Let's talk chopping boards

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Soldato
Joined
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So, what do you use? We have two large wooden chopping boards which are fine, but are very worn out now. I'm trying to decide whether or not to plump for another wooden one, or perhaps go for a set of plastic style ones? Colour coded etc?

Actually, I really like the huge wooden ones that hang over the edge of your counter, but I don't think I have room to store them (and I can't find them anyway :p).

What does everyone use? Those with glass chopping boards can get out, they're hideous :)
 
Ive got a mixture of plastic, glass and wood. I tend to use the plastic more for chopping as it's easier to clean, and cheap to replace. The wooden board is more for slicing bread etc on.

The ones you mention that hang over the edge of your counter, you can pick one up from Ikea for about £12. We were after one as more of a pizza serving tray - for those huge make your own pizzas from the supermarket. Most we had looked at were either too small, or were branded Jamie Oliver and wanted £50+ for one.
 
I have a large butchers block I bought when I was in Switzerland, years ago but I'd like to get another but most places only sell these glued bamboo type ones which I find are terrible for blades, not to mention a pain to wash as they split quick quickly.

I'm going to try a local catering supplier as professional kitchen have these very substantial plastic boards, rather than these 1cm thick ones that warp in the dishwasher.

Interested to know where people get theirs from though.
 
Semple said:
The ones you mention that hang over the edge of your counter, you can pick one up from Ikea for about £12.
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Hmn we've been unfortunate enough to go to Ikea twice in the last month or so, I looked both times and didn't see them :confused:

boxman2000, this place is near my work and does ridiculously thick plastic boards. I don't think they'd even fit in the dishwasher as they're so thick.
 
Plastic is significantly worse for bacteria control, compared with wood. They tend to look a bit **** too. I'd always stick with wood

boxman2000 said:
I have a large butchers block I bought when I was in Switzerland, years ago but I'd like to get another but most places only sell these glued bamboo type ones which I find are terrible for blades, not to mention a pain to wash as they split quick quickly.
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Are you putting wooden chopping boards in the dishwasher?
 
For bread I use a wooden one, for everything else plastic so I can sling them in the dishwasher.

Never glass - too noisy and its a hard surface that will blunt your knife quicker.

Edit: just remembered we got the plastic ones from lakeland: small and large.
 
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most of the time I use one of the colour coded plastic sets for ease of use, simple enough that if you are changing from raw to cooked you just get another one.

I also have a really large hefty butchers block that I got off eBay about 13 years ago for £5 delivered still in excellent condition but due to the size it doesn't get used as much anymore since moving due to lack of workspace :(
 
See if you can get some offcuts of solid wood worktops?

I've got a quite old walnut chopping board that I keep oiled and aside from some knife marks it looks in decent nick still. Have you thoughts about re-finishing it by sanding it and oiling it rather than replacing it?
 
cheesyboy said:
Plastic is significantly worse for bacteria control, compared with wood. They tend to look a bit **** too. I'd always stick with wood
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Really? I honestly thought it was the other way around. :confused:

What does everyone think about the flexi mat type things? Do they just break?
 
I just buy sliced bread. hahaha

Seriously though I've got a plastic one. Has some sort of antibacterial properties embedded in it. Lousy to cut on though but i'd rather have it then a glued together wood one.
 
wood (or plastic) if you respect you knives, endgrain too which I think is once again better for the knifes.(bamboo chips them too I believe although not high up janka hardness scale)
I think the wood grips the vegetables/meat better for preparing too, and would suggest that although the pro-kitchens use plastic, the pro chefs use wooden blocks at home ?
need to mineral oil (amazon) the blocks occasionally and then just wipe down with a hot cloth after use and they are as good as new - no smells either.

I inadvertently bought a smallish 12" diameter end-grain hevea because it was in sale; originally thought I wanted something larger (maple/oak would be nice) , but it is also easy to carry with one hand to the pot or the bin.

I use a plastic for preparing / gutting fish though
 
wood always wood, reasonably hefty one, one side with the blood channel in it, what ever that's called.

and get some food grade mineral oil to apply to keep them nice and never ever dishwasher them.
 
Scottland said:
See if you can get some offcuts of solid wood worktops?

I've got a quite old walnut chopping board that I keep oiled and aside from some knife marks it looks in decent nick still. Have you thoughts about re-finishing it by sanding it and oiling it rather than replacing it?
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You ideally want end grain but yiu aren't going ro get that without it being glued together blocks.

Unless you can get a hold of a slice of a tree lol
 
I use two high density hygiplas boards. A red one for meat, a green one for everything else.

I worked out the biggest size I could fit in my dishwasher and just got a couple. They're big, not too thick, but reassuringly heavy. They cost about a tenner and I can't fault them.

Wooden boards are fine too, but I'm too lazy to hand wash and oil and all that faff. I chuck these bad boys in the dishwasher and forget about them.
 
Great thread, I am after similar.

Thin plastic ones warp very easily from my experience. My set from Tesco and Ikea have all warped terribly.

I was reading The Sweethome writeup on cutting boards and they recommend some stuff that looks decent.

I'm also after something to carve meat on so it doesn't move around a dish or board if anyone has recommendations on that.

I'd like to get a decent wooden block and some good quality plastic ones too. Then new knives. :D
 
could not find the supplier I specced a couple of years back (a worktop maker who also did boards) but some gratuitous options here - heavyweight starting at 5cm thick ! (this is not a personal endorsement)

[ one I use is only 3cm thick - but endgrain has to be thick for strength ]
 
cheesyboy said:
Are you putting wooden chopping boards in the dishwasher?
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LOL, no. I just find that those nice looking bamboo blocks you can get from supermarkets etc tend to split after a few months as they are glued together. I only put plastic ones in dishwasher but find it hard to source ones that don't warp from the heat.

End grain is where it's at for chopping boards but they aren't cheap. No reason a good one shouldn't last for years. I've had mine for 15+ years and it could do with a sand and oil but I treat it with olive oil every now and then that has kept it in good condition.

Semple said:
Are people really bothered about the cheap plastic ones warping though?
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Nothing worse than trying to chop and the board moving underneath your hand/knife - very dangerous. This is why I go for large chopping blocks with fibre cloth underneath to stop it from moving.

I have one of those thin plastic flexi boards that I use when preparing red meat which is handy but that doesn't go in dishwasher. I have a glass one for fish that can go in dishwasher and I use a small bamboo board when preparing fruit. For all veg etc I use the wooden block.
 
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