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Old 10-22-2007, 03:00 PM   #21
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Originally Posted by GB View Post
The best way I ever heard it described was like this.

Take a handful of dry spaghetti. Hold it in your fist. The spaghetti should be going up and down. Picture a knife going down through the spaghetti. It slips between the strands instead of actually cutting them. The is what end grain wood is like and why it is more gentle on your blade. The knife actually slides between the wood fibers.
oohhh....I get it! Thanks all who answered my question!

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Old 10-22-2007, 04:47 PM   #22
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I use solely plastic for cutting and wood for baking right now, but after reading all the posts on this thread, I am saving for an end-grain wood board. I have considered an end-grain board before, but I was always worried about scarring it.

If you've never had it before, how do you know you don't like it?
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Old 10-22-2007, 04:55 PM   #23
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All cutting boards will scar. Go for it!
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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Old 10-27-2007, 07:41 PM   #24
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I'm surprised nobody has mentioned the importance of cross contamination between different types of food, especially between raw and cooked meat.

I use a mahogany board for carving hot meat, and I have a set of six colour-coded anti-microbial high density chopping boards bought from a catering equipment supplier. The set also came with a plastic wallchart detailing which colour to use with which food type.
Red - Raw Meat
Blue - Raw Fish
Yellow - Cooked Meat (I only use this for cold meats)
Green - Salad & Fruit
Brown - Vegetables
White - Bakery & Dairy
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Old 11-26-2007, 06:59 AM   #25
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I have 20 or so cutting boards-- wood, plastic (colour coded for different uses), bamboo, a new composite paper board that is dishwasher safe!

I never use glass, (why would you do that to your knives?) and since my counters and island are concrete I always keep a flexi plastic board down on one end for cutting veg.

Just shot a piece on cutting boards and the wood vs. plastic "which is more sanitary" question. Should be up on my site mid-December.

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Old 12-06-2007, 11:41 PM   #26
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I know it's not the best but I usually carve my raw meats on a dinner plate (stoneware) right after thawing it. Other than that I have a hard plastic board that goes over my sink. Very nice for disposing of the parts I don't need.
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Old 12-07-2007, 04:05 PM   #27
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For heavy cutting of raw beef, lamb, pork and venison, preferably a bolted up end grain birch or maple but blocks so configured are expensive and not readily available. For fish, chicken, hard cheese and sawing through bones, I use a 1/2 inch thick poly board that I sanitize with Clorox. For added stability when sawing I usually put the poly board on top of a wooden one that has legs on it. For cooked meats I usually use an edge grain glued up cherry board. For slicing salami & cutting soft cheese I use a teak board covered with 4 layers of wax paper.
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Old 12-08-2007, 01:42 PM   #28
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I'm all over the map. I have wood boards, block boards, plastic boards, flex boards. Heck, I even have a couple of marble boards.

My favorites though are a Boos board that I bolted into a roving server cart and a Pampered Chef bamboo board that has an edge moat on one side and an oval indentation on the other side for turkeys.

Since I mostly use ceramic knives, I don't typically have to worry about which board I'm using.
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Old 12-09-2007, 03:07 PM   #29
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I tried my hardest to love flex boards. It never took. I have three plastic boards, all different sizes. My favorite is an 8x12 with rubber gripping feet. I'll probably go back to a wood board eventually, but I do love being able to toss the board in the dishwasher, so maybe not.
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Old 12-09-2007, 10:50 PM   #30
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Originally Posted by Hill Dawg View Post
I've always preferred wood, made my first one in school over 30 years ago and my mother still uses it. That one was an edge grain board, walnut and cherry.

I now make end grain cutting boards, they rarely get marked by my sharpest knives. We've tried glass and lexan and threw the lexan away. The glass board, it's pretty, but it dulls my knives though.

What do YOU use?

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I like polymer materials. Though wood is great too.

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