Wooden Chopping Board.

[derekpara]

I am thinking of making a kitchen chopping board out of a slab of Mahogany 1" thick. It would be used for preparing/cutting vegetables, meat, fish, poultry etc.

My questions are:
1. Would I have to pre-treat the board with something like Almond oil ?
2. Is the intended use of several food items on what is, essentially, an absorbant surface unwise for food hygeine reasons, even though it would be thoroughly cleaned after each use with something like Dettox ?

Advice/suggestions welcome.

Cheers.

D

[murraymints]

My boards all have an embossed image of..a chop..a fish..a carrot.. loaf.. stamped thereon !

[Tilly2]

My choice, Eccles. It makes sense to me.

[murraymints]

it does Tilly..it does !

[Tilly2]

Mine haven't got embossed thingies on them. They must have been cheaper than yours, Minty.

[mikey4444]

Eccles....it would counter intuitive to think that wood, that would be difficult to sterilize, would be more naturally anti-bac, then plastic or nylon.

That is why these boards are colour-coded, so cross infection is made more difficult.

My boards are not the domestic variety, but thick substantial catering ones.

[murraymints]

got mine in COSTCO.. !

[ummmm]

Mikey - Eccles is a chef. I'm sure she knows what she's doing!

[EcclesCake]

Thanks Tilly, if it is your choice and works for you that is all that matters. :-)

[Tilly2]

Indeed, Eccles.

[mikey4444]

If using wooden chopping boards works for you, than carry on.

[EcclesCake]

Thank you for your contribution and permission Mikey.

If I thought it was worth it I would provide links but you are so much better advised than the academics it seems pointless.

[B00]

Not sure if I should be worried or not....

I've one big massive chopping board that sits permanently on my worktop and I chop, cut and prepare EVERYTHING on that. It gets washed in sink, and anti bacced daily.

Aint poisoned anyone yet- is it a ticking time bomb?

[EcclesCake]

BANG!

[B00]

Eeek!

[murraymints]

lol... like the new avatar Boo.... think you'll survive the wooden board !

[Islay]

I also have a huge thick wooden chopping board that I chop everything on, raw cooked and everything else - it just gets scrubbed down everynight!

[ummmm]

I used to have one of those massive wooden ones that I kept on top of the cooker. And then someone turn the flame on without paying attention and burnt it. It wasn't me...........

[melv16]

If wood is so unhygienic why have butchers used it for centuries?

[B00]

Oh phew! Thought I was slowly poisoning my family or something for a second there!

Mind you, with a moody preteen mooching round the house that might not be a bad thing.

[Muntin]

20 or 30 years ago there was a move to make butchers use plastic chopping boards. It was then found that the plastic boards and blocks sustained grooves and cuts which held bacteria. Wooden boards and blocks were scrubbed, removing the grooves, every day.
I believe butchers use wood to this day.