Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Cutting boards: you’ve been doing it wrong
Comments
-
Whoever racks crap into a bowl like that is an idiot. Just saying ... And why are they racking the edge of their knife across the board like that.~ John - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
Don’t put your meat in the hole
-
@ColtsFan: Right. I’ll look far less idiotic slopping my diced tomatoes onto the counter and floor.
-
Glad I only mince pearl onions....
_____________Remember when teachers used to say 'You won't have a calculator everywhere you go'? Well, we showed them.
-
Why can't they just do it in sections on the other side like they have to do with the hole? And, use the blount end of the knife when moving food on a board, never the sharpened end.XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
-
Scraping the sharpened edge of your knife across the board is rediculously stupid. I do use one of these yo move food when cutting large quantities
Memphis, TN
LBGE, 2 SBGE, Hasty-Bake Gourmet -
That must be the "liberal" method... Over-think it and do it in a stupid way. Seriously, moving things on the board (or off it) edge down is crazy, stupid, and unsafe. They didn't give their thoughts any credit when moving the diced tom's like a caveman when NOT going through the handle.I use the small boards for things that usually won't get pushed by anything (slicing sammich meat so that it's easier to clean the board when done). I also have a couple of pushers. One from Restaurant Depot just like the one my father got back in the early 80's White handle, nice stainless blade that's very thin (also works well to cut dough). For 99% of what I cut/chop I use my large (18" diameter, ~3" thick) butcher block. No stinking holes in that. I put some silicone feet on the block so it won't move around on me.If anyone (here) ever sees me moving something I chopped up through the cutting board's handle like that, feel free to give me a nut punch.Large BGE with CGS Woo Ring, stone with stainless pan, Smokeware chimney cap, Kick Ash basket and Kick Ash can.Living free in the 603 (Pelham).
-
You seem like a rational person, well reasoned and not tended to irrational actions such as "nut punching".1911Man said:That must be the "liberal" method... Over-think it and do it in a stupid way. Seriously, moving things on the board (or off it) edge down is crazy, stupid, and unsafe. They didn't give their thoughts any credit when moving the diced tom's like a caveman when NOT going through the handle.I use the small boards for things that usually won't get pushed by anything (slicing sammich meat so that it's easier to clean the board when done). I also have a couple of pushers. One from Restaurant Depot just like the one my father got back in the early 80's White handle, nice stainless blade that's very thin (also works well to cut dough). For 99% of what I cut/chop I use my large (18" diameter, ~3" thick) butcher block. No stinking holes in that. I put some silicone feet on the block so it won't move around on me.If anyone (here) ever sees me moving something I chopped up through the cutting board's handle like that, feel free to give me a nut punch.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
I'd be happy kicking you in the nuts for using partisan connotations.______________________________________________I love lamp..
-
I'm really not into reaching for other men's nuts no matter the circumstance.
I would however be willing to remind you and then watch you jam something into your own nuts(fully clothed of course)
-
I second the not fooling around with men's nuts thing. Steel toed boot would be acceptable in some cases, though.______________________________________________I love lamp..
-
I don't see it so much anymore, but in the early days of cooking shows, and in cookbooks, they're recommend chopping garlic, sprinkling it with salt, and then dragging the sharp edge of the knife over the mass to really pulverize it (the garlic). Dumb!!mEGG_My_Day said:Scraping the sharpened edge of your knife across the board is rediculously stupid._____________Remember when teachers used to say 'You won't have a calculator everywhere you go'? Well, we showed them.
-
Botch said:
I don't see it so much anymore, but in the early days of cooking shows, and in cookbooks, they're recommend chopping garlic, sprinkling it with salt, and then dragging the sharp edge of the knife over the mass to really pulverize it (the garlic). Dumb!!mEGG_My_Day said:Scraping the sharpened edge of your knife across the board is rediculously stupid.Sure, if you keep the knife perpendicular to the board.But if you keep the knife parallel to the board, technically at an angle smaller to the angle sharpened on the cutting edge - I sharpen mine at 17.5 degrees, so between 0 and 17.5, you can scoop up all your stuff and, using your hand, move it around and there's no need to get nut-punched or kicked because you'll never dull your blade.______________________________________________I love lamp.. -
And...if you dull your blade you can not split hairs which is after all our mission here, I think.nolaegghead said:Botch said:
I don't see it so much anymore, but in the early days of cooking shows, and in cookbooks, they're recommend chopping garlic, sprinkling it with salt, and then dragging the sharp edge of the knife over the mass to really pulverize it (the garlic). Dumb!!mEGG_My_Day said:Scraping the sharpened edge of your knife across the board is rediculously stupid.Sure, if you keep the knife perpendicular to the board.But if you keep the knife parallel to the board, technically at an angle smaller to the angle sharpened on the cutting edge - I sharpen mine at 17.5 degrees, so between 0 and 17.5, you can scoop up all your stuff and, using your hand, move it around and there's no need to get nut-punched or kicked because you'll never dull your blade.Xl bge ,LG bge, two 4' crusher cone fire pits. Weber Genisis gasser and
Two rusty Weber kettles.
