How Can I Prevent Cutting Board Stains ?

FlaMike

Just got a new maple cutting board. After oiling it daily for about a week with mineral oil, I figured it was ready to use. Did 4 racks of ribs, using Dizzy Dust, and some other concoctions. The ribs turned out good, but after cutting them on the new board, it left orange stains, probably from all the paprika in the rubs. Did I just not oil the board enough? or are the stains unavoidable?
Mike

mad max beyond eggdome

FlaMike,
i've been using the same teak cutting board from Dansk for the last 23 years. .. . it has all kinds of stains. .i've never once oiled it or done anything other than wash it with soapy water. . ..it has lots of stains and knife marks. .. .to me, its just the signs of a well used board. . .[p]:-)

Toy Man

Don't know how to remove the stains. I always thought stains and knife marks were part of cooking and if anything, to be admired. But then I consider the scratches and dents on my SUV from 4x4'ing 'beauty marks'.[p]Toy Man

FlaMike

mad max beyond eggdome, Thanks. I needed that. We'll just call it "breaking it in".

tach18k

FlaMike, If the stains drive you nuts, they can be cleaned with a water and bleach solution and then scrubbed. rinse well. this was the process we used in restaurants.

FlaMike

tach18k, Thanks for the tip. I already tried the bleach and it worked,sort of. At least it'll keep it to a minimum.
Mike

ranger ray

FlaMike,
some folks pay extra for "patina".... that what i like to call it.... if you use alot of red colored stuff... maybe you should investigate the purchase of a mahogany or cherry cutting board...ray

ShortRib

FlaMike,[p]I saw on the food network that rubing the board with granulated salt (such as seasalt)would do the trick. Give it a try and let us know.