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Old 05-06-2009, 02:41 PM   #1
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Cutting Boards

I read the closed thread on wood and plastic boards. I now have a glass board that I can wash and bleach.

Any opinions on sanitation or health issues? .

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Old 05-06-2009, 03:32 PM   #2
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No problems with sanitation of health issues with a glass board, but it is possibly one of the worst things you can do for your knife. Glass with ruin the edge faster than you can finish cutting up that tomato.
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Old 05-06-2009, 03:40 PM   #3
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i agree.
i would not dull an expensive or beloved knife on a glass cutting board.
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Old 05-06-2009, 04:01 PM   #4
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DITTO! i would never molest my wusthof on glass.
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Old 05-06-2009, 04:03 PM   #5
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The only cutting surfaces that are acceptable to use, IMO, are wood and plastic. This is coming both from a sanitary standpoint as well as what will not damage my knives.
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Old 05-06-2009, 05:10 PM   #6
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Ditto, big time! Glass is extremely hard and unforgiving. It will bend the edges of your knives, quickly dulling them to the point that they won't slice a rotten tomato, or worse, chipping pieces off the edge, eventually ruining the knife. Glass, ceramic, or stone are suitable only for cutting with a non-sharpened instrument, such as a cheese spreader.

If you didn't see it, check this thread: What type of cutting board?
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Old 05-06-2009, 05:12 PM   #7
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also i HAD to use a glass cutting board at my aunt's house once and i got the same sensation in my spine and teeth as nails on a blackboard!! YIKES!!
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Old 05-06-2009, 05:53 PM   #8
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No, no, no

I would never put a good blade to it. I keep a selection of throw away knives I buy at the wholesaler for use on glass. It is hard to find Heinkel in my neck of the woods but I have an old set of Mighty Oak I've had for 30 years that has served me well. I bought it instead of Chicago Cutlery because I liked the tang and I thought the blade was more substantial. I was right. You won't find a nicked, broken or a bent blade in a block or a dreawer.

Safety and sanitation first always.
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Old 05-07-2009, 09:43 AM   #9
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I've been a woody all my cooking career. I've had to use "sanitizable" plastic a number of places, and even have a few boards for home (which I pop in the dishwasher after use with meat) but for almost all chopping etc I prefer wood: bamboo or maple. So do my knives!
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Old 05-07-2009, 10:48 AM   #10
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Quote:
Originally Posted by Robo410 View Post
I prefer wood: bamboo or maple. So do my knives!
Bamboo is not wood. You don't find it too hard on your knives? I used a bamboo board for about a year, but I found it much too hard myself.
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