Kitchen cutting boards

[kage69]

I use stainless steel cutting boards because I'm a real man.

Amazon.com: YEAVS Stainless Steel Cutting Board for Kitchen Heavy Duty Chopping Board(Medium, 11.4"L x 7.9" W): Kitchen & Dining

Amazon.com: YEAVS Stainless Steel Cutting Board for Kitchen Heavy Duty Chopping Board(Medium, 11.4"L x 7.9" W): Kitchen & Dining

www.amazon.com

I believe those are actually a thing for getting really cold then using for creating frozen desserts, could also be used in serving I guess, but for cutting?

Yeah screw that, nothing but nope. I don't even think ceramic blades would dig that, and I guess the chipping/shatter risk would be even greater than normal.

It's almost nonsensical to me the more I think about it, people are actually using them for that purpose wow. To me it's like someone saying forget those other razors, try this special piece of broken glass.

 

[pmv]

I never need to cut any kitchens. And if I did, I wouldn't use a board to do it.

 

[MrSquished]

A large and 2 inch thick end grain cutting board that permanently lives on my countertop.. it's not just highly functional, it's decorative and looks great in the kitchen.

Wood is the best, and certain woods are easier on knives than others.

I had an end grain board that eventually cracked after 6 years, but I barely oiled it. This one I'll be oiling every couple months.

John Boos makes some really nice end grain ones but they are like $200 or more. That's ATOT baller money.

I think the one I have now is Catskill Craftsmen. It's not as pretty as my previous one but it's still a nice piece.

It's about 17"x19" - so a nice big working area. Love that feature.

I might drill 4 small holes in it and install feet. Anybody do that on an end grain board?

 

[sdifox]

A large and 2 inch thick end grain cutting board that permanently lives on my countertop.. it's not just highly functional, it's decorative and looks great in the kitchen.

Wood is the best, and certain woods are easier on knives than others.

I had an end grain board that eventually cracked after 6 years, but I barely oiled it. This one I'll be oiling every couple months.

John Boos makes some really nice end grain ones but they are like $200 or more. That's ATOT baller money.

I think the one I have now is Catskill Craftsmen. It's not as pretty as my previous one but it's still a nice piece.

It's about 17"x19" - so a nice big working area. Love that feature.

I might drill 4 small holes in it and install feet. Anybody do that on an end grain board?

Why? You make it less useful.

 

[lxskllr]

I'd be disinclined to drill my board. I don't think it would hurt it, but I prefer using nondestructive methods for my first attempt, then adjust later if necessary. I'd use stick on feet first.

edit:
Also what sdifox said. Having a reversible board is useful. If your issue is it sliding on the counter, you could get some of that sorta mesh rubbery material that's used for shelf liners in RVs. That really grippy stuff. Cut a little mat, and put your board on that when you use it.

 

[sdifox]

I'd be disinclined to drill my board. I don't think it would hurt it, but I prefer using nondestructive methods for my first attempt, then adjust later if necessary. I'd use stick on feet first.

You are reducing contact between board and counter, making it more prone to shift if you are chopping.

 

[A///]

Wood and plastic. For woods I prefer a naturally antibacterial wood or a hard wood, and usually soak a new board up with food grade mineral oil. A well oiled board should "close up" knife lines and will expel out anything that tries to get into the grain. When the boards look bad, I'll take sandpaper to them, very light rinse, dry it, oil it several times over and good as new.

For plastic boards, I find bleach solution works well with a stiff nylon brush. I keep a few boards. One for fruit, one for chicken and other poultry, one for beef, one for pork, one for fish. One for vegetables such as onions. I buy really cheap vodka and spray it onto these boards to draw out odors should they develop.

 

[Kaido]

I have a set of thin plastic mats:

https://www.amazon.com/Simply-Genius-Flexible-Dishwasher-Vegetables/dp/B081D5GKN4/

1. It comes as a set, so you can cut different things on different mats as you cook & wash them later, rather than having to wash a single one between uses in a cooking session
2. They are thin & flexible, so you can funnel food into bowls & pots
3. They come in big & small sizes, so you can do small stuff like apples or big stuff like a pork shoulder

Also:

1. They are dishwasher-safe, so you can just chuck them in the dishwasher to clean & sanitize after use
2. They are lightweight, so you can move them to any surface you want
3. They are cheap (you get 4 big ones & 4 small ones for $17 shipped)

 

[Fanatical Meat]

Paging @Kaido

Edit: too late

 

[Kaido]

Paging @Kaido

Edit: too late

Of all things, why did random kitchen crap off Amazon become my hobby? lol

 

[WelshBloke]

I have a set of thin plastic mats:

https://www.amazon.com/Simply-Genius-Flexible-Dishwasher-Vegetables/dp/B081D5GKN4/

1. It comes as a set, so you can cut different things on different mats as you cook & wash them later, rather than having to wash a single one between uses in a cooking session
2. They are thin & flexible, so you can funnel food into bowls & pots
3. They come in big & small sizes, so you can do small stuff like apples or big stuff like a pork shoulder

Also:

1. They are dishwasher-safe, so you can just chuck them in the dishwasher to clean & sanitize after use
2. They are lightweight, so you can move them to any surface you want
3. They are cheap (you get 4 big ones & 4 small ones for $17 shipped)

View attachment 47748

View attachment 47747

I have some of those and I loathe cutting on them. They slide around everywhere.
I use mine for laying steak out to season and get to the right temperature before cooking or prepping a whole fish. Stuff that doesn't involve much cutting but also needs a board.

