Cutting boards

[Benton Tarantella]

Wood, Plastic, Glass, Marble... Cutting boards - I mean... I have a glass cutting board ( :D with a cool design and printing) that I like but I think it’s dulling my knives. I hear wood or plastic is better on your knives... Which do you like best and is there a better name brand to buy? I’m sure both are maintain differently so how do you do that? Marble I hear is best for rolling dough on, is this true?
Some other opinions about cutting boards? :confused:

[NOCHEF&JUSTLOVESFOOD.YUM]

I like wood overall, but the newer plastic ones are inexspensive, easy to keep sterile, but are not as pretty. Glass boards are very hard on knife edges.

I like buying more than and keeping them for specific food. Yellow for poultry, green for vegetables, etc.

http://www.cuttingboardworld.com/pagea.html

[Liketobake]

In our house we have one wooden one, and 4 small white plactic ones. I prefer the plastic ones myself...I have never seen a glass one before....

[#1kate]

Wood, Plastic, Glass, Marble... Cutting boards - I mean... I have a glass cutting board ( :D with a cool design and printing) that I like but I think it’s dulling my knives. I hear wood or plastic is better on your knives... Which do you like best and is there a better name brand to buy? I’m sure both are maintain differently so how do you do that? Marble I hear is best for rolling dough on, is this true?
Some other opinions about cutting boards? :confused:
I only use plastic ones and my knives are fine. I haven't had to sharpen my knives at all. I bought my knives at a local store here and I think they are also on there website, you can try them if it's not there email them. There knives were inexpensive

[Ralphy]

We have wooden ones. I say ones because we have plenty :D
There is a very large one, that we use for cutting meat or .. big ingredients. There is a very small one, we use it to cut fruits mainly.. and there are a lot of medium ones. They are quite handy, and they are all wood.
________
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[beginnercook]

I have some glass ones too, but I noticed my knives take a beating in this case, so I switched to wood. Feels more natural this way. I do have to use different ones for various veggies and fruits, but it's ok

[karenlyn]

I can't imagine using glass or marble cutting boards-- I'd be too worried about my nice knives. Call me a traditionalist, but I prefer wood. It's prettier and is easy on my knives. I hate plastic-- I feel like it's slippery.

[Max Sutton]

I have a round wooden cutting board for vegetables and fruits. I use a plastic cutting board for meats.

[gwydion]

Marble is excellent for pastry as it keeps cool for long periods, and keeping everything cook is the secret to good pastry. Wood is excellent as a cutting board as it's not harmful to your knife also most woods contain natural antiseptics (that's how the tree keeps healthy) so wood has a natural bactericidal effect. The problem with plastic is that once it gets scored you have grooves where food particles and bacteria can be deposited no matter how well you clean.

[Semigourmet]

I like the polysafe material for my cutting boards. I have several and just put them in the Dishwasher to sanitize them. and they don't dull my knives.

[cezzz]

yes, I agree wood chopping board is better to use than plastic because it won't affect the sharpness of the knife.

[Liketobake]

I think wood cutting boards are less sanitary then plastic ones. This is because over time (years) the wooden boards seem to get more cracks in them then plastic ones. (we have both wood and plastic and this has been the case).

[lesley]

I agree with Liketobake, wood boards can harbour germs, plastic ones go in the dishwasher, we also use both, but meat is always cut on the plastic boards.

[Atomizer]

I grew up with a bread board that came out from under the counter. We used it all the time and i miss it terribly. Looking back now I realize we used it for everything. Today we would probably die from poisoning, but never worried about it back then. Today i use the plastic and it is easy to keep clean and sanitized. But still miss bread board, anyone else?

[TheAutomaton]

Wood or those super-thin, flexible plastic ones for small ingredients that I chop up. I like them because you can use them like a sheet of paper to carry and dump the just chopped ingredients to your pan.

[Semigourmet]

In our house we have one wooden one, and 4 small white plactic ones. I prefer the plastic ones myself...I have never seen a glass one before....

I'm with you Liketobake, I too like the plastic ones, I have 4 medium to large ones, and 3 small citrus prep size. I love that I can put them through the dishwasher and I feel they are less porous than the wood. I don't knock wood though as they are good.

[TheAutomaton]

The glass ones are pretty stupid. My mom used to have one years ago when I guess there were a newer concept. It dulled every knife we owned and weighed a ton.

