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1FUNVET
09-09-2009, 09:45 AM
I want to get a larger cutting board. What type of material do you recommend? I have always used wood, and was considering bamboo but now my wife said she saw where wood is not sanitary compared to other materials. What say the Brethren ?

Fatback Joe
09-09-2009, 09:47 AM
Without getting into the whole debate, I will just say

1 vote for bamboo.......I use it and love it.

Jorge
09-09-2009, 09:52 AM
I've got a big Boos made of Maple, I think, that I love. My wife got me a fairly large Ming Tsai board from Sam's that is Bamboo that I use daily and really, really like. I've had various plastic boards that I used for chicken but over time they developed too many cuts where bacteria could hide, and sanding them down was too much of a hassle. The disposable paper boards that are so popular with Competition BBQ cooks are now my go-to board for chicken at home as well. 30 cents a piece, or something like that, is a bargain in comparison to the time it would take to clean a wood or bamboo board while prepping a meal.

Northwoods Smoke
09-09-2009, 09:52 AM
I use acrylic, similar to the rubbermaid brand for food service.

I got mine at Wally World for about $20 (I think).

You can throw it in the dishwasher if that is a concern.

It has a drip edge to catch all those lovely juices.

Here is something similar to what I got. I am guessing the size is 16" X 24":

http://www.walmart.com/catalog/product.do?product_id=11948864

Skip
09-09-2009, 10:32 AM
Disposable one. Its just that easy and should fit the bill every time.

Redwingsfn31
09-09-2009, 07:14 PM
I only use wood, but here is a link that can help ya make up your own mind.


http://www.reluctantgourmet.com/cutting_board.htm

JD McGee
09-09-2009, 07:22 PM
Costco 1/2 x 18 x 24...$12.00...last forever! :-P

http://content.costco.com/Images/Content/Product/161094b.jpg

HumboldtSmokeBBQ
09-09-2009, 07:28 PM
wood, or bambo. Hey, people say that the wood holds bacteria. I got that, heard that. But i am not a slob, I clean my stuff. I think that recommendation is made for those who may fit the 'lowest common denominator' segment of our population. sometimes, crazy rules are made so that those too stupid to clean up after themselves, wont buy it. thank a lawyer.

landarc
09-09-2009, 07:33 PM
I prefer the Epicurean boards of late. I really like Boos blocks, but, they are really pricey now, and the knock-offs are not as good. The Epicurean boards are fast, clean and durable.

andy_christy
09-09-2009, 07:35 PM
I love my wood board. I use the thin flexible plastic boards on top of my wood board for poultry. I give my wood board a wipe down with bleach & water after use & then wash as normal.

Willard
09-09-2009, 08:14 PM
Health inspector said proper cleaning of a wood board makes it more sanitary then the plastic boards. Key to that is the proper cleaning, if you do that, I like a good maple board. Sure saves the knives!

cdollar
09-09-2009, 09:20 PM
Health inspector said proper cleaning of a wood board makes it more sanitary then the plastic boards. Key to that is the proper cleaning, if you do that, I like a good maple board. Sure saves the knives!


+1



Chuck

Carbon
09-09-2009, 09:25 PM
My wife says my 3" thick Boos monster board is too heavy and can't lift it off the counter. Too bad for her.
I like it because it is nicer than any fine furniture we own. I oil it regularly with food grade mineral oil.

Ksmoker1
09-09-2009, 09:26 PM
Can't go wrong either way.

Meat Burner
09-09-2009, 10:09 PM
Most comps will not allow wood cutting boards. I actually prefer them if given proper care. Just throwing that out. No pros or cons.

leanza
09-09-2009, 10:20 PM
If I could find a giant wood board that would'nt break the bank that's what I would do..Currently I have the acrylic. They slip all over the place unless you put some towels under.

Meat Burner
09-09-2009, 10:45 PM
If I could find a giant wood board that would'nt break the bank that's what I would do..Currently I have the acrylic. They slip all over the place unless you put some towels under.

I hate when that happens. LOL

Northwoods Smoke
09-10-2009, 07:56 AM
Currently I have the acrylic. They slip all over the place unless you put some towels under.

What you want is that material that you put in tool boxes or material for lining cupboard cabinets to prevent slippage. Throw a piece of that stuff underneath your cutting board and she is solid as a rock. Once you try that you will never be without it again...

