cutting boards

S

somberbear

Joined
Jul 14, 2009
Messages
490
well my old one died. so what do you guys sugest. i had an old hard knot oak board. so im not sure about all the new ones out. what should i look for? plastic bambo end cut rock maple? its a little confusing honestly. whats the care like on these boards too?
 
see if you can pick up a butcher-block board. they're expensive and heavy, but it'll last longer than you will. I rub mystery oil on mine once or twice a year and let it soak in, but other than that I just scrape it off with a pastry knife when I'm done using it, unless I've been using raw meat in which case it gets a quick bath with bleach water.
 
I have a couple that I use, one is a cheap WalMart hardwood (Maple?) board and the other is just a simple plastic one. I find myself using the plastic one the most. I've also got a couple of flexible plastic boards that are pretty good if you're not doing any real heavy cutting.
 
I am making one right now out of maple and cocobolo, its gonna be end grain with a checkered pattern.... I'm just waiting on a new drum sander to finish it.
 
i suggest one of those thin plastic ones, they are extremely easy to wash and store, and dont dull your knife as fast.
 
I like plastic - I have one with a groove all around it on one side abt 1/4 inch wide and 1/4 inch in from the rim for catching meay juices. I like the way the plastic cleans up and is zero-maintenance.
 
din said:
see if you can pick up a butcher-block board. they're expensive and heavy, but it'll last longer than you will. I rub mystery oil on mine once or twice a year and let it soak in, but other than that I just scrape it off with a pastry knife when I'm done using it, unless I've been using raw meat in which case it gets a quick bath with bleach water.
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A good salt scrubbin will go a long way in keepin butcher block in shape. For meat market use we used to salt scrub once a week. they have since outlawed wood in markets so we use white plastic. having used both i will say that the plastic does not dull the knife as fast
 
Jetblack said:
I am making one right now out of maple and cocobolo, its gonna be end grain with a checkered pattern.... I'm just waiting on a new drum sander to finish it.
Click to expand...

I would like to see a pic of that one when you are done! :thumbup:
 
I have wooden & plastic boards. I left the coffee pot on the wooden one, and over months time heat & moisture caused it to crack. The plastic will last longer (most likely). China-Mart has nice plastic boards, BUT your knife wont stick into the plastic one.
 
If you have a Ross store around you go there and pick up some of the bamboo ones.

Cheaper than getting them at a department store.
 
Bamboo one from publix:o
but it works great for me. Now when my RATs come in that may change. I think they are bit more sharp then the cheap cutlery my wife has.:eek:
 
I use a smaller plastic one for meat, then just throw it in the dishwasher. The plastic boards are slower to cut on, and not so great for chopping veggies. So i use a bamboo end cutting board for that.
 
i have three sizes of epicurean cutting boards that work really well and they dont dull your blades very quick.
 
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