what type of cutting board r u using??

smokesniffer

Looking for a new cutting board, what have you used, and are you happy with it?

bhedges1987

Depends what I'm using it for. 

For chicken I always use my BGE one because it's light and plastic and easy to clean. 

Others i I just have some store bought wooden one. I could use a new one

SoCalTim

Disposable.

Lit

gdenby

Lit said:

'Kay, fess up. Who made that? And of what?

DoubleEgger

I've got different kinds but I use epicurean boards for day to day stuff 

Lit

gdenby said:

Lit said:

'Kay, fess up. Who made that? And of what?

This guy on etsy. Does some really cool stuff can't wait to get another one. Mine is ambrosia or spalted red maple. https://www.etsy.com/shop/GreenRiverWoods?ref=s2-header-shopname

HeavyG

HDPE.

No worries about cracking and warping, easier to clean, and easier to maintain (no need for oiling/waxing).

Focker

Fidel led me to Rick Odea several years ago.

Rick was nice to work with, made me a beautiful custom board for a wine rack.

https://www.cuttingboardgallery.com/

gdenby

Lit said:

gdenby said:

Lit said:

'Kay, fess up. Who made that? And of what?

This guy on etsy. Does some really cool stuff can't wait to get another one. Mine is ambrosia or spalted red maple. https://www.etsy.com/shop/GreenRiverWoods?ref=s2-header-shopname

Thanks, I suspected something from Etsy. Was just searching there. A couple of my knives deserve better than my old side grain boards, and I'd like something better looking than the Sani-Tuff rubber.

paqman

For day to day use, I use cheap plastic boards that I wash in the dishwasher.  For special occasions and bigger jobs, I have a large maple John Boo's and a smaller walnut one.

Jeepster47

DoubleEgger said:

I've got different kinds but I use epicurean boards for day to day stuff 

@DoubleEgger ...  What a neat throw away word ...

@smokesniffer ... if you want a relatively inexpensive wooden, end-grain board then this Michigan Maple Block Co. board that several forum members have purchased looks neat:

http://www.amazon.com/Maple-End-Grain-Chopping-Block/dp/B00009OWEE/ref=sr_1_5?s=kitchen&ie=UTF8&qid=1459709190&sr=1-5&keywords=end+grain+cutting+board

RRP

no one has mentioned bamboo so I think that is good!!! I was given a beautiful set of 4 sizes of bamboo. Before I even used one word came out how bad they are. Supposedly they will dull and even ruin good knife blades as fast as glass cutting boards. I'm still waiting to use them in some creative way as wall mounted somethings or other use as they are pretty, but bad to the bone!

gdenby

RRP said:

no one has mentioned bamboo so I think that is good!!! I was given a beautiful set of 4 sizes of bamboo. Before I even used one word came out how bad they are. Supposedly they will dull and even ruin good knife blades as fast as glass cutting boards. I'm still waiting to use them in some creative way as wall mounted somethings or other use as they are pretty, but bad to the bone!

Well, they're bad, but not evil! Not so bad as glass.  More hygienic than plastic. If I'm deboning chicken, or cleavering up cabbage, the one I have is fine. Just want a good endgrain for my fine edge blades.

Writing this, I wonder if my best blades are to hard to be damaged by bamboo. Can barely sharpen them w. stones, how would bamboo roll the edges?

HeavyG

RRP said:

no one has mentioned bamboo so I think that is good!!! I was given a beautiful set of 4 sizes of bamboo. Before I even used one word came out how bad they are. Supposedly they will dull and even ruin good knife blades as fast as glass cutting boards. I'm still waiting to use them in some creative way as wall mounted somethings or other use as they are pretty, but bad to the bone!

I think that if one is pro-level chef and is spending many hours a day doing prep work then a bamboo board is not wanted.

For the average home cook that might be spending 10-15 minutes to prep some veg or such I don't think a bamboo board is necessarily evil. 

It's not going to ruin a knife but it may prompt the need to sharpen them more frequently.

Botch

I have a white plastic board for most raw meats, and then a $90 larger butcher-block board made of acacia that has cupped badly.  Pretty unhappy for what I paid for it.  

theyolksonyou

I have the end grain one that @jeepster47 references for veggies. Very happy with it. My dad made me a simple maple edge grain I use for meats. 

gmac

White plastic, many of them from 6 x 6 up to 36x36

Jeepster47

If you have a GFS store near you, check out their plastic cutting boards.  From small up to 18" x 24".  The larger size is great for prepping rib racks.  Prices are good.

RRP

Here's a product that I like to use when I'm working with something big and/or messy such as ribs or raw chicken. They are more than just counter savers but are tough silicone sheets. I have yet to cut through one. They are color coded but I never pay attention.

clemsontyger97

Bamboo for me except for small jobs like dicing up a few veggies, in which case I just go with the OXO plastic one.

Legume

I have bunch of misc boards, nothing pretty.  Bamboo, end grain, edge grain, thin plastic, thick, etc.  I use them all and don't really dedicate one to a type of food, but I do prefer the wood to plastic and never chop on the plastic, but that's more of a feel thing than any logical reason.

edit - I have some good knives, but I don't have any fancy knives.

Focker

RRP said:

Here's a product that I like to use when I'm working with something big and/or messy such as ribs or raw chicken. They are more than just counter savers but are tough silicone sheets. I have yet to cut through one. They are color coded but I never pay attention.

Those are handy.  Use a set off amazon that are similar.  
http://www.amazon.com/Kitopias-Plastic-Antibacterial-Chopping-Sterilize/dp/B00UALYUQO?ie=UTF8&psc=1&redirect=true&ref_=oh_aui_detailpage_o00_s01
A quick zap in the camper microwave and we're good to go.  I too, pay no attention to the group icons.

Also have an older warped 18x24 Bamboo board that sits on the covered table or tailgate.  Use it at eggfests for roller slicing pizzas and quesadillas.

All of the plastic boards given away except for a Norpro cutting scoop.
http://www.amazon.com/Norpro-Grip-EZ-Cutting-Board-Scoop/dp/B002MKP24U/ref=sr_1_7?ie=UTF8&qid=1459729082&sr=8-7&keywords=scoop+cutting+board 

RRP

Focker said:

All of the plastic boards given away except for a Norpro cutting scoop.
http://www.amazon.com/Norpro-Grip-EZ-Cutting-Board-Scoop/dp/B002MKP24U/ref=sr_1_7?ie=UTF8&qid=1459729082&sr=8-7&keywords=scoop+cutting+board 

speaking of cutting scoops - I was given this folding one recently. It makes for chopping and pouring easy.

littlerascal56

End grain hardwood is the best for your good knives, especially if you own German steel knives.  Seal them with 4 coats of clear "salad bowl" sealer, and you are good to go for 3 or 4 years.  I don't like the oil treatment on my custom cutting boards.  I use walnut and maple most of the time.