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Let's Talk Cutting Boards

burningbright

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I've gotten some very helpful suggestions in regards to kitchen knives so I thought I'd ask about cutting boards as well.

At present, I've got two cheap plastic cutting boards that are really starting to stink despite my best efforts to disinfect.

I'm looking at two alternatives to plastic: the Sani-Tuff rubber cutting board and a wooden cutting board, probably teak.

Anybody own either and if so, would they care to comment on them?
 

ama

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I own a couple of Sani-Tuffs or something like that. They aren't pretty, but they work very, very well. I wouldn't go back to wood I don't think.
 

lmaligaya

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I bought a thick end grain board from overstock not too long ago. If you watch the sales and free shipping deals they got you can get 20 bucks off and free shipping. Beefy like Boo's blocks at a fraction of the price. I expect it to last a realllllly long time. The only maintenance it needs is mineral oil. If you go wood, it should be end grain or it will splinter after a while.
 

GreenNYC

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you should run your plastic cutting board through the dishwasher to sanitize periodically. I have a bamboo board that is very durable and lightweight. I bought a massive butcher block board years ago because I loved the look but it's so unwieldy that I never use it.
 

b1os

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you should run your plastic cutting board through the dishwasher to sanitize periodically. I have a bamboo board that is very durable and lightweight. I bought a massive butcher block board years ago because I loved the look but it's so unwieldy that I never use it.
Only if you use hot settings. Otherwise you'll just spread more on it.
 

philosophe

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I have some plastic boards that go in the dishwasher, but I mostly use a Boos endgrain board. It's easier on the knives and just feels better. I think bamboo is hard on knives and so avoid it.
 

foodguy

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i used poly boards for a long time. i just like the look of wood more. and contrary to received wisdom, my boos end grain that i spent the earth on warped and split within a year. on the other hand, the two length-grain (is that what they're called) are doing fine ... and one of them is probably 20 years old. Bamboo i'm not a fran of, at least hte ones i've tried feel very hard and make the knife edge feel brittle, if that makes any sense.
 

Edgein

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Sorry hit the wrong key. The Epicurean boards are dishwasher safe, good quality and do the job. End grains are nice, esp if you have a larger one. Not sure how they wash. I had a bamboo one that warped in the dishwasher and delaminated. Check it out.
 

Renault78law

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I get the sense that like most natural materials, there is going to be variations in the quality of any individual Boos block. I've dealt with Boos customer service and they handled an issue of mine satisfactorily. The large blocks are unweildy to move and clean, but they are beautiful. I understand why some don't like leaving blocks out for the world to see, but I find it very convenient to leave it out - I use it all the time.
 

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