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Old 03-09-2012, 05:01 PM   #41
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Here's an option, err, I guess.
So dad, how do you like the iPad we got you? [VIDEO]
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Old 03-13-2012, 03:42 PM   #42
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Thumbs up Wood Boards

I am LOVING these comments!! I have had plastic cutting boards for years. I get a cheap wooden board and loved it till it broke. I have been doing a TON of research on plastic vs. Wood. From what I have found, wood is the winner. Better for knives and better for getting rid of bacteria. My Brother is a flooring salesman for a wonderful small family owned company. He gets a ton of questions about Bamboo. The issue is that bamboo is organically "GROWN" but after that, there is a ton of non organic additives that are put into the product. Wood grain boards are beautiful and last many lifetimes!! All you gotta do is take care of them. LOVE THIS STUFF!!!
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Old 03-14-2012, 10:43 AM   #43
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I have a couple of olive wood boards which are beautiful, I tend to use them mainly for serving food on - makes a great display for cheeses, olives, dips, that sort of thing.
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Old 04-05-2012, 01:21 PM   #44
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Quote:
Originally Posted by kitchengoddess8
I've been using an OXO plastic cutting board and am thinking of getting a larger bamboo one. I love the look of bamboo but am wondering how hard it will be to clean and maintain. Looking forward to any suggestions!
I use a plastic one for chopping so I can sanitize it after. And I use my mothers old wooded bread board for the breads I bake :) she got it when my parents were first married in 72 :) I love it but only for breads.
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Old 04-05-2012, 01:27 PM   #45
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Quote:
Originally Posted by no mayonnaise
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.
Plastic boards are not crap. Yes I have seen some crappy ones mind you but not all. I have a nice sturdy one and I absolutely love it for my vegetables and so forth
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Old 04-05-2012, 02:19 PM   #46
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Another vote here for epicurean boards. I have one (the brown one) I've been using for 5 years daily - still looks great! I even used it to cut tile on during our kitchen reno!

The rectangular boards with a handle cut out are my favorite size (22 x 10) - handy, lightweight and awesome for serving baguettes and other long breads. Here's a pic so you know what to expect after several years of abuse. Note the blotchy bit in the center of the black board is water - I wiped em off before snapping a pic ;)


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Old 04-05-2012, 10:53 PM   #47
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Quote:
Originally Posted by blissful
This is a hoot!
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Old 04-12-2012, 01:24 PM   #48
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I bought an Epicurean board and am loving it. I'm glad I heard about it on this forum. It's easy to clean, easy on knives, and looks nice on my counter.
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Old 05-05-2012, 09:00 PM   #49
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I've always used plastic, and haven't had any issues. I've heard in numerous places that bamboo boards are hard on knives.
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Old 05-06-2012, 08:37 AM   #50
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Quote:
Originally Posted by danbuter View Post
I've always used plastic, and haven't had any issues. I've heard in numerous places that bamboo boards are hard on knives.

I agree on plastic boards.

While bamboo itself isn't super hard, the epoxy that binds the bamboo into a board is so hard it's a danger to knife edges.
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