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Is mildewy cutting board safe?

Old 05-10-20, 07:18 PM
  #26  
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I've been told black mold is bad for you. The amount you're likely to ingest from what's on that cutting board will definitely kill you. In a hundred years or so.

But aesthetically, I'd hit it with a belt sander, too. Since it's end grain (absolutely the worst way to make a cutting board, BTW) a planer would be harder to use. And since it's end grain, the mold probably goes pretty deep.
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Old 05-10-20, 08:04 PM
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Might not be mold. Maybe it's just beef blood that soaked in.
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Old 05-10-20, 09:01 PM
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Originally Posted by Russ Roth View Post
This is completely inaccurate, while tests show that a new plastic cutting board is easier to sanitize once the board has been used a couple times it can be nearly impossible to thoroughly sanitize
the main advantage of a polyethylene cutting board is i can use my dishwasher’s sani/antibacterial cycle to clean it.
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Old 05-10-20, 09:20 PM
  #29  
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Originally Posted by clemsongirl View Post
the main advantage of a polyethylene cutting board is i can use my dishwasher’s sani/antibacterial cycle to clean it.
I've read several tests coming out of a couple universities that suggest that once the board is sufficiently scored it can't get as clean as wood. and the virus can even thrive. I'm a little biased as I make some really nice cuttings boards for some fairly decent money as a side hobby but I spent a lot of time researching finishes, glues, woods and safety concerns. Ultimately wood kills food borne pathogens and plastic can help it thrive.
Although I don't recommend it, my MIL put her cutting board in the dish washer almost every day for 6 months straight, didn't oil it and often took it out and laid it flat to dry which started to cause warping after 6 months. A final trip through the washer, a soak in mineral oil and a 2 day dry on edge and not only did it flatten completely it went another 6 months before the first stress crack appeared so they can take some abuse.
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Old 05-11-20, 12:00 AM
  #30  
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Originally Posted by Russ Roth View Post
I've read several tests coming out of a couple universities that suggest that once the board is sufficiently scored it can't get as clean as wood. and the virus can even thrive..
my dishwashers sani-antibacterial setting provides 170 degree water which will take care of bacteria and viruses…..since i don’t get scored knife marks deep enough to matter (those shouldn’t be a problem at 170 anyway) i’m not worried about that either. Personally a good polyethylene one is just quicker and easier for me to use and sanitize.
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Old 05-11-20, 06:56 AM
  #31  
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Originally Posted by clemsongirl View Post
my dishwashers sani-antibacterial setting provides 170 degree water which will take care of bacteria and viruses…..since i don’t get scored knife marks deep enough to matter (those shouldn’t be a problem at 170 anyway) i’m not worried about that either.
That's what I learned too, the temperature of the water kills the bacteria, the soap is just to remove matter and whatever poisonous **** bacteria have produced. The hot tap is usually hot enough but you have to check. I use mostly end grain bamboo lately.
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Old 05-11-20, 02:34 PM
  #32  
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Originally Posted by Stadjer View Post
The hot tap is usually hot enough but you have to check.
personally i wouldn't count on tap water being hot enough, 140 degrees is the lowest that might help with some bacteria and viruses ....the temp my dishwasher uses for sanitizing would very quickly cause third-degree burns on skin.
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Old 05-11-20, 02:41 PM
  #33  
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Anyone else seeing ads for mold remediation at the end of this thread?
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Old 05-11-20, 03:16 PM
  #34  
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Originally Posted by indyfabz View Post
Anyone else seeing ads for mold remediation at the end of this thread?
(here)
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Old 05-11-20, 03:18 PM
  #35  
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Old 05-11-20, 05:58 PM
  #36  
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Eagerly awaiting the next thread.
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Old 05-11-20, 06:21 PM
  #37  
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Old 05-11-20, 07:47 PM
  #38  
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Originally Posted by indyfabz View Post
Eagerly awaiting the next thread.
"First Aid for Paper Cuts?"
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Old 05-11-20, 08:11 PM
  #39  
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Originally Posted by Seattle Forrest View Post
Is breathing safe?
Not when you inhale mouldy sawdust.

