I produce hundreds of Cutting boards. And i always protect them in 3 steps. First step: Food safe mineral oil,let it dry for one day. Second step: Re apply mineral oil in smaller quantities. Let it dry. And last step is Bee's wax - mineral oil combo 1:4 ratio. This is verry common way and it offers very good protection. Good video mate.
My husband works for Whole Foods and they gave him a small bamboo cutting board and my knife skills improved IMMENSELY. I do have a thin plastic one but I only use that for meat, I can bleach it without ruining it. Used permanent marker to mark "raw" on one side and "cooked" on the other. The bamboo one, though small, is the best cutting board I've ever had.
I also do the "one side for meats, one side for raw consumption foods". If you're working on a wood board you should consider sprinkling salt on the board and rubbing it in well after cleaning. Helps kill any lingering nasties. Of course, a quick rub down with clorox diluted in water or even plain white vinegar would do the same. I know some people that use a second plastic board just for meats and do a "one side for poultry/fish, one side for red meats/pork" That new pan worries me a little bit. It is big, which is nice. But you said it was super light. Pans should be heavy. Light pans lose heat when you add meats. Light pans also allow hot spots, which could cause uneven cooking or burned spots. IDK, maybe the pan will work flawlessly. I'm not saying it won't. I'm just saying I don't trust any light cooking pot or pan. Fun goodies for your next taste test (I'm assuming) video. I was subscribed to a Japanese box (similar to your old Goodies box but with Japanese products) and have tried a few of those products. I'm curious to see how our opinions compare and differ :)
A plastic bag for application makes sense as the bag doesn’t absorb any oil. Just make sure you use it inside out so if it has printing on it, it won’t transfer onto the wood.
I tend to use my plastic cutting board for meats and my wooden one for vegetables. That way I know there's no cross contamination going on. I also oil treat my wooden cutting board, usually about once every month. Once I wash it in soapy water I spray diluted vinegar on the surface for about 10 mins and then wipe it off and spread the mineral oil on. I leave it for about an hour and then mop off the excess. The cutting board always looks new and the vinegar gets rid of any tastes/smells that were on it previously :)
I got a cutting board from IKEA tonight and thought who needs instructions for a cutting board 😂 Then I saw to oil the wood before first use. I would have never known to do so.
I just use my bare hands to spread the oil, then wipe off excess the next day. My hubby makes cutting boards. I have seen reports that bacteria cannot penetrate the wood and live so wood is better than plastic. I'll have to see your cleaning video next.
I bought this IKEA cutting bord and it's great! I prepared it with mineral-oil twice and it took a looooong time to dry. But that's a good thing. This will last me forever :-D
I use end grain Maple cutting boards. They are easier on knife edges - i.e. less sharpening. Also, they don't get cuts in them like a cross grain cutting board, unless you use a serrated knife aggressively. Also, I use my cutting board for anything I cut - meat, veggies... As long as you clean them after cutting meats, there shouldn't be an issue. I've been doing this for 30 + years and have never gotten sick or sickened others. The solution from the government is to use plastic and or multiple cutting boards, which doesn't solve the problem. The solution is cleanliness... Also, no one should ever use glass cutting boards if they want their knives to stay sharp. The glass is harder than the steel in the knife, thus it will dull the edge.
The one I bought was from Williams Sonoma. I think it was $120. It is Maple and 3.5 inches thick, and 18 inches in diameter. I actually bought one for my Dad. Then I used it when I was at his house and had to have one for myself...
I checked after I sent the last comment. Williams Sonoma doesn't sell it any more. However, Amazon has many rectangular 3 - 3.5" thick end grain cutting boards for a "reasonable" price.
Glass is the devil when it comes to anything. It dulls knives after only about 3-4 uses. I cut everything on the same board with meat always being the last
Literally just got that exact same cutting board from ikea about a week ago. Haven't used it yet but plan to very soon. And since I'm a member it was $9.99 which was awesome
I use 5 diferent cuttingboards, but that is because I have been working as a chef, and still like the idea of it, and using them together, I never make a mistake by putting cucumber on the board used for raw meats. 1 green one for fruits, and veggies 1 white for onion, garlic, chili or other strong spices 1 blue one for fish 1 red one for meat 1 brown one for cooked meats, I also have a glass cutting board for dairy products, But I normally use the brown one for that
I have a wood cutting board from Ikea that i love. I do not cut on it though, i use different color cutting mats on top for each thing, like one for veggies, one for meat, fish, and poultry. I bought a clear one to use for cooked meats. I change them out for new ones every 6 months about that time they get gashes in them and need replaced. The last set i bought stick well to the cutting board but last pair i just wet them a bit and then put them on the board. I do use the small wood cutting board for lemons, and other things that do not leave stains.
Wash new boards and on both sides so it doesn’t warp. Let it dry standing up both sides exposed overnight then oil. Let set for three hours then wash and dry.
