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Discussion in 'Food & Cooking' started by gungasim, Mar 12, 2013.
plastic or wood, and when is the wood one to dirty to use?
I prefer plastic, but you'res looks like it has some miles on it.
Is that duck in the top picture?
why yes, i raise them in the meadow behind my estate
Wood all the way. Feels more smooth to work on for me and has some intrinsic antibacterial properties. More hygienic than plastic.
But plastic is inert?
Well, yes. But all those little slice marks make great places for bacteria to thrive. I use both, myself. One little plastic one reserved for garlic, onions, hot chilis so no accidental hot stuff in Karen's food.
What about using anti bacterial soap to clean?
Wood! It takes care of the bateria, so you don't have to: http://faculty.vetmed.ucdavis.edu/faculty/docliver/Research/cuttingboard.htm
my grandfarther stephan Sr used to make bars of soap out of bacon fat and give them out for christmas, well at least i think it was bacon fat/img/vbsmilies/smilies/eek.gif
I've heard this before but never believed it
Bad at science I guess. Had greater belief in inert qualities of polyethylene.
is that why some toilet seats are made of wood?
My plastic one has handles that fit over the sink; its very convenient.
/img/vbsmilies/smilies/biggrin.gif for a sec i thought you meant your toilet seat
That would be unsanitary
my kitchens way worse than my bathroom /img/vbsmilies/smilies/smiles.gif
I know I just complimented you, SIM, but that cutting board looks like it was found amongst of pile of dead bodies in Mexico City. Are you sure you aren't putting yourself in harm's way? Please don't take offense. I'm quite literal. It was my upbringing Taipei.
im very frugal, which is why my hero chef is the frugal gourmet ..
(from what i remember about that episode he was cooking with one hand and had the other in the puppet..quite the showman /img/vbsmilies/smilies/thumb.gif
Wood -- if you care about your knives. Plastic is very tough on knives, dulls them quickly, often leads to chipped edges, and doesn't sanitize any better than wood.
FWIW, bamboo isn't "wood." Bamboo boards aren't quite as hard on your knives as plastic, but they're problematic.
There are all sorts of contingencies for quality, size, thickness and so on, but to the extent you can make comparisons the hierarchy runs: (1) end-grain wood, long-grain wood,
If you don't care about your knives, it doesn't make much difference. Buy by price, appearance, or whatever quality you deem most important.
As to the boards you've photographed, it's a little hard to tell everything about condition from a picture; but it looks likely that you can completely renew your boards by sanding.