Replies: 22
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All-In [49175]
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cutting board net
Jan 20, 2019, 11:04 AM
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what kind of cutting board do you use in your kitchen? I have a wooden one that we used for a fairly brief period before the bacteria scare stories came out years ago. We've since had the white plastic ones, and recently been using those thinner plastic sheets that come in a 3 pack. Well, those are worn out and trying the wooden one again. Washed it with soapy water, will let it dry and re-oil it with mineral oil. Because like red wine, coffee, etc, the worm has turned and now wood is safer than plastic.
The floor is now open for any cutting board commentary.
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Heisman Winner [112363]
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I've got all of the above...............
Jan 20, 2019, 11:24 AM
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Seldom use the wood board. Use the thick plastic a lot because of the size.
People have gave me the 'glass like' boards for presents with the CU logo on them. I like those best, but they are a bit small.
Wash wash wash!
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All-In [49175]
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glass ones are harder on knives.***
Jan 20, 2019, 11:28 AM
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Heisman Winner [112363]
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So that's why I have to keep sharpening my knives. ******
Jan 20, 2019, 11:31 AM
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Legend [17454]
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Maybe. Glass is a no-no.***
Jan 20, 2019, 1:04 PM
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Oculus Spirit [97729]
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Always wanted one of these....
Jan 20, 2019, 11:27 AM
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All-In [49175]
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that one looks older than Henry.***
Jan 20, 2019, 11:40 AM
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Oculus Spirit [97729]
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My cousin has an awesome one that looks 5 times
Jan 20, 2019, 12:08 PM
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older than Henry. I know it goes back to the 1700's.
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CU Medallion [55780]
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Wood. We've used them all and find wood is the best.***
Jan 20, 2019, 11:32 AM
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All-In [49175]
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I guess the oil builds up over time and it becomes more
Jan 20, 2019, 11:40 AM
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water proof, resistant to odors & stains, etc? We haven't used ours in quite a while, and didn't use it too long when we were using it, but it still has some oiled look to it.
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CU Medallion [55780]
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Ours are old by now. We don't do much to them except thoroughly wash after use.***
Jan 20, 2019, 11:44 AM
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All-TigerNet [12098]
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I like the 1/2 thick commercial grade plastic ones
Jan 20, 2019, 11:42 AM
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I’ve got 2 big ones for ribs and roasts and a couple of the medium ones for veggies and chicken.
They seem to clean up the best and are easy on your knives. Food slides around too much on the glass ones for me.
Costco usually has a nice set.
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All-In [49175]
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Yes, we’ve had those. Sam’s has a cheap set
Jan 20, 2019, 2:43 PM
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I may pick up a set.
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All-TigerNet [13360]
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Re: cutting board net
Jan 20, 2019, 11:48 AM
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The wood ones are mainly for decoration at this point. I use them for meat sometimes because I need the bigger space and it’s goin on the grill anyways.
Wife got a few of the plastic ones and one from pampered chef we use for everything else....
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Oculus Spirit [93672]
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A wooden block is fine if you use a wire brush on it.
Jan 20, 2019, 11:53 AM
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I saw a study done in the last ten years that showed that neither plastic nor wood are better, they are identical when it comes to safety.
I spent some time in my grandparents' little country store where my granddaddy cut meat on a chopping block. I ate hundreds of bologna sandwiches from that block, don't ask about the pork, beef and chicken that was cut on that block. If you're clean you're clean if you're not...I only used wood before reading the study.
The fact is, these type topics will go back and forth over a lifetime and I'm not about to throw something away and run out an buy what the latest 'science,' claims is the best.
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Lot o points [181005]
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Take it to the cutting bored!***
Jan 20, 2019, 12:03 PM
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Legend [17454]
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I prefer the thick plastic ones, but I have a large wooden board, too.
Jan 20, 2019, 1:14 PM
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I use the plastic one 99% of the time because I can stick it in the dishwasher. I use my wooden one when the plastic one isn’t large enough. I just clean the wooden one with soap and water and put it up. I’m not too afraid of getting sick. People go overboard with the germ thing.
Oh, if you have knives that are better than something you’d get at the Walmark, don’t use glass. I am more #### (ha ha) about my knives and how they are treated than most people I’ve seen cook, though.
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Oculus Spirit [93672]
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I don't own very expensive knives.
Jan 20, 2019, 2:42 PM
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I have one high carbon which I use only for peeling and slicing taters and maybe a really ripe mater every now and then. I use wood because even the SS knives can be sharpened to shave with and wood does less damage to the edge than plastic. It takes months and four different stones then a carbon rod to work a SS knife down the way I want it.
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Oculus Spirit [81897]
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All-In [49175]
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haven’t seen those. Interesting.
Jan 20, 2019, 2:39 PM
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Will read more.
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All-TigerNet [12098]
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CU Medallion [60229]
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I use a paper plate on top of a pizza stone
Jan 20, 2019, 2:05 PM
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but I put way less thought into kitchenware than you all do.
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Lot o points [163012]
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Plastic - i found some that fit well in my dishwasher
Jan 20, 2019, 2:35 PM
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so I bought 3 of them.
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Replies: 22
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