Cutting board / Bread Board Smells

danz0l

I do a lot of home cooking (don't we all here at MSE and generally use the breadboard for cutting everything apart from meat (i use a glass cutting board for meat as I find it easier on a hygiene point of view).

Obviously strong smells like garlic and onion can transfer to the board and i currently use flash with bleech to neutralise that. However sometimes the board can then smell of bleech which isn't obviously the best start to a new meal (i have to then continue rinsing for ages to get rid of that smell).

So what product do you use to neutralise bread board / chopping board smells ??

Penelope_Penguin

Rub with some damp bicarbonate of soda - that works for me. It has an abrasive and deodorising effect.

I have several wooden boards (can't cut on glass, seems wrong somehow and a slightly worn plastic board looks too unhygenic to me ) and use different ones for onion/garlic/veg and bread/cakes/pastries.

Penny. x

[Deleted User]

I have a 5 cutting boards in a drawer including the small ones here
http://www.lakeland.co.uk/product.aspx/!10750_10713

and they are all small enough to go in the dishwasher. I also have a large wooden breadboard which I store out of the drawer on the worktop, which I only use for bread. For hygiene sake in my own home I would never use a breadboard for anything other than bread.

None of them hold any smell

Penelope_Penguin

Just found an older thread - cleaning wooden chopping board.

HTH, Penny. x

danz0l

Thanks Guys.

We have a small kitchen so multiple boards isn't really too huge an option.

I tend to flash with bleach the board once or twice daily as i cut a great many onions but i never knew, thanks to Penelope and the link, that your supposed to oil the board. Still not sure how to use for that and how best to use it.

We picked up a large board at tesco for £5 and its just simply fab.

Wouldn't bicarb (being abrasive) rub of the oil on the board ???

Stephen_Leak

For a start, wooden boards should only be for bread, cheese and decoration. A professional kitchen would have no less than 6 colour coded plastic boards. I use just 2 (well 2½) "Legitim" ones from IKEA for just £1.29 for a red one (raw meat & fish) and £1.39 for a pack of two (one big, one little) white ones (everything else). Obviously, you clean them in very hot soapy water after each use. The problem could be how they are stored. It is evidently when they are laid flat on top of each other, that problems can arise. They should be stored vertically, with a gap in between.

purpleivy

My mother has a wooden chopping board. She has an electric slicer which is used for cooked meat and bread. I don't think she ever cuts raw meat or fish. We all know that the side of the chopping board with the 'knots'in the wood is to be used for onions and veg and the other side for stuff that doesn't taint, when cutting bread etc by hand. This system has always worked well for her.