Cutting Boards?

Discussion in 'Kitchen Cutlery & Tools' started by Lord_Balkan, Mar 5, 2017.

  1. Wolf7


    Jul 11, 2006
    My first cutting board was made of thick white polytherine or plastic, idk?
    It came with block knives set from Wal-Mart. Now it's all dirty/germy in groves where knife cut it, I haven't used it for last 5 yrs.
    My current cutting board started out its life as a Cosco cheese assortment plate, cheese was already pre-cut. It's made of thin black plastic tray with low side walls that keeps cut food in place, it doesn't roll of the board onto the table or floor, which is always great! I have been using it for last 5 yrs.
  2. scott.livesey


    Nov 10, 2011
    for proteins I use either PP or HDPE boards. check Google or eBay for 'scrap' PP or HDPE and cut what you need from there. I have face grain, edge grain and end grain boards. I really can't tell the difference when cutting or how they effect sharpness. I think part of it may be relearning how to cut when you have a 'sharp' (shaves arm hair easily, push cuts newsprint) blade
  3. Knife Outlet

    Knife Outlet

    Jan 4, 1999
    There are two issues with bamboo cutting boards. The first is that they are harder than wood and are therefore harder on your knife edges. The other is that some of them have been laminated with toxic glue. I don't know if this is still an issue but it was when bamboo boards were first imported to the U.S. Wood boards are best and the plastic ones are second best. Anything else should probably be avoided.
  4. gadgetgeek


    May 19, 2007
    I love the thin flexible plastic mats, since they do the least harm to the edge... in fact, its like they aren't even there! I like my bamboo boards since they wear well, and from an enviro standpoint, bamboo is better than plastic, and cheaper than other timber. Bamboo is still better than glass, you might get more abrasive wear, but at least you aren't getting the impact deformation that glass causes.
  5. Lone_Wolfe

    Lone_Wolfe Dazed and Confused Platinum Member

    May 3, 2011
    I just bought and sanded down a Boos endgrain board. I sanded down enough to get the light scratches out, but there's 2 deeper ones that I don't want to go after. What else should I do before I oil it back up?
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  6. Shann


    Sep 2, 2004
    I have some beautiful wood boards and plastic ones. I use the plastic ones. The wood ones get taken out for decoration or for serving appetizers, etc. Too pretty to use especially because I am lazy about taking care of them. Same reason my kitchen knives are stainless with fibrox or plastic handles. Everything just goes into the dishwasher.

    The plastic ones are not the hard plastic that would seem to be as bad as glass. I have several plastic ones of different sizes, and toss them in the dishwasher after use.

    If I use the wood ones (or my wife's grandmother's great old cast iron frying pan) I will take care to properly maintain them, but just would rather not have take that step. Probably if I didn't have a dishwasher they would get a lot more use.
  7. Willie71

    Willie71 Warren J. Krywko. Part Time Knifemaker Knifemaker / Craftsman / Service Provider

    Feb 23, 2013
    As others have said, end grain cutting boards. Of the commonly available woods, black walnut, rock maple, and cherry are economical, a good hardness, and you can make attractive patterns with the contrast. I personally have a smaller one, about 11"x11" that my wife uses a lot, and I have a zebrano and wenge board that is about 16"x12". Its super heavy, and the wenge is a bit on the hard side. There's a board maker in eastern Canada who uses tamarack exclusively and swears by it.
  8. Lazaros


    Jun 6, 2017
    Can I ask where you purchased/obtained your end-grain hinoki boards from? I've been searching high and low but can't find anything like that
  9. jc57

    jc57 Gold Member Gold Member

    Nov 28, 2012
    Not end-grain. Just the standard Shun branded hinoki cutting boards.
  10. deltaboy


    Jul 6, 2014
    I got a small plastic one for veggies and a bamboo one for meat.
  11. Lazaros


    Jun 6, 2017
    Apologies:I read "end grain". I've seen the shun ones around. You happy with the size? They seem quite small
  12. jc57

    jc57 Gold Member Gold Member

    Nov 28, 2012
    They are a bit small. They come in three sizes. The largest size they offer is what I consider the only useful size for any reasonable food prep work. That said, I also have one in their "medium" size which I use frequently just because the size is very convenient for small cutting jobs.

    I treat them like any other wood cutting boards - mineral oil plus board cream as needed. Wash with a warm soapy washcloth after use and rinse, getting both sides equally wet, wipe dry with a towel and store standing on their side. No issues with warping, separation, or staining. The wood is kind of soft so it definitely develops plenty of little blade marks. I sand them every so often if needed and re-apply mineral oil.
  13. bikerector

    bikerector KnifeMaker / Craftsman / Service Provider Knifemaker / Craftsman / Service Provider

    Nov 16, 2016
    I tend to use bamboo for meats as they clean easy. Because I'm lazy, I often use paper plates for jobs like veggies. Easy on the knife, keeps stuff from sliding off the counter and I don't have to clean it afterwards. I will use the same paper plate for a few days if it's only for veggies and just rinse it off or use the plate afterwards to eat off as well.

    Thinking more, this is more of a recent thing since moving twice in 2 years and having a bunch of paper plates left over while our dishes were packed up. It's kind of become a habit now.
  14. adamlau


    Oct 13, 2002
    Been using Epicurean boards for years. Can be hard on knives, I have noticed chipping with both VG-10 and N690 blades. So I plan on looking to tougher steels (AEB-L/Elmax/S35VN) with equivalent geometries as workhorses.
  15. Gary Jensen

    Gary Jensen

    Jun 9, 2017
    We make custom boards at Jensen brothers customs. You can find us on Facebook Instagram and our website has links to both
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  16. Lapedog


    Dec 7, 2016
    My local Japanese knife store actually has cork cutting boards that apparently are recommended for keeping your edge sharp.

    I am not sure how good they are because I haven't used one but something to think about.
  17. RayseM

    RayseM Gold Member Gold Member

    Feb 18, 2010
    Yes, these are excellent - We have 4 sizes and have used them for years. Store on edge to ensure you aren't trapping moisture. It is a composite wood (RICHLITE) cutting board after all. BUT - you can leave it out by your BBQ. Lots of versions and sizes.

    Kind of pricey so we keep an eye out for new ones sold, every now and again, at outlet stores at a great price.

    Happy slicing, chopping and dicing.

  18. JB in SC

    JB in SC Basic Member Basic Member

    May 19, 2001
    I've seen those locally, how do they hold up in the dishwasher?
  19. RayseM

    RayseM Gold Member Gold Member

    Feb 18, 2010
    Sorry - I don't know. I'm the dishwasher. :rolleyes: The do take lots of hot water with no sign of abuse but you'd need to go to the web site and check their recommendations for DW info.

  20. John Stubley

    John Stubley

    May 25, 2017
    glass and stone/marble dulls your knives, I like the plastic type though wood is supposedly has naturally antibacterial though when you wash a wooden chopping board wet both sides so the wood does not warp.


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