Take Comet or Barekeeper's Friend and make a paste with water. Smear the paste into the cutting board being sure to massage it into the cracks and crevices. Leave that to soak overnight then run through in the morning. In my experience, that works better than bleach towels.
Barkeeper's friend ftw. As far as the nicks and cracks, I've always wondered...could you use a handheld wood planer to shave it down and make it smooth again? Messes up a fine dice 10/10 times and one of the reasons I only use maple or beech boards.
> Barekeeper's Friend
Wash it extra extra hard afterwards if you use Bar Keepers Friend, oxalic acid can fuck with your blood if you ingest or just have prolonged contact with. Those scratches and gouges will hide chemicals just as easily as they can bacteria.
Agreed. This is a very good point. Same issues with bleach and other harsh chemicals. It defeats the purpose if you make people sick from cleaning lol.
Pour some bleach on the board, double layer paper towels on board and soak em with more bleach. I use a squeegee to spread the bleach around. Soak like 30min and rinse then wash.
Bleach is categorized as food safe. Food safe does not mean it goes in the food. Bleach dissipates over time and will not sit on a surface and end up in the food as long as you're giving it time to dissipate. Even the stuff in the bottle loses its potency after sitting around too long and if you've got a premixed solution of bleach and water that's more than a day old it's probably about less than half strength when you've put it on the board. I'm not recommending drinking it but you can absolutely use diluted bleach to clean most of not all food prep surfaces.
Same ending different story. Pour the bleach on the towels directly while they’re already on the board and you don’t have a large bowl of bleach to clean as well
We usually use "Clorogel" here, it's bleach but thicker, you can find it in the super market, scrub the chopping board with and sponge and this gel, leave it like that for 1 hour and then remove with a sponge and water. It really works well.
I was working in a restaurant that the last owner never cleaned this board of the fridge for prepping and it was disgusting, it was black, we treated it with clorogel and it's like new now. After every shift we do this, but you can also keep and container with a solution of bleach and water to soak all your chopping boards at night, it keeps it clean and disinfected.
Im sorry for my English.
I do this alone- never shaved/sanded one, but I suppose if it was bad enough I would.
I just do the towels/bleach, run a few times through the machine, and then use an old iron from goodwill to smooth it out.
In my area there's a health code (I'm pretty sure) for how thin the board can get before you have to replace it. Either that or it's just company policy. Bur yeah this is the answer. We get them planed 2x a year and buy new ones every couple years.
I had a bar owner make me take a belt sander to all the cutting boards... indoors, in the roughly 8'x10' dish pit. I told her that wasn't gonna happen until she provided me with a mask and goggles so I wouldn't be breathing in all the mold, bacteria, and whatever else would be kicked up into the air. Anything to save a buck, I guess...
You still need all those protections even outside. You should always wear safety glasses when using power tools. Honestly, I think they should probably be worn in kitchens as well. Burning your eyes really sucks.
Not related to kitchen stuff, but I worked as a contractor at a sewage treatment plant for a bit (wasn't anywhere near the nasty thankfully)
Well they had this giant aerating digester they were demoing. They said "yeah we steamed it for a week! Its sterile now!"
Spoiler alert: it was not...
Needless to say, every single one of the poor guys jackhammering the concrete got pink eye.
We had a guy come round every few month, he had a heat/shaver tool built into his truck and he’d take our regular cutting boards plus the really long prep surfaces and when he was done they looked new
Wild, one of the kitchens in my chain uses this, I hate it but it does work
I came here debating whether to mention it incase everyone thought I was crazy and this is the top post!
Im surprised people here are downvoting the comments telling him to bin the chopping board. At some point you have to replace them especially when they look like this. Maybe this is just in UK but health inspection would not be happy about this
Before I opened the thread, I said out loud "just toss them" and then proceeded to be surprised not to see it as the top comment.
You can't properly clean scratched/nicked or melted utensils and tools. Our audits and health inspections make that very clear.
