Cutting Boards

[Robenco15]

7 hours ago, weinoo said:

 

I'm pretty sure theyll make whatever size you want...

 

 

That said, I own a Brooklyn Butcher Blocks' board and a Boardsmith Board (purchased at least ten years ago).  Both good, and I'd say neither one better than the other. In my case, they're just different sizes.

Everyone makes whatever size you want. Thought it was weird it wasn’t a standard size available is all. 

[Duvel]

11 hours ago, Robenco15 said:

Everyone makes whatever size you want.

Not true at all … I send many emails to Ingvar Kamprad (until 2018 at least), yet they continued to offer only two sizes. I had to customize myself …

 

[gfweb]

6 hours ago, Duvel said:

Not true at all … I send many emails to Ingvar Kamprad (until 2018 at least), yet they continued to offer only two sizes. I had to customize myself …

 

looks well-used

 

[Duvel]

2 hours ago, gfweb said:

looks well-used

 

Customized …

[gfweb]

Host's note: this post and several following posts refer to the original title, "Titanium Cutting Boards".

 

 

Plenty of ads online. Designed to eliminate plastic etc etc.

 

They have to kill a knife's edge.

 

Wood still looks good to me.

Edited yesterday at 12:37 PM by Smithy
Added host's note after topic merge (log)

[btbyrd]

Idiots.

[weinoo]

Reminds that I once cooked at someone's home - their cutting board was made of glass.  Glad I didn't bring my own knives - not that I would have used them.

Edited Sunday at 10:18 PM by weinoo (log)

[C. sapidus]

What's wrong with wood? Preferably end grain. 🙂

[gulfporter]

True confession:  Most of the time I use a paper plate.  

[weinoo]

34 minutes ago, gulfporter said:

True confession:  Most of the time I use a paper plate.  

 

On top of?

[gulfporter]

8 minutes ago, weinoo said:

 

On top of?

 

I use a paper plate to protect my counter.  Just the two of us and works fine to chop a shallot, dice a cuke, slice a tomato, take corn of a cob.  

[weinoo]

16 minutes ago, gulfporter said:

 

I use a paper plate to protect my counter.  Just the two of us and works fine to chop a shallot, dice a cuke, slice a tomato, take corn of a cob.  

 

My knives cut through paper plates.  But - you do you.

 

[TicTac]

2 hours ago, gulfporter said:

True confession:  Most of the time I use a paper plate.  

On behalf of the environment - thank you…

[Ddanno]

1 hour ago, weinoo said:

 

My knives cut through paper plates.  But - you do you.

 

 

Yeah I don’t want cardboard slivers in my food. And I don't want to buy them all the time either, just use a decent board.

Edited yesterday at 01:35 AM by Ddanno (log)

[liuzhou]

Titanium. Idiotic idea. 

 

I do buy this. Seldom use it, but it's very cut resistant and seems kind to my knives. Handy in emergencies.

 

 

 

 

[gulfporter]

15 hours ago, weinoo said:

 

My knives cut through paper plates.  But - you do you.

 

 

13 hours ago, Ddanno said:

 

Yeah I don’t want cardboard slivers in my food. And I don't want to buy them all the time either, just use a decent board.

 

Maybe that would happen if I were doing heavy duty knife work.  But as I said, just 2 in my household, so chopping or slicing half an onion or shallot, or 2 apple, a beef steak tomato, halving grape tomatoes....it's literally 10 to 30 seconds per veg or fruit.  Not enough time to infiltrate the paper plate.  

 

If I was cooking for a family of 6, it might not be feasible.  

 

Most of the proteins we cook are already portioned by the seller or by the protein itself.  In MX at home we mostly eat shrimp (which I buy deveined and shelled by hand at local fish shop), or salmon which the purveyor slices to my specs or I buy a fillet that I grill whole then portion with a fork to plate.  . 

 

About the only meats that need post-cooking slicing at our US home are lamb racks (I separate into ribs) and duck breasts that I slice.  For these I have an old wooden board (going back to our marriage in the early 1970s).  

[haresfur]

On 11/23/2023 at 7:24 PM, JoNorvelleWalker said:

I'm not saying the acacia board is hard, just that it felt hard when I tapped on it.  Just now I did the same experiment with a couple of walnut boards and they felt hard too.  I think tapping may be more a test of density than hardness.

 

However after a few moments googling I found an article on acacia hardness.  Apparently acacia is hard...

https://woodworkly.com/how-hard-is-acacia-wood/

 

Whether acacia is bad or good for a cutting board I still don't know.

 

 

 

I looked into Acacia a while ago because it was one of the few ok looking end grain boards I could find near where I live.

 

There are a huge number of Acacia species but it sounded like the boards were likely rather hard or maybe have some silica in the wood.  Don't quote me on that last bit. But the internet opinions ranged from probably ok to you can probably do better