Last edited by wgscott; 05-18-20 at 08:37 AM. Reason: corrected spelling of mould
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Old 05-12-20, 12:00 AM
  #40  
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Originally Posted by wgscott View Post
Not when you inhale moldy sawdust.
Breathing sawdust (even sans mold) is bad enough. I've read the species of wood makes a difference, though. Also that long term exposure to high concentrations of any very fine solid particulate is a lung-clogger.
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Old 05-12-20, 03:38 AM
  #41  
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Originally Posted by ahsposo View Post
"First Aid for Paper Cuts?"
I like that, and maybe I can learn something. Few weeks ago I got a paper cut assembling boxes for our office move. I didn’t know what to do so I called 911.
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Old 05-12-20, 03:40 AM
  #42  
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Originally Posted by indyfabz View Post
I like that, and maybe I can learn something. Few weeks ago I got a paper cut assembling boxes for our office move. I didn’t know what to do so I called 911.
You are so stalwart! Pioneer stock, and all that.
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Old 05-12-20, 08:25 AM
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Wash it well. Wipe it down with some bleach. Properly seal it with mineral oil (etc) and don't worry about it with proper care.
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Old 05-12-20, 11:42 AM
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So this is what happens when cyclists have been home for weeks. I love it.

If it were me I’d bleach it first, THEN sand it with course paper tacked to a wood block, then oil it.

“once a day for a week, once a week for a year, once a year for a lifetime”

Next let’s discuss proper cast iron seasoning. No, that’s not controversial enough. How about “do you use soap to clean your cast iron?” That should generate a few pages!
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Old 05-12-20, 11:44 AM
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Originally Posted by Chr0m0ly View Post
So this is what happens when cyclists have been home for weeks. I love it.

If it were me I’d bleach it first, THEN sand it with course paper tacked to a wood block, then oil it.

“once a day for a week, once a week for a year, once a year for a lifetime”

Next let’s discuss proper cast iron seasoning. No, that’s not controversial enough. How about “do you use soap to clean your cast iron?” That should generate a few pages!
What rock have you been under?
https://www.bikeforums.net/foo/11980...-cookware.html
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Old 05-12-20, 11:55 AM
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Originally Posted by skijor View Post

I’ve been holed up in the C&V section!
I had no idea...
it’s like I’ve gone through the coat closet and found Narnia...
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Old 05-12-20, 12:22 PM
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Originally Posted by Chr0m0ly View Post

I’ve been holed up in the C&V section!
I had no idea...
it’s like I’ve gone through the coat closet and found Narnia...
No worries. I love the passion that folks put into their hobbies. I'm not a woodworker. But I do love my CI, my home-roasted coffee, my espresso, etc.
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Old 05-16-20, 09:37 PM
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i just want to following up by saying the black mildew is still there, and i began using the board.

before using it, i soaked the board in water with tablesalt, as recommended by locals. the water was very brown whe i poured it away, after soaking for 3 days.

the board still smells very bad...like stinky gym socks.

the board is allegedly made from “steel wood”.

i am worry about what harmful chemical might be continuously leaking out of the board, onto food.

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Old 05-17-20, 08:18 AM
  #49  
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Originally Posted by mtb_addict View Post
i just want to following up by saying the black mildew is still there, and i began using the board.

before using it, i soaked the board in water with tablesalt, as recommended by locals. the water was very brown whe i poured it away, after soaking for 3 days.
If you haven't tried bleach yet, why not? Bleach is a mold and mildew killer.

Salt is good for killing slugs and snails.
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Old 05-17-20, 08:35 AM
  #50  
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Originally Posted by mtb_addict View Post
i just want to following up by saying the black mildew is still there, and i began using the board.

before using it, i soaked the board in water with tablesalt, as recommended by locals. the water was very brown whe i poured it away, after soaking for 3 days.

the board still smells very bad...like stinky gym socks.

the board is allegedly made from “steel wood”.

i am worry about what harmful chemical might be continuously leaking out of the board, onto food.
Meh. I think I would be writing it off at this point. I don't recommend using a smelly cutting board.
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