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View Full Version : Cutting board recommendations......


DubfromGA
01-20-2013, 11:59 AM
I really need to get a couple cutting boards and some decent knives for ribs, briskets and trimming work.

I need boards large enough to be useful, but small enough to fit easily in the dishwasher.

Knives....again, nothing too fancy, dishwasher safe, something I can easily sharpen as needed.

I didn't know if there was a good online source of products folks around here liked.

Bluesman
01-20-2013, 12:08 PM
I use a custom maple board I had made to fit into my kitchen cabinets. It never sees the dishwasher. As for knives, buy good ones and never put them in the dishwasher. Get yourself a ceramic steel and you should be set.

Foxfire
01-20-2013, 12:11 PM
It sounds like you're after plastic boards you can run through the dishwasher. There are places to custom order size / thickness / edging / etc. They can get pricey quick for small quantities especially if you get a lot of custom options, but still, it's out there if you really need a specific size. WebRestaurantStore, CustomCuttingBoards.com, probably others.

The best prices I've seen on plastic / nylon was at the local restaurant supply store, maybe there's one in your area?

Knives are tougher, I don't know of any decent quality steel knives you can dishwasher clean. I have the mid-range Wustofs and love them (Gourmet line). Had a Global in the past and wow, it was awesome, but a pain to get sharpened properly because of the way they're edged. Victorinox are often highly rated and very inexpensive if you go with the fibrox grips instead of the rosewood. Check Amazon. Knives are highly personal. Do you prefer a heavy, German knife or a lighter Japanese style?

Afterthought: if you look into Victorinox, know that their filet / trimming knives come in varying grades of blade flexibility, which is not listed clearly on Amazon. If you're after a certain stiffness or flexibility, you may want to go to the Victorinox website and get the model number you prefer and double check it's the same before you order.

Offthehook
01-20-2013, 12:12 PM
We need to start with a budget. Most knives and dishwashers don't mix. I only dishwash my plastic cutting board and have a nice wood one I wipe down.

Bluesman
01-20-2013, 12:17 PM
Here's an article comparing wood to plastic.
http://www.organicauthority.com/eco-chic-table/paper-or-plastic-is-a-wooden-or-plastic-cutting-board-better.html

Foxfire
01-20-2013, 12:18 PM
I'm partial to bamboo boards, but wouldn't dishwasher them.

Militant83
01-20-2013, 01:04 PM
If you want a dishwasher safe board you cant beat the white plastic boards at walmart i have several in numerous sizes.


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DubfromGA
01-20-2013, 01:14 PM
I wish I had the budget for some super nice knives, but my wife and son would have them messed up in short order. . Dishwasher & banging them in stainless sink, etc.:wacko:

I'll check Walmart and Academy tomorrow.

chriscw81
01-20-2013, 01:43 PM
I'd say victorinox would be a good fit for you. My family abuses the knives and they just end up in the dishwasher so high end knives would just get destroyed at my house. I have several victorinox knives that see the dishwasher regularly and I sharpen them often. I'd definitely get a thicker cutting board if you go plastic or nylon. We have a few that wifey throws in the dishwasher so over time they have warped a little, they were cheap though so it's not a big deal.




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Militant83
01-20-2013, 01:52 PM
As for knives mad cow cutlery sells a set they call i believe the bbq competition set. They are mundial knives and have been great couple quick swipes on the sharpening rod before using and they are good to go.


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Militant83
01-20-2013, 01:54 PM
http://www.madcowcutlery.com/store/pc/Competition-BBQ-Knife-Set-With-Mundigrips-72p1573.htm

I have these and love them


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Bludawg
01-20-2013, 03:02 PM
I wish I had the budget for some super nice knives, but my wife and son would have them messed up in short order. . Dishwasher & banging them in stainless sink, etc.:wacko:

I'll check Walmart and Academy tomorrow.
Put on your Big boy pants Tell the kid if he touches them it will be the last time he sees his fingers attached and the Wife it is grounds for the big "D"! After all You don't use her curling Iron ( well maybe you do:twitch:) No reason a Hard working man can't have a Few Things of his own.

captndan
01-21-2013, 09:03 AM
And make sure they have the NSF on them.

Bigdog
01-21-2013, 09:31 AM
http://www.madcowcutlery.com/store/pc/Competition-BBQ-Knife-Set-With-Mundigrips-72p1573.htm

I have these and love them


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This is a really cool set with all the knives you really need and a nice carrying case to boot.:thumb:

But for a home set I would use a knife block for safe storage.

DubfromGA
01-21-2013, 09:32 AM
Put on your Big boy pants Tell the kid if he touches them it will be the last time he sees his fingers attached and the Wife it is grounds for the big "D"! After all You don't use her curling Iron ( well maybe you do:twitch:) No reason a Hard working man can't have a Few Things of his own.

Done!

Knives and boards will be had !


Mine, all mine. :heh:





Nope to tha curlin iron. Ma hair is too short.

DubfromGA
01-21-2013, 09:34 AM
This is a really cool set with all the knives you really need and a nice carrying case to boot.:thumb:

But for a home set I would use a knife block for safe storage.




Was thinking either a block or a wall magnet strip.

Militant83
01-21-2013, 09:38 AM
I only use that set for my bbq cooks but im getting some of the same knives for the kitchen but i like the magnetic knife bars for storage rather than a knife block.


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Missed-Em
01-21-2013, 09:57 AM
Against the grain of most on this post, but I went to a smoking class and the subject of knives came up. The responce was "go to Sam's and by them, 2 for $10, use them and pitch when they no longer hold an edge".

But...he who dies with the most toys wins:becky:

Bigdog
01-21-2013, 10:09 AM
Against the grain of most on this post, but I went to a smoking class and the subject of knives came up. The responce was "go to Sam's and by them, 2 for $10, use them and pitch when they no longer hold an edge".

But...he who dies with the most toys wins:becky:

That works too.

JohnHB
01-21-2013, 10:29 AM
Done!

Knives and boards will be had !


Mine, all mine. :heh:

Nope to tha curlin iron. Ma hair is too short.

Thank goodness you have woken up. It is obvious good knives & and a proper cutting board do not ever need to see a dishwasher - a mechanical one that is.
Johni

HogFan
01-21-2013, 01:17 PM
Why would a piece of steel stop holding an edge? Someone whisper to them and let them know how old they are so they go on strike and retire?

Only thing I can think of is if somehow it lost it's temper........

SAMs has a nice, large plastic cutting board at a good price. That is what I use for trimming brisket and pork butt before the smoke and for slicing afterwards.

Against the grain of most on this post, but I went to a smoking class and the subject of knives came up. The responce was "go to Sam's and by them, 2 for $10, use them and pitch when they no longer hold an edge".

But...he who dies with the most toys wins:becky:

Chezmatt
01-21-2013, 02:50 PM
Was thinking either a block or a wall magnet strip.

I recommend the magnetic strip. Most of our knives are in the drawer or knife block, but everyone in the house knows that the four knives on the magnetic wall mount are mine (3 chef's knives and a cleaver). Those knives never go in the dishwasher, they don't get dropped in the sink. They get hand washed and put back on the strip. It helps that I've got the strip in a corner over the sink, so they're hard for everyone else in the house to reach. (I'm 7" taller than my wife.)

HawgNationBBQ
01-21-2013, 03:11 PM
Against the grain of most on this post, but I went to a smoking class and the subject of knives came up. The responce was "go to Sam's and by them, 2 for $10, use them and pitch when they no longer hold an edge".

But...he who dies with the most toys wins:becky:



I do the same. I did however purchase a really nice electric knife sharpener which continually pays for itself. I use the SAMS Club knives and sharpen them before each competition.

Ole Man Dan
01-21-2013, 03:31 PM
My dad was an old time butcher, so I grew up with good knives and wooden butcher blocks.
On cutting boards...
I've got one cutting board that I made from a 2"X12", not fancy, but it was sanded then oiled, let it seep in, then oiled again. Several times over It was oiled and it's like an old trusty friend. I clean it, and oil it before I put it up. I've had it for about 40 years or so.

Buy a quality knife, clean it yourself, by hand, then put it up.
I have a whole drawer of old junk knives for others to use.
I sharpen them too.

I have 1/2 dozen Meat Cleavers in different sizes and shapes. They don't get much use now a days.
Still great for butchering an occasional deer or hog.

I don't have much use for plastic cutting boards or the paper thin cutting mats lots of folks use no a days.

Most old fogies seem to rely on real knives, wooden cutting boards,
Cast Iron cookware ect... Not to mention Old trucks, 12Ga. shotguns, and 1911 pistols. (Guilty on all counts)

dwfisk
01-21-2013, 03:32 PM
Take look at this. I've bought several sizes, everything from a prep table top for my cooking/smoker trailer to fish cleaning tables. Cuts good with a circular saw. Good produsts, shipping and customer service.

http://www.usplastic.com/catalog/item.aspx?itemid=23751

Motley Q
01-22-2013, 03:49 PM
Wood boards are old news, plastic boards get dirty, can be cut, and obsorb juices and odors.

BAMBOO boards are the only way to go.

Oldhoss
01-22-2013, 04:28 PM
Look at this:

http://www.williams-sonoma.com/products/epicurean-cutting-board/

This dishwasher-safe cutting board is made in the USA of Richlite, an exceptionally durable wood-fiber composite that has been used in commercial kitchens for over 40 years.

Made of Richlite, a lightweight yet durable wood-fiber composite that won’t dull knives, harbor bacteria or absorb unwanted flavors and odors.
Has a convenient corner hole for hanging.
This NSF-certified board meets the high-level safety standards for professional kitchens


I got one of these in a package deal with a Wusthoff carving knife and have run it through the dishwasher a few times - it seems just fine after going through. I was talking with a woman at a kitchen store and she said she puts hers in the dishwasher "all the time".

The best cutting boards are the end grain type that cost the most but do not dull your knife. For a good one of those you are gonna pay $100 and up.

DubfromGA
01-22-2013, 06:11 PM
My dad was an old time butcher, so I grew up with good knives and wooden butcher blocks.
On cutting boards...
I've got one cutting board that I made from a 2"X12", not fancy, but it was sanded then oiled, let it seep in, then oiled again. Several times over It was oiled and it's like an old trusty friend. I clean it, and oil it before I put it up. I've had it for about 40 years or so.

Buy a quality knife, clean it yourself, by hand, then put it up.
I have a whole drawer of old junk knives for others to use.
I sharpen them too.

I have 1/2 dozen Meat Cleavers in different sizes and shapes. They don't get much use now a days.
Still great for butchering an occasional deer or hog.

I don't have much use for plastic cutting boards or the paper thin cutting mats lots of folks use no a days.

Most old fogies seem to rely on real knives, wooden cutting boards,
Cast Iron cookware ect... Not to mention Old trucks, 12Ga. shotguns, and 1911 pistols. (Guilty on all counts)


I love my Colts !!!

http://i203.photobucket.com/albums/aa317/Dub007_photo/crossfit/20121108_084838.jpg

Shot the Commander a good bit today, in fact.

Met some buddies at one o their houses and smoked some wings and shot quite a few rounds, too.

Left the Gold Cups at home, though. Can't afford to keep them fed, too.


Checked the zero of my main deer rifle. All was well.


http://i203.photobucket.com/albums/aa317/Dub007_photo/crossfit/20130122_143448.jpg

buccaneer
01-22-2013, 06:26 PM
From a food science point of view, wood is best on each front, and surprisingly antibacterial qualities too...but don't dishwasher them.

JMSetzler
01-22-2013, 06:56 PM
I recently had to have a new cabinet built so I could fit a new oven/stove in my Man Cave kitchen...

https://dl.dropbox.com/u/3402440/MiscPix/Cabinet.jpg

My friend who built this for me put on a beautiful black walnut and cherry top. I loved it so much I had him build me a cutting board out of the same material. This board is 15x20x1.5 and its almost too pretty to cut on...

https://dl.dropbox.com/u/3402440/MiscPix/cuttingboard.jpg

He made this board for me for $80 which I think is a bargain after looking around for nice wood block cutting boards online. If you know a cabinetmaker or carpenter close by you might want to check into something like this...

posey's_pork_pit
01-22-2013, 07:31 PM
If you are in the metro Atlanta area, check out Restaurant Equipment Market at I-85 and Presidential Pkwy. You'll be happier than a pig in slop! :tongue:

JazzyBadger
01-22-2013, 08:10 PM
My experience with cutting boards. I keep a maple cutting board for veggies, herbs, breads, carving cooked meats, etc. etc. etc. I have a plastic board, a big one I bought from Sam's Club or Wal-Mart or somewhere for raw meats, and then I also keep flexible cutting boards, the cheapo ones, that I buy from Amazon, or Kroger depending. The Wal-Mart ones are too cheap for me, they don't last as long. I use those whenever I'm chopping a LOT of stuff, makes cleaning the board so much easier. Take it for what it's worth.

The only advice I'd give regarding knives is to give up using a dishwasher for them. Even cheapo knives aren't really meant for a dishwasher. They can go in, but that doesn't mean they 'should' go in. If you want good knives, you're going to want to hand wash those bad boys whenever you're done with them, or wipe them down at the very least and set them aside until you can hand wash them. Good habits for knives!

JMSetzler
01-22-2013, 08:20 PM
+1 for a bit white cheap plastic cutting board for meats. For about twenty bux you can have one and they are probably the best and easiest to clean up. They are likely too big for a dishwasher if you get one large enough fro ribs and brisket, but they clean up quickly with a soapy sponge in the sink.

bamboo
01-23-2013, 01:59 PM
I'm partial to bamboo boards, but wouldn't dishwasher them.
:eusa_clap

seadad9903
01-23-2013, 02:36 PM
I have 2 if the epicurean cutting boards, one for raw meats and the other for everything else. I've been putting them in the dishwasher for 2 years and haven't had a problem with them.

As for knives, i have a couple decent ones from Ikea and a couple my ex-in-laws got from a family of knife makers. They all get hand washed.

I have used the Victorinox w/the vibrox handles and they were just fine