and contains 5-6% sodium hypochlorite for optimal disinfection.

The weight of a cutting board can vary depending on its size, thickness, and the material from which it is made. Here are some approximate weight ranges for common types of cutting boards:

Plastic Cutting Boards: Plastic cutting boards are typically lightweight and easy to handle. A standard-sized plastic cutting board may weigh anywhere from 1 to 3 pounds (0.45 to 1.36 kilograms), depending on its dimensions and thickness.

Wooden Cutting Boards: Wooden cutting boards tend to be heavier than plastic ones due to the density of the wood. The weight of a wooden cutting board can vary based on the type of wood used and its size. A medium-sized wooden cutting board might weigh between 3 to 8 pounds (1.36 to 3.63 kilograms).

Bamboo Cutting Boards: Bamboo cutting boards are lightweight yet durable. They typically weigh slightly less than wooden cutting boards of similar size. A bamboo cutting board might weigh around 2 to 6 pounds (0.91 to 2.72 kilograms), depending on its dimensions.

Glass or Stone Cutting Boards: Glass or stone cutting boards are heavier than plastic, wood, or bamboo boards due to the density of the material. These cutting boards can weigh anywhere from 5 to 15 pounds (2.27 to 6.80 kilograms), depending on their size and thickness.

Keep in mind that these weight ranges are approximate and can vary based on the specific design and construction of the cutting board. When purchasing a cutting board, consider your preferences for weight, as well as factors such as durability, maintenance, and suitability for food preparation tasks.

Whenever a plastic or wood cutting board gets very worn with many grooves and cuts, it should either be refinished or replaced. Wood can be sanded. Some plastic boards might do well with refinishing - try manual sanding or planing.

Wood cutting boards should be treated with food grade mineral oil after sanding. Do not use cooking oil since that will turn rancid.

No, besides dulling your knife, you will scratch the softer minerals in granite. Granite is also porous, bacteria actually grow inside the stone, so food shouldn't be placed directly on granite. You will also damage your sealer by cutting on it.

If you are looking for custom made under counter cutting boards one source is VNC Designs.

They can make any size you need and any wood.

Wood cutting boards - under counter pullouts

bread boards baker's board - chop block - under counter

cutting board custom made to order. cherry - Maple - Oak.

As with any cutting boards, you should definately replace any worn out or heavily scarred board as this could be harmful as it traps food and bacteria in the cracks and cuts. The advantage of a wooden board would be that if food bacteria does get caught into cuts of board they eventually die off. As for plastic it usually does not die off and you are more prone to bacteria. With glass you would not have this issue, as it most likely will not get trapped into the crevices as there wouldn't be one. Glass boards aren't very popular and are usually hard to find. The disadvantage of a wooden board would be that you easily scrape and cut the board up with a knife while cutting. With plastic it is always harder to cut through with the knife. Finally, for cleaning purposes you can't say whether one is better than the other, if you sanitize the product you will be okay. There are advantages and disadvantages to both, but overall it is just a matter of opinion.

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Food-grade mineral oil. NOT Olive oil or vegetable oil (they will go rancid).

Yes, as long as a food safe finish is applied, such as tung oil, or mineral oil. Reapply when wood seems to be drying out.

The best way to sanitize a cutting board after cutting raw meat is to rinse immediately after cutting the meat on the board. Afterwards use hydrogen peroxide to disinfect the board.

For plastic boards: Scrub it with soap and hot water. If you want, add some dish detergent and let it soak on there. To remove some stains (from foods), put a mix of kosher salt and a splash of white vinegar on over night. It will help to remove some surface stains (from food) and to clean the board. To sanitize and clean wood boards, you take 1/2 bleach with 1/2 warm water and lightly scrub. Cutting boards have a lot of bacteria from meat, chicken, etc. You don't want to cross contaminate food.

food safety is always so impotant when working with raw poultry,according to science,when ever any human being dies, lots of desease's enter in one's body

same with animals, when ever animals are beings slutered lots of desease enters their body's. so this is what reason there should be high standard of procedures while handling food, speacially poultry, although they may sick when they were died.

food safety is always so impotant when working with raw poultry,according to science,when ever any human being dies, lots of desease's enter in one's body

same with animals, when ever animals are beings slutered lots of desease enters their body's. so this is what reason there should be high standard of procedures while handling food, speacially poultry, although they may sick when they were died.

Washing the board after cutting meat is not necessary if you are going to put the vegetables and meat all in the same pot. However, it is a wise habit to clean the board and the knife before continuing since bacteria can spread to other areas. For instance, you wouldn't want to make a salad on the board without washing it.

it is made for chopping so that you don't destroy your table. you can easily change it to a new one but buying a new table every second month is a little bit too much, don't you think?

Using the same board for both cooked and uncooked foods could lead to cross contamination of the cooked food by pathogenic bacteria that might have been on the uncooked food. That contamination could lead to foodborne illnesses.

At one time, the cutting boards only needed to be washed, rinsed, sanitized and air-dried before switching from raw to cooked. For a number of years now, industry has progressed to color coding cutting boards and other utensils to designate use for specific food categories like cooked meats, raw chicken, raw meat, raw poultry, raw fish, and vegetables. Those are part of a multi-barrier approach toward preventing cross contamination which could cause foodborne illnesses. The utensils still require proper washing, sanitizing and drying between uses.

If you are using the cutting board for show then a polyurethane would work, if you use it for cutting, then a good rub down on a periodic basis with vegetable oil works well. The oil resists water but won't contaminate your food. I use mineral oil. My wood cutting board care instructions recommended this. I use it about once every 4-6 weeks as the wood looks dry. I have always used Danish oil on my cutting boards when first made. Answer== Just make sure whatever you use is food grade mineral oil.

Food grade mineral oil is preferred, as vegetable oils can go rancid.

Mineral oil is the most common treatment. Adding beeswax to the mineral oil is also effective. Vegetable oil needs to be cleaned and re-treated much more frequently as it is organic. Wooden Butcher Blocks and Cutting Boards I'm glad others agree that wood is the ultimate cutting surface! There is nothing like the feel and the beauty of cutting on wood. Its too bad so many people still use mineral oil though. Mineral oil is a petroleum by-product that never dries. You either eat it or wash it away. Preserve Woodenware Oil is a 100% non-toxic product that dries naturally. It fills the pores and helps exclude bacteria. It is made of edible nut oils that dry (vegetable oils and mineral oil never does).

You will need to use an outdoor glue as it is usuallt waterproof.

BEECH