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Old 09-29-2007, 05:35 AM   #1
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For your Knife - what cutting board do you use?

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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Old 09-29-2007, 06:27 AM   #2
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I prefer the thin, flexible cutting boards. I have several kinds but the flexible ones are easy to clean, and store.

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Old 09-29-2007, 08:40 AM   #3
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I built a island with a 4'x2' maple cutting board/work surface. With regular steeling, I only need to sharpen my knives once a year....and they are used daily. I have a large piece of walnut that I would like to turn into an end grain board that I could use for meats. The plasic ones I have are either too small or too slippery.
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Old 09-29-2007, 09:40 AM   #4
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I have a bamboo cutting board with end grain. I'm very happy with it.
I have a plastic one for cutting raw meat on it, that way I can throw it in the dishwasher.
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Old 09-29-2007, 09:49 AM   #5
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I have an end grain bamboo board as well corazon. I love it. I also have a number of plastic boards that I like because they can go in the dishwasher. I also have some thin flexible ones. I use those on top of my bamboo though, not on top of the counter.
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Old 09-29-2007, 12:11 PM   #6
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I have a 16 x 24 inch end grain bamboo cutting board, an 18 x 24 inch oval maple cutting board with a moat around the outside, and a 20 x 28 inch tempered glass cutting board. The one I use the most is the cheap, flimsy plywood one that pulls out of the front of my cupboard, right above the silverware drawer, because it's the most convenient.

that said, I use bamboo for slicing and dicing, the maple one for carving cooked meats, and the glass one for kneading dough.
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Old 09-29-2007, 01:34 PM   #7
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My island is a 4' x 6' maple cutting board, not end grain as it was a LOT more money than we wanted to pay at the time. When I'm not using the island I really like the flexible boards. They come in so handy!!!!

Knives just don't stand up to glass. While pretty, they are certainly not for everyday use. I've got one we use at parties for cutting lemons and limes only.

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Old 09-29-2007, 02:16 PM   #8
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My main board is a John Boos hard maple edge grain 24 x 18 x 2-1/4 inches and is reversable. I also have a plastic board that is around 18 x 12 x 1/2 inch that I use for wet things, or things that will stain, because it's easier to get it over the sink to clean.
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Old 09-29-2007, 05:25 PM   #9
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i was at a marshall's a couple of years ago, and there was a 2-pack of good size wood boards (maybe 11" square) for less than $10. one is very pale blonde, the other quite dark, neither stained, both hardwood...an email to the manufacturer determined that one is acacia, the other rubberwood (maybe? forget that last one). since the color is so obviously different, it's easy to not mix them up, so one for veggies & cooked foods, the other for raw meats. since i've gotten off the glass & plastic, my knives need sharpening MUCH less frequently. but you guys have me thinking about picking up a bamboo board, as i've heard they need less frequent oiling than my wood ones.

i keep the glass ones around because they're great as cheese boards when i'm having large dinner parties. the plastic ones though, are junk, and if i'm being paranoid about kitchen hygiene, the small grooves a knife marks into a plastic board harbor water after it's run thru the dishwasher...making a nice little microclimate puddle for bacteria to grow in. doesn't work the same way in wood boards because a)water will absorb *into* the board as it dries so no trapped water pockets and b)wet wood releases little amounts of tannins (the stuff that makes tea/coffee brown & bitter), which is inhospitable to bacteria.
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Old 10-16-2007, 03:35 AM   #10
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I recently got a bamboo cutting board - a tip from a buddy - and it's working great. It's really durable, moreso than the plastic flimsy ones and wood boards but not as hard as glass cutting boards. Like you, Fireweaver, I am very paranoid about kitchen hygiene...almost OCD-ish and so I totally love the anti-bacterial and anti-absorbent quality of these boards.

I got the Zambia (Africal Collection) 13.5" x 7.25" x 1". It's just really stylish looking so I'm glad I ordered 2 so I can use one as servingware.

Im not sure if they still have it for sale but I got mine at goingbamboo.com I couldn't find a retail store in my area so I tried them. Quality is beautiful and shipping was fast.

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