Best Cutting Surface for Your Knives
LESLIE: Time for cooking with Katherine. We’re going to head over to Vermont where Katherine has got a question about her kitchen.
KATHERINE: Several months ago, I called in and asked about a cutting surface for on top of the stove and you were totally against it.
KATHERINE: And what I’ve come up with is a portable island and the question I have now is on the cutting board surface.
TOM: (overlapping voices) OK.
LESLIE: (overlapping voices) OK.
KATHERINE: What can I use that would be very good to my knives?
LESLIE: Butcher block is probably going to be your best bet. The only thing that you need to be concerned with butcher block is once a year you want to sort of give it a really, really – you always want to keep it clean but once a year you want to give it a good cleaning, sand it down a little bit and then coat it with – is it mineral oil, Tom?
TOM: I would use mineral oil or vegetable oil.
LESLIE: OK. You want to make sure that you cover it with the oil and keep a good job at cleaning it because you don’t want bacteria to grow into it, because it is a very porous surface; but it is going to be the easiest on your knives and it is going to look fantastic.
TOM: Katherine, it sounds like you have a great combination there. Thanks so much for calling us at 888-MONEY-PIT.