I bought a curved blade ulu knife on ebay, figuring it would help me to slice through a brick of cheese, having a large enough handle for two hands upon which to fit.
The wooden base looks like it has been exposed to years of bad weather in a basement. I don't want to introduce mold spores or other contaminants into the house. Any suggestions?
DO NOT USE COOKING OIL--MINERAL OIL IS WHAT IS RECOMMENDED FOR WOODEN CUTTING BOARDS. I WOULD IMAGINE IT WOULD BE THE SAME FOR ANYTHING WOODEN USED IN THE KITCHEN
The cooking oil can become rancid in time or perhaps harbor bacteria after a while. ? I'd be concerned about that. Always concerns me when it is recommended to oil a cutting board. Does it seal the wood thus preventing such contamination? Anybody know? Chefs out there.... reply.
I read somewhere that wood has anti-bacterial properties. If it was in bad shape to begin with, I might have just boiled it or put it in the dishwasher, but I'm sure what you did took care of it.
I soaked it in clorox water, let it air dry, then coated the wooden handle and base in cooking oil. Threw the box into the trash immediately. Anything else I could have done?
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