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Cutting Boards

CRUZMISL

By CRUZMISL
in Kitchen Consumer

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Martin Fisher

Martin Fisher

Posted
Posted

Love wood cutting boards but HDPE is much easier to handle...that's what I've mostly used for the past 30+ years.

I wash the board real good and them pour boiling water over it...I've never had one warp.

Sam's Club has 15" x 20" HDPE cutting boards for $9.00....that's quite a deal!

~Martin :)

I just don't want to look back and think "I could have eaten that."

Unsupervised, rebellious, radical agrarian experimenter, minimalist penny-pincher, and adventurous cook. Crotchety, cantankerous, terse curmudgeon, non-conformist, and contrarian who questions everything!

The best thing about a vegetable garden is all the meat you can hunt and trap out of it!

 

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted (edited)

No one knows of an end grain board that is NSF?

Edit: I found at least one that is NSF:

http://www.overstock.com/Home-Garden/Maple-End-Grain-20x15-inch-Chopping-Block/3300227/product.html

Edited by JoNorvelleWalker (log)

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

Love wood cutting boards but HDPE is much easier to handle...that's what I've mostly used for the past 30+ years.

I wash the board real good and them pour boiling water over it...I've never had one warp.

Sam's Club has 15" x 20" HDPE cutting boards for $9.00....that's quite a deal!

I like HDPE very much and would probably still use HDPE for meat. But I think end grain wood is easier on the knives.

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

Martin Fisher

Martin Fisher

Posted
Posted

Some say it's easier on the knives, but I have an end grain butcher block and I haven't noticed an appreciable difference.

~Martin :)

I just don't want to look back and think "I could have eaten that."

Unsupervised, rebellious, radical agrarian experimenter, minimalist penny-pincher, and adventurous cook. Crotchety, cantankerous, terse curmudgeon, non-conformist, and contrarian who questions everything!

The best thing about a vegetable garden is all the meat you can hunt and trap out of it!

 

lindag

lindag

Posted
Posted

I gave up on heavy wooden boards because they were so difficult to keep clean. Finally I donated mine and switched to the plastic type that go in the d/w. I'm much happier and my knives seem none the worse for wear.

Shel_B

Shel_B

Posted
Posted

The description of a cutting board I'm considering says the board is electronically bonded. What is electronic bonding, and how might it be better than boding done with glues and adhesives? Thanks!

 ... Shel


 

andiesenji

andiesenji

Posted
Posted

I have purchased a few things from the store (cereal dispensers, ice molds, full-size draining racks, a plate rack). The service was fine.

I have no experience with that cutting board so can't help you there.

The one time I did have to return something, one of the draining racks had broken welds, they promptly sent me a replacement and told me to discard the broken one.

  • Like 1

"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett

 

Porthos

Porthos

Posted
Posted

It's the use of RF energy fields (think microwave but at a much lower frequency) to heat up the glue that is bonding the strips of wood together.

Porthos Potwatcher
The Once and Future Cook

;

dcarch

dcarch

Posted
Posted

No! IMHO, 18" x 24" that is too big and too heavy for a cutting board for you.

Consider 12" x 18"

Why?

You can use a regular super market plastic bag to fit over a 12" x 18" board, when you are preparing chicken, pork and other "dirty" tasks you don't have to wash a very heavy board.

Also make sure the board has finger grooves on the sides for lifting.

dcarch

Porthos

Porthos

Posted
Posted

I know it's off topic but -- "I can heat that glue in 3 notes."

Porthos Potwatcher
The Once and Future Cook

;

tme4tls

tme4tls

Posted
Posted

It's the use of RF energy fields (think microwave but at a much lower frequency) to heat up the glue that is bonding the strips of wood together.

The RF energy is used not only to heat the glue but to cure it very quickly as well. As a microwave excites the water molecules, the RF energy does as well but may not allow enough time for the glue to penetrate the wood fibers enough for a good bond. This is a common method for curing glue in a factory setting.

Shel_B

Shel_B

Posted
Posted

No! IMHO, 18" x 24" that is too big and too heavy for a cutting board for you.

Consider 12" x 18"

Why?