[Hang0ver]

I Like Wooden Board More Than Plastic Board

:)

[Big Daddy's House]

I tend to like the plastic ones better.

But I DO have a wooden one as well. Haven't used it yet because it'll get marked up if I do! The plastic one CAN be washed by hand or in the dishwasher for santitary reasons, but you CAN'T wash the wooden one at all!

I was looking at some large plastic ones at BB&B, and liked what I saw! So I think I'll get one of them soon to go with the one I already got.

[ilutult]

I accept with information: Marble is excellent for pastry as it keeps cool for long periods, and keeping everything cook is the secret to good pastry. Wood is excellent as a cutting board as it's not harmful to your knife also most woods contain natural antiseptics.

[The BoardSMITH]

I have been reading and looking around for quite a long time. I enjoy what I see and read and have been able to apply some of the knowledge found to my daily cooking. Now maybe I can return the favors.

Cutting boards are my favorite subject! A lot has been written and maybe I can shed some new light on old information.

Glass, stone, and plastic boards are tough on quality knife edges. I have customers who spend a lot of money on their knives and fuss over the edges and are proud of the results. They would not dream of using glass or stone because both will destroy an edge in seconds and turn a useful tool into a fancy paper weight. A dull knife is one of the most dangerous things in a kitchen.

Plastic is okay to use but the resulting cuts produced can and will harbor bacteria despite the best sanitizing attempts. The bacteria can continue to live at the bottom of the cuts where sanitizing solutions can't completely reach. And some just look bad. I haven't seen one yet that didn't have a stained area where it had been used.

Wood isn't somehow anti bacterial. What happens, in end grain boards, is that the surface bacteria is wicked into the inside fibers of the wood and without moisture they die quickly. The same thing happens to treatments like mineral oil, it is wicked inside making the surface water repellent.

Sanitizing is relatively easy. Put the board in a sink, run warm water over the surface, add a good dish washing detergent, scrub, rinse thoroughly and dry completely. Like washing your dishes, this is all it really takes. To do more, mix a 1:1 mixture of vinegar and water, flood the surface, rinse and dry. Or, mix 1 tablespoon of Clorox to a quart of water, flood the surface. rinse and dry. Or, if you don't like chemicals. coat the surface with salt and let it sit. The salt will wick out the moisture and kill any bacterial it touches. This is what the old time butchers did and it still works well today. (Taken from the USDA food safety web site.)

To coat a wooden board, use mineral oil. Organic oils like vegetable, olive or nut oils will turn rancid and make the board unusable. To add additional water resistance, add some bees wax to hot oil and let it melt. The resulting mixture should look the same as apple juice. Spread as with mineral oil and let it soak in. Wipe off the excess and buff. Your board is ready for use.

I hope this helps a little. If I can answer any questions, I will be happy to do so.

[Big Daddy's House]

Thank you.

[antheah]

I like marble and stone - like gwydion I also like to cook with pastry, but also find they tend to blunt my knives. My friend put me onto the "Scizza", which is a cooking scissor with a flat base that slides under whatever you're cutting. It's great for cutting pastry and pizza on a marble or stone surface because the blade is protected and it won't scratch the surface you're cutting on. I highly recommend it!

[samue1eb]

I use wood for everything except raw meat and for that I grab a plastic cutting board. My mom always uses glass and her knives are so dull, that using my child's plastic knives would be a better option.

[Mama]

I use wood for everything except raw meat and for that I grab a plastic cutting board. My mom always uses glass and her knives are so dull, that using my child's plastic knives would be a better option.

I'm do the same. I have a maple Boos block that I use for most of my cutting. For raw meats, I use a white plastic one that I run through the dishwasher when I'm finished with it.

[Chowhound]

Hi Boardsmith. Great info.

I have one of those bamboo ones you see in the grocery stores. I use it a lot, but have since recently picked up a 2-pack of Farberware plastic boards that I like. A medium one and a small one with rubberized corners to keep them from sliding around and so your food catches on them (lol). And I've got a bigger plastic one I use, also. It will hold all my taco fixings plus my taco rack that comes out of the oven. And..... I've also got a 4-pack of those thin plastic ones that were mentioned earlier. Great for folding up and dumping the chopped food in the pot. Terrible because the color coded stuff is coming off and sticks to your counter top quite well. Weird... Often I'll set those on top of another cutting board to use.
So I mix and match, but the big thing is I go light handed on my cutting motion so I'm just cutting the food and not pressing my knife's edge into anything very hard. And I rarely chop anything.
And some go in the DW and some get cleaned like Boardsmith said, with water and dishsoap and set on edge to dry.

