"Wayne Boatwright" > wrote in message
...
> On Tue 23 Aug 2005 07:23:19a, Will wrote in rec.food.equipment:
>
>> I think I'd stay away from the chlorine unless of course you think the
>> cutting board is harboring the plague, dengue fever, or something.
>> Juice a couple of lemons. Apply the juice to the wood, then sprinkle it
>> liberally with salt. Let it stand for a while, over-night even. Then
>> scrub the board with more lemon juice and salt. After the scrub, put it
>> in the sun for a few hours.
>>
>> It's an old way of sanitizing but it works fine.
>>
>>
>
> Oh, now you've done it. You'll be getting the lemon/salt police after
> you!
> (Actually, I think that's also a very good way.}
>
> --

There's the old "spray with gin" approach too. Makes the kitchen smell
great!


--
Peter Aitken