Stainless cutting "boards".

[Chasdev]

Here's my latest best idea ever..stainless steel cutting boards.
Not cheap but after I tossed all my plastic cutting surfaces, I remembered how much I hate lugging thick wood boards over to the sink for a wash after use.
Had them a few days and I wonder why I waited so long to buy them.
There's multiple sizes but I chose 19.7 x 19.7 and 16 x 12.
Small one for veg and such and the large is for pizza (tested that and it rocks) and briskets.
Amazon for both.
The smaller one I place behind the kitchen sink faucet for quick deployment.
The large one fits neatly between the stove and kitchen cabinet.
Both come with a pad or pads that go underneath to prevent sliding, but I have not used them or need to as both are very stable position wise on the counter.

 

[Gonna Smoke]

Stainless steel cutting boards? Seems like they would not be kind to a knife edge...

 

[sandyut]

Stainless steel cutting boards? Seems like they would not be kind to a knife edge...

that was my thought as well...likely dull the knives real fast.

 

[Chasdev]

After a cost / benefit analysis I rekon I'd rather sharpen knives than scrub raw chicken fat out of a bamboo board.
Really, I do ALL the dishes in my wife's house and washing the steel is much prefered, by me.
Here's what I'm dulling and what I do about it once a week, needed or not, but that was before the steel sheets arrived, so I'll sharpen as required, which using that grinder is a breeze.

 

[luvcatchingbass]

You do what you want it's a free country, well supposed to be anyways.
If I have no choice I will run knives on hard surfaces but you can't pay me to use stainless or glass. When I sharpen knives I want them sharp and have yet to try any electric that gets them to what I want, not bad for starting a profile as long as your angel with a finishing stone

 

[sandyut]

You do what you want it's a free country, well supposed to be anyways.
If I have no choice I will run knives on hard surfaces but you can't pay me to use stainless or glass. When I sharpen knives I want them sharp and have yet to try any electric that gets them to what I want, not bad for starting a profile as long as your angel with a finishing stone

Agreed, I have some plastic Zwiller cutting boards that are great! And use a steel for sharpening.

 

[chopsaw]

Good info . If it works for you , it might work for others as well . Be a nice prep board for bread and other stuff size wise .
Thanks for posting .

 

[cptnding]

After a cost / benefit analysis I rekon I'd rather sharpen knives than scrub raw chicken fat out of a bamboo board.
Really, I do ALL the dishes in my wife's house and washing the steel is much prefered, by me.
Here's what I'm dulling and what I do about it once a week, needed or not, but that was before the steel sheets arrived, so I'll sharpen as required, which using that grinder is a breeze.

I bought an electric knife sharpener a few years ago that looks exactly like yours. It's called a trizor. Probably the same one. It works great. Really quick and easy. I love that thing!

 

[Chasdev]

Agreed, I have some plastic Zwiller cutting boards that are great! And use a steel for sharpening.

I loved my plastic cutting boards, they were lightweight and easy to clean.
BUT, I'm making an attempt at reducing the volume of micro plastics landing in my brain and liver and that was an easy swap compared to the others, like ditching all plastic containers completely.

 

[chef k-dude]

Totally cringe for me, like nails down a chalkboard to think of cutting stuff on glass or metal. I am 100% poly. Worked on kitchen equipment in restaurants for years and thats what all the major kitchens use. I get the nano-particles thing, everyone has to pick their health choices. I am a long time stainless steel fabricator and expert and never thought of making cutting boards from stainless.

Made all kinds of other stuff though!

I have an old farm sink in my garage that makes cleaning my larger poly boards much easier. They get scrubbed with a brush really well under very hot water, then I spray them down with a bleach cleaner and let them sit for a bit before scrubbing again and rinsing. The smaller boards get the dishwasher sanitizing. Using stainless definitely makes cleanup easier though.

I have virtually that same sharpener, it does work good once you set the new edge angle. You really have to know how to use it to keep from scarring the sides of some knives though, in my experience. I took my slicer blade, chefs knife and my boning knife to a grinding and sharpening place earlier in the year to set a great edge. Neither of those goes in the home knife sharpener...haven't had to since the pro sharpening, I am very careful with those edges. I try not to even accidentally bump them on something!