Every Spring I take all of my cutting boards wooden Spoons & other wooden stuff out back & sand Paper then smooth & coat them with Mineral Oil.? This preserves them great.? Till next Spring,? Rolls around again etc.?
I've had my Ikea cutting board just like this one for about 3 years now... BARELY any warp. I condition about once a month with beeswax and mineral oil. Takes about 5 minutes for me to do my 4 cutting boards (including my endgrain block). If it is warping then it was not conditioned correctly and it is getting WAY too wet for too long. (BTW, I modified my Ikea cutting board to fit perfectly over my sink and it stays there to add more counter space (and hide the occasional few dishes that need to be washed.)
@@domgesvalli3164 I use both. I start with the mineral oil and rub that into the wood. I almost scrub it in. I leave it for air 5 minutes to make sure it has soaked in. Then I wipe it down with a paper towel in case any oil hasn't soaked in. Then I used the beeswax... All in all, it's about 2 minutes of actual work with about 5 minutes of waiting. Still have that cutting board and use it daily
6:41 that specific product maybe from Japan but it's not Japanese. My father used to sell soda in those glass bottle in 70s-80s in India. You can reuse it multiple times but you need Carbon dioxide gas to make marble seal the bottle.
All mineral oil is food grade. Mineral oil is intended to be ingested. By the cheap mineral oil at the store. It's the same stuff without the huge markup.
Just get a roll of that textured non-slip shelf liner from the Dollar Tree and put a peice between your counter and cutting board 🤷🏻♀️ why waste paper towels
i had a cutting board just like your ikea one, but it was clear acrylic. i loved it! also i bought bamboo oil for all my wood and bamboo utensils. and on my bamboo shower stool for my walk in shower. 👍
Okay, Going to Ikea to get that cutting board. I have been looking for a large board forever. I bought one that I only want to use for breads and it was expensive. Wood is the best surface for cutting with knives. And for that grill pan, I have never been a fan of those. The benefit for cooking steaks and burgers inside is the crust that you get from a cast iron pan. The machined-smooth CI pans are the best (old Griswold, Wagner, etc. and there's a new company called Finex but they are expensive). I wouldn't really go with Lodge CI pans. Plus the raised grill parts make it harder to clean.
I use glass for ALL meat products that I work with, easier to sanitize after the fact (plus the dishwasher safe), Plastic for most everything else, but my wood board gets used for large fruit.
It’s now $20 and made of bamboo unless there’s another one. Mine has the same name. I just got it. Even at $20 it way cheaper than any wood board out there. The oil from amazon cost half as much as the board.
Lämplig is the swedish word for suitable/appropriate/fitting, or even adequate :) something that is lämpligt is something that works great for the job.
I use a maple wood butcher's block for everything except raw meat. To avoid cross contamination, I switch to a plastic cutting board. Also, I would wash my knife before and after switching to or from cutting raw meat.
Also you should definitely not be using any cookware with Teflon it is well known that is very toxic for you and your family. Stainless steel or cast-iron is a much better option. I'm not trying to bust your bubble or anything, I'm just trying to help everybody be safe and healthy.
the meat dept. I work in wont let us use a wood cutting board or block because of the bacteria that can grow on the cutting boards we cant use knives with wood handles either supposedly no matter how good you clean them there is still a chance of bacteria growth. i got one of the cutting tops we use at my work to cut my stuff on bleach or anything else you can put on it wont hurt it so it can be sanitized other then that. the cutting board you got there is dang nice looking
Hi. Your channel is amazing. My ikea wooden cutting board is straight anymore! Even though I oiled it. Still bended from one side. May be I need to oil one side more? Thnx for your videos.
That IKEA board looks beautiful. And for $9.99? Guess it was too good to be true. Thanks for the update note about this board. I was actually planning a trip to IKEA to look at their boards (the nearest store is 40 minutes from me). You saved me a trip.
Love this board too. I have had mine a long while. It is a thin board, though. It can dry out quickly. I wonder how yours is doing? Mine will bow. They say not to use water on your board, but a night, once and a while, I spray it down. It will soak it t up and will be straight by morning. Then I will rub oil in it again.
I have always been against glass cutting boards. They are the bane of knives. Wooden has always been my favorite because once those little ridges start, where bacteria can escape, you can sand it down, re treat the wood, and keep going. However, never use wood for meat. Plastic is best for that, but you must make sure you clean it *thoroughly*.
I bought this exact same cutting board from IKEA & my board is horribly warped too ! ! ! . . . . . . . Of course I had bought mine way before seeing this video !
Jack, I have one tip for you -- go to an Asian market in Nashville. I think you probably paid 2x as much as you would at a local market, and gave all that money to money grubbing Disney (I'm an Orlando native and hate what it has done to my hometown, with the complicity of the local and state politicians). You'll find a vast array of products you never see in your local supermarket. And you'll be giving business to local folks who employ local folks! I always shopped the Asian market near me when one was available (now living in Amish/Mennonite areas, I shop the farmstands!).