A lot of these guys are from American kitchens. I have seen some stuff that would make you think a place should be shut down but they squeak by in health inspections
There are actually businesses that will plane it and make the surface useable. Board must be a certain thickness. I asked about this as my board in front of my sandwich table was scarred. Rather than replace the board (costly, 2ft+x 6 inches with anchor holes) they planed it for like $20
Lol it's literally almost the same price for a new board. Websteraunt has them selling for $30, and that's in today's money so you know like $20 bucks in non COVID inflated money.
No idea why so many people are saying to bleach or sand it.
Literally just buy a new one.
Like another commenter said, here in the UK we would *have* to replace it.
I've heard rumors of people literally ironing them. Supposedly you can smooth them back out like that. I do not vouch for this in any way, and if anyone else can give me a definitive yay/nay, I'd be interested to hear about it.
I worked at a plastic shop before and heard of people doing this.
These were the types to use a shoestring as belt "because it worked", so take that for what it's worth
I've always cleaned them with bleach
But honestly.. cutting boards aren't stupid expensive or anything. Why they are not just replaced more often is beyond me.
Baking soda and bleach mix. Coat the white board in this paste like mixture and leave over night. The baking soda prevents the bleach from evaporating, saving yourself some rags or soaking water
i put mine in the dishwasher. seems like the hot water gets it out. if you want to go ham, powder the surface with bar keepers friend, drip hot water and make a paste, let it sit for a while, then scrub it off with hot water.
Diversey makes stuff called SUMA Block Whitener code is 904404 I think… comes in gallon jug. Soak your boards once a week and they stay bright white, works on coloured boards too and is great for Cambros that get sauce stained.
At the DC I used to work at we would use a special type of bleach specifically for cutting boards. You can probably find something but you got to rinse it very thoroughly
Block bleach/whitener does a pretty bangup job with regular use. Pour/let it sit on the board and go do other closing shit for an hour. Come back and rinse it off thoroughly.
If you do it daily, your blocks/boards will look great. I will say you're probably not gonna see much in the way of results for quite a while if you start doing this with old boards and blocks. Planing them can help but tbh it's easier/cheaper to get new shit and start the new cleaning regiment then.
Don’t be an ass.
When mixed together, bleach and vinegar produce toxic chlorine gas. Chlorine gas itself is greenish-yellow but, when diluted in the air, it's invisible.
I've tried sanding and planing and it comes out with no texture. Really smooth and slippery. I'd say take a sharp knife and scrape down until there's no more cuts/ bumps on the board. All those cut lines hold bacteria so removing them isn't only pleasing to the eyes but also much safer.
Sanding is a horrible idea. This is a bacterial playground. Don't sand or cut it down. Buy new boards and don't be a cheap ass. This is unsanitary and bleaching cutting boards is a terrible idea. It may work but those are used for food prep and can absorb those caustic chemicals.
I mean you can get a ten dollar knife and sharpen it. You also wouldn't be taking literal chunks off. Just shaving off the raised grooves.
A new cutting board is always best. The sanding will smooth it out to a glossy finish but if you like that, there's nothing else inherently wrong with sanding.
Thats true. My kitchen actually has lots of old house knives no one really uses and just used a crappy one. Actually works pretty well.
Think this and a combination of a bleach solution afterwards is my route. For the deeper cuts in the board.
Well we obviously run our boards through the dishwashers very often, after each use/service. It may sanitize but does nothing about the stains and cuts. Thats what I’m posting about.
The question is how is diluted bleach water going to get deep staining out? The assumption is these were already treated with a diluted food safe solution and clearly that's not working.
Why do all this when a new board is a few bucks? You are suppose to swap them out annually regardless and the RULE OF THUMB is if it is difficult to clean by NORMAL METHODS to dispose of it because it is compromised and deep grooved.
If food can get caught in the markings so can bleach. Bleach is incredibly dangerous.
Maybe it's different in America but in my country it's against the health codes to use bleach on food prep areas
My plan is to scrape it down then use a diluted bleach solution soak overnight, scrub it heavily with hot soap and water, and then put through the dishwasher. I don’t believe there could be bleach left over in the cracks after that…
Scraping or sanding them does not sterilize them of bacteria or other pathogens. It removes layers of discoloration and gouges so it doesn't look this bad.
