Cutting board care.

So, how does everyone take care of their board/s? I know how I take care of mine and am curious as to how others take care of theirs. Please, do tell. Once you shall, I shall. I can't wait to see how the pros compare to at home cooks like me.

Doogy, what KIND of boards are you talking about? Hardwood, bamboo, silicone, glass, polypropylene, plastic, etc.?

The plastic boards are dishwashed, the wood boards get scrubbed, rubbed down with kosher salt and then rinsed with water- a trick I learned on Iron Chef Japan...

Plastic go into the dishwasher.

Wood get a scrub with regular dish soap and towel dried. About every other month they get a rub down with mineral oil. I'll have to try the kosher salt scrub - that's a great idea.

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

The plastic boards are dishwashed, the wood boards get scrubbed, rubbed down with kosher salt and then rinsed with water- a trick I learned on Iron Chef Japan...

Rice also works well...