There's even more areas of the world represented in larger Asian markets than just Asia -- the one I shopped at had food (and other) products from South and Central America and Europe.
Jack, look how much oil is on the rag you wiped the cutting board with. Use your (very clean) hands instead. I also use my hands on my Frye boots with leather conditioner. If your cutting boards have lots of scratches, use a 400 grit sandpaper to smooth them, then wash with hot-as-you-can-stand water, white vinegar and dry BEFORE applying the oil. I use Walgreens Intestinal Lubricant mineral oil. Food grade and cheap.
Ah. the old IKEA Lamplig, when it was made of beech. The old wooden ones were made of beech, didn't warp, didn't splinter and lasted forever. The new ones are made in China, made of bamboo, splinter, warp and are generally not nearly half the product it used to be. Literally. It's half the thickness. For $25 now.
Alright, I'm going to tell you everything I know about cutting boards (minus all the stuff about making them, because who really wants to know about all that?) So first off, wood isn't always the best option. Some peopel are alergic to certian kinds of wood oils. Rosewood comes to mind. For these people I suggest a plastic board. Doesn't have to be fancy, but if you don't use a damp towel (paper or cloth) it'll dance all over the counter, so watch out for that. Normally I will say that a wooden cutting board is better for just about every job. They're more resiliant, easier to maintain, last longer, and look nicer. They are more expensive thoigh. You've got two flavors of wooden boards, there's the end grain kind, and the long grain kind. Butcher blocks are usually very heavy, and made with the end grain facing towards the user. (You can see the rings) On the other hand, long grain boards are usually much thinner and light weight. End grain boards can be made out of pretty much any wood, because they're mechanically more stable, but long grain boards pretty much need to be made out of a hardwood like walnut. Oak isn't used much (even though it is a hard wood) because it has abnormally large pores witch provide a great hiding place for nasty little microbes. So... when you're looking for a cutting board you need to look at three things. 1: Price. A good plastic cutting board will cost as much as $20. A good wooden board can be $70. A great butcher block can cost $1-200. 2: Direction of grain. End grain boards are more expensive because they take longer to produce. They can stand up to a lot of heavy cleaver action. Long grain boards are for slicing, but can also take a little abuse. 3: Material. Are you alergic to any kinds of wood oils? If you're not sure, I wouldn't chance it, but hey, its you're cutting board. Another thing to consider is how long certian species of wood will last. Walnut will last longer than bamboo for instance.
Thank you. My end grain butcher block is looking tired even though it's sanded yearly and apply. Mineral oil overnight every few weeks. What am I doing wrong? It's only 4 years old, and I never let it rest in water, just drip off after washing and then dry
The plastic bag was used so it doesn't absorb any of the oil. In my opinion, the rag doesn't absorb enough to make a difference, but some people want to be sure it's all on the board and none on a rag.
The sound of your voice is making me sleepy hmmm say warm coco for me 😂. Pleasant vid for the Mrs to watch later I’m a carpenter and I just made this board and a few others . Hard wood boards blunt knives quicker but last much much longer .
I know this is old but oh well. In health class in my high school (probably a decade ago?) they taught us to have different cutting boards for different items so there's no cross-contamination.
We have a giant granite cutting board and cut everything on it, then just wipe it off with soapy water. Really easy to clean and everything since it doesnt really scratch or soak up anything. Pain in the butt to move though, its like 40 pounds
I’d advise to get rid of the frying pan. You don’t want any of those forever chemicals in the teflon non-stick… Ceramic or stainless steel is the way to go.
Never use a glass cutting board because it will dull you knife blade very quick. Plastic and wood are both very good to use, but will get 'cut in marks' easily, unless the boards are very hard. Bamboo boards will start to split after being used about 100 times. I'm not sure what type of wood your board is made of, but if it is a porous type of wood, meat should never come in contact with it.
I use a glass cutting board for meat and wooden one for veggies. I get paranoid cutting meat on a wooden board becuase I feel like the raw meat juices go into the board which is cross contaminating.
I have always been told not to cut raw meat on a wood cutting board but a plastic one. I guess there is a risk of the meat juices seeping into the wood like a sponge further than where you could even deep clean. That would increase the risk of cross contamination and salmonella of you then cut veggies or something not exposed to heat on that. If your meat is already cooked than I don't see that there would be a problem wood or plastic.
mr bad example I agree! My husband is a carpenter & built a butcher block utility cart for me 15 yrs ago. I have cut fish, chicken, beef, etc on that board,nobody has ever been I'll from food cooked in my kitchen. Just clean it properly after each use.
