Cutting Board Help

[Dfen911]

I need help. I want to get a new cutting board. I have the plastic kind now and it's too small.

So off I head to the store. They have bamboo, maple, acacia..my head is reeling.

What do you all like and why? Do you have any warping problems? How do you sterlize them if you cut chicken on them?

Are they worth the money or should I just get another plastic one? Do they have any adverse affects on knives?


Thanks!!

[funniegrrl]

I hate the plastic ones. At one time people believed they were easier to keep sterile, but that's now been disproven. I like wood, but I'm not particular about type. Maple is very hard, so that's a good choice, though. I have a feeling I'd like bamboo just as well.

Mine have never warped because I dry them immediately after washing and sterilizing. I sterilize with plain old white vinegar, let it sit for a minute (literally, at least 30 seconds, otherwise you won't kill all the beasties) then rinse with very hot water, then dry with a clean dishtowel. It's important to sterilize each time, not just after chicken. I MIGHT skip that step if all I've cut are vegetables, but not often.

[blazedog]

I don't cut raw meat or chicken on my wood board -- I have a plastic board for that. I just don't want to take a chance especially regarding raw fruits and veggies.

Generally I place the plastic board on top of the wood board when dealing with the meat. I immediately put the plastic board in the DW.

I know theoretically wood is not supposed to harbor bacteria but part of my regime prevents me from inadvertently putting some veggies on a board that was just used to cut chicken.

[funniegrrl]

I know theoretically wood is not supposed to harbor bacteria but part of my regime prevents me from inadvertently putting some veggies on a board that was just used to cut chicken.

I guess I've developed a routine where I just cut up all the vegetables I need before cutting any meat. I also have more than one board, so I can pull out a second if needed to avoid cross contamination.

[veschke]

For me, it's mostly an aesthetic thing. You shouldn't have any warping problems if you get one that's well-made and don't let it sit around wet (which I did with a couple of wooden ones when I was younger and more foolish - they were cheap, though).

Now I have a plastic one that I use for chicken, and a nice wooden butcher-block style one (a birthday present) that I use for everything else. I don't sweat about sterilization.

[Dfen911]

I'll probably keep my old plastic one for chicken.

I just didn't know if Bamboo was better than the Maple or Acacia woods.

The size is important to me to too. The one I have now is like 10 X 12 and it's too small. I wanted one like 16 wide and 20 long but youza they're expensive. I don't mind paying for something if it's worth it. I have good cutlery and good cookware.

And the plastic one I have to put a dish towel under it because if any water gets underneath it just loves to spin all over the place.

[ADM]

I have three cutting boards. One is glass, one is thin flexible plastic, and the third is a pull-out wooden board, under my counter top. I don't seem to use the wooden board very often, now I tend to use the glass and plastic ones for cutting meats.

The flexible plastic cutting board is very inexpensive ($2-3.50). It can be scalded with boiling water, wiped dry, and stored immediately. It is thin enough to store on my pull-out wooden counter board. One you have chopped your veggies or meat, you can pick it up, bend slightly, and use it as a "funnel" to add the contents to a bowl or pan. I once had a hard plastic cutting board, which I was happy to retire! Whatever fancier board you decide on, consider getting a flexible plastic board, as well.

[Valerie226]

I prefer plastic but some plastic ones are too hard. there are lots of different plastic surfaces so if you didn't like one there might be another you would like. I've used wood too but I like to be able to stick it in the dishwasher. I use one board for everything but am consistent (read fanatical) about cleaning it between uses. chopping onions/garlic and then fruit can be unpleasant too.

[blazedog]

I'll probably keep my old plastic one for chicken.

I just didn't know if Bamboo was better than the Maple or Acacia woods.

The size is important to me to too. The one I have now is like 10 X 12 and it's too small. I wanted one like 16 wide and 20 long but youza they're expensive. I don't mind paying for something if it's worth it. I have good cutlery and good cookware.

And the plastic one I have to put a dish towel under it because if any water gets underneath it just loves to spin all over the place.

FWIW my friend found a skidproof underlining to prevent skidding plastic boards -- I think she bought it at Sur La Table.

[Gail]

I've got... (thinking...) 6 (don't laugh) cutting boards-- a fancy wood one I use for either breads or cooked meats; a small wooden one someone gave me as a gift (mostly gets used to serve small loaves of bread which need to be cut); a large synthetic one I use a lot; and three flexible ones. Two are smallish, one is large. The large one is only used for chicken. The other two are used for everything else and I use them a LOT. My normal routine is to place one of the flexible boards atop the big synthetic one. Like ADM, I use it as a funnel or for transferring ingredients from cutting board to pan and pop them in the dishwasher as needed. I recommend the flexible ones highly.

Ooh. Were we supposed to count the big pull-out sorts of boards? If so, make that 7 -- but I only use that one for doughs.

[Dfen911]

Oh no now I feel inadequate :D

I only have the one plastic one. And I orginally got it because it matched so well with my kitchen (it's black) and it was 'different'. Plus it did fit nicely in the dishwasher.

Oh wait I have 2 glass ones too..hahaha forgot I had them as I don't use them for cutting. They sit next to the stove to put hot pots on. When cutting on them the knives felt like they were slipping. I value my fingers..at least the tips so it made me leary to use regularly.

I hadn't thought of the flexible ones. Do you have to keep them flat so they won't curl?

[mbrogier]

I have a plastic one that I only use if I need another board, ie. my husband is cutting at the large board.

A friend had a large Boos block that he didn't have room for. We helped him and his wife move into their house, so he gave it to us as a thank you. He's also the friend that really pushed us into cooking and also introduced us to Zingermans. :D That board is at least an inch thick, but when we wash it down, we dry it with a cotton cloth and make sure the counter underneath it is dry as well. It doesn't warp. If the surface gets too rough, we sand it down (has happened once in 3 years) Every 6 weeks or so we give it a good rub down with mineral oil.

I have clorox spray and disinfecting wipes that I use to clean really icky messes off of it. I try to cut vegetables up first.

ETA: It was expensive, but it also doubles as a pastry board.

[gabbyh]

Out of all of my cutting boards, I love my bamboo the best (picked up at Whole Foods in various sizes)...I tried to find an old thread on the same subject, but no luck :rolleyes:

I put them in the dishwasher, and my husband actually just gave them a slight oiling a few days ago...I also have a few "plastics" that I keep for certain things: chicken :D and one of the large round maple ones, that I thought I was going to love, but it's sooooooooo heavy to drag around!

So I say your best bet is the bamboo!

~Gail

[ADM]

"I hadn't thought of the flexible ones. Do you have to keep them flat so they won't curl?"

They don't curl. I just store it on that bread board because it fits the space and is ready to use when I pull out the board.

I am lucky enough to have a 2nd pull-out board that I use for noting but pastries.

[SandyM]

I think I have more than Gail does. :eek: ;)

I bought four of these bad boys on a shopping excursion with Debie last year:

http://www.cooking.com.edgesuite.net/images/products/Enlarge/392076e.jpg

They're large (11 x 17), and they have the little grippy things on the bottom (you can see in the background photo) - these won't move until you lift them right up. I use the red one solely for meat. I also have a green one, a grey one and a blue one. Those I use for fruit and vegetables. Did I need 4? Absolutely not. I couldn't decide. :p

I have a large wooden one, handed down from my mom, that I use for bread, bagels, etc. I have 2 small plastic ones that I use for smaller jobs (slicing cheese, etc.). I think they were gifts some time ago.

I use the 4 larger ones the most often, though. I love 'em.