Chopping block maintenance?

[Ricardito]

Hi all,
Since most are woodies and like cooking I though to make a chopping block maintenance question here.
What is the best way to keep a block in good knick and what type of oil to use? I have some say mineral oil but not such animal in OZ, Vegie oil apparently goes rancid so What to use?
Thanks

[joez]

Checkout paraffin oil (I am pretty sure its the same as mineral oil), available from most chemists and some supermarkets.


joez

[Skew ChiDAMN!!]

Paraffin Oil = Mineral Oil here in Oz.

Even Baby Oil will do... it's Mineral Oil with a light scent. (Provided you don't mind the smell) It's food-safe, so no worries there.

[Lignum]

Just a scrub with mild soap and water is all thats needed. You dont need any oil

[Ricardito]

Thank you for all your replies

[Manuka Jock]

Hi all,
Since most are woodies and like cooking I though to make a chopping block maintenance question here.
What is the best way to keep a block in good knick and what type of oil to use? I have some say mineral oil but not such animal in OZ, Vegie oil apparently goes rancid so What to use?
Thanks

Not all 'vegie' oils go rancid . And the ones that do , only do so it the object is not washed very often .

[Lignum]

The oiling thingy is so overated on chopping boards. Its only needed when its first made and presented as a gift because it looks great.

In use, it gets so many different oils and liquids from meat and fish fatty oils, vegie juice, butter and god knows what else. Its constantly being moistened naturaly. As long as you use and wash/scrub both sides regularly you will never have a problem

[ubeaut]

Click here Attachment 144833 New product - not on the U-Beaut website as yet.

As long as you use and wash/scrub both sides regularly you will never have a problem

Some people see regularly as weekly or even monthly, it needs to be done after every use. The natural fats, oils and juices are the things that will cause food poisoning and bacteria to go wild especially if cross contamination occurs like cutting up the roast chicken on the board that wasn't cleaned properly after preparing the chicken for the oven, etc.

[Lignum]

Some people see regularly as weekly or even monthly, it needs to be done after every use. The natural fats, oils and juices are the things that will cause food poisoning and bacteria to go wild especially if cross contamination occurs like cutting up the roast chicken on the board that wasn't cleaned properly after preparing the chicken for the oven, etc.

Of course you wash it after every use. No one would be that silly not to.

[RufflyRustic]

you'd be surprised, Lig, on what some people do .... or don't do...

[Ashore]

Wendy I think lig was tongue in cheek there
Whatever oil you use mix a little fresh lemon juice in , gives it a nice aroma as well

[Dave50]

HMMMm! I use a little vegy oil after use and give it a good scrub with soapy water before and during use and then oil it after use, ours is in use every day and have yet to have the oil go rancid, I'll have to watch that when we nick off on honkidays next time!

[RufflyRustic]

wendy i think lig was tongue in cheek there

You never know with Lignum

[rsser]

Olive oil is not sposed to be good; Walnut oil is; dunno about the others.

I cook occasionally in a ski lodge and we have plakky boards of different colours for various food types. They also get steam disinfected. If you've seen a bug go round a group of 30 due to poor hygiene you'll appreciate the procedure.

At home, we just wash our boards with detergent and hot water. Our bugs are house-trained ;-}

[Dave50]

I like bugs, they dissuade the constant guests from returning and eating us out of house and home every weekend, nothing like a bout of gastro to keep the bludgers away!