Questions about cuttings boards

2Fategghead · February 2010

What are you using for a cutting board?

When you have a nice sharp knife what is the cutting board you use?

Is a white plastic cutting board a good board?

Do you use one cutting board for poultry and another for pork ect...

Inquiring minds want to know. :ermm:

This is my Chicago Cutlery bamboo cutting board is it an acceptable cutting board.

Bobby-Q · February 2010

Hard plastic is not very good on blades. A nice maple cutting board or a bamboo cutting borad is good. End grain maple board is the best thing for a Chef knive.

2Fategghead · February 2010

Thanks Bobby-Q

"Sparky" · February 2010

Hey Tim,I use a 14" by 25" cherry butcherblock countertop most of the time.It's a scrap piece from a kitchen remodel that I did a couple years ago.I do keep it clean and well oiled

But for smaller jobs,I just use a cheapo plastic cutting board.

I prefer the big board,and I ain't afraid of getting it dirty

2Fategghead · February 2010

Thanks Sparky

Car Wash Mike · February 2010

They had an eggfest in Springfield, MO. No wood cutting boards per the health dept. I also think the grocery stores can't use wood any more. Home is great though.

Mike

Bobby-Q · February 2010

The health departments are not up on the current info. The current info states that there is no difference between plastic and wood, actually the wood has a tiny edge.

It's just easy for health departments to go with the easy/disposable option for everything. If you question the right folks you will get the right answer.

Bobby-Q · February 2010

Ken Onion might stab you for using one of his creation s on that plastic board.

"Sparky" · February 2010

Dang Bobby,don't tell Ken that I did it

I really try to keep it on the wood cutting board

2Fategghead · February 2010

The butcher I go to has to use plastic. He has one of those expensive electric knife sharpeners fixed to the wall. He hits it on the left side then the right side three times and then takes the steel hone to it. He gets his knifes for free I suspect.

JB · February 2010

Poly boards are used a lot commercially, along with richlite. Not as pretty as wood, but more practical in my opinion. I've always used poly, just toss 'em in the dishwasher, easy clean up.

DynaGreaseball · February 2010

I had fun making this one...But even if you don't want to make one, there's a ton of good information contained in the video (Click here) which shows how to. This is an end-grain American Hard Maple and Brazilian Purple Heart wood.

Car Wash Mike · February 2010

I do live in Missouri.

What is the preferred method for cleaning now? We use to throw a treated saw dust down. Let it set for awhile, then took a wire brush to it to get all the dried blood off. Then oiled. I would love to have my old one back I learned to cut meat on 35 years ago. The store still has it but doesn't use it. HMMMMMMMMMMMM.

Mike

Roll Tide · February 2010

Great question 2fategghead. While in college I worked in a butcher shop and we used a synthetic board. Regardless, many of the butchers who had lots of experience and, in my opinion, were quite knowledgable preferred the wood board and suggested that if properly maintained woood was a better substance as a cutting board. However, I guess keeping records for when buthcer shops, restaurants, etc. . . maintained their cutting surface was near impossible for food health depts, etc... to keep up with, thus requiring other materials.

lowercasebill · February 2010

http://www.theboardsmith.com/

best stuff going.. i have met david twice and he is a great guy.. J.L. has 2 custom boards from him..
his boards are very very popular with the japanese knife forum .

2Fategghead · February 2010

Thanks bill

thebtls · February 2010

Bamboo is popular but the hardest on knife edges. Rock Maple is the most forgiving but hard to find anymore. Its all personal preference frankly.

lowercasebill · February 2010

tell david i said hi..

lowercasebill · February 2010

bamboo and teak have a high silica content and are hard on all cutting tools , knives saws drills etc

Bluedot · February 2010

If you decide to get a wood cutting board, be sure you get one that end cut.

By end cut, I mean that you are cutting with the grain instead of against it.

The best analogy I have seen is picturing a paint brush while you are cutting. End cut goes into or thru the bristles instead of across the bristles. The edge on your knife likes this better.

JLOCKHART29 · February 2010

I have got to plug Board Smith. He can and will do anything you want and the quality is second to none. I desighned both my board and he built them to spec. Couldnt be happer. Not a good pic but one I threw togeather real quick.

2Fategghead · February 2010

Thanks J. Nice boards I see the top board is end grain cuts so I guess it don't mattere how you cut on the board you will always be cutting into the grain. Tim

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