"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Cookware
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 11-30-2010, 03:33 PM   #21
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,518
I have had thin plastic ones melt, but that was only when my wife accidentally left it on a burned and turned it on.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 11-30-2010, 03:42 PM   #22
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,616
thank G-d it was only cutting board, you can burn the whole house doing that.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 11-30-2010, 03:44 PM   #23
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,518
Yes we were very lucky. It was just the edge and we were right there and noticed it right away so we averted a disaster.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 11-30-2010, 06:36 PM   #24
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 24,963
Send a message via Skype™ to taxlady
I like having a bunch of plastic ones. We have one wooden one that we use for bread. We also use it to bring a roast to the table that needs to be sliced, or is only partially sliced and we might want more than is already sliced. On one side it has those nice grooves that let the meat juices run into a little "well".
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 12-01-2010, 12:06 PM   #25
Sous Chef
 
MostlyWater's Avatar
 
Join Date: Jul 2008
Posts: 997
This thread reminds me that I should probably replace the plastic ones that I have, that are rather cut up. Thaks !
__________________
IF ONLY 1/3 OF YOUR CLOTHES ARE A MISTAKE, YOU’RE AHEAD OF THE GAME.
NORA EPHRON
MostlyWater is offline   Reply With Quote
Old 01-23-2011, 05:08 PM   #26
Senior Cook
 
megamark's Avatar
 
Join Date: Jun 2010
Posts: 141
I sounds like she wants a basic, plastic one. I have had a couple that get worn, and absorb some food bits after a while. They actually recommend having two separate ones if you are going to be using one for raw meat. If I were you I would convince her to get a hard wood one. They can be sanded down and coated in mineral oil to create a fresh board. They also wash easily, by hand.
__________________
----------------------------------------------------
The bagel, an unsweetened doughnut with rigor mortis. ~Beatrice & Ira Freeman

//www.lowcarbgrub.com
megamark is offline   Reply With Quote
Old 01-23-2011, 11:33 PM   #27
Senior Cook
 
mrs.mom's Avatar
 
Join Date: Jan 2011
Location: Egypt
Posts: 212
I have two glass boards, one for meat while the other for fruits, vegetables and bread. The boards made of glass do not absorb any food and they can be cleaned easily. They could be slightly heavy but I think they are more hygenic.
__________________
"What's For Dinner Tonight?" is my everyday question that I ask for myself.
mrs.mom is offline   Reply With Quote
Old 01-24-2011, 12:47 AM   #28
Executive Chef
 
Caslon's Avatar
 
Join Date: Sep 2007
Location: Ring of fire. So. Calif.
Posts: 3,287
Almost every kitchen has a pull out cutting board in the cabinet that is icky.
It's the perfect place to slide in my multi colored plastic cutting board sheets.
I cut one in half for cutting smaller quantities.
Caslon is offline   Reply With Quote
Old 03-06-2011, 05:51 PM   #29
Senior Cook
 
jacky77's Avatar
 
Join Date: Mar 2011
Location: California
Posts: 152
i bought some bamboo cutting boards! so far they work well and they're thin and not heavy.
jacky77 is offline   Reply With Quote
Old 06-01-2011, 04:19 AM   #30
Assistant Cook
 
Join Date: May 2011
Location: Bakewell UK
Posts: 14
Epicurean boards are great, although a bit dear. Have you heard of Joseph Joseph products? they do a really good range of non wood boards.
thePanMan is offline   Reply With Quote
Old 06-09-2011, 05:21 AM   #31
Cook
 
Number 18's Avatar
 
Join Date: Dec 2008
Location: Following 17 and preceding 19
Posts: 69
Marble
__________________
"Men. Heh. They just have to destroy everything."
Number 18 is offline   Reply With Quote
Old 06-09-2011, 07:54 AM   #32
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,518
Quote:
Originally Posted by Number 18 View Post
Marble
Only if you want to ruin your knives.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 06-09-2011, 08:48 AM   #33
Executive Chef
 
Join Date: Mar 2008
Posts: 3,773
I have two cutting boards I keep under the sink--one is 1/2 inch thick plastic--rubbery the other is 3/4 inch wood, both are about 30 years old, they last forever. I also have an under the cabinet sliding wood one, which helps with fiber in my diet.

A show (that I detest) was on yesterday. In storm ravaged areas, cut a 1 to 1 and 1/2 inch slab of wood from the top of the stump (a round) of a toppled tree, just ask someone with a chain saw. Leave the bark on it. Let it dry/cure for at least a month. Sand the top and bottom with 100 grit sandpaper and an orbital sander, then with finer grit sandpaper until smooth. Coat with butcher's block oil (found in hardware and big box stores), letting it soak in, reapplying 5 times or so. Very nice to look at and very useable. (Dishwasher safe, probably not.)
__________________
https://cspinet.org/eating-healthy/foods-avoid/big-fat-myths
Check out NutritionFacts.org for the latest in nutrition research.
blissful is offline   Reply With Quote
Old 06-15-2011, 12:00 PM   #34
Assistant Cook
 
Join Date: Jun 2011
Location: seattle
Posts: 22
I would say wood is the best, otherwise plastic is good but the small knife marks in plastic will just hold bacteria in it even through washing it. and never buy glass! a glass board will dull your knife so fast its just terrible and i hate the sound
kronlyn is offline   Reply With Quote
Old 06-15-2011, 10:55 PM   #35
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 38,639
Quote:
Originally Posted by kronlyn View Post
I would say wood is the best, otherwise plastic is good but the small knife marks in plastic will just hold bacteria in it even through washing it. and never buy glass! a glass board will dull your knife so fast its just terrible and i hate the sound
Standard practice for plastic boards is to bleach them. This is very effective.
__________________
“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
PrincessFiona60 is offline   Reply With Quote
Old 06-16-2011, 05:23 AM   #36
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,970
I also go for the plastic. Once a month or so I stick them in a bleach solution (I don't have a dishwasher, but they are dishwasher safe). l don't like the sensation of knives on glass or marble, sort of like fingernails on a chalk board, to me. I do usually have a more attractive one for serving cheese and fruit on (it is bamboo, which also is dishwasher safe).
Claire is offline   Reply With Quote
Old 06-16-2011, 05:47 AM   #37
Executive Chef
 
Selkie's Avatar
 
Join Date: Aug 2009
Location: Arkansas
Posts: 3,796
I have two. One is plastic I use for raw meat. The other is wood I use for everything else. Both get regular bleach treatment.
__________________
"Food is our common ground, a universal experience." - James Beard
Selkie is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 05:50 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.