aja8888
Moderator Emeritus
After a great Christmas day and kitchen cleanup this evening, DW said her cutting board had split. Now this is a 25 year old wooden 18" x 13" hardwood board that has seen many outings and washings.
Looking closely at it, the construction appears to be made from 1" X 1" X 18" hardwood strips, probably glued under pressure and made to form a board. It split about in the center, but has not completely failed the entire length. However, it is does not appear to be easily repairable and probably not worth the effort to try.
So I know very little about cutting boards....... and after some brief research on the net, come to the conclusion that there are various opinions on wood vs synthetic and bacteria retention after use. As a matter of fact, there appears to be much confusion on this subject.
We cut cooked meats on this board. We have one smaller board for veggies.
From your collective experience, I would like to hear what type of cutting board seems to be the best solution for cutting cooked meats on (small turkeys, brisket, ham, etc.).
Bear in mind, we have never oiled the current hardwood board and just wash it well and let it air dry. To our knowledge, no one who dined here has become ill (or worse) from eating the cuttings off this board after 25+ years of use.
Thanks for your input and suggestions.
Looking closely at it, the construction appears to be made from 1" X 1" X 18" hardwood strips, probably glued under pressure and made to form a board. It split about in the center, but has not completely failed the entire length. However, it is does not appear to be easily repairable and probably not worth the effort to try.
So I know very little about cutting boards....... and after some brief research on the net, come to the conclusion that there are various opinions on wood vs synthetic and bacteria retention after use. As a matter of fact, there appears to be much confusion on this subject.
We cut cooked meats on this board. We have one smaller board for veggies.
From your collective experience, I would like to hear what type of cutting board seems to be the best solution for cutting cooked meats on (small turkeys, brisket, ham, etc.).
Bear in mind, we have never oiled the current hardwood board and just wash it well and let it air dry. To our knowledge, no one who dined here has become ill (or worse) from eating the cuttings off this board after 25+ years of use.
Thanks for your input and suggestions.