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Old 12-06-2011, 12:52 PM   #11
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Thanks everyone for the helpful information. I'm leaning toward using plastic and getting a larger cutting board. It seems pretty easy to sanitize with bleach. I have heard that people use grapefruit seed extract.
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Old 12-06-2011, 01:55 PM   #12
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I have an oval maple board with a moat around it, which I use for carving roasted meats because it's huge and will easily hold an 18 pound turkey or a 7 rib roast.

I have a rectangular end grain bamboo board which I use mostly for chopping fruits and vegetables because it is easy to clean and doesn't have to be pampered.

I have a smaller straight grain bamboo board with 4 holes along the top containg plastic cups, which is really great for getting your mess in place.

I have a large plastic board with a trench, which I usually use for slicing sloppy fruits such as oranges and lemons.

I have a very small oval some kind of wood board I use mostly for slicing bread. It's conventient because it's in the cupboard directly under my main work area.

I have a large pebble grained laminated glass cutting board that I use to protect the top of my prep table and to work with fresh doughs because dough tends not to stick to it and it's easy to clean.

I think that's all of them, unless you count the one that pulls out from under the counter top, but I only use that one to catch crumbs when I'm cleaning the counter.
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Old 12-06-2011, 02:11 PM   #13
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I highly recommend the wood pulp/resin type. It's the most sanitary, low-maintenance, knife edge-keeping cutting surface you can get. Wood is a close second. I think plastic boards are crap.
I was lucky enough to strike up a conversation on another forum about cutting board sanitation and use when a guy who works for a company that distributes the wood pulp/resin boards offered me a free sample. This was some 10 or so years ago when you couldn't buy them at Bed Bath & Beyond, and were only distributed to professional kitchens. I said sure, and he sent me a 24"x18" totally free! They're heat resistant, and I can honestly say I don't think I'll need to buy a new cutting board ever again. It's all the benefits of wood and plastic, with none of the downsides of either. I can't recommend this type enough.
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Old 12-06-2011, 02:19 PM   #14
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Originally Posted by Robo410 View Post
end grain teak: easy on your knives, does not score, water does not bother it.

bacteria has been shown to grow more easily in the cuts on the plastic boards than on wood (which has some natural inhibitors) still I use plastic for raw meats and fish.
Teak contains a fair amount of silica, which is not particularly good for knife edges. I stick to maple or other similar hardwoods.
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Old 12-06-2011, 03:42 PM   #15
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Originally Posted by no mayonnaise View Post
I highly recommend the wood pulp/resin type. It's the most sanitary, low-maintenance, knife edge-keeping cutting surface you can get. Wood is a close second. I think plastic boards are crap.
I was lucky enough to strike up a conversation on another forum about cutting board sanitation and use when a guy who works for a company that distributes the wood pulp/resin boards offered me a free sample. This was some 10 or so years ago when you couldn't buy them at Bed Bath & Beyond, and were only distributed to professional kitchens. I said sure, and he sent me a 24"x18" totally free! They're heat resistant, and I can honestly say I don't think I'll need to buy a new cutting board ever again. It's all the benefits of wood and plastic, with none of the downsides of either. I can't recommend this type enough.
Where can I buy one of these wood pulp/resin boards?
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Old 12-06-2011, 04:04 PM   #16
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... plastic boards are crap....
I think you are being a little bit harsh here.
Plastic is far from “crap”, and even the cheapest one will last t a very-very long time. Being dishwashers safe they are easy to keep clean and clean.
The reason I used "clean" twice is to underscore the fact that they will not discolor and also will be sanitized.
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Old 12-06-2011, 04:10 PM   #17
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The right board for the right job. I always use plastic for meats, wood for everything else and then have some small decorative ones for serving etc... Ricardo's cooking line has a good size wooden board that has a plastic one that slides inside for storage. Looks kinda cool.
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Old 12-06-2011, 05:18 PM   #18
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The right board for the right job. I always use plastic for meats, wood for everything else and then have some small decorative ones for serving etc... Ricardo's cooking line has a good size wooden board that has a plastic one that slides inside for storage. Looks kinda cool.
Looks like the Ricardo board is made of bamboo, not solid wood. And it's $64, way over my price range!

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Old 12-07-2011, 09:52 AM   #19
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Originally Posted by kitchengoddess8

Looks like the Ricardo board is made of bamboo, not solid wood. And it's $64, way over my price range!

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Wow! That is kinda pricy. I'll just leave it on my Christmas list and see what happens.
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Old 12-07-2011, 12:36 PM   #20
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Having used both wood and plastic boards over the years, I am now firmly in the plastic camp. They're less expensive (I have three cutting boards for different uses), lighter weight, dishwasher safe, and take up less storage space. And when they finally wear out (and make no mistake, they do wear out), I can toss it away with very little remorse and get another.
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