blissful
Master Chef
- Joined
- Mar 25, 2008
- Messages
- 6,421
kitchengoddess8 said:I've been using an OXO plastic cutting board and am thinking of getting a larger bamboo one. I love the look of bamboo but am wondering how hard it will be to clean and maintain. Looking forward to any suggestions!
no mayonnaise said:I highly recommend the wood pulp/resin type. It's the most sanitary, low-maintenance, knife edge-keeping cutting surface you can get. Wood is a close second. I think plastic boards are crap.
I was lucky enough to strike up a conversation on another forum about cutting board sanitation and use when a guy who works for a company that distributes the wood pulp/resin boards offered me a free sample. This was some 10 or so years ago when you couldn't buy them at Bed Bath & Beyond, and were only distributed to professional kitchens. I said sure, and he sent me a 24"x18" totally free! They're heat resistant, and I can honestly say I don't think I'll need to buy a new cutting board ever again. It's all the benefits of wood and plastic, with none of the downsides of either. I can't recommend this type enough.
blissful said:Here's an option, err, I guess.
So dad, how do you like the iPad we got you? [URL=""]Video Link: [/URL]
I've always used plastic, and haven't had any issues. I've heard in numerous places that bamboo boards are hard on knives.
I don't think I have ever laughed so hard! Thank you for that!
Which plastic cutting boards do you have?
A trick to keeping the "plastic" ones from slipping around is to take a damp cloth and put it under it on the counter top.I have a walnut board and a plastic board. When I replaced my plastic board recently (after 5 years of use) I made sure it had a non-slip edge so that it won't slide around on my granite counter. I used to hate chasing the old one around. What a great discussion. Sorry I came in so late hehehe
Yes I just posted a link to them and saw that they were a bit pricey and not as pretty as bamboo.