Which Cutting Boards Do You Prefer?

[Worker Bee]

Are you a glass, plastic or wood cutting board person?

I can't stand the sound my chopping makes on glass cutting boards, the plastic ones are said to hold bacteria moreso than the wood. So, it's wood for me. They just require a little extra care...

Care Of Cutting Board:

After each use, scrub the board with detergent and water. DRY IMMEDIATELY! Rub a little oil such as mineral oil, vegetable oil or sunflower oil on all surfaces and put away. Mineral oil works best as it has a long lasting effect which keeps boards from drying out. Never soak your board or put it in a dishwasher. **DO NOT USE** furniture oils, lemon oils, tung oil, Danish oil or Murphy's Oil soap as they may become rancid or tacky. To freshen a board, rub a citrus wedge over the surface from time to time.

Storing:

Store the board on edges or ends or if stored flat, turn several times a week. This lets board breath evenly on all sides. Never store your board adjacent to a heat source.

New Boards:

There are two enemies of wood, water (soaking) and drying out. If you want your boards to last years the secret is in the sealing of the end grain on the ends of the board and the end grain of juice groves.

Use a small bottle of mineral oil (16 oz.) and a 2" x 2" square of paraffin canning wax) or beeswax, shave it into the mineral oil. Heat the oil and wax in a microwave for 6-8 minutes until the wax dissolves into the oil. If you do not have a microwave use a double boiler. Never met paraffin over a burner as **PARAFFIN IS FLAMMABLE**. When in solution, apply to all board surfaces with hand or rag while warm. Take the block of paraffin or beeswax and rub it into the ends and groves of your board. Repeat every six months or so. If you neglect your board and you notice a small crack starting on the end, fill crack with wax.

Restoring a board:

An old board can be brought back to life. Wash the surface and let the water remain on the surface for 15 minutes to raise the grain. Take a single edge razor blade and pass over board surface perpendicular to the board surface, scraping with the grain to remove raised grain. This is faster than sanding and will leave the board very smooth, if it is a maple board. Seal board as above.

REMEMBER: A little soap and water to clean, wipe dry, oil frequently.

 

[TexasRose]

I prefer plastic because it can go in the dishwasher.

I've never actually seen a glass cutting board; I can't imagine that would be pleasant to use.

 

[spiceplace]

I have this wooden board that is this huge piece of a rock solid piece of some tropical wood that my father picked up at mill shop in the scrap bin. It's a solid slab of wood and has part of the outer part of the tree so one end of the short side slants for the last 3 inches to about 1" thick, so it gives a nice natural handle. It measures about 8" x 14" x 2 1/2", and after 40 years of use, looks none the worse for wear. If I knew what it was, I might get them made and sell them

 

[PoorGirl]

I have had a wooden cutting board for about 7 years. I have not oiled it and I leave it flat after drying. It seems to be fine. I like it.

 

[Raquelita]

If I had a choice I would use glass - that seems the most sanitary to me.

I currently use plastic and am pretty happy with it. I like being able to put it in the dishwasher to sanitize it.

I also have a couple of the 'flexible' cutting boards that you can bend and roll to dump ingredients into a bowl or pot - those are very handy and so thin and easy to store too!

 

[shannone]

I have a glass cutting board for meat only. I use my wooden one for everything else. It is not good to use a wooden cutting board for meat, unless you only use that board for cutting meat. It can cause contamination and bacteria.

 

[Kay1018]

Glass is best, wooden ones get old as do plastic, glass is sanitary and easy to clean

 

[BensMom]

We use plastic and like that best. Like someone else said they can go right in the dishwasher. We've never tried glass though.

 

[mtmomj]

We have both a wooden and a plastic one and I'd say that they both get equal use. The wooden one came with a knife set that we bought. I do like being able to just throw the plastic one in the diswasher.

 

[Twinmama]

I have multiple plastic ones and a wooden one. The plastic ones always go straight in the dishwasher after use, so I am not worried about letting them get all bacteria-laden. The wooden one I use only for slicing bread.

 

[phoenyxstarr]

My sister-in-law has a glass board, she only used it twice though. She doesn't like the sound 'clink, clink, clink' every time she cuts something. She's always afraid that she's chipping the glass & the little glass shards are getting in the food.

