Wooden Chopping Board.

[derekpara]

I am thinking of making a kitchen chopping board out of a slab of Mahogany 1" thick. It would be used for preparing/cutting vegetables, meat, fish, poultry etc.

My questions are:
1. Would I have to pre-treat the board with something like Almond oil ?
2. Is the intended use of several food items on what is, essentially, an absorbant surface unwise for food hygeine reasons, even though it would be thoroughly cleaned after each use with something like Dettox ?

Advice/suggestions welcome.

Cheers.

D

[pastafreak]

Some useful info here...the most common oil is mineral oil. It's neutral.

http://www.thekitchn.com/how-to-oil-and-maintain-a-wooden-cutting-board-lessons-from-the-kitchn-195642

And here...

http://www.seriouseats.com/2017/10/best-wooden-spoon.html

And info on washing here...

https://www.bonappetit.com/story/clean-wooden-cutting-board

I wouldn't use detox. A good scrub should be sufficient

[Rosie29]

Sounds a nice idea Derekpara. I think you have a point about using your board for meat and other things. I'm afraid I haven't got any references but I always use a separate board for meat - but don't know why !

[derekpara]

Thank you both for your very helpful answers - particularly those links, Pasta, extremely informative.

D.

[woofgang]

my chopping boards are nylon stuff and all go in the dishwasher. As well as bug transfer, I would also be concerned about smell transfer, especially if you plan to use it with fish. In the kitchen functionality and hygiene trump style every time.....although I have got a beautiful pastry/dough board

[atalanta]

Wood does not kill bugs, but does ( sort of ) paralyse/immobilise them. Wood can be full of bugs, but they can't do you harm because they can't multiply. I give my wood a good scour with a non-metal scouring pad, and if necessary dab a bit of olive oil on. I really don't think I have ever given anyone food poisoning yet. And I have been cooking for along, long time.

[alavahalf]

Wooden chopping board .. you cant beat a nice bit of bacteria !

http://www.dailymail.co.uk/health/article-2876048/The-hidden-dangers-lurking-kitchen-Chopping-boards-harbour-200-faecal-bacteria-toilet-seats-potatoes-leeks-food-poisoning.html

[mikey4444]

I have 4 plastic chopping boards, in 4 different colours, and a completely separate and smaller one for chopping onions and garlic. I can put them in the dishwasher but prefer to give them a good scrub in the sink.

[ummmm]

Mine are all plastic types. I scrub them then put them in the dishwasher!

[Cloverjo]

Gosh, I'm surprised I haven't made people ill. I use two wooden chopping boards for everything - fish, chicken, veg. I can't put them in the dishwasher so do them by hand with hot water and a good scrub. Perhaps I should spray them afterwards with anti- bac.

[Tilly2]

Mine are plastic and colour coded.
red=meat
green=vegetables
white= fish
yellow=cheese
orange=fruit.

I'm a bit OCD and would never use a wooden chopping board. :-)

[mikey4444]

Tilly...never seen a yellow or orange one before !

And I use the blue one for fish, which doesn't get used as much as it should I suppose.

[murraymints]

I have those nylon colour coded ones too.. each night I leave them in the sink with a wee bit bleach solution..along with mugs.. then wash proper in the morning

[Tilly2]

Mine get put in the dishwasher.

[murraymints]

I AM the dishwaser Tilly ! lol

[Tilly2]

I know Minty. No room for a dishwasher?

[EcclesCake]

I have poly-prop boards but rarely use them, give me wood any day. Natural anti-bac properties and much more resilient than poly-prop.

You're colour coded boards are somewhat unconventional Tilly, did you buy them as a set?

[murraymints]

nope..only a wee kitchen about a quarter of the size in last house.. had to get rid of loads when we bought this place..big downsizing exercise !

[mikey4444]

Eccles....not sure about the "Natural anti-bac properties" of wood !

[Tilly2]

The green, white, yellow and orange ones were a set but the red, much bigger one, is a one off.

[EcclesCake]

Tilly is the colour coding your choice or what the manufacturer recommended? It is a very unusual set up hence my curiosity.

Mikey, I will bow to your superior knowledge.