- A cutting board shout be easy on knives but at the same time hard and well wearing
- Wood for boards should be non porous and well seasoned with a non toxic mineral oil and bees wax
- A board should be flat (sit firmly on your counter top)
- It should have sufficient mass (heavy enough to accomplish the task but be easy to move around your kitchen)
- It should be constructed from non toxic waterproof glue
Form
- A cutting/serving board should be simple, beautiful, and tactile
Care
- Cleaning can be accomplished with a dry or warm damp cloth
- Boards can also be occasionally washed with soap and warm water but not submerged and they should be re seasoned afterward
- After washing boards they should be stored carefully on edge to dry
- Boards should be dry when they are re seasoned
- Maintain seasoning with mineral oil or beeswax polish
- Regular maintenance will keep the boards looking fresh. Just a lite wiping with oil or wax
- Resurfacing can be accomplished with a red scotchbrite pad or fine steel wool
- You may wish to dedicate one side for cutting and the other for serving or display
Cheers Wayne
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