[Mrs.Whisky]

I have a bamboo cutting board which I constantly use. I also have a small plastic one but its too flimsy in my opinion so...I stick to the bamboo board majority of the time.
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[moobox]

Unless I'm dealing with raw meat/poultry, in which case I use plastic; I love my wood cutting board from Williams Sonoma. It wraps around the edge of my counter for easy scrape off action!:D

[Big Daddy's House]

Mine is like that as well!

[Max Sutton]

I wash my wooden cutting board after every use in hot, soapy water. I air dry the cutting board in my dish-drying rack. From time to time I apply mineral oil to my wooden board.

[The BoardSMITH]

I wash my wooden cutting board after every use in hot, soapy water. I air dry the cutting board in my dish-drying rack. From time to time I apply mineral oil to my wooden board.

Max is doing what most users don't bother doing, actually wash a cutting board. A good washing will get rid of a lot of nasties. Oiling will help the board to resist water penetration, avoid odors and will help to prolong the life of a good board and even the not so good boards.

[Big Daddy's House]

Wipe it with a damp cloth,sponge or rag, then spray it very lightly with some Clorox Anywhere, let it dry, then oil it when done, if it's a wooden one.

And use MINERAL oil - not any of those cooking oils! They tend to go rancid and stale, creating a very bad smell & taste which could get into the food that's being cut up or sliced on the board. Mineral oil won't do that.

[chefcella91]

i used to have a glass cutting board and it dulled my knife like no other (not to mention made the most annoying sounds ever)
I have a plastic one which has served me well but i prefer wood, even though those are porous.

[Leolady]

I have two cutting surfaces which I adore.

The first is a humongous heavy 36 inch square vintage maple butcher table from an old meat shop. It has developed a patina and concave table surface I love.

The second is a 24 inch square 1960's era heavy 3 inch thick oak butcher block portable dishwasher top. I paid a dollar at a used appliance store.

I would never use a plastic or glass "cutting board" -- I love my knives! Same thing for stone -- not in MY kitchen unless it was for pastry.

[samue1eb]

Great advice here on cutting boards. My mom use to keep buying me glass ones. I had to show her the Good Eats episode where Alton speaks of how glass cutting boards are pure evil.

[Big Daddy's House]

I bought THESE cute funky cutting boards at BB&B yesterday! They are of normal size.

They are flat with a silicone backing on each to prevent sliding around, and they are graphic color-coded - one each for fish, poultry, meat & veggies to help prevent cross contamination.

I like their unique funky colors! Also, you can bend them, which makes getting the food off the boards and into a pot or bowl with much less of a mess! And you can hang them on a hook when washed and dried.

No machine washing or bleaching though. Wash by han lookingd only.

[Chowhound]

No machine washing? I wonder if that is why I am losing specs of color off of mine... I thought they were dishwasher safe. I don't lose the color on the food side, but I lose the specs on the counter side and then they need scrubbed off the counter. They really adhere themselves.

[Big Daddy's House]

That is the silicone backing there that helps prevent sliding.

Someone at the other forum says that he tossed some out because the color was coming up and into the food that's being cut.

I'll try one of them soon when I'm ready to chop or slice something.

[tigerlilly]

i have a small and a large OXO cutting boards, they are no slip and one side has a well to catch liquid. i also have some of those thin boards and they start to curl and get lots of cuts in them after a year. i am about ready to chuck mine.

[Big Daddy's House]

Like the ones in the pic that I posted above?

Probablt why they can't tolerate being subjected to torrid steamy hot near-boiling environments such as the environment of a dishwasher.

[tigerlilly]

Like the ones in the pic that I posted above?

Probablt why they can't tolerate being subjected to torrid steamy hot near-boiling environments such as the environment of a dishwasher.

if your talking to me no mine are not like the ones you posted. mine are very thin, white and have a hole to hang them.

[Chowhound]

I guess I figured they were DW safe because most silicon stuff can go in the oven or DW. Mine didn't curl, but that sticky side, where the color is, like I said is peeling. It doesn't get in the food though, because that side is down. I still use them once in a while, but prefer using a board that gets up off the counter a little. Sometimes I will lay the silicon mats on another board to give them a little rise.

