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Cutting Boards
Options
JMCXL
Posts: 1,524
When do you replace you cutting board?
What is you favorite cutting board made of? So many options and $$$ ranges.
What is you favorite cutting board made of? So many options and $$$ ranges.
Northern New Jersey
XL - Woo2, AR L (2) - Woo, PS Woo MM (2) - Woo MINI
Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)
Also, check out my YouTube Page
https://www.youtube.com/c/grillingwithpapaj
Follow me on Facebook
https://www.facebook.com/GrillingPapaJ/
XL - Woo2, AR L (2) - Woo, PS Woo MM (2) - Woo MINI
Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)
Also, check out my YouTube Page
https://www.youtube.com/c/grillingwithpapaj
Follow me on Facebook
https://www.facebook.com/GrillingPapaJ/
Comments
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Get a quality end grain board, treat it right, and your grandkids won't have to replace it.
I got mine for Eric Albright. His contact info is on this board somewhere.
I do have numerous other boards I use for different things. I can't remember the last time I replaced one though...
Stay away from bamboo, it will ruin a knife edge. That's what I hear anyway...
Apollo Beach, FL -
**Disposable Cutting Boards**I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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I bought two heavy plastic type (1/2 inch thick) at a restaurant supply store. One is green for raw meats and the other is brown for cooked meats. Going on about 5 years and I have no plans to to replace in the immediate future.
Piero from South Etobicoke in Toronto and sometimes Pinellas Park, St.Petersburg, XL-BGE -
I've had a side grain board for about 30 years, only sanded a few times. Getting close to needing replacement, so I'm looking for a nice end grain. Also have a "Sani-Tuff" restaurant grade rubber board that also can be sanded. For home use, I'm sure it would last a life time.
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Do a search of the forum - there has been lots of recent discussion on this topic.“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk
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Here is the link to one of the discussions @JMCXL.
http://eggheadforum.com/discussion/1198126/ot-cutting-board#latest
LBGE- Woodburn, IN -
Shemp said:Here is the link to one of the discussions @JMCXL.
http://eggheadforum.com/discussion/1198126/ot-cutting-board#latestNorthern New Jersey
XL - Woo2, AR L (2) - Woo, PS Woo MM (2) - Woo MINI
Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)
Also, check out my YouTube Page
https://www.youtube.com/c/grillingwithpapaj
Follow me on Facebook
https://www.facebook.com/GrillingPapaJ/ -
Interesting read... http://www.reluctantgourmet.com/cutting_board.htm
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I've been looking at the Green River boards for a couple of months. Finally decided an end grain hickory w. handle was what i wanted. Everything the guy makes looks really nice, but I put in the notes that looks were not as important as just good end grain for the sake of my better knives.
Not that I wouldn't mind having one of his fancy spalted orange sycamore boards, but those are so nice, I'd prob'ly just hang it on the wall as an art work.
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