Lois Mauk wrote:Doogy, what KIND of boards are you talking about? Hardwood, bamboo, silicone, glass, polypropylene, plastic, etc.?
I have several, but the one I use 99% of the time is bamboo. I love that material. After I bought it I did a thorough online search and found the best way to take care of a bamboo board. I rinse it with water, let it dry and reapply food grade mineral oil. Every so often, I take 240 grit sandpaper and smooth down the board, soak it in the oil, then I use beeswax to coat it and finally buff it to a nice shine. I actually bought a kit online and it works so well. You can click here to check it out.
http://www.woodzone.com/Merchant2/merch ... Code=Waxes Not only does it protect the board; it truly brings out a great color and shows off the natural grain of the bamboo. Also, it helps retain the sharpness of your knife blade for a much longer time.
This link goes to a site with in depth instructions on caring for your board.
http://whatscookingamerica.net/CuttingB ... lAbout.htm