You have just remodeled you kitchen and the best part is your new wood butcher block.
You can't wait to cut up your first batch of raw vegetables or prepare a roast for the crock pot on it.
Before you use it though you will want season it properly to help prevent it from getting stained, absorbing odors such as those from fish or onions and the growth of bacteria and germs in the porous wood.
Prior to the first use the surface of the block should be treated with a mineral oil that can be used several times in order to help seal the wood.
You will never want to use cooking or vegetable oil to season the surface of your new butcher block.
If you use vegetable or cooking oil on the wood surface it will become rancid over time.
For the first seasoning of your butcher block you will want to apply the mineral oil using a soft lint free cloth and apply the oil in direction of the grain of the wood.
The new porous surface of the wood will absorb the majority of the oil.
Wait several hours in between applications, wipe off any excess oil before doing the next application of new oil.
This process should be repeated several times to ensure that the surface of the butcher block is properly seasoned.
After the butcher block has been seasoned and is ready for use, you will want to ensure that you will be able to keep its cutting surface sanitized and bacteria and germ free.
It isn't just the wood surface cutting boards that need to be kept sanitized, but all cutting boards.
The prevention of cross contamination is very important when preparing raw fish, meats, poultry or vegetables on the same cutting block or the same vicinity.
Use mild soap and hot water to clean the block.
To maintain your block never use harsh abrasive cleaners or chemicals to clean it.
Only use a soft clean lint free towel or kitchen sponge when wiping it down.
Wood is very porous so it is important to remember that you never want to submerge it in water.
The porous wood soaks up the water causing the wood to swell then as it dries it will shrink causing it to crack after drying out.
Proper seasoning of the wood, regular cleaning with mild dish detergent and sanitizing your butcher block will ensure its use for a long time.
You can't wait to cut up your first batch of raw vegetables or prepare a roast for the crock pot on it.
Before you use it though you will want season it properly to help prevent it from getting stained, absorbing odors such as those from fish or onions and the growth of bacteria and germs in the porous wood.
Prior to the first use the surface of the block should be treated with a mineral oil that can be used several times in order to help seal the wood.
You will never want to use cooking or vegetable oil to season the surface of your new butcher block.
If you use vegetable or cooking oil on the wood surface it will become rancid over time.
For the first seasoning of your butcher block you will want to apply the mineral oil using a soft lint free cloth and apply the oil in direction of the grain of the wood.
The new porous surface of the wood will absorb the majority of the oil.
Wait several hours in between applications, wipe off any excess oil before doing the next application of new oil.
This process should be repeated several times to ensure that the surface of the butcher block is properly seasoned.
After the butcher block has been seasoned and is ready for use, you will want to ensure that you will be able to keep its cutting surface sanitized and bacteria and germ free.
It isn't just the wood surface cutting boards that need to be kept sanitized, but all cutting boards.
The prevention of cross contamination is very important when preparing raw fish, meats, poultry or vegetables on the same cutting block or the same vicinity.
Use mild soap and hot water to clean the block.
To maintain your block never use harsh abrasive cleaners or chemicals to clean it.
Only use a soft clean lint free towel or kitchen sponge when wiping it down.
Wood is very porous so it is important to remember that you never want to submerge it in water.
The porous wood soaks up the water causing the wood to swell then as it dries it will shrink causing it to crack after drying out.
Proper seasoning of the wood, regular cleaning with mild dish detergent and sanitizing your butcher block will ensure its use for a long time.