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#6217515 - 02/24/12 06:45 PM Re: cutting boards for good knives [Re: 1234567]
add Offline
Campfire Ranger

Registered: 02/12/09
Posts: 2268
Originally Posted By: 1234567
Arn't wooden cutting boards and butcher blocks prime breeding ground for bacteria?

No.

http://faculty.vetmed.ucdavis.edu/faculty/docliver/Research/cuttingboard.htm

http://www.straightdope.com/columns/read/1882/whats-better-a-wooden-cutting-board-or-a-plastic-one

In short, many woods contain natural anti-microbial properties...

Knife made scarring on poly boards however, tend to harbor bacteria.

Also, best to have a dedicated meat/protein board. smile

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#6217542 - 02/24/12 06:51 PM Re: cutting boards for good knives [Re: add]
add Offline
Campfire Ranger

Registered: 02/12/09
Posts: 2268
These folks appear to make a great board as well, might be my next one... a small custom shop and very reasonably priced.

http://www.substrata.net/store/cuttingboardscounters/CuttingBoardsCounters.html

I would stick to their brick-style construction end grain.
Strength and durability.

A well made board, properly taken care of, can be passed down generationally... cool

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#6218271 - 02/24/12 10:58 PM Re: cutting boards for good knives [Re: add]
Journeyman Offline
Campfire Regular

Registered: 11/18/03
Posts: 1487
My fascination with all things "knifey" documentedly goes well beyond the pale, and I'm unabashedly a snob where science and truth dispel popular notion. As regards boards I'll offer this: my wife grew up in her Mother's two restaurants and catering business, and in following me around the world in my career has earned degrees and certificates from seven renowned Institutions, ALL of which use Boos boards. In our home and vacation home we have Boos boards from my MIL's restaurants over 2 decades old. Boos is "the" name in what they do for a reason - they are the best; to assert otherwise is patently ridiculous, and demonstrably so...

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#6218331 - 02/25/12 12:19 AM Re: cutting boards for good knives [Re: add]
jpb Offline
Campfire Tracker

Registered: 06/30/01
Posts: 6701
Loc: northern Sweden
Originally Posted By: add
Originally Posted By: 1234567
Arn't wooden cutting boards and butcher blocks prime breeding ground for bacteria?

No.

http://faculty.vetmed.ucdavis.edu/faculty/docliver/Research/cuttingboard.htm

http://www.straightdope.com/columns/read/1882/whats-better-a-wooden-cutting-board-or-a-plastic-one

In short, many woods contain natural anti-microbial properties...

Knife made scarring on poly boards however, tend to harbor bacteria.

Also, best to have a dedicated meat/protein board. smile

When I took a microbiology class, one assignment we did was to quantify and describe the bacteria on cutting boards. I too was surprised when the data from the class indicated what wood was better (although variation was admittedly high).

1234 (if I may be so familiar as to address you like that! smile ) -- that first link is excellent, and in addition to their own scientific findings, report another good study:

We believe, on the basis of our published and to-be-published research, that food can be prepared safely on wooden cutting surfaces and that plastic cutting surfaces present some disadvantages that had been overlooked until we found them.


In addition to our laboratory research on this subject, we learned after arriving in California in June of 1995 that a case-control study of sporadic salmonellosis had been done in this region and included cutting boards among many risk factors assessed (Kass, P.H., et al., Disease determinants of sporadic salmonellosis in four northern California counties: a case control study of older children and adults. Ann. Epidemiol. 2:683-696, 1992.). The project had been conducted before our work began. It revealed that those using wooden cutting boards in their home kitchens were less than half as likely as average to contract salmonellosis (odds ratio 0.42, 95% confidence interval 0.22-0.81), those using synthetic (plastic or glass) cutting boards were about twice as likely as average to contract salmonellosis (O.R. 1.99, C.I. 1.03-3.85); and the effect of cleaning the board regularly after preparing meat on it was not statistically significant (O.R. 1.20, C.I. 0.54-2.68). We know of no similar research that has been done anywhere, so we regard it as the best epidemiological evidence available to date that wooden cutting boards are not a hazard to human health, but plastic cutting boards may be.


