Thread: Wooden Cutting Boards

Originally Posted by 10Pups

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...

My maintenance recommendation: never put them in a dishwasher. Clean with water after use, no detergents, keep 'em dry.

Originally Posted by Kees

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.

Originally Posted by RMarsh

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.

Mine are treated with minneral oil, and washed down after use and dried. Ocassionally scrub it off with some salt if stained.