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Joined: Jun 2013
Posts: 179
Campfire Member
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OP
Campfire Member
Joined: Jun 2013
Posts: 179 |
Looking to get a new cutting board for the kitchen, what do you'll use and recommend? and how do you clean and oil?
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Joined: Aug 2006
Posts: 22,902
Campfire Ranger
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Campfire Ranger
Joined: Aug 2006
Posts: 22,902 |
I use a corian scrap. rinse it off in the sink and no oil needed......
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Joined: Nov 2011
Posts: 449
Campfire Member
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Campfire Member
Joined: Nov 2011
Posts: 449 |
I use bamboo - won't dull my knives, won't grow bacteria, easy & lite to move around, and best of all cheap.
If things were as obvious as they initially appear . . . then men would be riding horseback sidesaddle . . . and not women. - Will Rogers
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Joined: Dec 2008
Posts: 21,157
Campfire Ranger
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Campfire Ranger
Joined: Dec 2008
Posts: 21,157 |
Ping pong balls for the win.
Once you've wrestled everything else in life is easy. Dan Gable
I keep my circle small, I’d rather have 4 quarters than 100 pennies.
Ain’t easy havin pals.
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Joined: Dec 2004
Posts: 5,111
Campfire Tracker
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Campfire Tracker
Joined: Dec 2004
Posts: 5,111 |
I also like the bamboo end grain boards. I repeatedly laced mine with food grade mineral oil
letting it soak in and retreat over a week of more before using it.
Works for me.
"The significant problems we face cannot be solved at the same level of thinking we were at when we created them."
Albert Einstein
At Khe Sanh a sign read "For those who fight for it, life has a flavor the protected never knew".
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Joined: Mar 2017
Posts: 4,323
Campfire Tracker
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Campfire Tracker
Joined: Mar 2017
Posts: 4,323 |
Bamboo. Easiest on knives
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Joined: Jun 2013
Posts: 179
Campfire Member
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OP
Campfire Member
Joined: Jun 2013
Posts: 179 |
Thanks for the ideas, much appreciated
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Joined: Oct 2000
Posts: 30,257
Campfire 'Bwana
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Campfire 'Bwana
Joined: Oct 2000
Posts: 30,257 |
Bamboo is pretty tough on blades. Ditto all hardwoods including Maple and Oak. Most synthetics are far too hard as well, though there are a couple that are soft (and VERY expensive). The softest wood you can find is best. All mine are Hinoki (Japanese Cypress). Another good wood is Sitka Spruce. Fir and pine are good too. A Japanese study concluded that over 60% of the dulling of a knife occurs from contact between blade and board, and that a soft board is critical. Soap and water to clean, no oil needed. Here’s a hardness ranking of woods: https://en.wikipedia.org/wiki/Janka_hardness_test
“Perfection is Achieved Not When There Is Nothing More to Add, But When There Is Nothing Left to Take Away” Antoine de Saint-Exupery
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Joined: Jan 2012
Posts: 2,776
Campfire Regular
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Campfire Regular
Joined: Jan 2012
Posts: 2,776 |
Lots of disagreement on which is best. Any cutting board is okay if you clean it properly, use one for meat and another for everything else, and when they are deeply scratched and discolored get a new one. Here are a few comments about cutting boards: https://www.kitchensanity.com/knives/best-cutting-board-material/
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Joined: Sep 2014
Posts: 21,742
Campfire Ranger
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Campfire Ranger
Joined: Sep 2014
Posts: 21,742 |
We use the flexible plastic ones that look like a place mat.
Big surface area, but thin. We have 4 or 5 of them and they
take little storage room. Plus they can be rolled to dump in a bowl or pot.
Parents who say they have good kids..Usually don't!
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