Every once in a while take all of your Wooden & plastic cutting Boards & A little Bleach & Hot water,? Wash & Sanitize them.?As this will kill any Contamination on or in them etc.?
Love the cutting board! With the lip that locks it in place, it would be great to use that side for a dough (I am a cat owner, and she is not allowed on the counters, occasionally she will try to show she is boss. For this reason, I really don't like working directly on the counter). As for cutting boards in general, I use plastic for meat because it is not porous and reduces cross contamination. I used to think glass cutting boards were great, until someone told me that glass will dull the knife because there is no give in the surface.
mike smith Food grade Mineral oil IS TOXIC no matter what these money hungry pigs (aka FDA) are putting on the label. Anything derived from gasoline IS TOXIC AND WILL CAUSE CANCER. This is exactly how these pigs keep the masses sick and in cancer wards. This is one of many insidious evils on this planet. (((((((((( Please use organic walnut or coconut oil. ))))))))))))
I have the same pan; I bought it for overlanding because of the shape and the folding handle. Absolutely love it, but I do wish the finish was a little bit more durable. For the price, still an awesome buy.
I never cut meat on my wooden cutting board. I have a plastic cutting board for all meat. I'm not sure if that's the best material for a meat board but it seemed more sanitary than wood.
Contrary to popular belief, plastic cutting boards are not automatically safer than wood. Studies have shown that wood can actually be more sanitary in the long run. People assume that because wood is a porous surface and plastic isn't, plastic boards are more resistant to bacteria " Google ".
I use plastic boards for the most part. My wood board I only use if I am still cutting meat and need a clean board for veggies. Wood can grow bacteria.
Hello everyone. I have no access to mineral oil or bee's wax , so I wonder what's the best second or third option to protect the wooden board? I heard sunflower or even olive oil. Any tips or info would be greatly appreciated, thanks a lot! :)
Maybe u can try organic coconut oil.. and i heard for cleaning can also use lemon + salt and scrub it , rinse water , and wipe with cloth . And then put some coconut oil using clean cloth.
A glass cutting board will DESTROY your knife very quickly! 😬 Never use them....
I produce hundreds of Cutting boards. And i always protect them in 3 steps.
First step: Food safe mineral oil,let it dry for one day.
Second step: Re apply mineral oil in smaller quantities. Let it dry.
And last step is Bee's wax - mineral oil combo 1:4 ratio.
This is verry common way and it offers very good protection.
Good video mate.
Can you explain the wax and oil step? How do you measure out the wax?
I have a board I use outside with my griddle. Will this oil protect it from the weather to make it last longer?
My husband works for Whole Foods and they gave him a small bamboo cutting board and my knife skills improved IMMENSELY. I do have a thin plastic one but I only use that for meat, I can bleach it without ruining it. Used permanent marker to mark "raw" on one side and "cooked" on the other. The bamboo one, though small, is the best cutting board I've ever had.
I also do the "one side for meats, one side for raw consumption foods". If you're working on a wood board you should consider sprinkling salt on the board and rubbing it in well after cleaning. Helps kill any lingering nasties. Of course, a quick rub down with clorox diluted in water or even plain white vinegar would do the same. I know some people that use a second plastic board just for meats and do a "one side for poultry/fish, one side for red meats/pork"
That new pan worries me a little bit. It is big, which is nice. But you said it was super light. Pans should be heavy. Light pans lose heat when you add meats. Light pans also allow hot spots, which could cause uneven cooking or burned spots. IDK, maybe the pan will work flawlessly. I'm not saying it won't. I'm just saying I don't trust any light cooking pot or pan.
Fun goodies for your next taste test (I'm assuming) video. I was subscribed to a Japanese box (similar to your old Goodies box but with Japanese products) and have tried a few of those products. I'm curious to see how our opinions compare and differ :)
The Skinny Chef thanks for the input. i'll let you know if the pan sucks or not.
I use a 3/1 mixture of 99% isopropyl alcohol and distilled water.
The shopping bag is actually a pretty clever idea. You waste less oil since none soaks into it vs a rag.
TonixTech yes. it probably is even though I didn't use it
A plastic bag for application makes sense as the bag doesn’t absorb any oil. Just make sure you use it inside out so if it has printing on it, it won’t transfer onto the wood.
I tend to use my plastic cutting board for meats and my wooden one for vegetables. That way I know there's no cross contamination going on.
I also oil treat my wooden cutting board, usually about once every month. Once I wash it in soapy water I spray diluted vinegar on the surface for about 10 mins and then wipe it off and spread the mineral oil on. I leave it for about an hour and then mop off the excess.
The cutting board always looks new and the vinegar gets rid of any tastes/smells that were on it previously :)
Or you can just flip it over for meats
I live in Sweden, and I have not visited an IKEA store in over 15 years.
But now I have a reason to do so. Thanks Jack.
