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Having a chat to a friend over coffee she said she needed new chopping boards but was reluctant to buy wooden ones as she is unsure of the best way to keep them clean. I wipe mine clean asap and also scrub but not soak them, although I don't use a wooden board for "wet" things. What do you do? Also she had a meal of fish and chips served on a wooded platter and was worried about how a restaurant properly cleaned the platters. Any ideas-to put her mind at rest!!Thanks a lotPauline
We only use plastic chopping boards that are dishwasher safe. Wooden boards are not dishwasher safe. We have a wooden board for bread only and that just gets a rinse without detergent.Watch plastic boards in the dishwasher....we have two boards that do a banana impression if you put them in the bottom rack by the heating/drying element and another two that survive even right over the element - when you think that these elements get nearly red-hot on dry...!
The food inspectors went through a phase of demanding that butchers used surfaces other than wood in their shops for hygienic reasons.Research found that the way they cleaned them and the natural anti-septic properties of wood made their surfaces entirely safe.So if you look in butchers' shops they all use wood.Wooden boards don't slip or blunt knives.Have a good look in some cafes where they don't put plastic boards through the wash often enough and you will see the centre of them is a mass of knife damage, which collects who knows what.And wood looks and feels nice too.
I've got both sorts including a wooden one from Lakeland which can be put in the dishwasher, had no problems with it.
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