"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cooking Resources
Reply
 
Thread Tools Display Modes
 
Old 03-10-2015, 01:38 PM   #31
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,393
I wasn't suggesting you use the wood board. You stated you never cut on it but put a plastic board on it to cut. Why not just put the wood board someplace to show it off and leave it there.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 03-10-2015, 08:06 PM   #32
Assistant Cook
 
Join Date: Mar 2015
Location: Ottawa
Posts: 8
I don't know, there just seems to be something about wood that appeals to me. I like the big heavy feeling they have and it just seems more natural. Also the oil I bought for it smells amazing. Can't get that with plastic!
__________________

__________________
Sincerly Chef Maria Santiago
View my blog
ChefMariaSantiago is offline   Reply With Quote
Old 03-10-2015, 08:09 PM   #33
Assistant Cook
 
Join Date: Mar 2015
Location: Ottawa
Posts: 8
What kind of oil do you use on your cutting boards to keep them from drying out?
__________________
Sincerly Chef Maria Santiago
View my blog
ChefMariaSantiago is offline   Reply With Quote
Old 03-10-2015, 09:15 PM   #34
Executive Chef
 
Mad Cook's Avatar
 
Join Date: Jun 2013
Location: North West England
Posts: 4,170
Quote:
Originally Posted by jennyema View Post
Nope. You can't beat plastic for ease of maintenance plus they go in the dishwasher.

I've had a couple of my plastic ones for 30 years and they show no signs of wear beyond cut marks.

I have 2 wooden spoons and that's probably the only wood I'll ever use in my kitchen.
There was research done some years ago which showed that plastic chopping boards are more likely to harbour bacteria than wooden ones especially if it is scored by knives. (IIRC it was something to do with naturally occurring enzymes in the wood but don't quote me on that) Even going through the d/w bacteria can survive in the cuts made by knives whereas they don't survive in wood. It's no trouble to wash the wooden board down with hot soapy water after use and rinse and drain it. Cheap wooden boards don't much like this treatment but a good slab of hardwood, about an inch thick and cut on the grain will last you a lifetime - mine's nearly 40 years old and takes all you can throw at it and it doesn't absorb smells such as onion or garlic. I may bequeath it in my will to my god-daughter
__________________
Donít look for the light at the end of the tunnel. Stomp along and switch the bl**dy thing on yourself.
Mad Cook is offline   Reply With Quote
Old 03-10-2015, 09:20 PM   #35
Executive Chef
 
Mad Cook's Avatar
 
Join Date: Jun 2013
Location: North West England
Posts: 4,170
Quote:
Originally Posted by ChefMariaSantiago View Post
What kind of oil do you use on your cutting boards to keep them from drying out?
I have never oiled my wooden chopping board in over 40 years of using it every day and it's scrubbed in hot soapy water after every use. It's never cracked or split or dried out in all those years.

It was a birthday gift so I don't know exactly what it cost but I know it was expensive.
__________________
Donít look for the light at the end of the tunnel. Stomp along and switch the bl**dy thing on yourself.
Mad Cook is offline   Reply With Quote
Old 03-10-2015, 09:41 PM   #36
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,893
Send a message via Skype™ to taxlady
Quote:
Originally Posted by Andy M. View Post
I wasn't suggesting you use the wood board. You stated you never cut on it but put a plastic board on it to cut. Why not just put the wood board someplace to show it off and leave it there.
That's exactly what I was wondering.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 03-10-2015, 09:58 PM   #37
Executive Chef
 
Mad Cook's Avatar
 
Join Date: Jun 2013
Location: North West England
Posts: 4,170
Quote:
Originally Posted by Zhizara View Post
I don't like the idea of using wooden utinsils. Wood absorbs liquids. plastics don't. It just bothers me that using wooden utinsils might just contaminate other foods.
In fact, research has shown that plastic is MORE bacteria friendly than wood and knives score the plastic which lets grot and bacteria get trapped in them and unlike cuts in wood, bacteria can thrive and multiply in the cuts in plastic.

UC-Davis Food Safety Laboratory: Cutting Board Research
and
http://www.news.wisc.edu/releases/1107.html

Glass may be the best as far as cleaning is concerned but it will rapidly ruin your knives.
__________________
Donít look for the light at the end of the tunnel. Stomp along and switch the bl**dy thing on yourself.
Mad Cook is offline   Reply With Quote
Old 03-10-2015, 10:08 PM   #38
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,893
Send a message via Skype™ to taxlady
^^ That's why I only use wood for cutting raw meat.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 03-10-2015, 10:31 PM   #39
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,393
Quote:
Originally Posted by Mad Cook View Post
In fact, research has shown that plastic is MORE bacteria friendly than wood and knives score the plastic which lets grot and bacteria get trapped in them and unlike cuts in wood, bacteria can thrive and multiply in the cuts in plastic.

UC-Davis Food Safety Laboratory: Cutting Board Research
and
RELEASE: Study: Wood cutting boards, not plastic, are safer for food prep...
...from the UCDavis link: "Mechanical cleaning with a dishwashing machine can be done successfully with plastic surfaces (even if knife-scarred) and wooden boards especially made for this."

Good enough for me.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 03-10-2015, 10:48 PM   #40
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,280
Quote:
Originally Posted by ChefMariaSantiago View Post
I don't know, there just seems to be something about wood that appeals to me. I like the big heavy feeling they have and it just seems more natural. Also the oil I bought for it smells amazing. Can't get that with plastic!
If my cutting board smelled from the oil I'd probably get sick..
__________________

__________________
Less is not more. More is more and more is fabulous.
jennyema is online now   Reply With Quote
Reply

Tags
cook, cooking, cookware

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 12:55 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.