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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.


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Unread 12-27-2007, 12:02 PM   #1
Countryhb
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Default Cutting Block Hygiene

So my Pops made me a kick-arse, custom cutting block for Christmas. It looks like a giant folding TV tray, with a 18" x 22" solid maple cutting block on top and a magnetic knife strip mounted on the side. My question is what is the proper cleaning/sanitizing procedures for maple? Any input is greatly appreciated.
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Unread 12-27-2007, 12:12 PM   #2
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I would love to see a picture of that. I have made quite few butcher block tables and counters. Regular cleaning can be done with just soap and water and sanitize it with some bleach and water. Do not use a urethane or sealer. Mineral oil is best when using it as a cutting and chopping surface.
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Unread 12-27-2007, 12:17 PM   #3
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Did he apply a finish on it for you??
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Unread 12-27-2007, 12:21 PM   #4
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Here is a link that might better explain it http://whatscookingamerica.net/Cutti...s/AllAbout.htm
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Unread 12-27-2007, 12:21 PM   #5
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If he did use a sealer belt sand it off then palm sand it to finish
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Unread 12-27-2007, 01:00 PM   #6
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He sealed it with walnut oil.
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Double-barrel 55-gal drum smoker
A farking weed burner...hehe hehe! Fire's Cool!
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Unread 12-27-2007, 01:10 PM   #7
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Thanks for the link, Sled. Good info. I think I'll sand it and reseason with mineral oil. I'll try to get up a pic in the next few days.
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Did someone say ROAD TRIP?!?!
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NB offset with baffle and chimney mods--STOLEN
Double-barrel 55-gal drum smoker
A farking weed burner...hehe hehe! Fire's Cool!
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