MY CHOPPING BOARD AND ME

Recently I bought myself a second wooden chopping board.

 I was happy with the first one I had bought and, desiring to get rid of the plastic one I had (after reading about the harmful effects to my body on ingesting micro-particles which stick to the food as it is cut), I ordered my second wooden board from the same vendor. 

Five days later, the board arrived all the way from Saharanpur, Uttar Pradesh. This place is famous for its handicrafts made from a hardwood called mango wood (it grows abundantly there). 


The board is made from a single piece of wood, as you can see, with the handle carved into the piece. Its heavy compared to the plastic ones but you get used to it after a while, trust me!

Nowadays, glass, wood, clay, metals like cast iron, copper and even silver are making a comeback thanks to people interested in eco-friendly options. 

In Asian countries like Japan and China, bamboo grows abundantly so they make their pots and platters from this fast growing plant.

Bamboo steamer

Chefs prefer using wooden chopping boards because of their hardiness. (Bamboo is their first choice of preference).They can be effortlessly cleaned and easy on the knife blades. They arealso naturally antibacterial (particularly bamboo).

HOW DO YOU CLEAN A WOODEN CHOPPING BOARD?

Soak a clean cloth with white vinegar. Wipe down the board with this thoroughly and let it sit for a few minutes. If there are stains or odors, sprinkle sea salt or baking soda on to the board, and rub with the cut side of a lemon to clean and deodorize. Simple, yes? And eco-friendly too!

Wooden boards also need to be regularly treated with food-safe mineral oil (also known as liquid paraffin) or butcher block oil to keep them from drying out. 

Allow the oil to soak into the wood for about 20 minutes. Wipe off any excess oil with a clean, dry cloth. Set your treated cutting board aside for about six hours to give it time to oxidize and harden.

Oil your chopping board once or twice a year, depending on how often you use it.

HOW LONG CAN YOU USE A WOODEN CHOPPING BOARD?

When properly taken care of, a wooden cutting board can last between five and ten years. (One of the main reasons why boards are replaced is because they become worn, warped, or discoloured).

And, when its time to bid adieu to your trustworthy friend, you'll do it without cringing because wood is COMPOSTABLE.

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