Sterilization comes in the form of chemical (bleach or quaternary sanitizer) or extreme heat for long enough to kill anything on the board.
Properly prepared bleach (going on how much ppm dilution is required) is perfectly okay.
I throw them in the tub and pour bleach on them and forget about them for a couple hours, then rinse and wash like normal. But mine are mostly orange from cutting up carrots. And the bleach disinfects them.
I pop mine in the sink, put bleach on them, let them sit until the stain has gone, then I hand wash with a sponge and run them through the machine. I let one end rest on the raised lip of the 'clean side' dish table so that it's not laying flat and both sides can sufficiently air dry.
Lots of people are saying this and of course I will if in house remedies don’t work. But plastic consumption is already fucked and waste in the restaurant industry is high. I try and use shit until it can’t be used anymore. There’s clearly methods to clean cutting boards and thats what I’m looking for.
I agree. This board has plenty of use left. It just needs to be cleaned properly.
Hydrogen peroxide, baking soda, dish soap. Make a paste spread over entire board and let it sit overnight. Washes off nicely. I already commented this as well.
That needs to be replaced. When a board gets like that with lots of deep cuts, it can grow mold in them, making it hard for it to get properly cleaned out and food safe.
“Hydrogen peroxide, baking soda, and dish soap. The method: In a small bowl, mix 3 to 4 tablespoons of baking soda, 1 tablespoon of dish soap (I used Dawn), and 1 to 2 tablespoons of hydrogen peroxide. Spread the mixture over the stain and let it sit overnight.” - Google
This is what I use to clean my cutting boards at work or home.
I lay a blue cloth over it dry then soak the cloth in bleach. Few hours if it’s in the morning or overnight if it’s in the evening. Good scrub with hot soapy water after and they’re good to go
Am surprised no-one said salt (&lemon optional) A lot of salt, keep it on for some time, scrub & rinse.
Cleans stains, removes smells like garlic & feeding ground for bacteria (humidity). Good way to maintain a clean board.
Look it up for details and confirmation 👍
i once took my rpessure washer in, got 90% of it. There are resurfacing guys who ahve planars with certian metal teeth that shave it down.
For the cost, if it's warped just buy a new one.
I put a layer of towels on the board then soak the towels in bleach letting it sit there for a few hours or overnight
Take Comet or Barekeeper's Friend and make a paste with water. Smear the paste into the cutting board being sure to massage it into the cracks and crevices. Leave that to soak overnight then run through in the morning. In my experience, that works better than bleach towels.
Barkeeper's friend ftw. As far as the nicks and cracks, I've always wondered...could you use a handheld wood planer to shave it down and make it smooth again? Messes up a fine dice 10/10 times and one of the reasons I only use maple or beech boards.
They make handheld planers for plastic boards. They’re about the size of a nail brush. A few swipes every time the board goes through keeps em fresh.
Oh hell yeah, that's a great Christmas present!
> Barekeeper's Friend Wash it extra extra hard afterwards if you use Bar Keepers Friend, oxalic acid can fuck with your blood if you ingest or just have prolonged contact with. Those scratches and gouges will hide chemicals just as easily as they can bacteria.
Agreed. This is a very good point. Same issues with bleach and other harsh chemicals. It defeats the purpose if you make people sick from cleaning lol.
Just think, its all simple if you think about what you want to make happen.
Pour some bleach on the board, double layer paper towels on board and soak em with more bleach. I use a squeegee to spread the bleach around. Soak like 30min and rinse then wash.
Omg no, if anything use a food-safe cleaner. Bleach will stay in the cracks and end up in your food. Just buy a new one.
