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Rubber cutting boards - Page 2

post #16 of 22
8/21/11 at 1:35am
Quote:
Originally Posted by mgm9128 View Post


I put everything away but my cutting board. It's so large that it doesn't even fit in any of my kitchen cabinets.

And I will take that bet. This summer, I've probably spent more time in front of a cutting board than anywhere else.

Ok. You'll take a bet that some child that hangs out with cougars at the Carlyle spends more time in front of a cutting board than a professional chef.
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post #17 of 22
8/21/11 at 5:59am
You're a professional chef? I did not know this.
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post #18 of 22
8/21/11 at 8:59pm
Quote:
Originally Posted by SField View Post


Ok. You'll take a bet that some child that hangs out with cougars at the Carlyle spends more time in front of a cutting board than a professional chef.

He didn't say he spent more than you....just he spent more time there than he has anywhere else.
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post #19 of 22
8/21/11 at 10:42pm
I go back and forth, but I tend to feel my knives stick into rubber, so I end up going back to wood.
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post #20 of 22
8/25/11 at 1:54pm
Gomestar, did you buy the Korin or the no-name? If the latter, where?
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post #21 of 22
8/25/11 at 2:15pm
Thread Starter 
Quote:
Originally Posted by philosophe View Post

Gomestar, did you buy the Korin or the no-name? If the latter, where?

no-name, $40. I don't remember the name of the store, but it's on Delancy street. Walk East from the Bowery and it's 2-3 blocks down on the North side. New store.

fun fact: when I was there, the police were cleaning up a bunch of blood from the street. Apparently somebody was run over. By a cement truck.
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post #22 of 22
9/3/11 at 5:23am
We use several different boards (different colours and/or materials to keep them separate) and always put them away after we clean the dishes. Most of them are some sort of food-grade plasticky stuff; one is a kind of pebbly glass. We don't cut meat or fish on the same board as vegetables and have a wooden one just for bread and pizza.

Are we doing it wrong? confused0024.gif
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