Two Rivers Farm
Moncure N.C. -
frazzdaddy said:
And...if you dull your blade you can not split hairs which is after all our mission here, I think.nolaegghead said:Botch said:
I don't see it so much anymore, but in the early days of cooking shows, and in cookbooks, they're recommend chopping garlic, sprinkling it with salt, and then dragging the sharp edge of the knife over the mass to really pulverize it (the garlic). Dumb!!mEGG_My_Day said:Scraping the sharpened edge of your knife across the board is rediculously stupid.Sure, if you keep the knife perpendicular to the board.But if you keep the knife parallel to the board, technically at an angle smaller to the angle sharpened on the cutting edge - I sharpen mine at 17.5 degrees, so between 0 and 17.5, you can scoop up all your stuff and, using your hand, move it around and there's no need to get nut-punched or kicked because you'll never dull your blade.Truth.I just sharpened a bunch of knives so I'm going to be a little more careful with the hair splitting, at least for a little while.______________________________________________I love lamp.. -
Now if you sharpen and can split a "RCH" then you have truly refined the art.
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
I don't see it so much anymore, but in the early days of cooking shows, and in cookbooks, they're recommend chopping garlic, sprinkling it with salt, and then dragging the sharp edge of the knife over the mass to really pulverize it (the garlic). Dumb!!
Sure, if you keep the knife perpendicular to the board.
But if you keep the knife parallel to the board, technically at an angle smaller to the angle sharpened on the cutting edge - I sharpen mine at 17.5 degrees, so between 0 and 17.5, you can scoop up all your stuff and, using your hand, move it around and there's no need to get nut-punched or kicked because you'll never dull your blade.
Okay, my original quote at top, Nola's reply in bold. My brilliant retort (peppered with my rapier-like wit) follows:
Wrong! The demos I remember seeing scraped across the garlic/salt pile, with the blade relatively (even fully) parallel to the cutting surface. That's fine, until the edge of the knife reaches the end of the pile. The edge finally reaches the final salt crystals, and fall off the edge of the crystals (this would be so much easier to draw, or even wave my hands, than to describe verbally).
Think about a pingpong ball on top of a table, and then placing a book on it, flat, and rolling it around; eventually the edge of the book slips off the ball. Now think of the edge of the book as your knife's edge, and the pingpong ball as a salt crystal, roughly 50-grit, and MUCH harder than your steel, and I hope this paints the picture.
Tomorrow I'll try to post a pic of what I'm thinking; right now, it's bedtime, I caught that virus going around and have been coughing my head off.
_____________Remember when teachers used to say 'You won't have a calculator everywhere you go'? Well, we showed them.
-
i was talking about pickin stuff off the board or moving it around on the board. Generically. Probably shouldn't have quoted you. Your garlic move totally Fs knife edges
______________________________________________I love lamp.. -
If you need a pic of balls on a table I have both.
-
HA!
I typed "garlic paste salt knife" into EweTube, and the very first video shows exactly what makes me cringe:
It's essentially like dragging the sharp edge of your knife across a 50-grit sanding block.
_____________Remember when teachers used to say 'You won't have a calculator everywhere you go'? Well, we showed them.
-
So now I got to cut a big hole in my new board builds? Going to make them even more expensive!
-
Y’all are way too up tight. My German knives pick up chopped/minced food as do my Japanese knives. Sharpening exists for a reason..
Sandy Springs & Dawsonville Ga -
JFC Brent, I actually agree with you.
-
But full disclosure, I have shi tty kitchen knives and cut my prime rib with a pocket knife.
-
Never scrape your pocket knife across your cutting board!
Sandy Springs & Dawsonville Ga -
It’s ok, I only buy glass cutting boards because of all of the germs that hide in the little cut spaces.
-
My glass cutting boards are my favorite.
Sandy Springs & Dawsonville Ga -
@lousubcap lol. We may be among experts
Xl bge ,LG bge, two 4' crusher cone fire pits. Weber Genisis gasser and
Two rusty Weber kettles.
Two Rivers Farm
Moncure N.C. -
I'm with Brent on this one. I'm performing these tasks on a cutting board not my front sidewalk. The knives will be OK.
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
@littlerascal56 said:
So now I got to cut a big hole in my new board builds? Going to make them even more expensive!
You can't cut the hole inside your "moat", or the grease will run onto the counter. You'll have to extend the wood on one end, outside the moat, and cut the hole there. Of course, you'll also have to install a small drawbridge across the moat to scrape your onions across.
Better Tools Through Science! 😃
_____________Remember when teachers used to say 'You won't have a calculator everywhere you go'? Well, we showed them.
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum