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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-23-2014, 12:22 AM   #16
Shagdog
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Quote:
Originally Posted by Jack Daniels View Post
If you're caring for and treating your wood boards correctly you should not have any staining on them at all. I have a 3'x3' wood cutting block that I've done every meat on and have zero staining. That said, as a matter of convenience I do also have other cutting boards I will use as well as disposables depending on the need.
Agreed, but if I'd rather not chance it with my handmade boards, especially when I need 2 surfaces anyway. Just a personal preference I guess. I make my own cutting boards so I tend to baby them a bit more than I probably should. I also don't trust the mrs to be as cautious as I am, so plastic for meat in my house. Wood is an organic, pourus surface. It will soak up anything put on it whether it is easily seen or not. Especially if its not regularly oiled and maintained. If its not cleaned immediately, it's gonna leave a mark. For me, there's no need to cut meat on wood. Youre doing finesse work. boning or slicing. Not quick chopping or mincing that benefits from a fast surface. Rather than put in all the caveats of "if you use wood it must be regularly oiled, wiped immediately after use, and never submerged in water" my earlier answer just seemed easier. So yes, with proper care, use wood for everything. If you're lazy like me, split it up. If I had to just pick one , it would be wood, hands down.
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Unread 02-23-2014, 12:45 AM   #17
martyleach
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I make cutting boards but can't compete with Boos on the price. Mine are made by me....entirely. I will engrave stuff too.
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Unread 02-23-2014, 03:44 AM   #18
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http://www.globalindustrial.com/p/fo...inch-thickness

That, and the IKEA boards someone else already posted are what I use.
I don't have it in me to get fancy wooden boards. I'm pretty sure my boys would set them on fire, or the dogs would gnaw on them, or some other horrible thing would happen.
Rubber and plastic all the way here.
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Unread 02-23-2014, 11:53 AM   #19
Jack Daniels
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Quote:
Originally Posted by Shagdog View Post
Just a personal preference I guess.
I think this is pretty much what it comes down to ^^^. I do use others on top of the wood depending on what all is going on so I don't think there is any one single right answer.
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Originally Posted by Shagdog View Post
Wood is an organic, pourus surface. It will soak up anything put on it whether it is easily seen or not. Especially if its not regularly oiled and maintained.

Rather than put in all the caveats of "if you use wood it must be regularly oiled, wiped immediately after use, and never submerged in water" my earlier answer just seemed easier.
Though I do have to say this is way over-exaggerating the maintenance required of a quality wooden board. My heavy board has been in use for a bit over eight years now and is in better than excellent condition without any stains. And doesn't require significant upkeep to be clean/sanitary, and safe.
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That rubber board actually sounds really cool.
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Unread 02-23-2014, 12:10 PM   #20
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Quote:
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.. I have a "c" on one side that I use for chicken ..
"C" is for Chicken, that's good enough for me!
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Unread 02-23-2014, 01:34 PM   #21
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http://www.surlatable.com/product/PR...d+Cutting+Mats

Bought these a few weeks back when they were on sale for $16. Never looking back.
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Unread 02-23-2014, 01:41 PM   #22
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Quote:
Originally Posted by bookie View Post
Just got a couple of new knives and was wondering about cutting boards. I've read that plastic is easy to clean but will tear up a blades edge. Bamboo is too hard and the fibers aren't edge friendly. Then I hear Maple is great for knives, but a little harder to keep clean. Knife manufacturers say one thing and board makers say another... which do you use

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Any of the above. Bamboo is my least favorite. Steel your blades and the board makes little difference. Plastic should be relatively easy on your blades.

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Unread 02-23-2014, 09:22 PM   #23
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Onlya tad bit off-topic - I use a large white plastic board from a restaurant supply (beware some of the el cheapo ones - they warp in a dishwasher). Here's the trick - I also bought a full-size baking sheet (with the 1/2" upraised edges) that I place under the cutting board for cooked meats or turkeys, etc. I found this greatly helps keep the juices from running all over the counter and down the kitchen cabinets. Makes clean-up much easier.
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Last edited by revkab; 02-23-2014 at 09:23 PM.. Reason: dumb computer keys, NOT my typing skills
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