Microplastics

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My thoughts exactly about glass boards.
Even bamboo is considered hard on knives.

Besides I don't think anyone mentioned cutting veges after meat and then eating them raw.
Even that would be debatable as some meat is eaten raw.

One thing: bacteria cannot live when there is no water....
Which also applies to wooden boards
 
Glass is even harder than most knives, and will very quickly dull them.

I've heard that about bamboo, too. And some other wood...been so long I don't remember what it was (and I never worked with it), but it would quickly dull woodworking tools, since there was silica in it. And what is silica?
 
Well, it seems that plastic, according to all the new data, is now out.
Glass dulls your knives (yeah, I cringe too!) Someone once gave me a decorative glass cutting board and first time I used it after several cuts, put it to one side. I only ever used it for serving cheeses and stuff like that. Never to cut on.... shudder.
Bamboo is out cause it too hard? - my small boards are bamboo.
Maple, butcher blocks made of hard maple wood. I believe two of my other boards are Maple.
Also Walnut, Cherry are hard woods.
I can see marks but not gouged. Not rough but not slick. On my big board I have on occasion given it a good scrub with my metal bench scraper, but never more than that. Can't even count the fingers on one hand the times I've actually done it though.

Hot water, soap and (sometimes) a brush keep them clean.
A good knife sharpener for your knives. Different knives dull at different times but they all dull sooner or later. If they don't it's probably because you don't use them! :LOL:
So nothing is perfect.
 
nothing is perfect. that's why i alternate between those cutting sheets and glass.
 
There is no way you can put meat or fish on a wooden board with no bad bacterial resulting from it. You can't cut fish or meat and then vegetables that are being eaten raw. No way.

Anyway, when there are cut marks in the wood, it absolutely needs to be resanded and possibly refinished. We aren't doing all of that and that is why we use glass.
Where I agree with cuts on the wood being most of the problem, It is not realistic to send the cutting board every time you cut something on it.
Separately, glass is a knife killer. Would have to sharpen the knife every time you use it. And that will destroy it.
 
No, you wouldn't be sanding it and refinishing it on the daily. You'd have to wash it though, in hot soap and water, if bacteria touched it like from meat or fish.

Maybe you want to use one side of the board for meat/fish and the other for vegetables.

I don't find glass that bad for my knives. I have a lot of knives so maybe that helps.
 
so what? you can't sharpen or replace knives?
I have some seriously expensive, razor sharp, knives, but even they, if resharpened every time, will get ruined pretty fast. Who can afford to replace the knives every year, or so.

Well, I am just researching for now. If, I were to get wooden cutting board, I would definitely have few, some for meat, some vegies, etc.

My main concern is chicken.
 
I have three cutting boards, all wooden, two maple, one mesquite (which my husband made from a downed tree on the farm). I use them regularly, the small and medium for cutting anything that needs cutting, and the BIG one as a dough board to knead bread dough and roll out cookie and pie dough.
I had two plastic cutting boards which I did not like,so I donated them to the local thrift shop.
Cleaning the boards is a matter of hot soapy water after scraping (if needed) and drying with a dish towel. I'm not worried about microplastics.
 
I love my knives. I
d rather figure out what to do about cutting board. ;)
get an end grain wood board. the size, front to back, should be 1.5 times the longest knife you use.
wood has been used for literally centuries - it is _the_ proven approach.
get/use a metal hone. keeps your knives sharp long time . . .

use a jig type sharpening system ala EdgePro/et. al.

that gear will last you 20-30 years. you'll save lot$ of money doing it right, at the outset.
 
I used to cringe when I'd see my Mom cut on a glass cutting board. She had to keep the knives I gave her separate, and promised not to use them on that board!

OMG, my parents had a glass cutting board. Their knives were perpetually dull. I bought them a big wooden cutting board for Christmas one year, and sharpened their knives. I personally took their glass cutting board out to the trash can, broke it, and tossed it away. My dad was an engineer and mathematical genius, but I had to teach him how kitchens work. I also had to go with him when he was shopping for clothes... and cars, but that's another story.

CD
 
Do you actually have OCD? Or are you just compulsive about some things?

Oh yes, diagnosed by a real Psychiatrist. It was pretty severe when I was a kid, but pretty mild now. OCD is something many people outgrow, and for the most part, I did.

But... it still isn't gone. That stain on my BooS Block cutting board still nags me when I see it. There are still little remnants of OCD that I deal with. I still have to check my door locks, and make sure my garage door is closed at least once, often twice before I go to bed. I live in a very safe neighborhood in a very safe city, so there is no reason for me to do that, but if I don't, I won't be able to go to sleep.

No big deal. It only takes a minute to check the doors. It's just part of my bedtime routine. It doesn't adversely mess with my life. But... that @#$% stain on my cutting board!!! :ROFLMAO:

CD
 
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