- Joined
- Jan 25, 2001
- Messages
- 1,639
Are glass cutting boards tough on knives? I'd been using a poly board before and it was very soft, which sucked too. Just not sure if this glass is really "better".
Mike
Mike
-
The BladeForums.com 2024 Traditional Knife is available! Price is $250 ea (shipped within CONUS).
Order here: https://www.bladeforums.com/help/2024-traditional/
TTKK (Bos D2) -vs- glass cutting board?
- Thread starter Michael_Aos
- Start date
- Joined
- Jan 25, 2001
- Messages
- 1,639
I really wanted to buy a nice wooden one, but they all said they had to be treated with "special" (mineral?) oil, and of course Wal-Mart didn't have any of the oil.
I'm not excited about the glass or poly at all though. Guess I need to find me some of that oil.
Mike
I'm not excited about the glass or poly at all though. Guess I need to find me some of that oil.
Mike
Lenny
Gold Member
- Joined
- Oct 15, 1998
- Messages
- 2,534
All you need to keep a rock maple cutting board in good shape is any light vegetable oil. When mine gets dirty, I make a paste out of baking soda, rub the board with it for a few minutes, rinse it well, let it dry, then rub in a small amount of vegetable oil. Maybe once a year, I'll take the orbital sander to it with a fine sandpaper to smooth all the cut marks out.
Lenny
Lenny
You seem to be forgetting the main purpose of the cutting board. The cutting board is not to protect your knives. It's to protect your expensive counter top or other surfaces.
You should choose one that is easy to keep clean for your own health and safety as well. If you have a dishwasher, this means the poly or plastic is your only choice. Performance wise, you will not see any significant difference between wood an poly.
For looks, the wood is certainly nicer. But they're more work to keep nice too.
There are some other threads on this topic too, so you might want to do a search on cutting boards.
Phil
You should choose one that is easy to keep clean for your own health and safety as well. If you have a dishwasher, this means the poly or plastic is your only choice. Performance wise, you will not see any significant difference between wood an poly.
For looks, the wood is certainly nicer. But they're more work to keep nice too.
There are some other threads on this topic too, so you might want to do a search on cutting boards.
Phil
- Joined
- Nov 25, 2000
- Messages
- 5,548
Years ago, a test was conducted on the bacterial properties of plastic vs wood, this was done because of so much bad press on how wood was dangerous and would sustain bacteria growth.It turned out that wood had less bacteria growth than the plastic, as a matter of fact, the longer the time span the less bacteria wood had, it apparently has antibacterial properties. This test was done in the early 1980s and the results were on television. Hope this helps some.
Cougar Allen
Buccaneer (ret.)
- Joined
- Oct 9, 1998
- Messages
- 77,327
You can get mineral oil at any drugstore, in the laxative section. BTW, it's also good for dry skin ... and for leather.
Let me help out and clear up some confusion.
First off from a contamination stand point:
wood has natural antimicrobial properties and is as safe as any other material.
Plastic was first found to be a better material because it was easier to clear, however it was found that after continued use the plastic became more contamination then wood. This occured because groves were created by the knife that could not be throughtly cleaned. Plastic boards can be scraped and soaked in bleach and placed in the Dish washer. A good alternative if you are concerned about contamination.
Glass should never be considered for several reasons; first its extremly hard and will dull your knife and second you would not want to find glass in your food.
The ideal cutting surface is one that gives as you push your chef knife along it. The goal is to maximize the edge of your knife. Hard surfaces will dull your knife quickly.
Between wood and plastic boards, I prefer wood but its an individual preference. If you clean and maintain your borads on a regular basis their should be no wories.
Concerning the knife, wood seems to work best in prolonging the edge and very sharp knives do not bite into the board.
Hope this helps.
Wolf
First off from a contamination stand point:
wood has natural antimicrobial properties and is as safe as any other material.
Plastic was first found to be a better material because it was easier to clear, however it was found that after continued use the plastic became more contamination then wood. This occured because groves were created by the knife that could not be throughtly cleaned. Plastic boards can be scraped and soaked in bleach and placed in the Dish washer. A good alternative if you are concerned about contamination.
Glass should never be considered for several reasons; first its extremly hard and will dull your knife and second you would not want to find glass in your food.
The ideal cutting surface is one that gives as you push your chef knife along it. The goal is to maximize the edge of your knife. Hard surfaces will dull your knife quickly.
Between wood and plastic boards, I prefer wood but its an individual preference. If you clean and maintain your borads on a regular basis their should be no wories.
Concerning the knife, wood seems to work best in prolonging the edge and very sharp knives do not bite into the board.
Hope this helps.
Wolf