I tried to find another study I recall reading, but could not. However, if my memory is correct (don't count on that, so take this with a grain of salt!), the wooden cutting boards that were best were those made from woods with high tannin contents like northern red oak Quercus rubra -- these compounds evidently helping to kill the bacteria.

John

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#6218631 - 02/25/12 06:08 AM Re: cutting boards for good knives [Re: add]
Mannlicher Offline
Campfire Oracle

Registered: 11/08/03
Posts: 43142
Loc: N. Central Florida, and Miami
Originally Posted By: add
Originally Posted By: Lorin
Wow, looks as though I asked in the right place. The Boos boards are quite reasonable. Many thanks. Lorin.


Boos tend to use smaller end-grain pieces/parts and as such will be more prone to separation, cracking, etc.

More joints = more susceptibility to weakness (glue failure, strength, etc... due to more surface area of adjoining components).


now ain't that weird? And to think that I have been using their products in both commercial kitchens and at home for probably 40+ years with no problems. Dang. shocked
_________________________
Sam......

I named my Dog..........wait for it.........Muhammad laugh

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#6220966 - 02/25/12 05:23 PM Re: cutting boards for good knives [Re: Mannlicher]
Bootsfishing Offline
Campfire Guide

Registered: 05/28/02
Posts: 4305
Loc: Not far enough from Atlanta!
Scrap piece of Corian, router a decorative edge. Mark one side meat the other veggies. (After each use, clean well and run thru the dishwasher.)
_________________________
Holding onto anger is like drinking poison and expecting the other the person to die ......

"When I stand before God at the end of my life, I would hope that I would not have a single bit of talent left, and could say, "I used everything you gave me."


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#6226383 - 02/27/12 03:35 AM Re: cutting boards for good knives [Re: Journeyman]
EDMHUNTER Offline
Campfire Regular

Registered: 01/22/08
Posts: 324
Loc: Lockport Il.
Originally Posted By: Journeyman
My fascination with all things "knifey" documentedly goes well beyond the pale, and I'm unabashedly a snob where science and truth dispel popular notion. As regards boards I'll offer this: my wife grew up in her Mother's two restaurants and catering business, and in following me around the world in my career has earned degrees and certificates from seven renowned Institutions, ALL of which use Boos boards. In our home and vacation home we have Boos boards from my MIL's restaurants over 2 decades old. Boos is "the" name in what they do for a reason - they are the best; to assert otherwise is patently ridiculous, and demonstrably so...


What type of wood is the best?

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#6227401 - 02/27/12 09:49 AM Re: cutting boards for good knives [Re: EDMHUNTER]
Boise Offline
Campfire Guide

Registered: 02/05/01
Posts: 4179
Loc: Rapid City, SD, US
Boos website shows mostly hard maple and a couple walnut or cherry boards.

I thought maple was relatively soft when compared to other hard woods BUT they do state 'hard maple' and they obviously know what they are doing.
_________________________
The difference between genius and stupidity is that genius has its limits. Albert Einstein

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#6227867 - 02/27/12 12:07 PM Re: cutting boards for good knives [Re: Boise]
mtnman1 Offline
Campfire Tracker

Registered: 12/09/03
Posts: 5165
Hard Maple is a lot harder than Cherry and Walnut, but not tremendously hard compared to the really hard stuff. 1450 on the Janka scale.
_________________________
Check out my new website

http://www.howemtnknives.com/

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#6228187 - 02/27/12 01:51 PM Re: cutting boards for good knives [Re: Journeyman]
add Offline
Campfire Ranger

Registered: 02/12/09
Posts: 2268
Originally Posted By: Journeyman
Boos is "the" name in what they do for a reason - they are the best; to assert otherwise is patently ridiculous, and demonstrably so...

Ridiculous? lol

Boos may be one of the better mass-produced commercially available products along with Michigan Maple/Bally:

http://www.mapleblock.com/detail/michigan-maple-block-history-53/

But Best? *

Quality wise, something coming out of a small woodworker's shop that uses larger end grain pieces, properly cured wood, assembly technique, and far better attention to detail and quality control... I examined Boos and a few others, in hand, and went with a BoardSmith. It was an easy choice...

* For further reading- Google Boos and board failure, cracking, splitting, etc.

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