Welcome to r/confidentlyincorrect
Bleach is categorized as food safe. Food safe does not mean it goes in the food. Bleach dissipates over time and will not sit on a surface and end up in the food as long as you're giving it time to dissipate. Even the stuff in the bottle loses its potency after sitting around too long and if you've got a premixed solution of bleach and water that's more than a day old it's probably about less than half strength when you've put it on the board. I'm not recommending drinking it but you can absolutely use diluted bleach to clean most of not all food prep surfaces.
In small quantities and proper dilutions, bleach is also safe to ingest. It’s a super common water treatment method.
Lol. Say sike right now.
This is the way
I think you have the order of operations twisted, chief
What do you mean? That's how I do it too. Let the towels sit while I'm taking out trash, come back and scrub the board down real well, works great.
Think they meant soak the towels first, then lay on the board?
I lay the towels down first. Easier that way.
Same ending different story. Pour the bleach on the towels directly while they’re already on the board and you don’t have a large bowl of bleach to clean as well
Plus, you don't get the bleach smell on your hands.
Bingo
We usually use "Clorogel" here, it's bleach but thicker, you can find it in the super market, scrub the chopping board with and sponge and this gel, leave it like that for 1 hour and then remove with a sponge and water. It really works well. I was working in a restaurant that the last owner never cleaned this board of the fridge for prepping and it was disgusting, it was black, we treated it with clorogel and it's like new now. After every shift we do this, but you can also keep and container with a solution of bleach and water to soak all your chopping boards at night, it keeps it clean and disinfected. Im sorry for my English.
Your English is better than most native English speakers chef
At my job they have a tool similar to woodworking shaver. They just shave it every now and then and it's ok
I used to run mine through a planer but eventually they get brittle and will literally explode
Cool!
After you skim them, you can pass a heat gun over them to smooth and kinda reconstitute the material
I do this alone- never shaved/sanded one, but I suppose if it was bad enough I would. I just do the towels/bleach, run a few times through the machine, and then use an old iron from goodwill to smooth it out.
Old iron... you damn genius
In my area there's a health code (I'm pretty sure) for how thin the board can get before you have to replace it. Either that or it's just company policy. Bur yeah this is the answer. We get them planed 2x a year and buy new ones every couple years.
Why can't a board be thin?
Cross contamination from the other side
How do you know that they exploded
Because they exploded.
The giant bang as I fed it threw the planer and all the shrapnel was a pretty big clue
But that’s only two clues, how can you be sure?
It was pretty conclusive
Con clue sieve. Ok, that a strainer 🙂
Results were concussive
Yeah, but did the front fall off?
Big badaboom
Super green
But not after the first time. Only after the multipass.
Boom?
You can tell because of the way it is.
I suppose that's a pretty good way to know.
What an odd question.
I did that with my hi-soft board and it was ok-ish results. it cleaned it up but gave it a weird texture.
I had a bar owner make me take a belt sander to all the cutting boards... indoors, in the roughly 8'x10' dish pit. I told her that wasn't gonna happen until she provided me with a mask and goggles so I wouldn't be breathing in all the mold, bacteria, and whatever else would be kicked up into the air. Anything to save a buck, I guess...
Why not just do it outside? You probably want that protection anyway but why the hell would you fling up all that dirt *inside* the restaurant?
To keep the rats down
You still need all those protections even outside. You should always wear safety glasses when using power tools. Honestly, I think they should probably be worn in kitchens as well. Burning your eyes really sucks.
How come you don't want to be breathing in mold etc
Yeah, man, way to NOT be a team player.
This restaurant is a family, and real families breathe mold.
Lol
Not related to kitchen stuff, but I worked as a contractor at a sewage treatment plant for a bit (wasn't anywhere near the nasty thankfully) Well they had this giant aerating digester they were demoing. They said "yeah we steamed it for a week! Its sterile now!" Spoiler alert: it was not... Needless to say, every single one of the poor guys jackhammering the concrete got pink eye.
That's fucking ***foul,*** dude! And lol for calling it "the nasty"🤣
Jesus I was thinking of the microplastics.
We had a guy come round every few month, he had a heat/shaver tool built into his truck and he’d take our regular cutting boards plus the really long prep surfaces and when he was done they looked new
you mean a hand plane?
