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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.

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Old 02-27-2013, 07:31 AM   #16
Mad About Que
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[QUOTE=landarc;2385203]I use Epicurean pressed fiber boards. And I am slowly phasing out all of my other boards.

word of warning from a restaurant guy...don't drop those.. you'll notice quickly how the corners get mucked up. i like them until they start getting dinged up..
ex-Stickburner converted to Backwoods gang (Gen2 Chubby and Party), UDS, Homegrown 250 gal Offset.
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Old 02-27-2013, 11:47 AM   #17
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wrt plastic vs wood: Local Health District inspectors don't like wood. Since they have to power to shut me down (costing me money) I prefer to keep them happy. They like the disposable cutting boards.
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Old 02-27-2013, 12:19 PM   #18
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X2 on the pros and cons of the Epicurean boards...I like them a lot because they have all the benes of wood but are a lot lighter and easier to clean. They grip pretty well, you can use both sides (and one side usually has a gutter), and they are easy on the knives without getting cut up. The do bang up pretty easily, but only on the corners, as stated above. They are sold at Bed, Bath, and Beyond…the price isn’t too bad if you use the 20% discount they usually offer.

We've started using disposables in the field...took a long time to bite the bullet but I'm glad we did...expensive but worth it for us since we are a "tent" team as opposed to an "RV" team. It's hard to clean cutting boards in the field and I hate carrying dirty gear home.

As far as I know, there is only one company that makes the disposables (although there are plenty of on-line outlets), which I assume is one of the reasons they are so expensive…if that’s a bad assumption let me now. The prices may vary wildly on the boards themselves but so does the shipping…so if you are considering ordering them make sure you factor in the total cost.
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Old 02-27-2013, 12:48 PM   #19
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That's what I use.
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Old 02-27-2013, 12:53 PM   #20
somebody shut me the fark up.

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Join Date: 06-26-09
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I do try not to drop anything.

I also understand that in a restaurant, that is a ridiculous statement. But, if you drop a wood board, the same is true. And while plastic is far more durable, it is just not a great surface to cut on. Although I still have two large ones.
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Old 02-27-2013, 07:19 PM   #21
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going to build an end grain checkerboard one for home and probably use plastic for comps or festivals not sure I like the disposables but never tried them either so was curious what every body else was doing
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