😁😁
I got a cutting board from IKEA tonight and thought who needs instructions for a cutting board 😂 Then I saw to oil the wood before first use. I would have never known to do so.
I just use my bare hands to spread the oil, then wipe off excess the next day. My hubby makes cutting boards. I have seen reports that bacteria cannot penetrate the wood and live so wood is better than plastic. I'll have to see your cleaning video next.
I bought this IKEA cutting bord and it's great! I prepared it with mineral-oil twice and it took a looooong time to dry. But that's a good thing. This will last me forever :-D
Do I need to re-oiling after used every time? Thanks
I use end grain Maple cutting boards. They are easier on knife edges - i.e. less sharpening. Also, they don't get cuts in them like a cross grain cutting board, unless you use a serrated knife aggressively. Also, I use my cutting board for anything I cut - meat, veggies... As long as you clean them after cutting meats, there shouldn't be an issue. I've been doing this for 30 + years and have never gotten sick or sickened others. The solution from the government is to use plastic and or multiple cutting boards, which doesn't solve the problem. The solution is cleanliness... Also, no one should ever use glass cutting boards if they want their knives to stay sharp. The glass is harder than the steel in the knife, thus it will dull the edge.
Where did you get you're cutting bourd?
The one I bought was from Williams Sonoma. I think it was $120. It is Maple and 3.5 inches thick, and 18 inches in diameter. I actually bought one for my Dad. Then I used it when I was at his house and had to have one for myself...
+David K thanks i appreciate it!
I checked after I sent the last comment. Williams Sonoma doesn't sell it any more. However, Amazon has many rectangular 3 - 3.5" thick end grain cutting boards for a "reasonable" price.
Glass is the devil when it comes to anything. It dulls knives after only about 3-4 uses. I cut everything on the same board with meat always being the last
HOLY COW...$9.99...I know what I'm buying for my bday this weekend...I've always wanted a good one like that.
Literally just got that exact same cutting board from ikea about a week ago. Haven't used it yet but plan to very soon. And since I'm a member it was $9.99 which was awesome
I use 5 diferent cuttingboards, but that is because I have been working as a chef, and still like the idea of it, and using them together, I never make a mistake by putting cucumber on the board used for raw meats.
1 green one for fruits, and veggies
1 white for onion, garlic, chili or other strong spices
1 blue one for fish
1 red one for meat
1 brown one for cooked meats,
I also have a glass cutting board for dairy products, But I normally use the brown one for that
Steve Bergen wow. I am very impressed. Nice breakdown and color matching
I have a wood cutting board from Ikea that i love. I do not cut on it though, i use different color cutting mats on top for each thing, like one for veggies, one for meat, fish, and poultry. I bought a clear one to use for cooked meats. I change them out for new ones every 6 months about that time they get gashes in them and need replaced. The last set i bought stick well to the cutting board but last pair i just wet them a bit and then put them on the board. I do use the small wood cutting board for lemons, and other things that do not leave stains.
Wash new boards and on both sides so it doesn’t warp. Let it dry standing up both sides exposed overnight then oil. Let set for three hours then wash and dry.
Every Spring I take all of my cutting boards wooden Spoons & other wooden stuff out back & sand Paper then smooth & coat them with Mineral Oil.? This preserves them great.? Till next Spring,? Rolls around again etc.?
You can also oil up your wooden/bamboo spoons too!
I've had my Ikea cutting board just like this one for about 3 years now... BARELY any warp. I condition about once a month with beeswax and mineral oil. Takes about 5 minutes for me to do my 4 cutting boards (including my endgrain block). If it is warping then it was not conditioned correctly and it is getting WAY too wet for too long. (BTW, I modified my Ikea cutting board to fit perfectly over my sink and it stays there to add more counter space (and hide the occasional few dishes that need to be washed.)
👏🏻👏🏻☺️
Which one do you use first beeswax or the mineral oil ?
@@domgesvalli3164 I use both. I start with the mineral oil and rub that into the wood. I almost scrub it in. I leave it for air 5 minutes to make sure it has soaked in. Then I wipe it down with a paper towel in case any oil hasn't soaked in.
Then I used the beeswax... All in all, it's about 2 minutes of actual work with about 5 minutes of waiting.
Still have that cutting board and use it daily
6:41 that specific product maybe from Japan but it's not Japanese.
My father used to sell soda in those glass bottle in 70s-80s in India.
You can reuse it multiple times but you need Carbon dioxide gas to make marble seal the bottle.
'Lämplig' in Swedish is suitable. 'Grilla' is to barbeque. :D
asaguda thank you for this info. I now know.
Thanks for your demo
I just got a wilshire acacia chopping board. So now I know what to do.
All mineral oil is food grade. Mineral oil is intended to be ingested. By the cheap mineral oil at the store. It's the same stuff without the huge markup.
