Cutting Boards

Spring Chicken · November 2009

Most of us will be using our cutting boards a lot over the next few days. And as we all know, not all cutting boards are alike, and if not properly cared for they can be very dangerous.

I ran across this while looking for something else and thought I would pass it on. Good information...

http://whatscookingamerica.net/CuttingBoards/AllAbout.htm

You're welcome.

Spring "Board To Death" Chicken
Spring Texas USA

thegrillster · November 2009

Thanks for posting this very informative and interesting info.

This type of education is a must for all of us who have begun delving into the world of cooking with our eggs.

Food safety is an area about which we all need to be informed.

Love this forum!

Thanks Spring Chicken.

mr toad · November 2009

thanks, my good man - - very informative site

mr toad

2Fategghead · November 2009

Thank you. Tim

Mickey · November 2009

Thanks Leroy.

Cpt'n Cook · November 2009

Thank You Leroy.

I have that end grain cutting board pictured in the article. I purchased it at Wally World for about $35.00 as I remember.

Michael B · November 2009

Thank you Leroy.

I’ve been using a conditioner that I like a lot:
Melt together 28 grams of beeswax and 70 grams of paraffin wax. Then add 10-15 fluid ounces of mineral oil. Stir the mixture well and pour into a wide mouthed jar to cool. It should be about the consistency of Vaseline. If the mixture sets up too hard, re-melt it and add a little more mineral oil.

Cutting Boards

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