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Old 02-16-2010, 03:28 AM   #21
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Typically your wooden cutting board should be used for vegetable and non-meat prep. I keep two soft plastic cutting boards (one for poultry and the other one for every other meat). My family are the meat eaters, but I have become the family cook. The advantage of the plastic cutting boards are they are ridiculously easy to clean (Dishwasher) and there is no possibility of cross contamination since they are plastic and do not hold onto bacteria.

Just my thoughts.
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Old 02-16-2010, 06:56 AM   #22
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The advantage of the plastic cutting boards are they are ridiculously easy to clean (Dishwasher) and there is no possibility of cross contamination since they are plastic and do not hold onto bacteria.
Then why is it necessary to have a cutting board for poultry, and one for all other meat?
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Old 02-16-2010, 08:53 AM   #23
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I hit google and this was at the top of the list
faculty.vetmed.ucdavis.edu/faculty/.../cuttingboard.htm -

Copy paste from the report:
PLASTIC AND WOODEN CUTTING BOARDS

Dean O. Cliver, Ph.D
We began our research comparing plastic and wooden cutting boards after the U.S. Department of Agriculture told us they had no scientific evidence to support their recommendation that plastic, rather than wooden cutting boards be used in home kitchens. Then and since, the U.S. Department of Agriculture's Meat and Poultry Inspection Manual (official regulations) and the U.S. Food and Drug Administration's 1999 Food Code (recommended regulations for restaurants and retail food sales in the various states of the U.S.) permit use of cutting boards made of maple or similar close-grained hardwood. They do not specifically authorize acceptable plastic materials, nor do they specify how plastic surfaces must be maintained.

Ther was more but I was afraid not all of it could be posted in this forum. What I think is the other facet of a cutting board is that it take the abuse of the blade and not dull the edge faster. Maybe someone can find a test that has a comparison of knife edge sharpness after so many ... 100 strokes? at x amount of pressure across a given surface. If the risk of bacteria is no better or no worse the surface that dulls the expensive knives the least would be the winner IMHO
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Old 02-16-2010, 09:07 AM   #24
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I use only plastic cutting boards. I do not keep separate boards for meat or poultry.

After use, the cutting bards go into the DW and come out clean and sanitized.

Occasionally, the boards become stained. I spray them with a bleach and water solution and they are once again white as new (except for the blue one and the green one).

I don't use wood boards because good ones are quite expensive and require more care.
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Old 02-16-2010, 09:18 AM   #25
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I only use plastic cutting boards as well, although I have butcher block counters. I hand clean, and sanitize with a diluted bleach mixture. We have two, one is a small eight inch by one foot that I use when I want to cut something as I go or at the table, the other is much bigger (twenty by eighteen maybe) and never moves from it's spot.
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Old 02-16-2010, 02:29 PM   #26
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Then why is it necessary to have a cutting board for poultry, and one for all other meat?
It may not be the case but I've been told that the risk of contamination is higher in poultry. Plus I'm often prepping two meat dishes (Lamb and Chicken Curry anyone?) I find the extra meat cutting board helps and goes a long way towards making my meal prep easier. But I guess technically a single board for meats would be fine.
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Old 02-16-2010, 02:53 PM   #27
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A question about cutting boards...
What does everyone think about granite or marble or stone cutting boards?
My husband and I are moving into our hew home within the year, and we are getting granite counter tops... I've heard about people saving the extra slab of granite cut out from the sink-hole and using this as a cutting board.
Thoughts?
I'm also considering purchasing a marble or granite or stone slab cutting board...
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Old 02-16-2010, 02:56 PM   #28
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Cutting on stone is a great way to quickly and severely dull knives and perhaps scar some softer stones.
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Old 02-16-2010, 03:10 PM   #29
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Originally Posted by nikki View Post
A question about cutting boards...
What does everyone think about granite or marble or stone cutting boards?
My husband and I are moving into our hew home within the year, and we are getting granite counter tops... I've heard about people saving the extra slab of granite cut out from the sink-hole and using this as a cutting board.
Thoughts?
I'm also considering purchasing a marble or granite or stone slab cutting board...


No! They will ruin your knives as mentioned above. We had a lazy susan made out of ours.
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Old 02-16-2010, 03:12 PM   #30
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It may not be the case but I've been told that the risk of contamination is higher in poultry. Plus I'm often prepping two meat dishes (Lamb and Chicken Curry anyone?) I find the extra meat cutting board helps and goes a long way towards making my meal prep easier. But I guess technically a single board for meats would be fine.

There is no reason why you can't do all your meat prep on the same board as you did the veggies for a dish as long as the meats are done last. After all, you are going to cook the meats to a safe level and wash the board when you are done. As I mentioned earlier, you can put plastic boards in the DW.
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