You can fold a wet tea towel under a chopping board to hold it also
$10 is a crazy good value for a board that size. Nice find.
Hey Jack you should also oil the cutting board after each deep cleaning episode.
Organic beeswax also works very well. It helps seal and water proof the wood. Any local be keeper can sell you beeswax
My trick to prevent slipping is take a paper towel, saturate it, squeeze out excess, then lay it flat between board and counter.
Just get a roll of that textured non-slip shelf liner from the Dollar Tree and put a peice between your counter and cutting board 🤷🏻♀️ why waste paper towels
i had a cutting board just like your ikea one, but it was clear acrylic. i loved it! also i bought bamboo oil for all my wood and bamboo utensils. and on my bamboo shower stool for my walk in shower. 👍
Is bamboo oil edible? I wouldn't have thought so.
Okay, Going to Ikea to get that cutting board. I have been looking for a large board forever. I bought one that I only want to use for breads and it was expensive. Wood is the best surface for cutting with knives.
And for that grill pan, I have never been a fan of those. The benefit for cooking steaks and burgers inside is the crust that you get from a cast iron pan. The machined-smooth CI pans are the best (old Griswold, Wagner, etc. and there's a new company called Finex but they are expensive). I wouldn't really go with Lodge CI pans. Plus the raised grill parts make it harder to clean.
shiitty2011 very good points. I may hate this pan after using it. I'll let you know. I do prefer the cast iron.
just watched this video, what fun plus I learned what I needed to know. Love your attitude
Board was 10 dollars in 2015. 25 bucks now. In 7 years, it went up 150% in price.
I use glass for ALL meat products that I work with, easier to sanitize after the fact (plus the dishwasher safe), Plastic for most everything else, but my wood board gets used for large fruit.
It’s now $20 and made of bamboo unless there’s another one. Mine has the same name. I just got it. Even at $20 it way cheaper than any wood board out there. The oil from amazon cost half as much as the board.
Bamboo is grass, and will also dull your knives fast. Maple and other proper wood is ideal for cutting boards.
Lämplig is the swedish word for suitable/appropriate/fitting, or even adequate :) something that is lämpligt is something that works great for the job.
I use a maple wood butcher's block for everything except raw meat. To avoid cross contamination, I switch to a plastic cutting board. Also, I would wash my knife before and after switching to or from cutting raw meat.
Do we need to re-oiling the board after cleaned every time? Thanks
Once a month or more depending on frequency/intensity of use.
Also you should definitely not be using any cookware with Teflon it is well known that is very toxic for you and your family. Stainless steel or cast-iron is a much better option. I'm not trying to bust your bubble or anything, I'm just trying to help everybody be safe and healthy.
Jack the Japanese Drink is called Ramune. You can buy them in bulk from Amazon or Walmart.
the meat dept. I work in wont let us use a wood cutting board or block because of the bacteria that can grow on the cutting boards we cant use knives with wood handles either supposedly no matter how good you clean them there is still a chance of bacteria growth. i got one of the cutting tops we use at my work to cut my stuff on bleach or anything else you can put on it wont hurt it so it can be sanitized other then that. the cutting board you got there is dang nice looking
Hi. Your channel is amazing. My ikea wooden cutting board is straight anymore! Even though I oiled it. Still bended from one side. May be I need to oil one side more? Thnx for your videos.
That IKEA board looks beautiful. And for $9.99? Guess it was too good to be true. Thanks for the update note about this board. I was actually planning a trip to IKEA to look at their boards (the nearest store is 40 minutes from me). You saved me a trip.
I use teak cutting boards for vegetables and HDPE for meats. The HDPE can be bleached without damaging them.
Love this board too. I have had mine a long while. It is a thin board, though. It can dry out quickly. I wonder how yours is doing? Mine will bow. They say not to use water on your board, but a night, once and a while, I spray it down. It will soak it t up and will be straight by morning. Then I will rub oil in it again.
I have always been against glass cutting boards. They are the bane of knives. Wooden has always been my favorite because once those little ridges start, where bacteria can escape, you can sand it down, re treat the wood, and keep going. However, never use wood for meat. Plastic is best for that, but you must make sure you clean it *thoroughly*.
I used to live in Nashville, and yeah, strangely, no IKEA yet. Best bet is Memphis or Atlanta
Thank you! Getting married and building my registry! Can’t wait to get this cutting board!
Great vid Jack! Can't wait to see all those great Japanese product reviews!
Hawker5796 just finished editing that for friday
Excellent!
Thank you
By the way, in a local Chinese store you can get all kind of Asian food etc
Good video. The lip on the cutting board is also so you can put it over the sink.
I use separate cutting boards. One for meat, one for fruits, the other side for vegetables, and one for cheese and the last one for bread.
You have an awesome life! Cooking With Jack Show Looks like you had a blast on vacation.
