Cutting Boards
- Thread starter Vibroluxer
- Start date
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oldunc
Poster Extraordinaire
That thing about wood killing bacteria is apparently based on a paper written by someone (forestry industry or some such) in Wisconsin that has been pretty thoroughly debunked. The author himself said that professional laboratories had been unable to duplicate his results, but he pointed to some high school science fair projects that seemed to support it; not something I'd really put a lot of faith in.
That's because idiot health inspectors have been told that wood is a fail even though studies suggest it should be the other way around. End grain on closed grain woods is best species beyond that not much of a factor.
The top picture is the cherry sideboard I built a long time ago. THIS is the Voodoo Coffee Bar.
archetype
Fiend of Leo's
Ah, yes! A much better bit of furniture. We're Arts & Crafts fans in this household.
GoldDeluxe5E3
Tele-Afflicted
You mean 1.) the health inspectors who happen to be idiots or 2.) that all health inspectors are idiots ?
I’m sure there are some of #1 but I’m completely done with that #2 line of thinking .
Geoff738
Doctor of Teleocity
Yup. A paper towel will do in a pinch. I have a rubber mesh thingey. It needs a regular washing too.
Cheers,
Geoff
Much better than the cherry sideboard I built from scratch? Sheesh!
My 10 cent take on a Stickley style cutting board. Cherry and maple stained with coffee grounds.
Geoff738
Doctor of Teleocity
@Powdog - very nice work
Ok, I worked in a restaurant.
As a practical matter, though, all the food processes in a restaurant are on a much larger scale than what I do at home. Might use a cutting board once or twice a day, rarely three times and it’s just not a large volume. Just isn’t.
Wood works fine at home. I clean the two that get used after finishing. I now live in a dry sunny climate, so haven’t experienced any negatives. Sometimes, I’ll put a dry board out in the sun - yep, sunlight disinfects.
But sure as I say that, some person will start up with, “Well, actually blah, blah, blah.
Commercial kitchen practice ain’t the same as home use.
As a practical matter, though, all the food processes in a restaurant are on a much larger scale than what I do at home. Might use a cutting board once or twice a day, rarely three times and it’s just not a large volume. Just isn’t.
Wood works fine at home. I clean the two that get used after finishing. I now live in a dry sunny climate, so haven’t experienced any negatives. Sometimes, I’ll put a dry board out in the sun - yep, sunlight disinfects.
But sure as I say that, some person will start up with, “Well, actually blah, blah, blah.
Commercial kitchen practice ain’t the same as home use.
oldunc
Poster Extraordinaire
True about the sunlight- it's mostly the UV; in fact UV lights for sterilizing toothbrushes are kind of a thing, and they're fairly effective. I'd be pretty careful about leaving a board in the sun, though, it could warp pretty fast, and a cutting board that's not flat is no fun.
Good catch! I actually had to go back and revisit how I worded that. Especially as I know two fellows who do food health inspections! No it comes down to the rules that they have to enforce. Not all the rules but the ones that deal with cutting boards and other things are allowed to fly that shouldn’t.
canteytoque
Tele-Afflicted
Also useful when using a sharpening stone.
What if you have a curvy blade knife?
Try bench cookies! Those things are the bomb for cutting boards,bread boards or just boards
canteytoque
Tele-Afflicted
Thanks for the tip. Seems like overkill for this situation. Maybe if I had more tools and an in-home shop.
