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02-11-2011, 04:19 PM
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#1
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Senior Cook
Join Date: Jan 2011
Location: Pittsburgh, PA.
Posts: 199
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Another post involving cutting boards
So after the talk about bamboo boards, I went out to start working on a prep work for a pot pie, well I looked down at my board and I can see a split in the wood. I never wash mine with soap and water just a mix of vinegar and lemon zest/ orange... but yet it's cracking.
it was a cheaper board, only payed like 20 bucks for it but have kept it seasoned and never left it on wet surfaces.
As of right now the spot isn't to bad but it for sure makes me nervous...should I just finally spend some good money on a board or just keep this one seasoned and keep my eyes on it?
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02-11-2011, 04:29 PM
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#2
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Chef Extraordinaire
Join Date: Mar 2010
Location: south central coast/California
Posts: 11,477
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Josh, to me the beauty of using a cheap board, it doesn't gripe me to replace it. I personally wouldn't use a cracked board, but that's just me.
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Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.
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02-11-2011, 09:12 PM
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#3
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Head Chef
Join Date: May 2009
Location: Landlocked in Southwest U.S.
Posts: 1,123
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Same here, gjosh. Even cheap wood has aesthetic beauty. Cracked wood on the other hand gives me the heebie-jeebies; like I'm wondering if there's a beetle maggot in there.
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02-11-2011, 09:25 PM
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#4
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Chef Extraordinaire
Join Date: Mar 2010
Location: south central coast/California
Posts: 11,477
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 OMG Spork!!
Quote:
Cracked wood on the other hand gives me the heebie-jeebies; like I'm wondering if there's a beetle maggot in there.
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I bet Josh inspected that crack and headed right to the dumpster with that board.  
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Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.
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02-12-2011, 06:32 AM
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#5
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Senior Cook
Join Date: Jan 2011
Location: Pittsburgh, PA.
Posts: 199
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haha I wouldn't go that far but it does just make me nervous in general.
just using a broken piece of equipment never ends well.
I'll probably just end up buying a better board after I get payed in like a week.
I was just curious if anyone thinks the crack will expand.
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02-12-2011, 06:54 AM
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#6
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Ogress Supreme
Site Administrator
Join Date: Jul 2009
Location: Wyoming
Posts: 36,899
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Quote:
Originally Posted by spork
Same here, gjosh. Even cheap wood has aesthetic beauty. Cracked wood on the other hand gives me the heebie-jeebies; like I'm wondering if there's a beetle maggot in there.
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People get all weirded out of shape over a little extra protein in their diet.
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“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
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02-12-2011, 07:39 AM
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#7
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Senior Cook
Join Date: Jan 2011
Location: Pittsburgh, PA.
Posts: 199
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Quote:
Originally Posted by PrincessFiona60
People get all weirded out of shape over a little extra protein in their diet. 
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02-12-2011, 08:29 AM
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#8
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Assistant Cook
Join Date: Dec 2010
Location: On Shaver Creek, in Logan County Arkansas
Posts: 14
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A board that I really like (and is cheap) is the Chicago Cutlery Large Wood Carving Board. They are on sale right now at Sears.com for $19.99. As a plus, when compared to most boards I've seen, this one has a little trough routed out around the perimeter to catch liquids before they spill off onto your counter. Might want to give it a look.
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"Children seldom misquote you. In fact, they usually repeat word for word what you shouldn't have said." -- Anonymous
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02-12-2011, 11:49 AM
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#9
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Senior Cook
Join Date: Jan 2011
Location: Pittsburgh, PA.
Posts: 199
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Quote:
Originally Posted by oldandcrotchety
A board that I really like (and is cheap) is the Chicago Cutlery Large Wood Carving Board. They are on sale right now at Sears.com for $19.99. As a plus, when compared to most boards I've seen, this one has a little trough routed out around the perimeter to catch liquids before they spill off onto your counter. Might want to give it a look.
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Funny, that is the board I am actually having the issue with.
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02-12-2011, 12:10 PM
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#10
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Executive Chef
Join Date: Jan 2011
Location: Colorado
Posts: 4,199
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No matter where I serve my guests, it seems they like my kitchen best!
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