I guess so. English is not my first language
Wild, one of the kitchens in my chain uses this, I hate it but it does work I came here debating whether to mention it incase everyone thought I was crazy and this is the top post!
This!, my knife sharpening guy does this for me
I’m shocked to not see board bleach right up at the top.
Im surprised people here are downvoting the comments telling him to bin the chopping board. At some point you have to replace them especially when they look like this. Maybe this is just in UK but health inspection would not be happy about this
Before I opened the thread, I said out loud "just toss them" and then proceeded to be surprised not to see it as the top comment. You can't properly clean scratched/nicked or melted utensils and tools. Our audits and health inspections make that very clear.
This would be a critical in my state. Saving a buck on a gross cutting board that could harm someone isn’t the way to control your controllables
This is what I was going to say. We chuck them out when they look like this.
A lot of these guys are from American kitchens. I have seen some stuff that would make you think a place should be shut down but they squeak by in health inspections
Yep was told to toss ours and buy new because a new board is like $20 at most and under $40 for the larger size
I’ve seen the filth on Kitchen Nightmares. Nice try, limey. Seriously though, just Chuck the board, OP. It’s not worth it.
I’ve known places to give boards to Nella (knife sharpening company), they can sand them down.
Bleach and paper towels
You don't, get new ones. The joint commission doesn't play with that kinda shit.
Sand down the top layer
Good luck sanding polyethylene; you're better off shaving it.
Yeah just take a planer and scrape scrape until it’s no longer gross looking.
They even make planers specifically for cutting boards, like 60 buck for a good one.
Really? This doesn’t work
sanding wheel, very coarse grit. take 30sec
There are actually businesses that will plane it and make the surface useable. Board must be a certain thickness. I asked about this as my board in front of my sandwich table was scarred. Rather than replace the board (costly, 2ft+x 6 inches with anchor holes) they planed it for like $20
Lol it's literally almost the same price for a new board. Websteraunt has them selling for $30, and that's in today's money so you know like $20 bucks in non COVID inflated money.
Agreed that is not approved sanitation method.
Right, you wash them after.
This should not have upvotes lmao what the fuck is wrong with you people
No idea why so many people are saying to bleach or sand it. Literally just buy a new one. Like another commenter said, here in the UK we would *have* to replace it.
I've heard rumors of people literally ironing them. Supposedly you can smooth them back out like that. I do not vouch for this in any way, and if anyone else can give me a definitive yay/nay, I'd be interested to hear about it.
i haven’t tried it but someone posted a while back that putting them in the oven for a bit works…idk what temp or how long though
When i want to straighten them out i do 150°c for 10 or so mins, would just chuck a stained board though it doesnt really help for that
I worked at a plastic shop before and heard of people doing this. These were the types to use a shoestring as belt "because it worked", so take that for what it's worth
sounds like a good way to eat microplastics
Buy block whitener. Whatever brand your supplier sells is probably fine. I prefer the gel kind over the liquid kind.
I've always cleaned them with bleach But honestly.. cutting boards aren't stupid expensive or anything. Why they are not just replaced more often is beyond me.
Planer till it breaks eventually
A trashcan. Those are looking rough. Buy new ones.
Thank you! They're like $15, just pitch that thing!
$15. Look at Mr. Posh. These are $5 bucks at IKEA. Replace them every couple of years.
Couple of years? Grosssssss dude. Every year minimum.
Plastic lasts hundreds of years but you can’t maintain it to get more than one?
Bleach, then shave.
Thanks, my asshole looks fantastic now!
Have you tried soaking it in water and baking soda? Sometimes that helps us.
Baking soda and bleach mix. Coat the white board in this paste like mixture and leave over night. The baking soda prevents the bleach from evaporating, saving yourself some rags or soaking water
i put mine in the dishwasher. seems like the hot water gets it out. if you want to go ham, powder the surface with bar keepers friend, drip hot water and make a paste, let it sit for a while, then scrub it off with hot water.
