Lets talk cutting boards

Discussion in 'Slicers, Grinders, Tools, Equipment' started by alblancher, Feb 20, 2012.

  1. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Any preference,  what kind for what task?  How do you clean and take care of them?

    I know I love the big white plastic cutting  boards when cutting raw poultry but I use wood when slicing cold meats and bacon.

    I think the plastic cutting boards dull my knives quicker?

    How about you guys?
  2. big dee

    big dee Smoke Blower

    I also like the big white cutting boards. We clean ours by running it the the dishwasher. And yes I have noticed that I have to sharpen my knives more when using these.

  3. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    I use maple cutting boards for everything, and I always clean immediately after use with plenty of soap and hot water.

    This is my favorite, a cutoff from a maple butcher block counter top 36" long and 12" wide-

  4. X2

    We also soak all of ours in bleach water for about an hour and then put them in the dishwasher after that. It really cleans them up nice. I use a lot of paprika and it stains them so the bleach really cleans them up.
  5. I prefer using a large wood cutting board - I do pay extra attention to cleaning and disinfecting when using the wood cutting board.
  6. I like wood. Doesn't dull my knives.

  7. shoneyboy

    shoneyboy Master of the Pit OTBS Member

    I've only ever used the white plastic ones. I've never used wood, but again I learn something new everyday. I will have to get me to cut on and see if I notice a difference....By the way, is their a wood that is better to use for a cutting board ?? SB
  8. Usually maple.
  9. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    I prefer to use wooden. Always have always will. You keep them clean and re-oil every 6 monthes they will last you a lifetime.
  10. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    re-oil with what Mark?

    In addition to trying to keep my good knives out of the dishwasher my wooden cutting boards have an affinity for going through the wash, rinse and dry cycle.  Nothing like a little steam to split a wooden cutting board.   [​IMG]
  11. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Last edited: Feb 20, 2012
  12. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Al, morning...  I use food grade mineral oil from the pharmacy.....  Dave
  13. I think the boards we use are bamboo.
  14. scarbelly

    scarbelly Smoking Guru OTBS Member

    Since we teach a cooking class at the house I have somewhere around 15 cutting boards. Everything from thin flexible ones so you can fold them up and carry veggeis to a pot to large plastic to 5 nice wooden ones. They all get washed real good in hot soapy water and hand dried. They have never seen the inside of a dishwasher. The wooden ones get oiled every other month and I have a couple that are 30 years old. Knives never get into the dishwasher.
  15. tigerregis

    tigerregis Meat Mopper

    The block I learned to cut on was made in Michigan of end-grain Maple. Dove-tailed and about 12" thick. We were taught to use a block scraper, a wide bristled SS brush and sanitiser. That was in the 70's and the discussion of plastic was indemic. In commercial work we used plastic, which later was found to be not as hygienic as maple. Not every perceived improvement bears out in the long run. YMMV
    Last edited: Feb 20, 2012
  16. monoxide

    monoxide Smoke Blower

    Any one know where I can buy a 5 ft piece of the white cutting boards? Like a deli has. I want to put one in my tailgate for fishing trips. It's hard to fillet a fish with all the ribs in the gate. Lol

    Sent from my iPhone using Tapatalk
  17. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    We use wood boards for just about everything. Oil them every month or so with mineral oil. Walmart has it in the laxative dept. I have been wanting to make a board the size of our prep counter. They are not hard to make. The end grain ones are a little harder to make, but they are the best & they are very easy on your knives. Something like this would be really nice, but a solid color is fine with me. http://www.woodcraft.com/Product/2063854/25802/EndGrain-Cutting-Board-Woodworking-Plan.aspx
  18. ak1

    ak1 Master of the Pit OTBS Member

  19. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

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