Low Carb Vegan

OK, you’ve picked up a couple of good knives and you’re all ready to practice some mad knife skilez, right? Not so fast there partner. What are you going to be cutting on? Please, please don’t tell me you’re going to use that glass cutting board Mom got you or a plate.

There’s a lot of options for a cutting surface out there but you really don’t want to use anything glass, ceramic or stone. And your counter top probably isn’t a good idea either. I won’t get into the debate over plastic, wood, bamboo and so on. My choice is a wooden cutting board. I like the way it looks and the whole tradition of it.

Wood does require some care though. Probably the biggest item is oiling the board. I’m a little over zealous about it but it’s not that big a deal once you’re past the first few days. I follow the rule I learned for applying an oil finish on wood. “Once a day for a week, once a week for a month and once a month forever” That saying probably dates back hundreds of years but it’s still valid today. The oil you want to use is mineral oil. Any sort of plant based oil, like olive, will go rancid. Not what you want to be cutting on. If you like you can pay a small fortune for a little bottle in the cooking store or just head down to the local drug store. Mineral oil is sold as a laxative, so you won’t want to chug it but it’s fine on a board not to mention a whole lot cheaper. You can also use it on your wooden spoons.

To apply the oil to your board, pour a small amount on the surface and using a paper towel or a rag, spread it evenly over the top. You can also put a film on the sides to help protect them. Let the oil soak in for a few minutes and then spread the oil out again. Repeat that process a few times and then wipe off the excess oil. That’s it!

If you spill something on the board, a little soap and water will take care of it. Your board, like your knives, is not suitable for the dishwasher. Don’t let moisture set on your board, just wipe it off with a towel. Use a trivet if you need to set something hot on your board.

If you follow these suggestions, your board should last you a long, long time. I’m looking forward to mine aging right along with me.

If you live in an omni household, there are probably some concerns related to cutting meat. I’ve never cut meat on mine (if you don’t count the occasional finger) so I’m not all that up on meat handling safety. Probably safest to just not handle it, but I’m a vegan and you knew I was going to say that.