103
How to Maintain Wooden Cooking Tools for Generations to Come
(www.eater.com)
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
this post was submitted on 04 Aug 2024
103 points (99.0% liked)
Buy it for Life
4502 readers
1 users here now
A place to share practical, durable and quality made products that are made to last, with an emphasis on upcycled and sustainable products!
Guidelines:
Things that are well-made and durable (even if they won't last a lifetime) are A-Okay!
Unlike that other BIFL place, Home-made and DIY items are encouraged here, as long as some form of instruction is included in the body of the post.
Videos links are not allowed as post titles, but you may use them in a text post.
A limited amount of self-promotion is accepted, IF the item you are selling aligns with this criteria:
- The item must be made with sustainable or recycled materials.
- If electronic in some way, the item must be open-source.
- The item must be user-serviceable (if applicable).
- You cannot be a large corporation.
- The post must be clearly marked with a [Self Promotion] tag in your title.
founded 1 year ago
MODERATORS
I’m curious about the bacterial growth factor that can occur with wood. Saying these things can last a lifetime without even mentioning the bacteria they can absorb and harbor makes this read more like an ad at some points.
I don't have a better source, so feel free to be critical to this but wood actually is antibacterial as it dries according to for example this https://www.hawkmade.com/the-science-behind-the-antibacterial-properties-of-wood
You probably don't want to use plastics if you're concerned about bacteria.
Right I’m of the mind that silicone and metal are for me since those tools can be chucked into the dishwasher.
RIP your knifes
Yes. And they get sharpened until they die. They go in the dishwasher because my tools serve me, not the other way around, and they are adequate for what I do.
What is happening to the knives in this context?
Knives go dull much faster in the dishwasher. If you want to keep your knives sharp, you should be hand washing as soon as you’re done with them.
Also, get a damned knife block; Having your knives rattling around in a drawer is just asking for dull knives and accidents.
Plastics can be put in the dishwasher. But then you also have to deal with microplastics.
I'm talking more about the micro abrasions plastics get.
They don't really harbor bacteria well. Most of the woods uses are anti-bacterial, they actually kill off a whole host of pathogens.
But, if you're taking care of the cutting board, you can sanitize easily anyway. A mild vinegar or bleach solution, an inexpensive cloth towel, and you just wipe down between things. If you're really paranoid, you can wash a smaller board in a sink, but it isn't really necessary.
If you keep the board oiled and waxed, nothing is going to soak in at all.
Now, I'm not saying you can just chop up a bunch of dripping chicken and leave it sitting there for hours. But you can safely wipe down after meats, and have no fear of contamination, or cross-contamination. It just isn't a good place for bacteria to thrive at all, and good cleaning takes care of the rest. Hell, I'd trust that over a plastic board that's run through a dishwasher, which is pretty much as clean as things get.
No bullshit, there's been testing done on wood cutting boards. They don't absorb much of anything, and don't harbor bacteria. Even if you leave something wet on them, it won't soak in much at all, and will dry completely given time. That's not the kind of environment pathogens like.
Wood tends to be antibacterial.
Where are you getting this information from?
Just pour boiling water on them when you clean the kitchen