Lake Dogs
09-10-2009, 08:25 AM
I like wood (maple, I think) best, but requires lots of cleaning. Mainly I like it because
it's forgiving to the knife (has a little GIVE in it). HATE glass or rock. Otherwise, I use
the plastic ones...

Where do you find the paper throw-away ones?

Jet2
09-10-2009, 08:32 AM
I have bamboo and acrylic - the bamboo is the best!

NCGrimbo
09-10-2009, 08:41 AM
Where do you find the paper throw-away ones?

On the internet.....
Try searching on Google for disposable cutting boards.....
Or seach on the BBQ Brethren forum by clicking on the seach link above. It will get you to http://www.bbq-brethren.com/forum/showthread.php?t=60705 if you look long enough.

Or click on this link: http://www.cutandtoss.com/

BBQ_MAFIA
09-10-2009, 08:47 AM
I have several wood board that are great.
I also have some plastic from Rest Dep. that are also very good.

You will be fine with either as long as it is kept very clean.

Lake Dogs
09-10-2009, 09:02 AM
I have several wood board that are great.
I also have some plastic from Rest Dep. that are also very good.

You will be fine with either as long as it is kept very clean.

You have a Lang 60 AND a Lang 84?


<---- Lang envy . . . .

bigabyte
09-10-2009, 09:30 AM
I'm somewhat partial to plastic, but nothing wrong with a good wood board. I tend to like the plastic because they are more easily expendable than the wood ones in the event of replacement or (in the case of wood mainly) breakage. Plus they are thinner and generally more convenient in my opinion. There's still something to be said about wood though. They are mighty nice. I'm probably weird in that I like to replace my cutting boars every so often anyway, making plastic a lot more attractive. I just don't like the idea of cutting my meat on something that has been used forever. I have not found a disposable one that was both at the right price and up to the task however.

cdollar
09-10-2009, 04:56 PM
We have had this one for about 5 years. $9.99 from Ikea. It's 18 x 21 inches and made from beech. Groove on one side, and a lip so it doesn't slide away from you. It cleans up very nicely and an occasional treatment of mineral oil keeps it from drying out.
http://www.ikea.com/us/en/catalog/products/30087148


Chuck

thillin
09-10-2009, 05:45 PM
I like wood (maple, I think) best, but requires lots of cleaning. Mainly I like it because
it's forgiving to the knife (has a little GIVE in it). HATE glass or rock. Otherwise, I use
the plastic ones...

Where do you find the paper throw-away ones?

https://www.daydots.com/article.asp?HKEY=002&strPRODH=002001003&strMATNR=30214-00-00&page=1

Grillman
09-10-2009, 05:50 PM
As far a Bacteria is concerned...Wood is probably a bit better than
plastic.

But; plastic is easier to use...and I bought ones that were rated
Dishwasher safe..they come out of the Dishwasher looking like new.

Lastly...damp towels work OK to keep your cutting board from sliding
around...for a while.
The best thing I have found is a rubber type of "Shelf Liner" material.
You can buy it in small rolls at most any Grocery store, Walmart, Home
Depot, Lowes, Target, etc.
Cut it to whatever size you need. Below is a picture of my cutting
board with some of the shelf liner material underneath it...in Blue.

http://img25.imageshack.us/img25/8493/999jm.jpg

Northwoods Smoke
09-10-2009, 06:03 PM
What you want is that material that you put in tool boxes or material for lining cupboard cabinets to prevent slippage. Throw a piece of that stuff underneath your cutting board and she is solid as a rock. Once you try that you will never be without it again...

Lastly...damp towels work OK to keep your cutting board from sliding around...for a while. The best thing I have found is a rubber type of "Shelf Liner" material. You can buy it in small rolls at most any Grocery store, Walmart, Home Depot, Lowes, Target, etc. Cut it to whatever size you need. Below is a picture of my cutting board with some of the shelf liner material underneath it...in Blue.

http://img25.imageshack.us/img25/8493/999jm.jpg

Bingo. Thanks for the pic Grillman!

AR Pork Producer
09-10-2009, 06:32 PM
I saw some plastic ones at Gander Mountain last weekend. I'm thinking of buying one of those before deer season. They had at least 2 different sizes, maybe three.