CUTTING BOARD

Discussion in 'Food & Cooking' started by gungasim, Mar 12, 2013.

  1. gungasim

    gungasim

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    plastic or wood, and when is the wood one to dirty to use?

     
  2. dutch oven

    dutch oven

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    I prefer plastic, but you'res looks like it has some miles on it.

    Is that duck in the top picture?
     
    Last edited: Mar 12, 2013
  3. gungasim

    gungasim

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    why yes, i raise them in the meadow behind my estate
     
  4. genemachine

    genemachine

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    Wood all the way. Feels more smooth to work on for me and has some intrinsic antibacterial properties. More hygienic than plastic.
     
  5. dutch oven

    dutch oven

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    But plastic is inert?
     
  6. teamfat

    teamfat

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    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.

    mjb.
     
  7. dutch oven

    dutch oven

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    What about using anti bacterial soap to clean?
     
  8. french fries

    french fries

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    robbie rensel likes this.
  9. gungasim

    gungasim

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    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
     
  10. dutch oven

    dutch oven

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  11. french fries

    french fries

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    Why not?
     
  12. dutch oven

    dutch oven

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    Bad at science I guess. Had greater belief in inert qualities of polyethylene.
     
  13. gungasim

    gungasim

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    is that why some toilet seats are made of wood?
     
  14. dutch oven

    dutch oven

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    My plastic one has handles that fit over the sink; its very convenient.
     
  15. gungasim

    gungasim

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    /img/vbsmilies/smilies/biggrin.gif  for a sec i thought you meant your toilet seat
     
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  16. dutch oven

    dutch oven

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    That would be unsanitary
     
  17. gungasim

    gungasim

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    my kitchens way worse than my bathroom /img/vbsmilies/smilies/smiles.gif
     
  18. thesoupnazi

    thesoupnazi

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    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.

    Happy Pho!
     
    Last edited: Mar 13, 2013
  19. gungasim

    gungasim

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    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
     
  20. boar_d_laze

    boar_d_laze

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    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. 

    BDL
     
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