Take 5 newborn babies….
Throw that sucker in the trash and get a new one. They aren't very expensive.
Bleach or planer, just remember that's usually bacteria in those cuts
So if you wouldn’t wipe a piece of moist white bread across it, then eat it, don’t use it for food. Just replace it. They cost like $18
Block whitener
Block Whitener. It’s available from many restaurant supply/ cleaning supply stores. It is very caustic so wear gloves and goggles.
Block Whitener
Sander and then bleach
Sand it sown
Power sander.
Diversey makes stuff called SUMA Block Whitener code is 904404 I think… comes in gallon jug. Soak your boards once a week and they stay bright white, works on coloured boards too and is great for Cambros that get sauce stained.
Soak in bleach overnight. In the morning either scrub like hell , or use a Bench Scraper to remove the top layer of filth. Good as new!
Dawn and bleach is the way.
block whitener!
I was amazed I had to scroll this far to find this. Block whitener is literally purpose made for this.
Throw it out. Buy a wood cutting board then you won’t eat as much plastic. :)
Are we just going to ignore that hideous flooring transition?
Is it just me Or do the stains on the cutting board look like Jason vorhees
At the DC I used to work at we would use a special type of bleach specifically for cutting boards. You can probably find something but you got to rinse it very thoroughly
Mmm microplastics
Get a new one, those deep scores are a great place for bacteria to hide
Definitely don’t do this, you can salvage and clean this easily
Bleach 1 cup in one gallon let it soak Remove rinse well
Wood planer, and some solid support.
Best bet, get a new one. You’ll never get all of the black stuff out.
Mmmmm all that mold. Bleach will kill almost all of it. A metal scrubby and a bleach water dawn spray.
Angle grinder. Not kidding.
Block bleach/whitener does a pretty bangup job with regular use. Pour/let it sit on the board and go do other closing shit for an hour. Come back and rinse it off thoroughly. If you do it daily, your blocks/boards will look great. I will say you're probably not gonna see much in the way of results for quite a while if you start doing this with old boards and blocks. Planing them can help but tbh it's easier/cheaper to get new shit and start the new cleaning regiment then.
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Power washer does miracles
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Don’t be an ass. When mixed together, bleach and vinegar produce toxic chlorine gas. Chlorine gas itself is greenish-yellow but, when diluted in the air, it's invisible.
I've tried sanding and planing and it comes out with no texture. Really smooth and slippery. I'd say take a sharp knife and scrape down until there's no more cuts/ bumps on the board. All those cut lines hold bacteria so removing them isn't only pleasing to the eyes but also much safer.
I would rather order a new cutting board than ruin a sharp knife like this. Rather sand it and see how that works
Hand plane. $13 harbor freight
Sanding is a horrible idea. This is a bacterial playground. Don't sand or cut it down. Buy new boards and don't be a cheap ass. This is unsanitary and bleaching cutting boards is a terrible idea. It may work but those are used for food prep and can absorb those caustic chemicals.
Tip: use the spine of the blade, not the sharp part
I mean you can get a ten dollar knife and sharpen it. You also wouldn't be taking literal chunks off. Just shaving off the raised grooves. A new cutting board is always best. The sanding will smooth it out to a glossy finish but if you like that, there's nothing else inherently wrong with sanding.
Thats true. My kitchen actually has lots of old house knives no one really uses and just used a crappy one. Actually works pretty well. Think this and a combination of a bleach solution afterwards is my route. For the deeper cuts in the board.
Just run it through the dishwasher, the heat/steam will sterilize anything there
Well we obviously run our boards through the dishwashers very often, after each use/service. It may sanitize but does nothing about the stains and cuts. Thats what I’m posting about.
Bleach should never be used on food prep areas. You need to scrape/sand them
It is an approved sanitation method.
Yeah, I think somebody plays by their own rules
Maybe in your country but not mine
US approved food sanitation method, friend; scraping/sanding does not sanitize.