 

[Muse]

6 months with Schick? Damn. I think we can rule out you being Armenian or Persian, Muse

My beard is pretty heavy, actually. I don't shave every day these days, average has been maybe 2x/week and my last 3 blade Schick lasted almost 8 months IIRC. Yes, I clean, rinse, pat dry with towel and remove it from the bathroom to adjacent dry room each time I use it. I toss and bring out another when the razor drag is quite noticeable. But the idea of 2-3 shaves from one of these I just don't get. I understand that I seem to be making one of these last 20x what other guys do. I don't think it has anything to do with the heaviness of my beard. I have a very full beard. It probably helps that I shave immediately after a shower. I've been using a gel for cream, enough but not too much.

I don't have anything that I think you could term fancy steel. My go-to cleaver (that I literally found in the bushes next to a flea market!) says on the blade "Molybdenum Japan." So, it's probably a decent alloy. Has a nice feel and a thin blade, which I like. Don't know how it compares with the pricey stuff. I figure maybe I should buy something fancy, just have no idea if it would make any difference.

 

[Muse]

But all those nooks & crannies gotta hold germs. Plus as I said I don’t like the smell of them after a few years of use.
I like wood, I like the look & feel.
I don’t like the cleaning and care they require.

Personally, I'd be concerned with using plastic for a cutting board. You're going to be eating some plastic. Frankly, I'd rather eat a bit of saw dust than powdered plastic.

I don't recall a problem with the smell of my cutting boards and I have what I think is a pretty acute sense of smell. I rinse my 10"x15" bamboo cutting boards in the sink, usually using a brush with soap, especially if I cut any meat on it. I inspected my boards the other day and there's little in the way of cuts on them. I try to avoid damaging the boards, and if I do, I have sanders.

 

[pmv]

Definitely picked up the idea somewhere that wood is better. Couldn't really say why, though.

 

[Kaido]

I have some of those and I loathe cutting on them. They slide around everywhere.
I use mine for laying steak out to season and get to the right temperature before cooking or prepping a whole fish. Stuff that doesn't involve much cutting but also needs a board.

Do you have this specific model, with the anti-slip textured bottom side? Most of the thin plastic mats don't have any grip on the bottom & are super annoying to use because they slide around!

 

[ponyo]

I have some of those and I loathe cutting on them. They slide around everywhere.
I use mine for laying steak out to season and get to the right temperature before cooking or prepping a whole fish. Stuff that doesn't involve much cutting but also needs a board.

I hate those things too. I use plastic boards. Cheap and effective. When I see people with expensive knives and fancy wooden cutting boards, I think of posers who don't actually cook.

 

[Kaido]

I hate those things too. I use plastic boards. Cheap and effective. When I see people with expensive knives and fancy wooden cutting boards, I think of posers who don't actually cook.

tbh I wouldn't mind a giant butcher-block island in my kitchen, I just don't want to have to clean it & maintain it lol.

 

[DigDog]

mine is made of bamboo, but i sure wish i could afford a good wooden one. Bamboo is much harder, and it makes cutting more difficult; the few nanometers of "give" that wood has actually help with the cutting. And wood absorbs impact better.

You really should have had separate categories for wood and bamboo. Noob mistake, OP.

 

[WelshBloke]

I hate those things too. I use plastic boards. Cheap and effective. When I see people with expensive knives and fancy wooden cutting boards, I think of posers who don't actually cook.

A couple of decent knives are nice to have. I agree that they don't make a lot of difference to your cooking ability though. As long as you keep them sharp cheap knives will do most of the job.

Oh! One other disadvantage of plastic, one of mine has a big depression in it where I put something hot on it. Its a pain in the arse chopping on that one!

Do you have this specific model, with the anti-slip textured bottom side? Most of the thin plastic mats don't have any grip on the bottom & are super annoying to use because they slide around!

Must be a different model then as mine slide around all over the place. They are useful, just not to chop on.

