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Cutting Board Reconditioning


Rovers2000
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About 3 years ago I received a very thick butcher block style cutting board which I've used essentially every day since. However, once I got past the first few months I was lax about oiling it and it began to accumulate a few small stains. Over the past few months it also seems to pick up garlic / onion smells and taste even with scrubbing (light soap, immediately drying).

I've tried the lemon and kosher salt method which really didn't do much. Before I start to oil the board again, does anyone have any tried and true ways to recondition the board somewhat? Or do I have to sand it down a little?

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A paste of water and baking soda is worth a try. I was taught that the only way to keep onion and garlic out of your big board is to have a dedicated board for those jobs, so I have a little onion board that I just put on top of the big block when I need it.

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