You can use a regular super market plastic bag to fit over a 12" x 18" board, when you are preparing chicken, pork and other "dirty" tasks you don't have to wash a very heavy board.

Also make sure the board has finger grooves on the sides for lifting.

dcarch

A 12 x 18 board is too small for the task for which I'm considering the board. I've thought about the heaviness associated with a board of this size, and it does concern me somewhat. I have found a company that will ,make a lighter-weight plastic-or-some-such board that they'll cut to my specs, so that's an option.

 ... Shel


 

Shel_B

Shel_B

Posted
Posted

That company is ok, but, that's not a great board. You want end grain wood,not sideways wood. Check out this thread on choosing a cutting board. BoardSmith boards are the best.

I know it's not a great board, but I already have a couple of end grain boards, and this board is perfect wrt size and price for the task I want to use it for. I cannot afford a Boardsmith in this size for its intended purpose.

 ... Shel


 

andiesenji

andiesenji

Posted
Posted (edited)

Have you considered a bamboo board. I have one like this (upper left corner) which is slightly smaller 23 x 16, and very durable. I use it outside next to the barbecue.

I've also got one of the big end grain chopping blocks, which has held up well.

Edited by andiesenji (log)
  • Like 1

"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett

 

Shel_B

Shel_B

Posted
Posted

Have you considered a bamboo board. I have one like this (upper left corner) which is slightly smaller 23 x 16, and very durable. I use it outside next to the barbecue.

I've also got one of the big end grain chopping blocks, which has held up well.

No, I had not considered it as I couldn't find a bamboo board this size. I'll double check my measurements, but I think this size will suffice. If so, I'll order it when I get home tomorrow evening. This may be perfect for my needs. Thanks!!!

 ... Shel


 

Shel_B

Shel_B

Posted
Posted

Consider 12" x 18"

Why?

You can use a regular super market plastic bag to fit over a 12" x 18" board, when you are preparing chicken, pork and other "dirty" tasks you don't have to wash a very heavy board.

I failed to mention in my earlier post, those plastic bags are no longer used in our counties. They have been outlawed since Jan 1st. In any case, we haven't used such bags for years as we always carry our own reusable shopping bags

 ... Shel


 

dcarch

dcarch

Posted
Posted

Another thing to consider, depending on your cooking habits, it is very important for me to be able to use my board both sides, one side for pork, chicken etc., the other side for clean salad, fruits, bread, etc.

So weight and size is important.

I also use my board on the dinning table to carve roast beef, turkey, chicken, etc.

dcarch

boudin noir

boudin noir

Posted
Posted

I also ordered a Boardsmith 16 x 22 Walnut Butcher Block. I wont have it for a few weeks since he has to source enough walnut for the board. I love the dark color of the walnut.

How do you like the feet on the Burcher Block? I was wondering if I should add the feet on the board. I figure without the feet I can atleast use both sides of the board. What do you guys think?

Octaveman...How do you like your board? I love the look of your board.

I have a large boardsmith butcher block with feet. I love it. It seems to heal knife marks. I would have no reason to use the underside. I store beneath it some plastic cutting sheets that I put on top when I am cutting meat. It makes cleanup easy.

weinoo

weinoo

Posted
Posted

I've had a Boardsmith board for a few years now, and it's great. Sure it's heavy, but I rarely move it from its permanent home on my countertop.

When I cut raw meat, I simply place a thin plastic cutting board on it, and that can go in the dishwasher. Otherwise, it just gets wiped down with a damp sponge. If I feel it needs a better cleaning, I wash it with a scrubbie where it sits and reoil it after it has dried off.

I had David make mine without feet so I can use both sides - it sits on a dry bar rag. And it's 14" x 18", which in my kitchen is the perfect size.

Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

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dcarch

dcarch

Posted
Posted

Not trying to go off topic, I found the following tools extremely useful for my cutting board:

1. A window glass squeegee (spelling?), a couple of quick motions and the board is clean and dry.

2. A carpenter's wood scraper. to scrape the surface fibers off. The scraper can give the surface a shiny flat surface, fewer places for germs. I am not a believer that wood kills germs. Most wood rot like crazy, mushrooms grow well in wood.

dcarch

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