Cutting Boards

[Dogchef]

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.

[JoNorvelleWalker]

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

 

[btbyrd]

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. 

[JoNorvelleWalker]

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.

 

[weinoo]

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.

[AlaMoi]

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]

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

 

He wasn't wearing a face mask either.

 

 

[TicTac]

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 January 14, 2021 by TicTac
added link (log)

[weinoo]

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.

[Margaret Pilgrim]

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.

[AlaMoi]

aka The Kitchen of Unintended Smoking . . .😄

[weinoo]

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.