linicx
Senior Cook
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? .
Any opinions on sanitation or health issues? .
Cutting Boards
- Thread starter linicx
- Start date
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GB
Chief Eating Officer
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.
msmofet
Chef Extraordinaire
- Joined
- Apr 5, 2009
- Messages
- 13,931
DITTO! i would never molest my wusthof on glass.
GB
Chief Eating Officer
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.
Scotch
Head Chef
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: http://www.discusscooking.com/forums/f8/what-type-of-cutting-board-55569.html
If you didn't see it, check this thread: http://www.discusscooking.com/forums/f8/what-type-of-cutting-board-55569.html
msmofet
Chef Extraordinaire
- Joined
- Apr 5, 2009
- Messages
- 13,931
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!!
linicx
Senior Cook
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.
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.
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!
GB
Chief Eating Officer
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.
I know it is a grass. So far it has been gentler than plastic.
mike in brooklyn
Senior Cook
I know I posted this before - I use plastic and hard rubber cutting boards
exclusively.
I sanitize with vinegar/peroxide or weak bleach solution.
Hard rubber will not present a sanitary problem and will not dull your knives.
Get rid of the glass - see below for link to rubber cutting boards.
Professional Rubber Cutting Board
exclusively.
I sanitize with vinegar/peroxide or weak bleach solution.
Hard rubber will not present a sanitary problem and will not dull your knives.
Get rid of the glass - see below for link to rubber cutting boards.
Professional Rubber Cutting Board
