Thread: cutting boards, not!

I'll stick with good ol bacteria ridden wood . Haven't died yet and what works works well. Jest a sayin is all.

Originally Posted by Nightblade

I'll stick with good ol bacteria ridden wood . Haven't died yet and what works works well. Jest a sayin is all.

Now it is known to be easier to disinfect than the high buck plastic which gets ugly stuff under the wire edges left by knives. A good bleach is 100% on them and a good vegetable oil is the way to keep them in condition.
Again YMMV
~Richard

For the life of me cannot understand why anyone would use a glass cutting Brd.
I make custom cutting Brds,exotic woods, inlays etc.
My wife will not use them,but she found a trick item at the dollor store (2 for buck) to use on top of them.
Very thin, very hard plastic (of some sort) cutting brds,they go thru the dishwasher no prob and stay flexible.
When they get really hacked up, toss them and get a new one (50 cents).

Heres a couple,even the kitchen cart (made it 30 yrs ago) has a two inch walnut and teak cutting brd,never been used for cutting.

While we are on the subject of knife abuse...

How about when someone drops your (insert name of your go-to favorite chefs knife) in to a kitchen sink full of soapy water that hides the collection of pots, pans, ladles etc. waiting under the foam.

The SWMBO finally took note that when I finished with the knife it was hand washed, dried and put away...even if I was going to need it in an hour.

When guests comment "my, these knives are sharp" I give them the "of course, they are knives, they are supposed to be sharp"

And the plastic sheets work well if the are heavy enough to stay flat. I like how they can be used to transfer material and are dishwasher safe.

Those plastic sheets are great,chop your stuff, roll them up, dump in bowl,I love them.

Originally Posted by MJC

While we are on the subject of knife abuse...

How about when someone drops your (insert name of your go-to favorite chefs knife) in to a kitchen sink full of soapy water that hides the collection of pots, pans, ladles etc. waiting under the foam.

Also we musn't ever forget, We never ever put our good knives in the dishwasher .......eveeeeer.

Originally Posted by Nightblade

I'll stick with good ol bacteria ridden wood . Haven't died yet and what works works well. Jest a sayin is all.

I used to work as the saturday boy at our local butchers, they had the same wooden butchers block for over 40 years. I had to clean the damn thing before I got paid and went home. A great big bag of pine wood sawdust and a wire brush was the only cleaning it got, oh and plenty of arm breaking scrubing. Sawdust on, wire brush off until a new clean layer of wood was visible. Mind you it was half a metre thick so a bit big as a home chopping board. Ha ha and nobody died of food poisoning.

Health Dept will not allow wood Blocks in my state anymore.
I have two wood blocks I use all the time,wash them in hot soapy water,a spriz of bleach,good to go.

Originally Posted by pixelfixed

Health Dept will not allow wood Blocks in my state anymore.
I have two wood blocks I use all the time,wash them in hot soapy water,a spriz of bleach,good to go.

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.