Here's my main wooden cutting board:
One size for prepping (with a waste channel), and the other side for carving, with the indentation good for holding a whole chicken. I use the prep side for everything except raw meat; veggies, fruit, herbs, and garlic.
One thing I'm always fighting is keeping it odor/flavor free. I wash it after every onion/garlic session (so pretty much every day), and I whenever I have spent lemons, I'll rub those over it. I also occasionally treat it with vinegar, and sometimes with a baking soda-water paste. In the way of routine maintenance, I also oil it frequently.
Even with all that, I can always detect, at best, a slight sharp odor, due to the onion and garlic work.
Curious if that's the experience if everyone else on here who use a wooden board?
I remember as a kid, going to my great-grandparents' house, and and great-grandmom had a big freestanding butcher block in the middle of the kitchen. She used it for everything, including raw meat, and just washed it down at the end of the night. I don't remember if there was any odor or not. I was too busy eating fried chicken.
One thing I'm always fighting is keeping it odor/flavor free. I wash it after every onion/garlic session (so pretty much every day), and I whenever I have spent lemons, I'll rub those over it. I also occasionally treat it with vinegar, and sometimes with a baking soda-water paste. In the way of routine maintenance, I also oil it frequently.
Even with all that, I can always detect, at best, a slight sharp odor, due to the onion and garlic work.
Curious if that's the experience if everyone else on here who use a wooden board?
I remember as a kid, going to my great-grandparents' house, and and great-grandmom had a big freestanding butcher block in the middle of the kitchen. She used it for everything, including raw meat, and just washed it down at the end of the night. I don't remember if there was any odor or not. I was too busy eating fried chicken.