[tigerlilly]

I guess I figured they were DW safe because most silicon stuff can go in the oven or DW. Mine didn't curl, but that sticky side, where the color is, like I said is peeling. It doesn't get in the food though, because that side is down. I still use them once in a while, but prefer using a board that gets up off the counter a little. Sometimes I will lay the silicon mats on another board to give them a little rise.

i would love one of those sticky boards for kneading bread dough, rolling pie dough and other stuff where the board moves on me. but i don't think those are big enough

[Chowhound]

Yeah, they'd probably be good for that if they were larger. The only larger ones I've seen are not boardlike, but flimsy.
For the few times I've messed with dough, I've set a big piece of marble on my counter. It doesn't move (lol). I used to have my turntable setting on it back in the day.

[tigerlilly]

Yeah, they'd probably be good for that if they were larger. The only larger ones I've seen are not boardlike, but flimsy.
For the few times I've messed with dough, I've set a big piece of marble on my counter. It doesn't move (lol). I used to have my turntable setting on it back in the day.

i have a big piece of marble but its to dang heavy any more.

[Chowhound]

It's heavy alright.

[tigerlilly]

It's heavy alright.

i'm afraid i'll break a toe when i drop it!! LOL ..... not really :p :(

[Big Daddy's House]

Ouch!!

[Big Daddy's House]

Yeah, wooden cutting boards can only be wiped with a damp sponge or rag.

NEVER let it sit in water for ANY period of time and NEVER wash it in the dishwasher either!

Get a stiff thick plastic nylon board. That way, you can soak it and machine wash it.

[The BoardSMITH]

NEVER let it sit in water for ANY period of time and NEVER wash it in the dishwasher either!

Agreed! Keep all wooden cutting boards out of the DW. The heat will melt the glue and the moisture will warp and split the wood. However, the best place to wash a wooden board is the sink. (Larger boards can be washed in the tub if necessary.) Merely wiping with a damp cloth will just spread bacteria and germs. Washing with running water and a good detergent followed by a good rinse and a thorough drying will remove enough nasties to keep you from getting sick.

A follow up would be to spray a 1:1 mixture of vinegar and water over the surface. This will also kill the nasties and since it is food safe, you can let it sit and soak if you prefer.

One thing about poly boards, the deep cuts that are left from cutting are nearly impossible to clean and sanitize. A lot of nasties will reside in the bottom of the cuts even after machine washing. And the stains on the plastic boards just look bad!

[Chowhound]

"A lot of nasties will reside in the bottom of the cuts even after machine washing."

Why is that, David? This reminds me of another discussion I've had with floor surfaces and cracks (more specifically, where one VCT butts another). And I could never get an answer that I agreed with. Maybe you can shed some light.
If bacteria or germs can reside in a crack, or penetration of a surface, why can't liquid detergents or disinfectants penetrate that crevice and do their job? Isn't that what they do with a wood cutting board? Why can't they do the same on poly boards? If anything, I would think the heat of a DW would even open up the cuts, allowing the detergent to fully flush out any nasties.

[Big Daddy's House]

I DO have a wooden cutting board. Had it for a while, but I just haven't used it yet.

Too afraid to mark it up and it STILL looks like new!

[The BoardSMITH]

Chowhound,

Good question. I'll see if I can provide an answer you can agree with.

When the cutting edge of a knife contacts a poly cutting surface, a cut is produced that has steep sides and a sharp point at the bottom. Bacteria can lurk in this crevice where water and detergents can't always go. So the bacteria stay there.

With a wooden board, end grain in this illustration, the cut left by the edge isn't nearly as deep and when moisture contacts the cutting surface when washing, the wood fibers will swell somewhat and close up. The natural wicking action of the end grain will suck, sorry poor choice of words, the bacteria and moisture into the wood itself. Once the water has evaporated, the bacteria will die from a lack of moisture.

Hopefully this answer will be something you can accept. All I can state is what some microbiologists tell me has been found with research. No, I can't quote the actual paper or source, but it is good enough that I can trust what I have been told.

However, it all boils down to personal preference. Some people like wood, others prefer poly some like bamboo. Just like Chevy, Ford and Cadillac. There is something for everyone's particular choice.

