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Have you thrown away all your cutting boards this year?


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No. I use primarily hard plastic (but they have a little give to them, if you know what I mean) -- always for meat, occasionally for veggies. They go in the dishwasher after one use. I have some wooden ones that are used primarily for cheese and charcuterie; they look decent enough to serve off of.

 

I have one plastic one I probably ought to discard -- it's getting a bit scarred and discolored. But it's my favorite, and the handiest to use -- has a "handle" on one end. Wonderful for dicing onion, etc., and then scraping into a skillet.

 

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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6 hours ago, weinoo said:

I haven't thrown away a cutting board in decades. I've given away one or two, which were essentially too large for my space (they were gorgeous though). And the only non-wood cutting board I have is one that I think @btbyrdrecommended many moons ago. I'll use that one occasionally - it can go in the dishwasher.

 

Can you say more about this board, @weinoo?

 

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If it's one I recommended on here, it's probably an Epicurean board. They're thin, light, easy to care for, and last basically forever. And inexpensive. They sometimes warp. They're not-so-bad on your knife edges, but not especially great. I much prefer cutting on wood or on a good synthetic board like HiSoft or Hasegawa rubber board. 

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4 hours ago, btbyrd said:

If it's one I recommended on here, it's probably an Epicurean board. They're thin, light, easy to care for, and last basically forever. And inexpensive. They sometimes warp. They're not-so-bad on your knife edges, but not especially great. I much prefer cutting on wood or on a good synthetic board like HiSoft or Hasegawa rubber board. 

 

The board I received yesterday is an Epicurean.  I have four in my collection now.  However I try to avoid using a good knife on them except when slicing bread and cutting cheeses.

 

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15 hours ago, btbyrd said:

If it's one I recommended on here, it's probably an Epicurean board. They're thin, light, easy to care for, and last basically forever. And inexpensive. They sometimes warp. They're not-so-bad on your knife edges, but not especially great. I much prefer cutting on wood or on a good synthetic board like HiSoft or Hasegawa rubber board. 

 

11 hours ago, JoNorvelleWalker said:

 

The board I received yesterday is an Epicurean.  I have four in my collection now.  However I try to avoid using a good knife on them except when slicing bread and cutting cheeses.

 

I was just gonna say this; when I pull out the Epicurean board, let's say to cut up a chicken, I also pull out the cheap knife or two. Along with poultry shears if I really feel like chomping thru some bones.

Otherwise, it's Boardsmith end-grain (my most loved board) or a Boos heavier weight one.

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Mitch Weinstein aka "weinoo"

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DD fears wooden cutting boards - "germs" you know.....

I got her an Epicurean board - it's a decent next choice to wood so far as knife edges go.

 

short time ago I got a request from her for knife sharpening lessons . . . she's decided covid-house-arrest is a good time to learn how to DIY....

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If you want to splurge, I would highly recommend the Asahi rubber cutting board.

 

https://www.korin.com/TK-203-03-120

 

After seeing my local Japanese restaurant's remodel and sourcing of these huge boards, I inquired about them and was enlightened on the quality of said beast.

 

Purchased a few years ago, it has served me very well - though admittedly I only use it when making Sushi.

 

 

 

 

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35 minutes ago, gfweb said:

 I watched a recent Pepin video where he cut chicken on a wooden board.

 

He wasn't wearing a face mask either.

 

 

Nothing like a wooden board, that's for sure!  Honestly, that is what is on my counter 99% of the time.

I really can't stand the sound the knives make on almost any other different surface.

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Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

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And then there was the time s couple of weeks ago when I removed the Mississippi roast from its pot onto a wooden board so we could reduce down the juices a bit.   Left the board on an adjacent unused burner only to suddenly smell “campfire”, burning wood.   #%£¥!!!!!     Yup.   Bottom of carving board on fire.  Put it out under water but it is seriously scorched.    Who knew maple ignited so easily?   I was sure it was several inches from the in-use burner.

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eGullet member #80.

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