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re: Need a new cutting board
Posted on 4/2/19 at 4:11 pm to LSU Wayne
Posted on 4/2/19 at 4:11 pm to LSU Wayne
Maybe I'm trashy, but I got a Tasty brand bamboo board from Walmart and its surprisingly nice. Smooth, heavy, indentations to catch blood or other juices, small handle indentations, etc.
I'm sure it isn't as durable as a boos board, but for 1/5 the price, its been great. I cut everything from artesian bread to roasts on it.
I'm sure it isn't as durable as a boos board, but for 1/5 the price, its been great. I cut everything from artesian bread to roasts on it.
0
Posted on 4/2/19 at 11:14 pm to vistajay
I never put anything raw meat on my wooden chopping board. For raw meat I use this thin hard rubber board (?). I just throw it in the dishwasher after.
Posted on 4/3/19 at 9:53 am to LSU Wayne
If you want to save your knife blades then you need to get an end grain board. If you are looking for just slicing meats and such then a cheap one is fine.
End grain is a must for chopping (which is your dominant task) because they allow the blades to pass between the wood fibers. All other boards will have your blades cutting through the fibers instead (or plastic if not wood) which will dull them faster as well as leave pockets for bacteria. It is even worse with plastic boards, because they leave a rough surface that is terrible for your blades.
End grain is a must for chopping (which is your dominant task) because they allow the blades to pass between the wood fibers. All other boards will have your blades cutting through the fibers instead (or plastic if not wood) which will dull them faster as well as leave pockets for bacteria. It is even worse with plastic boards, because they leave a rough surface that is terrible for your blades.
Posted on 4/3/19 at 10:00 am to Athis
quote:
I never put anything raw meat on my wooden chopping board. For raw meat I use this thin hard rubber board (?). I just throw it in the dishwasher after.
I do the same thing, but in reality wood is a natural repellent of bacteria. As long as you clean it immediately afterwards (meaning don't let the moisture get absorbed) you are fine.
Posted on 4/3/19 at 1:34 pm to rowbear1922
Posted on 4/3/19 at 2:17 pm to Midget Death Squad
quote:
It is even worse with plastic boards, because they leave a rough surface that is terrible for your blades.
Never been an issue for me. Then again if I'm processing proteins, I'm not chopping. And I only use my plastic or whatever boards for proteins.
Posted on 4/3/19 at 3:55 pm to LSU Wayne
I will try to find the link but my fiance bought some awesome acrylic cutting boards. They are clear and about 2 ft x 2 ft. They hook onto the counter and are nearly invisible. I leave them up there. Dishwasher safe and easy to just wipe down if you are just cutting veggies or something. If I am cutting raw meat I will stick an actual cutting board on top
Also almost never have to clean my counter now.
eta: Cutting boards on amazon
Also almost never have to clean my counter now.
eta: Cutting boards on amazon
This post was edited on 4/3/19 at 4:00 pm
Posted on 4/3/19 at 5:59 pm to vistajay
I use hot soapy water and an abrasive sponge. Then dry well and as said you can put mineral oil but I use a lot of Boos cream which is beeswax and it conditions it to keep if from drying out and warping. The Boos mystery oil is mineral oil with beeswax.
Posted on 4/3/19 at 6:49 pm to Martini
I see the magic downvote fairy stalks you too. 
Posted on 4/3/19 at 7:25 pm to Centinel
quote:
I see the magic downvote fairy stalks you too.
That’s Paul Allen and one of his alters. Hope he scalds his mouth on his microwaved Hot Pocket.
Posted on 4/4/19 at 5:31 am to Martini
I use the large Oxo Good Grips one that you can get at BB&B or Amazon for $25. Also have the smaller size, but I tend to use the big one much more often. It fits on a storage rack with baking sheets for easy storage.
If you want a wood one, Cook's Illustrated May/June 2019 issue reviews heavy duty cutting boards made of wood or bamboo.
They "wanted to know if our former winner, the Teakhaus by Proteak Edge Grain Cutting Board, was still the best heavy-duty option available. So we pitted it against six other models, priced from about $85.00 to just under $240.00."
After 6 months of lab and home use, plus over 100 washings and maintenance with mineral oil applications ... "Our old favorite wins again: Its smooth, medium-hard, reversible teak surface provided plenty of room to work, was a pleasure to cut on, and required the least maintenance."
About $100 on Amazon. Weighs 15 lbs., which they said was light for the category.
Despite this win, the Amazon reviews include several complaints of warping, staining, etc.
I'm sticking with the lighter, cheaper, no maintenance Oxo. Mine is many years old and still works like a champ.
If you want a wood one, Cook's Illustrated May/June 2019 issue reviews heavy duty cutting boards made of wood or bamboo.
They "wanted to know if our former winner, the Teakhaus by Proteak Edge Grain Cutting Board, was still the best heavy-duty option available. So we pitted it against six other models, priced from about $85.00 to just under $240.00."
After 6 months of lab and home use, plus over 100 washings and maintenance with mineral oil applications ... "Our old favorite wins again: Its smooth, medium-hard, reversible teak surface provided plenty of room to work, was a pleasure to cut on, and required the least maintenance."
About $100 on Amazon. Weighs 15 lbs., which they said was light for the category.
Despite this win, the Amazon reviews include several complaints of warping, staining, etc.
I'm sticking with the lighter, cheaper, no maintenance Oxo. Mine is many years old and still works like a champ.
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