I bought this exact same cutting board from IKEA & my board is horribly warped too ! ! ! . . . . . . . Of course I had bought mine way before seeing this video !
Jack, I have one tip for you -- go to an Asian market in Nashville. I think you probably paid 2x as much as you would at a local market, and gave all that money to money grubbing Disney (I'm an Orlando native and hate what it has done to my hometown, with the complicity of the local and state politicians). You'll find a vast array of products you never see in your local supermarket. And you'll be giving business to local folks who employ local folks! I always shopped the Asian market near me when one was available (now living in Amish/Mennonite areas, I shop the farmstands!).
Heather Thyne this is a great idea. I love Asian ingredients and even some prepared food and snacks.
There's even more areas of the world represented in larger Asian markets than just Asia -- the one I shopped at had food (and other) products from South and Central America and Europe.
Jack, look how much oil is on the rag you wiped the cutting board with. Use your (very clean) hands instead. I also use my hands on my Frye boots with leather conditioner. If your cutting boards have lots of scratches, use a 400 grit sandpaper to smooth them, then wash with hot-as-you-can-stand water, white vinegar and dry BEFORE applying the oil. I use Walgreens Intestinal Lubricant mineral oil. Food grade and cheap.
Grilla means grill in English! I am Swedish and IKEA is a part of every Swedish family!
The side with the lip down to secure the board I use for dough kneading. I have a plastic board for meat.
Ah. the old IKEA Lamplig, when it was made of beech. The old wooden ones were made of beech, didn't warp, didn't splinter and lasted forever. The new ones are made in China, made of bamboo, splinter, warp and are generally not nearly half the product it used to be. Literally. It's half the thickness. For $25 now.
Alright, I'm going to tell you everything I know about cutting boards (minus all the stuff about making them, because who really wants to know about all that?)
So first off, wood isn't always the best option. Some peopel are alergic to certian kinds of wood oils. Rosewood comes to mind. For these people I suggest a plastic board. Doesn't have to be fancy, but if you don't use a damp towel (paper or cloth) it'll dance all over the counter, so watch out for that.
Normally I will say that a wooden cutting board is better for just about every job. They're more resiliant, easier to maintain, last longer, and look nicer. They are more expensive thoigh.
You've got two flavors of wooden boards, there's the end grain kind, and the long grain kind. Butcher blocks are usually very heavy, and made with the end grain facing towards the user. (You can see the rings) On the other hand, long grain boards are usually much thinner and light weight.
End grain boards can be made out of pretty much any wood, because they're mechanically more stable, but long grain boards pretty much need to be made out of a hardwood like walnut. Oak isn't used much (even though it is a hard wood) because it has abnormally large pores witch provide a great hiding place for nasty little microbes.
So... when you're looking for a cutting board you need to look at three things.
1: Price. A good plastic cutting board will cost as much as $20. A good wooden board can be $70. A great butcher block can cost $1-200.
2: Direction of grain. End grain boards are more expensive because they take longer to produce. They can stand up to a lot of heavy cleaver action. Long grain boards are for slicing, but can also take a little abuse.
3: Material. Are you alergic to any kinds of wood oils? If you're not sure, I wouldn't chance it, but hey, its you're cutting board. Another thing to consider is how long certian species of wood will last. Walnut will last longer than bamboo for instance.
Thank you. My end grain butcher block is looking tired even though it's sanded yearly and apply. Mineral oil overnight every few weeks. What am I doing wrong? It's only 4 years old, and I never let it rest in water, just drip off after washing and then dry
Damn, that board is $25 in Canada at Ikea. Well, however many years later it is. I assume it was cheaper in 2015 when you made this video.
I newer use plastic chopping boards. Why would anyone want micro plastic particles in their food?
It should be banned.
The plastic bag was used so it doesn't absorb any of the oil. In my opinion, the rag doesn't absorb enough to make a difference, but some people want to be sure it's all on the board and none on a rag.
The sound of your voice is making me sleepy hmmm say warm coco for me 😂. Pleasant vid for the Mrs to watch later I’m a carpenter and I just made this board and a few others . Hard wood boards blunt knives quicker but last much much longer .
I know this is old but oh well.
In health class in my high school (probably a decade ago?) they taught us to have different cutting boards for different items so there's no cross-contamination.
We have a giant granite cutting board and cut everything on it, then just wipe it off with soapy water. Really easy to clean and everything since it doesnt really scratch or soak up anything. Pain in the butt to move though, its like 40 pounds
I’d advise to get rid of the frying pan. You don’t want any of those forever chemicals in the teflon non-stick… Ceramic or stainless steel is the way to go.
In cutting boards end grain can collect bacteria unless you seal it with salad bowl finish.
Please. What is a salad bowl finish? I've never heard of it.
