Cutting boards
 

With so many different types of cutting boards out there, what makes a good one? Can anybody break down the pros and cons of the various surfaces? Any kitchen/cookware sites that someone can suggest to buy from?

Re: Cutting boards
 

this is an excellent question! I too would like to know the answer to this! We have 3 cutting boards (you can never have enough...) but we always seem to reach for the plastic ones first (2 plastic, 1 bamboo I believe) I think its because they're lighter and easier to wash...

I would really like to know the answer to this though

Re: Cutting boards
 

As far as I know there is no difference in cleanliness; wood and plastic are pretty much equal. Glass will dull your knives real fast. The only bamboo I have seen was falling apart right there in the store. The biggest reason for the variety is that they are trying to find replacement materials. Wood doesn't grow on trees, you know.

Re: Cutting boards
 

Plastic dulls my knives more quickly that a good wood cutting board. My Ulu likes wood as well.

http://www.ulu.com/gnpstore/usrimage/0090305_ulu_02.jpg

Re: Cutting boards
 

I cut meat and vegetables on my wooden boards and fish on my plastic boards.

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Wood only...and mesquite only. Extremely dense, doesn't check or crack and has natural anti-pathogen properties. A good mesquite cutting board will last a lifetime.

Mesquite was the preferred wood for kitchen implements in old Mexico...I have 100 year mesquite tortilla press that makes as perfect of a tortilla today as it did when it was made...mesquite is stable.

Re: Cutting boards
 

Atahualpa is partially right. Wood has been found to have lower levels of bacteria than plastic and also has more methods available for cleaning.

On a personal note, I spent a nice amount of money for a quality wood cutting board. When it gets tattered, I sand and seal with mineral oil. It seems to be easy on my knives and looks very classy.

DYODD. . Article here!

Re: Cutting boards
 

Wood is the best, hands down. But plastic is ok too. I use both, but prefer wood. But I wont go out of my way to use it if theres a decent plastic one laying there.

As a chef, I prefer wood, as a realist, it doesnt matter THAT much.

Re: Cutting boards
 

I use wood boards for most stuff (breads, veggies,...), but use plastic boards for meats. That way, I can just toss the plastic boards in the dishwasher.

Re: Cutting boards
 

I love my Ulu as well! Ours is from the ulu factory in alaska and it is ALWAYS the first knife I grab. Unfortunately ours didn't come with the indented wooden board. One of the best knives I have and I'm learning more and more everyday how to use it. Definately tricky at first, but really great once you can use it well

Big Country

Re: Cutting boards
 

Wood is the best..... and I have several well-made bamboo. Very dense and it's a renewable resource.

I keep a plastic set for meats and fish as I can spray those with a bleach mix to sterilize.

I also sand and seal my wood and bamboo cutting boards at least once or twice a year.

Re: Cutting boards
 

It's frustrating when people insist on using glass cutting boards, then complain that their knives are dull. I sharpen my mother-in-law's knives (she uses glass cutting boards) at least once a year with my Lansky setup. The last time, I had to use a bench grinder to form a rough edge on some of the nasty, beat up, worn out (can opener "sharpener" sharpened & sharpened & sharpened) knives. Frustrating!

Our knives used at home, on the other hand, sharpen very quickly & easily. Treat them with respect, and they won't frustrate you (or at least they won't frustrate you as often). I CRINGE when my wife uses one of the nicer (sharp Wusthof) knives to cut something on a china / ceramic plate. She's getting better, though, at not doing that.

I don't have any Ulu knives, but have looked at them in the past. My favorite kitchen knife is a Wusthof Santoku knife. It has a thin blade with a very sharp edge. Easy to touch up with a steel.

Re: Cutting boards
 

I prefer wooden cutting boards in the shape of a pig.

Re: Cutting boards
 

Any good online places to get one of them?

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I think the best use for a plastic cutting board is the really thin kind that you can bend into a funnel shape when you are done cutting, for easy pouring. this certainly has applications in the kitchen. So I'm not 100% wood, just mostly.

Re: Cutting boards
 

I can't personally recommend anything online, but there are many online sources that I would imagine are very good. I did a brief google search and scanned a few sellers, and I think the below link is good information, also their board looks real nice, but they are pricey. You'll have to shop to find what fits your needs, but maybe this will help you get started.

http://www.bjsknives.com/cutting-boards-wood/

Re: Cutting boards
 

Ayup! Those are the kind I have. Lay them on top of the bamboo and good to go...

I may have to get one of those Ulu knives. I use Global and are very happy with them, but I can see uses for the Ulu as well.

Re: Cutting boards
 

if you do decide to get one, mine came from here http://www.theulufactory.com/. The one pictured above is the Inupiat style handle and is also the one that I have. They have online orders and you can also request a catalog. I have found that my Ulu from here is of higher quality then the Ulu's I've seen at kitchen stores and they around the same price or less.

They're great, I love that knife!

Big Country

Re: Cutting boards
 

Hi Magpie Fairy,

you'll be very happy if you get an Ulu. They're very convenient for certain applications. There is also a two handled version to assist in rocking during the big projects, one handle at each far end of the blade.

If you're egyptian and you eat Molokiah Herb Soup often, it is a life-saver : )

Ulu has very specific applications, but nice none the less. You don't want to be like me, cutting mint for a julep into a shot glass with scissors:452:

Re: Cutting boards
 

I only use glass. I try and not scape my knives on it to prevent dulling.
Unless you are soaking your cutting board in Clorox I don't see how you can clean wooden or plastic ones thoroughly.

Re: Cutting boards
 

We only use glass... We don't even have any woodens spoons... ONly wood we have is the Chop Stick sets we bought awhile back... Not sure why we even bought those... Fun??? :)

I don't know why, but it seems like wood would be more porus and be more likley to suck up germs and bacteria than Glass... No facts there, just opinion...

Re: Cutting boards
 

plastic cutting boards at IKEA are only like $2 . CHEEEAAAAP slave labor product!

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No opinion there, wood is indeed more porus and very difficult to disinfect.

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OUCH!!!! The edges of your knives beg you for mercy. Can't you hear them scream? EEEEEEEEeeeeeeeeeeeeeeek!

Your either pushing a knife edge into a VERY hard glass surface (by "chopping"), or slicing through stuff, dragging the edge along the glass surface. In either case, you're probably dulling a (hopefully thin, sharp edge) steel blade against the harder-than-steel glass cutting board.

I just use hot soapy water on wood cutting boards, and run the plastic ones through the chlorine-rich dishwasher cycle.

Re: Cutting boards
 

Hmm, I opened this thread expecting the topic to be lumber.