My mom had some wooden ones & plastic ones. I don't know if it because she didn't take care of them properly or what, but her wooden ones look horrible. They all look as if they have been dunked in stain or something. They were originally oak (I think), some light colored wood anyway... and now they are almost as dark as her black-handled kitchen knives. Her plastic one got broke years ago.

I have a plastic one that I use. But I'm not real fond of using cutting boards... I usually just use the counter top or stove top, depending on how cluttered the counter is with other ingredients. I always wipe the counter/stove between cuttings if I have to slice more than one thing. Even between vegetables. I don't like anyone being sick.

 

[barbiedoll1973_tn]

I have glass ones and plasic ones I really like the glass the best but sometimes the small plasic ones are easier to move around.

 

[simcooks]

Care Of Cutting Board:

After each use, scrub the board with detergent and water. DRY IMMEDIATELY! Rub a little oil such as mineral oil, vegetable oil or sunflower oil on all surfaces and put away. Mineral oil works best as it has a long lasting effect which keeps boards from drying out. Never soak your board or put it in a dishwasher.

Sometimes I sprinkle some salt on the chopping board (to create the abrasion) and clean it with detergent, using the rough side of the sponge.

Why can't we put the chopping board into the dishwasher? is this referring specifically to wooden chopping boards only or all types?

-------
yich
Welcome to my cooking blog

 

[Twinmama]

I assume it's only wooden ones that shouldn't go in the dishwasher; I don't see why plastic or glass shouldnt' go in.

 

[medako]

I have a small wooden board and between wood and plastic, I would choose the wood anyday. I'd love to have a big butcher type wood board to replace my small one that's getting pretty worn (it was a cheap one to begin with). Maybe Santa will be good to me this year and bring just what I want!

 

[clara]

Im using plastic right now, but I also prefer wood.

 

[pohto9]

I have a plastic one, but I would rather have a glass. I find that with plastic and wood eventually you get cuts and grooves in the material, and eventually even though you wash and scrub it still looks unclean, and it isn't very pretty. With glass you don't get the cuts and everything washes right off.

 

[Barkely]

I have a plastic cutting board, but I would also like to have a nice wood one. I have a bad habit of grabbing an old plate to do my chopping and cutting on, or just chopping it on the counter. I never use my cutting board to cut meat, because I always worry about getting all of the bacteria out of the little cracks on the board.

 

[ANAMERICANWOODWORKER]

Cutting Boards

Hello my name is Dave Dapkus and I am a woodworker who has been making wood cutting boards for friends and family for the past few month's and I was wondering if there might be an interest with buying them.
My cutting boards are all custom made with no two the same.
I use quite a few different types of woods some of which include oak,walnut,maple & brazilian cherry just to name a few.Each board is glued together with the best glue available for wood which is subjected to a wet environment.
I would be more than happy to try and make a board to your specifications such as size and type of wood the only exception being the width not to exceed 12 inches due to one of the steps I take in building them.
I consider each woodworking project my own piece of art with great care taken to ensure your satisfaction. One of the most popular comments I receive is that they are to nice to cut on. I have posted some pictures to give a general idea of my work and if you would like to see more of my work Iwould be happy to e mail you more specific pictures of what I have and what i am building.
I hope my solicitation does not offend anyone, I am just trying to make a product in the USA which could be cherished for years to come.
I am located in a small town 42 miles west of Chicago Illinois called Sugar Grove.
I have set up an account with PayPal so ordering with a credit card should not be a problem.
The only problem i have at times is keepin up with demand because of the fact that i stated earlier of my boards being hand made one at a time.

Please feel free to e mail me at
CHICAGOHAND@YAHOO.COM
Or call me direct
Dave at (630) 421-0117

 

[Jafo232]

Glass is the last cutting board I would use. The only thing that will dull your knives quicker than a glass cutting board would be a steel one.

I guess it depends on what I am cutting. Overall though, I usually prefer the plastic ones..

Cutting board - Wikipedia, the free encyclopedia

While easier to clean than wood or plastic, glass cutting boards damage knives. Because they have a textured slip-resistant surface, and are much harder than the steel of even the highest quality knife, they dull the edge of a knife more quickly.