Cutting/Chopping Board

K

KG4ULR

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Nov 22, 2014
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I have always used wooden Cutting/Chopping Boards in the kitchen. A few years ago I acquired and used the White "Poly" material board. Recently I have seen the appearance of Bamboo products. I am in need of a new board. What do you Chefs or budding cooks recommend getting ?
 
from what I know bamboo is harder on blades than end grain wood...and poly is not so bad but not as good as the former...but in all respects I have one of each and use them all as they are different sizes... so none a bad choice but I do stay away from anything harder like corion ect...jeff
 
One of my wife's friends gave her a round checker board pattern bamboo cutting board for Christmas. It was beautiful, but split almost in two after only a little use. Could not clean it properly with the big crack so had to trash it. Don't know if this is common with Bamboo. I like the poly, the bright white helps me see the work better, then just toss it in the dishwasher.
 
well my bamboo board is not end grain but is at least 10 yrs old...been oiled and such. and does curve somtetimes only slightly but straightens again ... with some veggies and fruit my poly stains but only for while and goes white again after few washings...I do my boards with knives when doing pans not DW.. lots of quality issues with many types of products I guess..
 
For me it's a good end-grain board or the Sani-Tuff rubber.

I like the Sani-Tuff a lot; easy to clean, easy on the edges. Some people complain about sharp edges 'sticking' to the board but it hasn't been an issue for me.
 
Don Nguyen said:
For me it's a good end-grain board or the Sani-Tuff rubber.

I like the Sani-Tuff a lot; easy to clean, easy on the edges. Some people complain about sharp edges 'sticking' to the board but it hasn't been an issue for me.
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Agreed 100% I used them at work for years then bought a smaller one for home. Now my end grain boards collect dust unless it is an occasion. You can buy two or three for the price of an end grain easily. Russ
 
I go through this will my customers most everyday.

Bamboo is the Worst next to cutting on the granite counter top:eek:. Bamboo has Silica and plastic in it.

Plastic isn't much better and inspite of the Hooey from state/goverment health, is NOT cleaner than woods. Woods like maple, Ash Walnut etc have natural anti microbial agents while plastic has none.
 
As Don and Laurence have said, bamboo is supposedly bad. I also recall hearing from someone that the glue that a lot of the manufacturers of bamboo boards use can also be tough on fine edges compared to that the guys who build nice end grab boards use. Laurence, is that the plastic that you are talking about?
 
Boos blocks are the most common, and great too. Michigan maple is a cheaper and just as good way to go.

Rubber cutting boards as mentioned above are better than poly, bamboo, or glass, in most fine dining kitchens you see both wood and rubber, with wood you just have to put a little mineral oil on it from time to time and you won't have to ever buy another.

At home I have both, but after years of working on rubber boards I really enjoy the end grain at home more often than not.
 
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