Tips For Butcher Block Cleaning And Maintenance
Before the late 19th century, butchers would have to use a tree round to chop meat. This crude table consisted of a hunk of tree trunk and legs that offered very little in the way of stability. Besides being unsanitary, they would tend to crack when they got wet. With the introduction of the butcher block, meat cutters had a stable surface to work on. In modern days they are standard equipment found in restaurants and homes everywhere.
Without proper care, a cutting board can be a breeding ground for bacteria that can make you and your family ill. It is necessary to thoroughly clean your block after very use. This will not only make for safer conditions when you cook but also extend the life of this vital kitchen tool.
The surface should be seasoned with oil before you chop anything on it to prevent bacteria from flourishing and odors from being absorbed. Any pure oil will do but mineral oil is recommended and can be easily located in any hardware or home improvement store.
Heat the oil slightly and apply it evenly to the cutting surface. Give it enough time to soak it and wipe away the excess liquid with a clean, dry cloth. Repeat this process four or five times the first time you season the block and one per month after that. You should not try to use olive or vegetable oil as they tend to turn rancid over time and will create a foul odor.
Hydrogen peroxide, vinegar and bleach are examples of solutions that can be used to sanitize the surface after each use. Vinegar is a powerful disinfectant and a great choice for people who are sensitive to various chemicals. Warm water and soap are also effective in this capacity.
Wood blocks are susceptible to crack after they dry, so you should never submerge them in water. Paper towels can be used to remove the excess moisture before storage in a dry place. Following these simple steps will extend the life of this handy kitchen item and keep your family safe at the same time.
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