What kind of chopping board?

Penelope_Penguin

I have a range of wooden boards, and love them :T If you can't get salt, they can be cleaned with a paste of bicarb and water

As this has fallen from the front page of OS, I'll add it to the existing thread.

Penny. x

kitschkitty

Smiley_Mum wrote: »

I was told that you had to season a board and keep it in good nick by rubbing olive oil over the wood after every use. I've come across this and apparently, that's not correct.

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

thanks for the link - I now feel a a lot better educated and think I'm going to go for a wooden board (if I can afford it)!

Penelope_Penguin wrote: »

I have a range of wooden boards, and love them :T If you can't get salt, they can be cleaned with a paste of bicarb and water

As this has fallen from the front page of OS, I'll add it to the existing thread.

Penny. x

hope no one gets confused, as the OP you've merged it with is 5 years old (bit out of date)?

Penelope_Penguin

kitschkitty wrote: »

hope no one gets confused, as the OP you've merged it with is 5 years old (bit out of date)?

That's why this is Old Style - a lot of advice never goes out of date

MrsE_2

se999 wrote: »

Hi,

I prefer dishwasher proof plastic, normally have a few so if doing raw meat can use a different one to veg. Watch out with the plastic, some are solid, but others seem to have a thin layer of a different type of plastic which can peel off with use/dishwashing machine.

I like clean chopping boards too.

I've got plastic coloured ones.

Green for fruit & veg, blue for fish & red for meat & poultry (need a yellow one).

camelot1001

I buy the white or blue ones from ikea - they go in the dishwasher and never seem to stain.

Rachel83

One for wooden here
Think of all the plastic used if you go through plastic ones all your life... They'll be around way longer than you when done with them... Not that i'm an eco warrior or anything