cutting boards, not!

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Originally Posted by Wullie

I gave up. Got a lovely old wood cutting board. Had it forever. Belonged to my grandmother. Wife wouldn't use it. Bought the wife one of those bullet proof, high density plastic things, bought the roll up sheet things.

Before I got married, ALL of my kitchen knives would shave. 11 years later, I'm lucky to get one that will cut spam without tearing it.

Wife cuts stuff on plates, in pans, throws them in the sink, runs them through the dishwasher and cusses them because they're dull... I put all my carbon steel blades up. Now it's all stainless stuff that I found in a box on the side of the road one day. All good Swiss knives that appear to have been used in a meat processing plant. They're well sharpened down but they're great knives for her to wreck.

Looked up the other day and she had my big Rapala filet knife sawing something on a plate! GAH!!

The ONLY knife I have left that is still sharp is a huge Victorinox steak knife. She's scared of it. I'll hit one of the knives the uses every now and then on a steel, but they'll never be like they were.

You ought to hear her holler when I use her pet scissors on paper.:shrug::rofl2:

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Well,....if she ran that knife through the dishwasher,you're never gonna get that edge back as permanent unfortunately . Makes me cringe just to read that brrrrr.:cry:

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Originally Posted by Phoenix51

Was at a high school science fair a few years ago. One of the students did a project which actually proved wood cutting boards were more resistant to germs and bacteria than the plastic ones. Go figure.

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Some woods have their own natural antibacterial properties plastic does not, so maybe nature knows best... I certainly don't have any faith in petro chemical plastic

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Originally Posted by hipsley

Some woods have their own natural antibacterial properties plastic does not, so maybe nature knows best... I certainly don't have any faith in petro chemical plastic

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All mine are Epicurean boards which are composite wood and resin. They're pretty tough but that's as about as plastic as I care to go.Have a great day guys!

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Originally Posted by Nightblade

All mine are Epicurean boards which are composite wood and resin. They're pretty tough but that's as about as plastic as I care to go.Have a great day guys!

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Don't they contain formaldahyde? (sic)

The problem with many plastic cutting boards is they are easily scared/scratched by most cutting tools.
What saves them in the commercial world is that they can be aggressively washed and sanitized (two different steps)
Using some pretty harsh stuff and very hot water.
And you have a rack full of clean ones, once you finish a task the board goes off to be washed and you just reach for a fresh one..
(Note - at home it is bad form to shout out "porter to the line" when you need something...also if you pick up a clean dish and find a spot on it, do not throw it at the sink, floor, occupants of the room, etc.)

And any surface can be a vector for cross contamination.
The classic is you cut a whole raw chicken, someone grabs the cutting board (and knife?) out of the sink and just rinses it off.
They then use it (unknowing lets say) to prep a salad.
The chicken will be cooked, the salad will not.
We all know how this story ends...

So to my fellow fans of having at least one nice wood cutting board.

Don't use them if they are split
Mind the cross contamination (true for all surfaces and tools)
And my recommended deep cleaning is clean the board first with running water and something like a scotchbrite pad.
Then coat it liberally with coarse (Kosher) salt to scrub all the surfaces...rinse again.
Periodically treat with a food safe oil (walnut is nice) and avoid say...linseed oil (toxic)
I don't use a bleach solution (1TBLS/Gal Water or 4ml/L) on anything but Stainless and plastic. (and it needs to be plain chlorine bleach, no scents etc.)

For more on the subject of sanitation with bleach try http://ucfoodsafety.ucdavis.edu/files/26437.pdf

Now if you will excuse me the SWMBO has ordered Carrot Batonnet's and I must be off...

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Originally Posted by Wullie

I gave up. Got a lovely old wood cutting board. Had it forever. Belonged to my grandmother. Wife wouldn't use it. Bought the wife one of those bullet proof, high density plastic things, bought the roll up sheet things.

Before I got married, ALL of my kitchen knives would shave. 11 years later, I'm lucky to get one that will cut spam without tearing it.

Wife cuts stuff on plates, in pans, throws them in the sink, runs them through the dishwasher and cusses them because they're dull... I put all my carbon steel blades up. Now it's all stainless stuff that I found in a box on the side of the road one day. All good Swiss knives that appear to have been used in a meat processing plant. They're well sharpened down but they're great knives for her to wreck.

Looked up the other day and she had my big Rapala filet knife sawing something on a plate! GAH!!

The ONLY knife I have left that is still sharp is a huge Victorinox steak knife. She's scared of it. I'll hit one of the knives the uses every now and then on a steel, but they'll never be like they were.

You ought to hear her holler when I use her pet scissors on paper.:shrug::rofl2:

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My wife does the same, beats the living dog sh!t out of a knife. I'll have them sharpened and within a week you're lucky to cut a ripe banana with it. Since we've lived together, I've picked up a few ceramic knives simply because they stay sharp through a lot of abuse. If after a couple years they aren't working so well, discard and start over.

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Originally Posted by hipsley

Don't they contain formaldahyde? (sic)

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Don't believe so but, I shall investigate that. I mean to be quite honest, for the way I use a cutting board anymore all I'de really need is one and any excuse to get a nice big fat wooden old school cutting block is always a good thing heh heh. But just for the sake of it. They are still sold at most cooking/foodie stores and such.

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Originally Posted by OCDshaver

My wife does the same, beats the living dog sh!t out of a knife. I'll have them sharpened and within a week you're lucky to cut a ripe banana with it. Since we've lived together, I've picked up a few ceramic knives simply because they stay sharp through a lot of abuse. If after a couple years they aren't working so well, discard and start over.

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Great edges bar none but drop'em and ouch done !

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Originally Posted by Nightblade

Don't believe so but, I shall investigate that. I mean to be quite honest, for the way I use a cutting board anymore all I'de really need is one and any excuse to get a nice big fat wooden old school cutting block is always a good thing heh heh. But just for the sake of it. They are still sold at most cooking/foodie stores and such.

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I know some composite boards in the uk did. I'm old and set in my ways, I love anything natural and unspoilt. I love the grain in wood, its like looking at an open fire to me. Mesmerising. ( Missus must have spiked my coffee this morning)

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Originally Posted by hipsley

I know some composite boards in the uk did. I'm old and set in my ways, I love anything natural and unspoilt. I love the grain in wood, its like looking at an open fire to me. Mesmerising. ( Missus must have spiked my coffee this morning)

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Well .....nothin wrong with bein set in yer ways....everybody's got a way y'know ha ha. If the coffee is spiked I say,....have another ha ha. I hear and relate to the love of wooden things