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Run_Out 04-19-2007 12:13 PM

Cutting Boards
Hey Guys

My cutting board is wood and after time it becomes unstable on the counter top. I noticed one of RR boards she is selling has little almost glove like devices that go on each corner to stablize the board. I have looked for these in different stores and magazines but can't seem to find them.

My question is what do you guys/gals use? Any info would be greatly appreciated.


college_cook 04-19-2007 12:29 PM

Mostly my big wood board. It's heavy enough that it doesn't slide around much.

To keep a plastic board from sliding stick a wet dish dowel flat underneath it on your countertop.

Andy M. 04-19-2007 12:30 PM

Rubbermaid and others sell foam shelf liner in rolls. It has a perforated design. I bought a roll of that stuff and have a half dozen cut pieces in a drawer that I can pull out for different-sized cutting boards. Works great and is a really inexpensive solution. You can also wet a cloth towel or a couple of layers of paper towels and use that.

Katie H 04-19-2007 12:47 PM

Most of the time I put my cutting board on top of a wet dish cloth. Then I bought some of the shelf liner Andy M. mentioned. That works very well and when it gets dirty, I just put it on the top rack of the dishwasher or put it in a mesh bag and throw it in the washer when I wash towels.

Mirandgl 04-19-2007 12:52 PM

I’m not sure if this is the answer to your specific question but I use a clean damp kitchen towel. It should be damp, not dripping, and spread out smooth on the counter or work surface with the cutting board placed on top of the damp towel.

This will prevent slipping for all but the most vigorous cutting jobs. I usually hang the damp towel on the oven door handle so it will dry a little easier and I always have a clean towel within reach.

Andy M. 04-19-2007 12:54 PM


Originally Posted by Katie E
...I just put it on the top rack of the dishwasher or put it in a mesh bag and throw it in the washer when I wash towels.

I toss it into the washer along with all my side towels and dish cloths and do a load that soaks in bleach.

StirBlue 04-19-2007 02:03 PM

I have a Tupperware cutting board. Not only is it soft (like a cutting board is supposed to be.....an unlike the hard acrylic boards) but it came with four grip pieces, one for each corner.

I have had a small wooden cutting board for slicing cheese. I cannot imagine trying to clean a large wooden cutting board where raw meat or poultry has been cut. After washing and scrubbing with a brush, I can pour bleach over my Tupperware cutting board and rinse.

We do have a small slice of tree trunk in the tackle box for cutting bait. It washes up well in the river, lake or stream. (But then who is going to eat off of it? LOL)

LMJ 04-20-2007 12:58 AM

I go with the soft plastic. Cheaper the better. Can run it thru the dishwasher, cut chicken on it one day and veggies the next, won't hurt knives at all, and eventually when it needs replacing... Hey, it was cheap.

Run_Out 04-20-2007 01:42 PM

Thanks for the help. I use the wooden cutting board for non-meat items. I can use soap and water to clean, if necessary use a little sandpaper, very fine, this works well.


MJK 04-20-2007 03:09 PM

I use a 3/4 inch 18 X 24 inch piece of smooth red oak for everything from filleting fish, to chopping meat to slicing vegetables. It's big enough it doesn't move around and cleanup is easy. When it get's real dirty mild bleach in a spray bottle and rinse with the sprayer in the sink. Cheap from the local mega-hardware store (they drove all the little guys out of town), locally grown and when it gets too bad it's good kindling.

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