Never use a glass cutting board because it will dull you knife blade very quick. Plastic and wood are both very good to use, but will get 'cut in marks' easily, unless the boards are very hard. Bamboo boards will start to split after being used about 100 times. I'm not sure what type of wood your board is made of, but if it is a porous type of wood, meat should never come in contact with it.
Wow the cutting board you got new is the one I'm going to oil down lol
Cool. I like your style. Cheers.
I use a glass cutting board for meat and wooden one for veggies. I get paranoid cutting meat on a wooden board becuase I feel like the raw meat juices go into the board which is cross contaminating.
I have always been told not to cut raw meat on a wood cutting board but a plastic one. I guess there is a risk of the meat juices seeping into the wood like a sponge further than where you could even deep clean. That would increase the risk of cross contamination and salmonella of you then cut veggies or something not exposed to heat on that. If your meat is already cooked than I don't see that there would be a problem wood or plastic.
Maureen Simmons thanks Maureen. I will keep that in mind.
Most times its a good idea to have 2 cutting boards one for raw meats and a second one for vegs.
Cooking With Jack Show quite the opposite, microbes won't survive in certain woods, natural anti-microbial, stay away from plastic cutting boards!
mr bad example I agree! My husband is a carpenter & built a butcher block utility cart for me 15 yrs ago. I have cut fish, chicken, beef, etc on that board,nobody has ever been I'll from food cooked in my kitchen. Just clean it properly after each use.
Every once in a while take all of your Wooden & plastic cutting Boards & A little Bleach & Hot water,? Wash & Sanitize them.?As this will kill any Contamination on or in them etc.?
What are the dimensions of this board? Thanks!
Omg those green tea kit kits r delicious
That is the one I just purchased 😊
I use plastic boards but one is red for the meat and the other is green for vegetables and other goods just so cross contamination won't occur :)
Love the cutting board! With the lip that locks it in place, it would be great to use that side for a dough (I am a cat owner, and she is not allowed on the counters, occasionally she will try to show she is boss. For this reason, I really don't like working directly on the counter).
As for cutting boards in general, I use plastic for meat because it is not porous and reduces cross contamination. I used to think glass cutting boards were great, until someone told me that glass will dull the knife because there is no give in the surface.
here in Canada, the board was $20 and the Grilla was $13
same in the US as of the future
Mineral oil then food safe wax to seal it in
mike smith Food grade Mineral oil IS TOXIC no matter what these money hungry pigs (aka FDA) are putting on the label. Anything derived from gasoline IS TOXIC AND WILL CAUSE CANCER. This is exactly how these pigs keep the masses sick and in cancer wards. This is one of many insidious evils on this planet. (((((((((( Please use organic walnut or coconut oil. ))))))))))))
Found the antivaxxer
Any Mineral oil from a Drug store dollar store will work great also.?
nice jack i watch alot of border security did u have trouble getting that stuff in across the border ?
I have the same pan; I bought it for overlanding because of the shape and the folding handle. Absolutely love it, but I do wish the finish was a little bit more durable. For the price, still an awesome buy.
I never cut meat on my wooden cutting board. I have a plastic cutting board for all meat. I'm not sure if that's the best material for a meat board but it seemed more sanitary than wood.
That's because it is
That is not true at all.
Contrary to popular belief, plastic cutting boards are not automatically safer than wood. Studies have shown that wood can actually be more sanitary in the long run. People assume that because wood is a porous surface and plastic isn't, plastic boards are more resistant to bacteria " Google ".
plastic cutting board is far more dirty than you image, wooden cutting board is more sanitary
many types of woods such as maple are naturally anti-bacterial.
I use plastic boards for the most part. My wood board I only use if I am still cutting meat and need a clean board for veggies. Wood can grow bacteria.
Hello everyone. I have no access to mineral oil or bee's wax , so I wonder what's the best second or third option to protect the wooden board? I heard sunflower or even olive oil. Any tips or info would be greatly appreciated, thanks a lot! :)
Maybe u can try organic coconut oil.. and i heard for cleaning can also use lemon + salt and scrub it , rinse water , and wipe with cloth . And then put some coconut oil using clean cloth.
I'll BUY this IKEA-board tomorrow! TNX :-D
I just got this cutting board yesterday and it's $24.99 now 😳
Jungle Jims in ohio sells that japanese soda. they have so many internatinal aisles. its unreal!
How much fluids (in ozs) grooves on meat side of this cutting board can retain? Has any one measured it?
No link for the ikea board, huh?
Thanks Ali G
I've had the Japanese drink and I like them a lot the sell them at any Japanese steak house
What kind of oil u used again please
Is it an ad for Ikea?
I use the plastic boards for meat and my wood board for fruits and Vegetables.
Your kitchen is beautiful 👍😍
id love to buy this cutting board but its not offered to buy online and not driving 3hrs to buy it
Thank you, Jack! 👏🏻👏🏻👏🏻👏🏻👏🏻