 

[Chasdev]

It's a Wusthof sharpener, comes set at 14 degrees to match the factory blade angle.
As an auto tech by trade (retired) I learned that in the good old days, mechanics cleaned engine parts with "carbon tet", a VERY effective degreaser.
Turns out pretty much all of them died of liver diseases before their time, way before.
Then I learned about mechanics working at GM dealerships (and later at independent shops too) , used a product called "GM Top Engine Cleaner", which was a VERY effective way to decarbon engines by pouring down the inlet while it runs.
Turns out while the mechanics who were exposed to it did not suffer directly, but their offspring were sometimes born with a defect that pretty much added up to having no skin, a non survivable event.
Now I know that the above examples don't (for now) equal the known dangers of micro plastic ingestion, but it's early days side effects wise, so I choose to delete all plastic that comes in contact with anything I injest.
FWIW, much harder to do than to say, nevertheless...

 

[DougE]

Stainless steel cutting boards? Seems like they would not be kind to a knife edge...

Reason they make cutting boards out of wood or plastic is because of that. There is no way I would let my good knives contact a steel surface.

 

[nomoreusmc]

As a welder\fabricator it's a no because of the nickel content. From an audiophile stand point, the sound...... No way. They are light and easy to clean. I also make knives or did in the past so I feel for them. Lol tool empathy. But where do I know I'm a weirdo

 

[chopsaw]

As an auto tech by trade

I did it for 10 years before I got in the Carpenters . We were Mechanics back then . Modern day guys deserve the title of Tech for sure .

The chemicals and fumes you come in contact with , shorten your life . I've had the "Purple fingernails " more than once .

I tossed all my plastic boards too . I use only wood . Like surfaces don't scratch , so I bet the SS isn't the issue it appears to be .

 

[cptnding]

I tossed all my plastic boards too . I use only wood .

I've been thinking about ditching my plastic boards for a while but I can't mentally get past the sanitation with wood. How do you handle making sure cross contamination isn't an issue with the wood boards?

 

[mike243]

I use plastic for raw meats, wood for veggys and cooked meat. The wood get washed with soapy hot water and the plastic same but get replaced often, I have 2 large boards that are plastic and not used much, 2'x4' and a 18x20". they state that plastic is in the water system but I run water filters that are supposed to cut down a lot. some things I can control to a certain price point and worry, the rest will have to slide.

 

[Chasdev]

My thinking is that if micro poisons exist in everything from rainwater to most everything we eat or drink, my only fast/cheap option is stainless boards.
FWIW, so far I've not seen dramatic dulling on my blade/s.

 

[chopsaw]

How do you handle making sure cross contamination isn't an issue with the wood boards?

Same as anything else really . Proper care and maintenance .
Not all wood is good to use for cutting boards . Cherry and Maple are the 2 main ones . I make mostly edge grain boards . I use some Walnut too . End grain boards are the easiest on knives , but take more care because of the open grain . The end grain boards HAVE to be a wood spec'd for cutting boards . Open grain woods like oak harbor bacteria and should not be used .

Keeping them sealed and conditioned is good practice . Soap and water clean up , and a good food service sanitizer spray if needed .
I have boards for meat cutting and boards for other prep . If I use the same board , I just make sure I cut any raw meat last .

Plus , good knife habits go a long way . You're not killing snakes . Apply enough pressure to do the task , and not leave knife marks on the surface of the board . That goes for wood and plastic .
A couple of edge grain cherry boards with maple and walnut accents .
These have the sealer on them . I usually do 3 coats , and let it soak in .

Maple with walnut stripes . Not yet sealed . Maple is a great choice for cutting boards .
It's really hard . Takes a lot of pressure to gouge the surface . Same with the cherry .

Face grain boards work great also . Simple , but they do mark up easier than the edge grain .
Even though it's the same species .

I actually use a face grain board I got when I bought my first house .
40 years ago . Use it everyday .

 

[mike243]

I see no problem with a stainless board, I don't saw through meat so much as I drag a very sharp edge through it, same way with veggys, knife stays sharp for a lot longer. I bought a glass cutting board 1 time, it got changed to a hot pot holder PDQ.

 

[hondabbq]

I have only ever used Wood boards in all commercial kitchen I have worked in or have been the chef of. Wood only