Cutting Boards

[CoryB]

We have always used plastic or glass cutting boards. I'm told the glass ones will dull a ceramic knife quickly, so they are relegated to holiday only use when the steel carving knives come out. The plastic ones are loaded with microplastics which are slowly killing us and any local dolphins (I live inland).

So we've gone and purchased a beautiful walnut board from (is it okay to post the name? I'm not affiliated with them) to minimize the above issues. Supposedly one can get splinters from these but at least splinters are natural. Anyway, this leads to my questions:
1. I know not to soak it in a sink of water. Is running water over it to rinse it after scrubbing down with a clean sponge with some cutting board soap? If not, how to I get the scum and/or soap off of it?
2. Do I have to oil the cutting surface after every use? Or is weekly okay? I have the recommended soap, oil, and cream for it along with the manufacturers instructions and care kit. But have to wonder if some of this is engineered to continue to sell care products to me since I won't be likely to buy another board any time soon.

Thanks.

 

[crustychef]

Just wash it with what ever soap you want. Heck I even use Comet or Ajax to get out tough stains. Just let dry well and oil it weekly should do.
FYI I’ve been a chef for over 30 years.

 

[crustychef]

FYI stay away from bamboo, glass, and acacia cutting boards. They ruin knife edges. I can go on and on about knives and sharpening. 18 of my 30 years has been as a sushi chef.

 

[dreamadream99]

So we've gone and purchased a beautiful walnut board

My best advice for a walnut cutting board, is to attach four rubber feet to it, and turn it into a pedalboard.

 

[retslock]

We have always used plastic or glass cutting boards. I'm told the glass ones will dull a ceramic knife quickly, so they are relegated to holiday only use when the steel carving knives come out. The plastic ones are loaded with microplastics which are slowly killing us and any local dolphins (I live inland).

So we've gone and purchased a beautiful walnut board from (is it okay to post the name? I'm not affiliated with them) to minimize the above issues. Supposedly one can get splinters from these but at least splinters are natural. Anyway, this leads to my questions:
1. I know not to soak it in a sink of water. Is running water over it to rinse it after scrubbing down with a clean sponge with some cutting board soap? If not, how to I get the scum and/or soap off of it?
2. Do I have to oil the cutting surface after every use? Or is weekly okay? I have the recommended soap, oil, and cream for it along with the manufacturers instructions and care kit. But have to wonder if some of this is engineered to continue to sell care products to me since I won't be likely to buy another board any time soon.

Thanks.

I scrub ours with a stiff brush under hot running water then wipe it dry. That seems to do the trick. I never use soap or submerge it in water. I oil it before I go to bed when it looks like it needs it maybe every few months or so so it really soaks in. We've had it for years and it shows no sign of degradation other than the obvious signs that it gets used.

 

[Jeff Scott]

FYI stay away from bamboo, glass, and acacia cutting boards. They ruin knife edges. I can go on and on about knives and sharpening. 18 of my 30 years has been as a sushi chef.

We want to place an order with you.

4 unagi
3 hamichi
4 maguro
6 ebi
2 scalloped hand rolls
6 sake
6 tamago


TIA.

 

[Fishheadjoe]

I clean mine by rubbing it with half a lemon.
Fishheadjoe

 

[crustychef]

We want to place an order with you.

4 unagi
3 hamichi
4 maguro
6 ebi
2 scalloped hand rolls
6 sake
6 tamago


TIA.

 はい！

 

[MJ5150]

I clean mine by rubbing it with half a lemon.
Fishheadjoe

We do the same. We picked that tip up from Michael Symon in one of his shows during the pandemic. He was scrubbing away on it and the gal running the camera asked him what he was doing. The wife and I looked at each other and said......that's genius! We're totally doing that now!
Thank you Michael.

-Mike

 

[waynobass]

Cory, you're overthinking this. I've only ever rinsed mine off, no soap, no oil, etc. I've had it for at least ten years.

(But I only cut fruits and vegetables, not meat.)

 

[dbsfgyd1]

We want to place an order with you.

4 unagi
3 hamichi
4 maguro
6 ebi
2 scalloped hand rolls
6 sake
6 tamago


TIA.

I had the same thought..

 

[WRM]

I agree with above, the only thing that I don't see mentioned is to keep serrated blades away from your wood/plastic boards!...

 

[bigmikebass]

What’s a good wood for cutting boards thats easier on knives? Thanks in advance.

 

[crustychef]

I use serrated on mine all the time. Yeah they get scratched up but just sand them down every year. To me it’s just another tool that I will use and replace when it’s lived its life span. I have Hinoki wood cutting boards. One of the is going on 20 years. I do understand that not everyone wishes to be so heavy handed in their use. To each their own.

 

[The Golden Boy]

Our son made us this beautiful laminated cutting board. We're totally afraid to use it in case we damage it.

 

[LastJaguar]

Walnut is ideal. Maple and oak are too hard and will dull knives. Cherry is too soft and will get damaged by knives. The wood should be from a tree with edible fruit/nuts--so no mahogany, which is toxic (at least inhaled).

 

[LastJaguar]

Walnut is ideal. Maple and oak are too hard and will dull knives. Cherry is too soft and will get damaged by knives. The wood should be from a tree with edible fruit/nuts--so no mahogany, which is toxic (at least inhaled).

Also, endcut (checkerboard) is easiest on knives.

 

[Jeff Scott]

Our son made us this beautiful laminated cutting board. We're totally afraid to use it in case we damage it.

We have a cool M.C. Escher inspired wood cutting board made by a (at the time) 16 year old son of an Amish cabinet maker. It is art so it gets displayed, not used.

 

[Eric Perry]

I have an awesome 18x24x3 inch endgrain board that I adore. I typically just wash it by scrubbing with lemon juice and kosher salt, and rinse when done. I oil it once a month or so. I slather on a ton of food grade mineral oil at night and leave it alone. By morning, it usually drinks it all up. I give it a good rub down with paper towels, and it's good as new.