SAK with your cutting board and other inquiries...

[Barry Rowland]

Anytime my friend!! 

[pomsbz]

I think the end grain cutting boards by MTM Wood are the most awesomest ones

I'd end up cutting bits of myself because my eyes were so confused by the pattern.

[ReamerPunch]

[FolderBeholder]

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Just lovely! 

[Rizio Il Ghiro]

  yum yum!

[ThundahBeagle]

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That looks so tasty, I have to go to the kitchen. And its 11:15 PM here!

[Alan K.]

The cutting boards I have now are glass.  I used to use wood and I found the best way to clean and preserve them was to rinse them in clean water then rub them with a mixture of salt and mineral oil.  The salt kills bacteria and, as mentioned already, the mineral oil preserves the wood and is not toxic.  It's something I learned to do as an historical reenactor when I was doing traditional cooking in an encampment.

[dks]

I used to use wooden chopping boards but as I tend to daily use 3 or more chopping boards I just moved to just the plastic ones over a decade ago. Easier to care for.

Just throw them in the dishwasher and they come out clean. I have had some for 15 years at least. I have, in use around 7 chopping boards of various sizes.

[pfrsantos]

The cutting boards I have now are glass.  I used to use wood and I found the best way to clean and preserve them was to rinse them in clean water then rub them with a mixture of salt and mineral oil.  The salt kills bacteria and, as mentioned already, the mineral oil preserves the wood and is not toxic.  It's something I learned to do as an historical reenactor when I was doing traditional cooking in an encampment.

I use wood/bambu cutting boards. I've thought about glass, but wasn't sure they were safe to use. Don't they get damaged by the knives? I just do "regular" cutting, not chopping or hacking away, but still...

 

[pfrsantos]

I used to use wooden chopping boards but as I tend to daily use 3 or more chopping boards I just moved to just the plastic ones over a decade ago. Easier to care for.

Just throw them in the dishwasher and they come out clean. I have had some for 15 years at least. I have, in use around 7 chopping boards of various sizes.

I had a plastic one but it began to deteriorate, leaving small specks of plastic when I was chopping onions or garlic. I gave that up. Maybe it was just meant for lighter tasks, with less intensive/harder cutting.

[dks]

Maybe it was not very good quality?  or you are super strong

With wood I worried about transferring of bacteria, it would also absorb juices and develop cracks.

Butchers use wood, in some shops, but they tend to cover it in salt and regularly sand the surface to remove the contaminated layers.

Most butchers use thick plastic chopping boards, a few inches thick, these days.

[nate j]

Maybe it was not very good quality?

That would be my strong suspicion as well.

[Hevy (CT-782)]

FB,

We have two smaller ones in bamboo and a bigger one in some brazilian hardwood (Sorry, I don't remember the name).

The boards received a good bath in food grade mineral oil before use.

I like the bamboo ones very much.


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[39hotrod]

Here is a little thought.. My wife uses those plastic lids off butter containers etc as a cutting board.. They get too cut up so just throw away/recycle and use another..

[pfrsantos]

That would be my strong suspicion as well.

You're probably right...

 

[pfrsantos]

Here is a little thought.. My wife uses those plastic lids off butter containers etc as a cutting board.. They get too cut up so just throw away/recycle and use another..

Aren't those too small/thin?

 

[DavZell]

The cutting boards I have now are glass.  I used to use wood and I found the best way to clean and preserve them was to rinse them in clean water then rub them with a mixture of salt and mineral oil.  The salt kills bacteria and, as mentioned already, the mineral oil preserves the wood and is not toxic.  It's something I learned to do as an historical reenactor when I was doing traditional cooking in an encampment.

Glass is very hard on knives and from my reading, not recommended for that reason.  The glass does not allow the knife to pass through what you are cutting and into the board, reducing cut quality.  More significantly, when the knife edge contacts the glass, the sharp edge rolls over, dulling the blade.  Though you can use a knife steel to straighten the edge back up, repeatedly doing this will make that fine edge weaken and it will break off.  Recovering from this will require a significant resharpening. As an aside, this is true for using your granite or marble countertops for cutting and slicing as well.


Using poly cutting boards or bamboo are probably the best for sanitary considerations (bamboo is naturally anti-microbial).  Poly boards come in multiple colors, allowing easy differentiation of boards for different uses, if you are concerned about that and have the room.  Heavier chopping blocks are of course more relevant when breaking down game or other meat cuts, or if you just like to whack away at things!

[ElevenBlade]

Here is a little thought.. My wife uses those plastic lids off butter containers etc as a cutting board.. They get too cut up so just throw away/recycle and use another..

Not a bad concept

I'm perpetually annoyed with my cutting boards.  Using your method, if I get especially annoyed, I can just chuck it.  Problem is... I can't think of a product that I use with a large plastic lid. 

[Alan K.]

I don't care for the glass cutting board myself but it was a gift so I can't bring myself to not use it.  Polymer boards are probably a better option since they can be thrown in the dish washer.  I may try a bamboo cutting board though.

[Reinier]

I've thought about glass, but wasn't sure they were safe to use. Don't they get damaged by the knives?

It's probably the other way around, glass cutting boards can mess up your knives.

[Rizio Il Ghiro]

  if you like you’re nice kitchen knives, steer clear of glass boards! I favour bamboo because in my experience edges last longer on blades and it’s easy to keep clean, just needs regular oiling.

[ElevenBlade]

   and you're not supposed to cut things on ceramic plates either

Unless you enjoy sharpening your knives 

[39hotrod]