As an addition, no matter the material, as long as some form of washing and sanitation is used, that is far better than nothing.

[Chowhound]

I appreciate the response, David.
If studies have been done, I'll buy that and accept it as fact, but I still don't see how water carrying detergents or other anti-microbial fluids could not find their way into a crevice made by even the sharpest knife. It's water, it can run anywhere. Just ask a roofer looking for a leak, lol.
But since I use the bacteria laden dish sponge that sits on the back of my sink to wipe my boards down, it probably doesn't make much difference for me anyway ;^)

Thanks again

[samue1eb]

A lot of talk about cutting boards! Chowhound, I also have a bacteria laden dish sponge I clean my boards with! Some people say to microwave the sponges before use, anyone do that?

And I recently wrote a post on my blog about cutting boards. If you want to read it, look here: http://www.eatlikenoone.com/buying-and-using-cutting-boards.htm

[Chowhound]

I never heard about microwaving them, Sam. I wonder if that works.
I saw a special years ago about all the germs that accumulate on your typical dish rag and how using the same rag day after day was merely spreading around the germs. I don't use a dish rag anymore, but I figure the same thing happens to my sponge with the scotch-brite on the other side. Sometimes I think about dropping it in the washer, but then I usually toss it and get out a new one, lol.

[Semigourmet]

I never heard about microwaving them, Sam. I wonder if that works.
I saw a special years ago about all the germs that accumulate on your typical dish rag and how using the same rag day after day was merely spreading around the germs. I don't use a dish rag anymore, but I figure the same thing happens to my sponge with the scotch-brite on the other side. Sometimes I think about dropping it in the washer, but then I usually toss it and get out a new one, lol.

Put them in the dishwasher, or do what you do and get a new one! LOL

[Big Daddy's House]

Sponges CAN be nuked for a few seconds only, to kill germs and bacteria. But no longer than that.

[MsChef]

For many years we have only ever used wooden chopping boards. They are washed very throughly yet when i made a fruit salad last week or so, it tasted like garlic, so no matter how many times we have washed it, the garlic has been inbedded inot the grooves of the board. So we where thinking of purhcaisng plastic ones, one for each food group or so. Thus my question is can anyone recomned any good brands or shops to go to that are in Australia. Have been to London and America but very expensive

[tigerlilly]

i have plastic boards and wash them with hot soapy water even with a bit of bleach and i still sometimes smell garlic or onion on the board after washing and air drying it. I don't have a dish washer.

[The BoardSMITH]

MsChef,

Before you throw away the wooden board, try this. Spread baking powder on the surface and let it sit overnight. If that doesn't work, create a paste with baking powder and a little water and spread it over the smelly area overnight. Either should pull up the odors. Should that not work to your satisfaction, find someone who will resurface it with a sander. Then oil and maintain as normal.

[AlyshaB2005]

I like the feel of wooden boards the best, but the convenience of plastic boards (you don't have to hand wash them, they don't warp in water, etc.) As for glass, it just makes me nervous chopping on glass...I feel like I'm going to shatter it. That's probably just me being paranoid but there you go.

[jimbo]

MsChef,

Before you throw away the wooden board, try this. Spread baking powder on the surface and let it sit overnight. If that doesn't work, create a paste with baking powder and a little water and spread it over the smelly area overnight. Either should pull up the odors. Should that not work to your satisfaction, find someone who will resurface it with a sander. Then oil and maintain as normal.
I have a cabinet shop nearby with a 36 inch thickness sander. 1 pass each side. 10 bucks to the millman, and you have got yourself a new board.

Scrape the and clean the board well before sanding. Grease will gum up those expensive belts.

[HattoriHanzo]

I have two boards; a compressed bamboo board that I use for everything except meat, and plastic boards for meat and poultry because after they can be thrown in the dishwasher. The bamboo board only needs oiling occassionally with mineral oil and is kind on my gyuto.

[achapman]

I think you are absolutley correct about the glass dulling your knives. I have a bamboo board I use for veggies. http://northernbean.com/store/index.php?main_page=product_info&cPath=2_8&products_id=9. Color coded for meats is good idea as well.

[CairoBoy]

After reading this thread and others, I am inclined to stay with plastic. The question is polyethylene or polyproplylene?

[sirrius2]

i love my cutting boards as each has a little sculptured heart

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