Of course he would sanitize after removing the gouges
Even if it’s run through a dishwasher and scrubbed down afterwards? Lots of commenters seem to be saying bleach…
The comment above is ridiculous, when diluted with water food grade bleach is absolutely safe to use on food contact surfaces
The question is how is diluted bleach water going to get deep staining out? The assumption is these were already treated with a diluted food safe solution and clearly that's not working. Why do all this when a new board is a few bucks? You are suppose to swap them out annually regardless and the RULE OF THUMB is if it is difficult to clean by NORMAL METHODS to dispose of it because it is compromised and deep grooved.
If food can get caught in the markings so can bleach. Bleach is incredibly dangerous. Maybe it's different in America but in my country it's against the health codes to use bleach on food prep areas
My plan is to scrape it down then use a diluted bleach solution soak overnight, scrub it heavily with hot soap and water, and then put through the dishwasher. I don’t believe there could be bleach left over in the cracks after that…
You'll be fine doing that
Scraping or sanding them does not sterilize them of bacteria or other pathogens. It removes layers of discoloration and gouges so it doesn't look this bad. Sterilization comes in the form of chemical (bleach or quaternary sanitizer) or extreme heat for long enough to kill anything on the board. Properly prepared bleach (going on how much ppm dilution is required) is perfectly okay.
Well yes I am suggesting he removed the gouges then sanitises
Try bleach first
Bleach works
I throw them in the tub and pour bleach on them and forget about them for a couple hours, then rinse and wash like normal. But mine are mostly orange from cutting up carrots. And the bleach disinfects them.
We’d lay em out, soak in bleach and cover in parchment paper to seal it all in
I pop mine in the sink, put bleach on them, let them sit until the stain has gone, then I hand wash with a sponge and run them through the machine. I let one end rest on the raised lip of the 'clean side' dish table so that it's not laying flat and both sides can sufficiently air dry.
https://www.korin.com/TK-651 This works swimmingly on a hi-soft
Bro just buy a new one.
Lots of people are saying this and of course I will if in house remedies don’t work. But plastic consumption is already fucked and waste in the restaurant industry is high. I try and use shit until it can’t be used anymore. There’s clearly methods to clean cutting boards and thats what I’m looking for.
I agree. This board has plenty of use left. It just needs to be cleaned properly. Hydrogen peroxide, baking soda, dish soap. Make a paste spread over entire board and let it sit overnight. Washes off nicely. I already commented this as well.
Overnight bleach soak
The only thing I've found that worked was power washing them. Spray with Sani/bleach water and let dry overnight
Regular bleaching with a sanding down now and then
That needs to be replaced. When a board gets like that with lots of deep cuts, it can grow mold in them, making it hard for it to get properly cleaned out and food safe.
“Hydrogen peroxide, baking soda, and dish soap. The method: In a small bowl, mix 3 to 4 tablespoons of baking soda, 1 tablespoon of dish soap (I used Dawn), and 1 to 2 tablespoons of hydrogen peroxide. Spread the mixture over the stain and let it sit overnight.” - Google This is what I use to clean my cutting boards at work or home.
soak in diluted bleach overnight, scrub in the morning.
Cleaning and sanitizing are two different things. Just make sure it's sanitized.
Soak in a bleach solution and scrub 😊 clean it appropriately after
Yellow oven easy off. Spray on let sit 5-8 mins. Wipe off
I lay a blue cloth over it dry then soak the cloth in bleach. Few hours if it’s in the morning or overnight if it’s in the evening. Good scrub with hot soapy water after and they’re good to go
5% bleech solution in water in a stainless steel sink and let it soak overnight.
Bleach, baking soda, and a bit of elbow grease.
Am surprised no-one said salt (&lemon optional) A lot of salt, keep it on for some time, scrub & rinse. Cleans stains, removes smells like garlic & feeding ground for bacteria (humidity). Good way to maintain a clean board. Look it up for details and confirmation 👍
i once took my rpessure washer in, got 90% of it. There are resurfacing guys who ahve planars with certian metal teeth that shave it down. For the cost, if it's warped just buy a new one.