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Started By
Message
Chopping board for raw meat
Posted on 8/23/22 at 7:06 am
Posted on 8/23/22 at 7:06 am
Looking for a reasonably priced chopping board where I can cut raw meat and not damage my knives. Plastic looks like it scars to easily and not sure about bamboo. Composite seems rough on knives.
7
Posted on 8/23/22 at 7:16 am to Tomcat
Nothing wrong with plastic. 95% of the people who cut meat (processors and butchers) use plastic and their knives work just fine.
Posted on 8/23/22 at 7:46 am to Tomcat
I've got a friend that does countertops and got a piece of Corian from him and made my own cutting board from the sink cutout.
They are not hard on knives and the surface is easily washed to get well cleaned.
If you watch any u-tube videos of people processing meat products, you will see many of them do so on hard plastic surfaces and even on stainless steel work tables.
Knives are easily honed or sharpened during or between uses.
They are not hard on knives and the surface is easily washed to get well cleaned.
If you watch any u-tube videos of people processing meat products, you will see many of them do so on hard plastic surfaces and even on stainless steel work tables.
Knives are easily honed or sharpened during or between uses.
Posted on 8/23/22 at 9:15 am to Tomcat
via amazon
Posted on 8/23/22 at 9:32 am to t00f
Why is it color coded? 
Posted on 8/23/22 at 9:35 am to Tomcat
i use a piece of starboard i pulled out of a dumpster.
any composite material is fine for your knives
any composite material is fine for your knives
Posted on 8/23/22 at 10:11 am to Ed Osteen
look at the bottom right.
These are inserts, there is also a regular chopping board.
These are inserts, there is also a regular chopping board.
Posted on 8/23/22 at 10:22 am to Ed Osteen
Color coding is for food safety. It's a smart move, although it's not necessary and doesn't guarantee safety.
In food processing plants and restaurants, they may use certain colors for raw food and others for cooked food. The employee may know to only use a blue cutting board for cooked food and a white cutting board for raw food. Or a blue handled knife vs a white handled knife.
In food processing plants and restaurants, they may use certain colors for raw food and others for cooked food. The employee may know to only use a blue cutting board for cooked food and a white cutting board for raw food. Or a blue handled knife vs a white handled knife.
Posted on 8/23/22 at 1:12 pm to Tomcat
High Density Polypropylene (HDPE) is the industry standard. Hand wash and air dry to prevent warping. Occasionally remove stains by soaking a towel in 10:1 water to bleach solution and laying it on the cutting board surface, or use the hydrogen peroxide, dish detergent, and baking soda method.
Posted on 8/23/22 at 1:14 pm to Tomcat
the only cutting boards I own are plastic. IMO anything fancier is just to make you feel good
Posted on 8/23/22 at 2:33 pm to jamiegla1
quote:
the only cutting boards I own are plastic. IMO anything fancier is just to make you feel good
If you’re doing a bunch of chopping, a more solid heavy wood board is nice.
Posted on 8/23/22 at 2:37 pm to Motorboat
quote:
If you’re doing a bunch of chopping
KitchenAid dicing attachment for the big jobs
Posted on 8/23/22 at 3:19 pm to Tomcat
Surprised the first response wasn't for an end grain wood chopping block.
Boos Block or a less expensive similar type.
Boos Block or a less expensive similar type.
Posted on 8/23/22 at 5:47 pm to SixthAndBarone
quote:Mercer makes knives with different colored handles intended to be used for various cutting jobs like chicken vs vegetables. I think that's a bit much for the home cook.
Color coding is for food safety. It's a smart move, although it's not necessary and doesn't guarantee safety.
Posted on 8/23/22 at 9:33 pm to cgrand
quote:
i use a piece of starboard i pulled out of a dumpster.
I use a piece of port.
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