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Thread: Wooden Cutting Boards

  1. #21
    Senior Member RMarsh's Avatar
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    Quote Originally Posted by 10Pups View Post
    I bet those outlast who ever he gave them too. I had a butcher block in the middle of the kitchen. In 25 years I never saw it wear a bit. Now my Butcher had the same one and his looked more like a butcher bowl. I don't even know how he could use it. His remark was "if I ever got a new one it would take 15 years just to break it in."
    Amazing! I guess my experience with cutting boards is limited to the last 5 years, when I started seriously cooking. I had no idea they lasted that long...

  2. #22
    Senior Member blabbermouth Kees's Avatar
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    My maintenance recommendation: never put them in a dishwasher. Clean with water after use, no detergents, keep 'em dry.

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    Senior Member Lemur's Avatar
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    Quote Originally Posted by Kees View Post
    My maintenance recommendation: never put them in a dishwasher. Clean with water after use, no detergents, keep 'em dry.
    + 1 and I use a ss scub ball to clean my boards, it even removes a little wood, I know they always are clean and nice but they'll probably won't last more than 100 years.
    Hur Svenska stålet biter kom låt oss pröfva på.

  4. #24
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    Quote Originally Posted by RMarsh View Post
    I have been coveting a brooklyn butcher block brand cutting board lately, anybody have one of them?
    I have two, with a third on the way.

    I have a 12" x 18" end grain walnut, a 9" x 9" walnut floating cheese board, and a walnut end grain "Mintzer" (without the brick and mortar pattern) on the way.

  5. #25
    Fizzy Laces Connoisseur
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    Mine are treated with minneral oil, and washed down after use and dried. Ocassionally scrub it off with some salt if stained.

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