I,m board of cutting !

K

Kevin the grey

Joined
Aug 26, 2005
Messages
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alright it doesn,t make that much sense . I have to admit I do my culinary cutting on a soft plastic plate . This is to save the edge of course . After I am finished I scrub the plate under hot water to make it reasonably clean .

I,d kinda like to scare up a wood cutting/chopping block . I have read good things about maple . It supposedly has some natural antibacterial properties . I,m not a bug for cleanliness . When it comes to meat refuse I,m a little picky . What do you use and what do you reccomend ?
 
I've got to admit I really REALLY covet one of those end-grain units but I like being able to neglect it into the sink or dishwasher and feel good about it.
 
Aardvark said:
Mine is 12" square, but the material is the same:
I love it. Have a piece of non-skid pad (the kind that you use to keep rugs from sliding) under it, to protect the island, and (obviously) to keep the board from moving when I chop.
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I was seriously going to add "Don,t tell me about your 100 dollar plus cutting boards ! L:O:L

I,m glad you did though cause that is just nice . Maybe if my buddies get a buncha cherry boards to make bows ? Maybe I can scrounge the ends . At this time in my life I don,t think I could treat that well enough for it to survive .
 
Sorry, Kevin, I should have mentioned that mine was about $70 US. I can't find the exact one, thought it was at the same site.

Survive?? At 3 inches thick, it's going to outlive you by a longshot.
 
Antibacterial? Bah. Wash your cutting board after use; bleach it if you're worried about bacteria. (There are no bacteria in my house that frighten me. The ones at work are another matter. MRSA, anyone?) Keep the veggie board and the meat board seperate. That's about all the precautions I take. More won't hurt, but this is enough for me.

The immune system is like a muscle: the harder you work it, the better it gets. (And if you push it too far, you'll be hurting the next day.)
 
i was installing a pc at a clients one afternoon, it was a butcher shop. was there when they cleaned up. kinda gory, but everything was so clean & fresh it smelled sweet. they had a butcher block, end grain up about 3 ft thick on little stubby legs. they washed it in soap & water, then used a rasp to scrape off the top layer & then washed it again in a bleach & soap before a final rinse. he said it was about 6in. shorter than when they got it.
 
johngalt said:
Bacteria? thats a flavor enhancer!
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First laugh of the day ! L:O:L

Dave I have a pretty good constitution . With all the super bugs they have crawling around it isnt whats in my house that gets me . Its what I might bring in with me . I apprecate the way that butcher took care of his block . When dealing with the public and inspectors I guess its necessary . I think I might make me one out of end grain maple and any other resistant woods I can scare up . Its a question of getting the joins clean enough to eliminate gapsand overuse of glue .
 
I read a study once that showed wood cutting boards have natural antibacterial properties (provided they're kept clean). And like Dave says, your immune system does need to be exposed to bug every now and again to keep it up and running.
 
FallingKnife said:
I've got to admit I really REALLY covet one of those end-grain units but I like being able to neglect it into the sink or dishwasher and feel good about it.
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Ah yes. Unfortunately, thats the reason that I have soft plastic cutting boards and stainless kitchen knives instead of a nice end grain cutting board and a Murray Carter carbon steel kitchen knife. :o

I was asking about kitchen knives a while ago and people absolutely jumped me because I admitted they might slip into the dishwasher by accident once in a while!
 
Hey, Kevin,

I was at an outlet store this afternoon, and found a 13" diameter, 2" thick round cutting board, that looks to be maple (didn't say, so I can't be sure). It was $25 US. Any interest? I'd be glad to ship you one. (they had 4, but I'm not sure how long they'll have them.)

BTW, you're a hard guy to get a hold of.
 
Aardvark said:
Hey, Kevin,

I was at an outlet store this afternoon, and found a 13" diameter, 2" thick round cutting board, that looks to be maple (didn't say, so I can't be sure). It was $25 US. Any interest? I'd be glad to ship you one. (they had 4, but I'm not sure how long they'll have them.)

BTW, you're a hard guy to get a hold of.
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E-mail has gone south for the duration . I,m putting in puter for a major overhaul . I,ll be getting to that as soon as I take care of more mundane affairs .Thanks for the offer to ship me a board . I,m just getting an idea of what we think is best before I decide to get one or make one .
 
I make cutting boards for family. I use a Dewalt biscuit jointer so the wood slabs stay together and line up easier. One wood that you want to stay away from with cutting boards is Oak. It tends to splinter when it gets wet and dry repeatedly. Later..................Malcolm
 
One word for all you cutting board afficianados out there:

Bamboo.

I have used maple boards for years, and will never use another one. Bamboo is: cheaper, easier to clean and maintain, more durable and, in my opinion, much better looking.

I have three - the last one I picked up at TJ Max for twenty bucks - it's 12x24x2 inches.

It's my veggie board. I still do most of my meat cutting on the plastic one for hygeine reasons. Well... unless it's fish. I have a bamboo board for that too!

Heh.
 
brokenhallelujah said:
One word for all you cutting board afficianados out there:

Bamboo.
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This is proof that great minds think alike ! L:O:L

As I waswashing my bamboo spoon this morning I thought of making a board from ends of bamboo flooring . It became problematic as I didn,t know what glues they use and bamboo flooring costs more than most cutting boards . I think I might take a stroll in china town and check around . Thnks for the suggestion .
 
A few decades ago, when I was in grad school in the Palouse country, I had a heck of a time rounding up a cutting board. Lumber was scarce, and none of the second-hand stores had any cutting boards. We looked for some time and finally found a small one.

Later, when I left the Palouse and got a job teaching high school, I made a couple of cutting boards from oak scraps the shop teacher gave me. Here they are.
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They're still going strong after more than 2 decades. I oil them occasionally. Maybe every 4 or 5 months, when I think of it.

We have a pull-out cutting board in our kitchen. It's probably as old as our house, which was built in 1936. It has a deeply worn place in it where I usually cut. I got a bright idea to turn it over and use the other side. Unfortunately, someone 30 or 40 years ago had the same idea, because the same spot is worn on the back. I took the board out, reversed it, and drilled a new hole for the knob. Now I have two fresh cutting surfaces and I think I should be good to go for another 80 years.

I saw some bamboo cutting boards in Lowes yesterday in the $10-$20 range. Much less expensive than comparable bamboo boards in Seattle's international district. However, the boards at Lowes were side grain instead of end grain. An end grain board will be easier on the knife edges.
 
Hey Howard ! What do you think the poor person who has the house after you will do ? They will get the same good idea of reversing the board . All that work to no avail! L:O:L

I like your oak boards especially the two cranes . What kind of oil do you use on them ?
 
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