 

[Captante]

My beard is pretty heavy, actually. I don't shave every day these days, average has been maybe 2x/week and my last 3 blade Schick lasted almost 8 months IIRC. Yes, I clean, rinse, pat dry with towel and remove it from the bathroom to adjacent dry room each time I use it. I toss and bring out another when the razor drag is quite noticeable. But the idea of 2-3 shaves from one of these I just don't get. I understand that I seem to be making one of these last 20x what other guys do. I don't think it has anything to do with the heaviness of my beard. I have a very full beard. It probably helps that I shave immediately after a shower. I've been using a gel for cream, enough but not too much.

I don't have anything that I think you could term fancy steel. My go-to cleaver (that I literally found in the bushes next to a flea market!) says on the blade "Molybdenum Japan." So, it's probably a decent alloy. Has a nice feel and a thin blade, which I like. Don't know how it compares with the pricey stuff. I figure maybe I should buy something fancy, just have no idea if it would make any difference.

IME Schick blades do last the longest before becoming too dull. I like the flexible 3 bladed model myself as it really does work better for shaving my head without any nicks or cuts.

HOWEVER Gillette IMO make the best overall razors for general shaving once you don't count price and factor in the blade-quality.

They last almost as long as Schick and IMO also give a slightly better shave, PLUS they have the only REALLY useful "trimming blade" in the business on the Sensor. They are also the ONLY 5-blade razor I've ever used that won't clog hopelessly if I don't shave for a week. (my beard is like a dang scrub-brush!)

 

[MrSquished]

I hate those things too. I use plastic boards. Cheap and effective. When I see people with expensive knives and fancy wooden cutting boards, I think of posers who don't actually cook.

The wooden cutting boards are great because it's always on the countertop ready to use, and wood is very sanitary and easy on knives. $80 and it should last forever if you oil it. I used to use plastic but they got all messed up, grooves cut into them and plastic coming off, instead of buying new ones, just one big wooden one does all the work. It also looks feng shui in the kitchen. Ain't nothing wrong with nice presentation in the kitchen. It's not frivolous decoration, since it's extremely useful at the same time. Maybe if Hermes made a wooden cutting board for a thousand bucks you might be into it?

Having two good knives is all you really need for most cooking. A good santoku or gyuto, and then maybe a petty for smaller jobs. Once you chop an onion with a good knife that stays sharp for a long time, you'll never go back. Since onion and garlic is like the foundation of half the stuff I eat, it's great.

 

[MrSquished]

IME Schick blades do last the longest before becoming too dull. I like the flexible 3 bladed model myself as it really does work better for shaving my head without any nicks or cuts.

HOWEVER Gillette IMO make the best overall razors for general shaving once you don't count price and factor in the blade-quality.

They last almost as long as Schick and IMO also give a slightly better shave, PLUS they have the only REALLY useful "trimming blade" in the business on the Sensor. They are also the ONLY 5-blade razor I've ever used that won't clog hopelessly if I don't shave for a week. (my beard is like a dang scrub-brush!)

I don't shave anymore, I keep permanent stubble, but I do use a blade to line up the hairs on my cheek and neck. I learned later in life after using a razor blade, dry it off, they stay sharp much longer. And that trick really works. Not sure why it took me so long to encounter that trick.

 

[snoopy7548]

The wooden cutting boards are great because it's always on the countertop ready to use, and wood is very sanitary and easy on knives. $80 and it should last forever if you oil it. I used to use plastic but they got all messed up, grooves cut into them and plastic coming off, instead of buying new ones, just one big wooden one does all the work. It also looks feng shui in the kitchen. Ain't nothing wrong with nice presentation in the kitchen. It's not frivolous decoration, since it's extremely useful at the same time. Maybe if Hermes made a wooden cutting board for a thousand bucks you might be into it?

Having two good knives is all you really need for most cooking. A good santoku or gyuto, and then maybe a petty for smaller jobs. Once you chop an onion with a good knife that stays sharp for a long time, you'll never go back. Since onion and garlic is like the foundation of half the stuff I eat, it's great.

Ask and ye shall receive...

Hermes Cutting Board

lass. Shock resistant. 8.5x5.5.

www.tossdesigns.com

Although it's probably not expensive enough for ponyo's wife. 😛

 

[IronWing]

Ask and ye shall receive...

Hermes Cutting Board

lass. Shock resistant. 8.5x5.5.

www.tossdesigns.com

Although it's probably not expensive enough for ponyo's wife. 😛

Christmas present for the help?

 

[IronWing]

IME Schick blades do last the longest before becoming too dull. I like the flexible 3 bladed model myself as it really does work better for shaving my head without any nicks or cuts.

HOWEVER Gillette IMO make the best overall razors for general shaving once you don't count price and factor in the blade-quality.

They last almost as long as Schick and IMO also give a slightly better shave, PLUS they have the only REALLY useful "trimming blade" in the business on the Sensor. They are also the ONLY 5-blade razor I've ever used that won't clog hopelessly if I don't shave for a week. (my beard is like a dang scrub-brush!)

I can't use a Schick without ripping up my face. I think the blade angle is different than on Gillette.