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I'm not responsible enough to own....
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rtt121
Posts: 653
Wooden Cutting Boards
This is #3 down. It's ashame as I love them. But at least I know this fact and haven't paid for a beautiful artisan board that I want so bad.
Medium, and XL eggs in Galloway NJ. Just outside of Atlantic City.
Comments
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Take your cutting board to karate class did ya?
Living Large and XL
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What happened?Green egg, dead animal and alcohol. The "Boro".. TN
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The problem is moisture.. getting wet and then drying out and repeat.My problem is my counters are small and it ends up next to the sink. Seasoning with oils may keep the water at bay but im just not good at it.Medium, and XL eggs in Galloway NJ. Just outside of Atlantic City.
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Wow! Mine is close to 10 years old and sits in the counter right next to the sink. All day, every day. It is 2" thick, end grain. Not expensive, I got it at Home Goods. I am far from responsible! I hardly ever oil it - about once every 6 months or is it every year or two? While it doesn't look new, it comes close. I only use it for vegetables. I try to wipe off moisture when the top gets wet, but that's really all I do.It has no feet and so is completely reversible. I do use spacers to keep it up off the counter. Lets air circulate and doesn't let the wood sit in any water that may get under there. They were very expensive... the plastic lids off of four small coffee cans.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Carolina Q said:Wow! Mine is close to 10 years old and sits in the counter right next to the sink. All day, every day. It is 2" thick, end grain. Not expensive, I got it at Home Goods. I am far from responsible! I hardly ever oil it - about once every 6 months or is it every year or two? While it doesn't look new, it comes close. I only use it for vegetables. I try to wipe off moisture when the top gets wet, but that's really all I do.It has no feet and so is completely reversible. I do use spacers to keep it up off the counter. Lets air circulate and doesn't let the wood sit in any water that may get under there. They were very expensive... the plastic lids off of four small coffee cans.Medium, and XL eggs in Galloway NJ. Just outside of Atlantic City.
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Carolina Q also made a salient point - thickness. Try to get at least a 1.5 inch-thick board. This probably helps the most.
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I always make sure mine sits over night on the stove grates if I have to wash it so it gets air from all sides and if I just cut veggies I keep a spray bottle of white vinegar and just spray and wipe. I oil every couple months and they are fine now. I went through a couple in the learning process though.
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That's your THIRD board?!? How the heck/what are you chopping??_____________
"Pro-Life" would be twenty students graduating from Sandy Hook next month
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Botch said: That's your THIRD board?!? How the heck/what are you chopping??
He does a lot of bbq. And we all know that should be chopped, not just pulled or sliced.I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Looks like it's still good for smoke wood.
______________________________________________I love lamp..
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