cutting boards, not!

Arrrggggg!!!!!!! Who ever invented the glass cutting board should be drawn and quartered. End of rant, now to re-hone chefs knife.

Charlie

Makes it easier if you hang them first - they still struggle but can't do much about being drawn because their hands are tied, legs are off the ground, but still aware of what is happening.

Quote:

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Originally Posted by spazola

Arrrggggg!!!!!!! Who ever invented the glass cutting board should be drawn and quartered. End of rant, now to re-hone chefs knife.

Charlie

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I can't agree with you more!

Oy Vey !!!

I FINALLY finally have moved the "Censored" Glass cutting board that the wifey loves so much, to "Glass Tray Duty", the EVOO, Balsmic Vinegar, Salt & Pepper and Cooking Utensil jar now sit prodly upon it next to the stove.. It no longer wrecks every knife she cooked with :p

Took me 2 years Charlie to get her to stop

used to sharpen a friends kitchen knives and finally after the second time of getting them looking like she had been out cutting on the side walk, i asked what she was using for a cutting board. you guessed it, glass.

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Originally Posted by gssixgun

Oy Vey !!!

I FINALLY finally have moved the "Censored" Glass cutting board that the wifey loves so much, to "Glass Tray Duty", the EVOO, Balsmic Vinegar, Salt & Pepper and Cooking Utensil jar now sit prodly upon it next to the stove.. It no longer wrecks every knife she cooked with :p

Took me 2 years Charlie to get her to stop

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I still cannot break the Swiss Miss of using the sharp knives to cut a piece of pie from a glass baking dish. I keep telling her we are ingesting the glass shards from the scratches easily seen on the dish.

Futility, utter futility. But, she does make a world class pecan pie.

Dave

Best Glass cutting board YouTube Evah...
In German - but that is no problem...

iPad Chopping board - YouTube
iPad Chopping board - YouTube

Glass cutting boards and ceramic tile floor don't get along, they don't alway break the first time though, sometimes you need to "drop" it with a little more effort. Sorry honey! The other one that gets me is sharp knives in the dishwasher. However I am only home 6 months of the year at best.

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

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Originally Posted by RezDog

Glass cutting boards and ceramic tile floor don't get along, they don't alway break the first time though, sometimes you need to "drop" it with a little more effort. Sorry honey! The other one that gets me is sharp knives in the dishwasher. However I am only home 6 months of the year at best.

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Ah yes! Years back, I made a great set of kitchen blades from a few wide and thick ancient power hacksaw blades. Mrs( at that time) couldn't not understand why not to put in dishwasher. Well I went away and the wonderful walnut handles were split and toasted beyond repair.... Now, it is a scary thing to sharpen a knife for a friend...His version of SWMBO is used to hacking and she can go through a roast without a stop in one pass. Heaven help the holding hand!
Stainless at bargain stores has raised a couple generations of idiots.
YMMV!
~Richard

Quote:

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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.

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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.
http://i22.photobucket.com/albums/b3...cuttingbrd.jpg

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.

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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.

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

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:

Quote:

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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.

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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.

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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.

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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.

Quote:

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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:

Quote:

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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

Quote:

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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!

Quote:

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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...

Quote:

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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.

Quote:

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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.

Quote:

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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 !

Quote:

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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)

Quote:

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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

I love this thread, and I love my wife, but...I had 2 Chef's knives that I loved. She bought a glass cutting board and now I have one (that she's afraid of). She uses the ruined one still, and I edge it up on a DMT diamond sharpening steel about once/month. But, every time she uses it she puts it in the dish strainer with all the afore-mentioned metal and ceramic items (dishes, colanders, pots/pans, etc.).

The one I use I only have to sharpen about once/3 months, which I do when I do my other knives on a Spyderco set up.

Bottom line, I love her more than the knife, so I let her have her way with it. After 35 years, she's beyond the training stage.

Quote:

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Originally Posted by Nightblade

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

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Kinda like my other knives.....great edges but give them to my wife and ouch done!

Quote:

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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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I guess it wasn't really a science fair, because in science, you can never prove anything.


Sorry... the school year is back in full swing.

Quote:

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Originally Posted by Haroldg48

I love this thread, and I love my wife, but...I had 2 Chef's knives that I loved. She bought a glass cutting board and now I have one (that she's afraid of). She uses the ruined one still, and I edge it up on a DMT diamond sharpening steel about once/month. But, every time she uses it she puts it in the dish strainer with all the afore-mentioned metal and ceramic items (dishes, colanders, pots/pans, etc.).

The one I use I only have to sharpen about once/3 months, which I do when I do my other knives on a Spyderco set up.

Bottom line, I love her more than the knife, so I let her have her way with it. After 35 years, she's beyond the training stage.

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Harold.............You're a good man sir.:angel:

All this talk of glass boards blunting sharp objects has got me thinking, I might buy one and ask the missus to run her tounge over it.

Quote:

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Originally Posted by holli4pirating

I guess it wasn't really a science fair, because in science, you can never prove anything.


Sorry... the school year is back in full swing.

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Scientifically speaking I suppose ha ha

I had/used a real butcher block for 30 years. Why every kitchen doesn't come equipped with one I'll never know. Should be as common as a refrigerator.

Made myself a nice bamboo cutting board a few months ago. Holding up nicely.

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Originally Posted by cannonfodder

Made myself a nice bamboo cutting board a few months ago. Holding up nicely.

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All things considered,I rather like Bamboo. I have some utensils made of it and they hold up pretty good. They don't quite wear down as smooth as wood but,Bamboo is sustainable,...it's a grass so it grows like a weed which means renewable supply . Seems like it would be pretty blade friendly but, I have no idea about it's anti bacterial qualities ?

I made one out of a chunk of kauri about 20 years ago, not the sort of thing you would wear out in a hurry. We have a few plastic boards but I am not a fan. The wife has a couple of glass ones for cheese, and the matching blunt knives. Butchers block with the end grain would be the most forgiving on the edge of your knifes I think.