Chopping boards - what do you use?

adidan said:
I usually use a glass one.
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You monster!! My missus is a bit like that, so every time she bought a glass chopping board in the early days of marriage I immediately binned or broke it. Think we went through about 4 or 5 before she accepted defeat. I now look after the wood chopping boards - literally no more effort other than occasionally a quick high grit sanding and rub with linseed oil.
 
Thekwango said:
You monster!! My missus is a bit like that, so every time she bought a glass chopping board in the early days of marriage I immediately binned or broke it. Think we went through about 4 or 5 before she accepted defeat. I now look after the wood chopping boards - literally no more effort other than occasionally a quick high grit sanding and rub with linseed oil.
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More of a brute than monster as I may have been a bit misleading.

My OH does 99% of the chopping if I'm cooking so the big old wooden unit gets used most of all.

The chopping board is the 'wooden unit' if I wasn't clear :D
 
bought an unplanned acacia end grain board in B&M 10 years ago <£25 -only around 35cm diameter , 4cm thick
size proved very useful as can easily move board to pans on the hob with one hand.

don't pay the earth for mineral oil like I did - there's a thread that discusses this - and boards.

nylon plastic boards I've tried seem to grip the knife and and not as pleasant to cut on
 
booyaka said:
same - had one massive one for about 8 years now - wipe over after use, once a year with linseed oil - good as new.
Cost about £100 but well worth it.
Probably outlast me as it still looks like new despite being used every day/multiple times a day
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Same here, use antibac spray on it after cooking at the end of the day. My Dad made it out of leftover kitchen worktop when they last did their kitchen, had it about 7 years now and looks like new. although got paint on one side a few years back, so thats now the underside.
 
I have two wooden boards, one for raw meats and the other for everything else. One is Acacia and the other Olive I think.

Just hand wash them after each use, takes no time.
 
Bamboo or wood everytime. Plastic is acceptable in a commercial kitchen where they need to be colour-coded for usage. Anyone using glass needs to be shot.

One thing to note about bamboo is that it is quite hard, and will dull your knives relatively quickly.
 
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