Probably a good idea! I wasn’t sure what what linseed was, so I looked it up… I’ve heard of it before of course, but I had no idea that it was from flax.
For real. Our bamboo cutting boards are ok, but after a few months of use we can only use them for savory dishes, because everything tastes like onions
Huh, I’ve never noticed that with maple boards and I don’t oil ours. Maybe that’s a peculiarity of bamboo? I have an annoyingly good nose and don’t smell anything on them after they’re washed and let dry.
It’s less of an issue with true hardwood like maple. For all the talk of bamboo dulling knives, I think it’s actually fairly soft in term of porosity.
But the place I always notice it is in pancakes, for whatever reason. My partner will make a big mess of pancakes for the kids on the weekends and stack then up on the cutting board, and if I grab one off the bottom of the stack, it very noticeably will taste of onions and herbs.
Give them a coat of linseed oil (food save) to avoid them soaking up juices (veg + meat)
I used mineral oil for the same effect.
Probably a good idea! I wasn’t sure what what linseed was, so I looked it up… I’ve heard of it before of course, but I had no idea that it was from flax.
For real. Our bamboo cutting boards are ok, but after a few months of use we can only use them for savory dishes, because everything tastes like onions
Huh, I’ve never noticed that with maple boards and I don’t oil ours. Maybe that’s a peculiarity of bamboo? I have an annoyingly good nose and don’t smell anything on them after they’re washed and let dry.
It’s less of an issue with true hardwood like maple. For all the talk of bamboo dulling knives, I think it’s actually fairly soft in term of porosity.
But the place I always notice it is in pancakes, for whatever reason. My partner will make a big mess of pancakes for the kids on the weekends and stack then up on the cutting board, and if I grab one off the bottom of the stack, it very noticeably will taste of onions and herbs.