A good cutting board?

[Msmith]

The wooden one tends to split over time.

The plastic (or whatever the material) gets moldy.

The glass one dulls the knife.

Calling all the men in the kitchen for suggestion.

[Renegade]

Originally Posted by Rain Man

What if civilization collapses and we no longer possess the technology to make cutting boards?

Then we do as our ancestors did, just eat it straight from the bone, no cooking or grilling.

[Rain Man]

Originally Posted by Renegade

Then we do as our ancestors did, just eat it straight from the bone, no cooking or grilling.

But then you're deepening the collapse of civilization. We should be rebuilding at that point, and cutting boards could be the very pivot point between a new renaissance and a new dark age.

[sedated]

I generally go with plastic because it can go in the dishwasher. I've never had a problem with mold. I also go cheap so I can replace fairly regularly.

[Easy 6]

Originally Posted by Rain Man

What if civilization collapses and we no longer possess the technology to make cutting boards?

Then a dirty, fallen over tree will suffice... or even a good sized flat rock will do, just make sure not to dull your stone blade on it.

[Stewie]

I have a large composite board. It's a high-end board and has never had any issues. Never molded, never warped, never caused a dull blade. It was the highest rated board about 10 years ago and shows very little wear. Toss in the dishwasher when it needs a good cleaning.

[Pablo]

Originally Posted by sedated

I generally go with plastic because it can go in the dishwasher. I've never had a problem with mold. I also go cheap so I can replace fairly regularly.

Yep. Dishwasher friendly is important to me. I have a couple of cheap plastic ones and a composite plastic/something that I like quite a bit.

Don't know what they cost, but it couldn't be more than $15 maybe. Held up just fine for the two years I've had it.

[Fire Me Boy!]

Originally Posted by Easy 6

Whats wrong with a cheap wooden board?



So it splits 2-3 whatever years later, you got your 10-15$ out of it.

A good, well taken care of wooden board is like a cast iron pan. They'll last a long, long time and can be passed down. Long term, a good board will not only be better for your knives, but you'll spend less on them than you will cheap ones you end up replacing.

[BigChiefFan]

I made one nearing 30 years ago and it still is going strong. The trick is to use wood slats, side by side and the best wood glue you can find. Use oak and walnut. Use the best C clamps you can find and tighten it down as hard as you can. Clean exess glue. Let it stay clamped for at least 3 full days. Router the edges and then sand it. Apply mineral oil and let it sit another full day. Use for a lifetime.

[Easy 6]

Originally Posted by Fire Me Boy!

A good, well taken care of wooden board is like a cast iron pan. They'll last a long, long time and can be passed down. Long term, a good board will not only be better for your knives, but you'll spend less on them than you will cheap ones you end up replacing.

I've honestly never oiled or otherwise done anything special for a cutting board, and never will.

They get used, they get washed, and when they're all dicked up a few years later... I go buy a new one. I've got a plastic one but dont use it much, kinda prefer the wooden one.

Its just a cheap surface to chop on so I dont ruin the laminate on my countertop, no big deal.

[Saccopoo]

Originally Posted by TomBarndtsTwin

This.


Bamboo is the way to go, my friend.

Nope.

Bamboo is far too small and they have to use too much glue/epoxy to hold it together, which is brutal on your knives.

Large square end grain boards are a good choice, as are the Epicurean recycle boards.

These are some of the best cutting boards you will ever find:

Boardsmith
http://theboardsmith.com/



Epicurean
http://www.epicureancs.com/cutting-boards.php



If I were going to spend money on a new cutting board, the Boardsmith would be at the top of my list.

[Easy 6]

A decent, pull through, knife sharpener is worth much more than a fancy cutting board.

[Fire Me Boy!]

Originally Posted by Easy 6

A decent, pull through, knife sharpener is worth much more than a fancy cutting board.

You've obviously not used a good board. Both has their spot, but a good board makes work better.

[scho63]

For all the people worrying about "food" left in the grooves, as long as you wash it with hot water, some detergent, and a good sponge, you NEVER have to worry about it. It's an unwarranted fear. Dishwasher safe.

I have the smallest one of these for little jobs like cutting cheese and the other below for cutting meat and large amounts of vegetables.

[Saccopoo]

Originally Posted by Easy 6

A decent, pull through, knife sharpener is worth much more than a fancy cutting board.

Oh sweet baby jesus...

No.

Just no.

If you want to sharpen your knives with superior grade stones and don't feel comfortable with the block water stones, I highly recommend the Edge Pro system.



I've got one myself, use the Shapton Glass stones and I can open my knife bag right now and literally shave with just about every single one of my knives. A couple of swipes on a ceramic rod and they are lasers, even after heavy use.

[Easy 6]

Originally Posted by Fire Me Boy!

You've obviously not used a good board. Both has their spot, but a good board makes work better.

Dude honestly, not trying to be argumentative just for the sake of it... but I've never, ever spent more than ten maybe fifteen bucks on a cutting board and have never once failed to be able to cut everything I want, just the way I want.

Julienne carrots.

Thin sliced meats for tacos etc.

Beef chunks for stew.

Super thin sliced garlic.

etc etc etc.

Originally Posted by Saccopoo

Oh sweet baby jesus...

No.

Just no.

If you want to sharpen your knives with superior grade stones and don't feel comfortable with the block water stones, I highly recommend the Edge Pro system.



I've got one myself, use the Shapton Glass stones and I can open my knife bag right now and literally shave with just about every single one of my knives. A couple of swipes on a ceramic rod and they are lasers, even after heavy use.

what the **** is that, a laser pointer, miniature cannon, some kind of Special Forces weapon most people dont know about?

I dont need, nor will I ever need to buy something like that to have a razor sharp blade and cut everything just exactly like I want it.