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Cutting Boards

CRUZMISL

By CRUZMISL
in Kitchen Consumer

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paulraphael

paulraphael

Posted
Posted
On 8/30/2017 at 12:14 PM, dcarch said:

Regardless of what kind of cutting board you use, it will get lots of grooves from cutting, some deep ones and some shallow ones.

I recommend getting a set of cabinet maker's scraper for  scraping the surface. 

The scraper will remove many shallow grooves, and keep the surface cleaner.

 

dcarch

 

 

 

 

My maple end grain board never gets grooves deeper than what can be smoothed over with a regular bench scraper. I've never needed to cabinet-scrape it or sand it. But ... I don't use serrated knives on it. I have a separate face-grain board that I use for bread, and this is indeed hacked up. A bread knife is basically a saw, so it should stay away from anything that you don't want grooves in. 

 

Possibly if I used a euro-style chef's knife with a heavier hand the end grain board would get deeper marks. 

Notes from the underbelly

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted (edited)
12 hours ago, rotuts said:

cypress ?

 

perhaps a pic w the Watanabe ?

 

Indeed, as you wish...

 

Board04022018.png

 

 

The design in the upper right is exposed cherry.  Though there is actually cherry inlay in each corner for stability.

 

 

Edited by JoNorvelleWalker (log)
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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

I have eleven poly boards.  At least eight are NSF.  They get used a lot.  Probably great for spanking if you are into that.

 

Though I confess my walnut end grain block is employed mainly for taking photographs.  Or for butchering a cabbage.

 

 

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

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

boilsover

boilsover

Posted
Posted
On 4/2/2018 at 8:51 PM, JoNorvelleWalker said:

I have eleven poly boards...  Probably great for spanking if you are into that.

 

Send one to Stormy...

  • Haha 1
boilsover

boilsover

Posted
Posted

While in New Orleans last week, I stumbled upon a rather impressive cutting board shop, Nola Boards.  https://www.nolaboards.com/  They do all manner of boards, end-grain, face, etc., and in varying thicknesses and woods (including beautiful Sinker Cypress and truly black black walnut).  Countertops, too. I was particularly impressed with their magnetic knife bars and the magnetized countertop tool cannisters.  Bought one for a friend.

 

 

nolaboards1.jpg

nolaboards2.jpg

Dogchef

Dogchef

Posted
Posted

Try to use two boards here, one for meats & stinky veggies and the other for veggie/salads (both wood)

 

Opinion?

Just ordered an incredibly cheap end-cut beech board from Amazon.

It's coated with some very hard, very thin "coating"..which my knives don't seem to take kindly to.

I intend to sand the said coating off very shortly with a table sander.

Was going to oil it with the usual mineral oil, but...

Have some non- toxic silicone oil here (scuba)..

and, as parchment paper is infused with silicone oil...

Wondering if anyone has tried silicone oil for their wood cutting boards, or wood rolling pins, for that matter?

Smithy

Smithy

Posted
Posted
16 hours ago, Dogchef said:

 

Opinion?

Just ordered an incredibly cheap end-cut beech board from Amazon.

It's coated with some very hard, very thin "coating"..which my knives don't seem to take kindly to.

I intend to sand the said coating off very shortly with a table sander.

Was going to oil it with the usual mineral oil, but...

Have some non- toxic silicone oil here (scuba)..

and, as parchment paper is infused with silicone oil...

Wondering if anyone has tried silicone oil for their wood cutting boards, or wood rolling pins, for that matter?

 

I haven't tried silicone oil for any of my kitchen wood products, so can't give direct experience. (I've switched from food-grade mineral oil alone to the John Boos Oil and Cream, which also contain beeswax, due to the dryness of the climate.) My question for you: does that non-toxic silicone oil have a taste that you'll come to regret?

Nancy Smith, aka "Smithy"
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Dogchef

Dogchef

Posted
Posted
8 hours ago, Smithy said:

 

I haven't tried silicone oil for any of my kitchen wood products, so can't give direct experience. (I've switched from food-grade mineral oil alone to the John Boos Oil and Cream, which also contain beeswax, due to the dryness of the climate.) My question for you: does that non-toxic silicone oil have a taste that you'll come to regret?

Good point!

Put some on freshly sanded oak & another sanded old scrap bit of board.

We'll see what it's like after a few weeks, perhaps place a fresh slice of apple on it & see if it takes in any tastes.

The oil itself has no detectable taste..less than canola IMHO.

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  • 1 month later...
paulraphael

paulraphael

Posted
Posted

I have an end grain boardsmith board and love it. But I find that my crappy poly boards (which I don't love) are a bit more gentle on knife edges. And I'd bet anything that rubber boards like sani-tuff are gentler still.

Notes from the underbelly

  • 2 years later...
JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

To answer the question, no, but today I got a new cutting board.

 

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

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

btbyrd

btbyrd

Posted
Posted

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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JoNorvelleWalker

JoNorvelleWalker

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

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

weinoo

weinoo

Posted
Posted
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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AlaMoi

AlaMoi

Posted
Posted

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....

gfweb

gfweb

Posted
Posted

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

 

He wasn't wearing a face mask either.

 

 

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TicTac

TicTac

Posted
Posted (edited)

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.

 

 

 

 

Edited by TicTac
added link (log)
weinoo

weinoo

Posted
Posted
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

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

Margaret Pilgrim

Margaret Pilgrim

Posted
Posted

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.

  • 3 months later...
weinoo

weinoo

Posted
Posted
On 1/13/2021 at 5:59 PM, 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. 

By the way, Thanks!  I picked up one of the Hasegawa’s within a bigger order from Korin. Love it (not as much as I love wood board, but) and it has become primary since it’s so easy to wash off.

Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

  • 1 month later...
MokaPot

MokaPot

Posted
Posted

Hi guys / ladies, has anybody tried the Sani-Tuff (NoTrax) brand cutting boards? I'm currently using a Japanese, synthetic cutting board. I bought it a long time ago, but it's now starting to slide on the counter. I have been using a towel underneath, but prefer not to have to use a towel.

 

Any other advice / info regarding soft or gentle cutting boards is very welcome.

 

Thank you in advance!

AAQuesada

AAQuesada

Posted
Posted

An alternative solution to the towel

https://www.webstaurantstore.com/san-jamar-cbm1016-saf-t-grip-board-mate-16-x-10-white-cutting-board-mat/511CBM1016.html?utm_source=google&utm_medium=cpc&utm_campaign=GoogleShopping&gclid=Cj0KCQjw--GFBhDeARIsACH_kda3yZa3jDSHgZzwc2MkhzgD0ucSRbqoo8flZoKlepL8MA8OuVKYKWoaAlt7EALw_wcB

 

Sani Tuff is pretty good but they tend to warp easily with heat if you like to wash in a washing machine be warned. You can always get it back into shape but is annoying

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