What chopping board for use with a sharp knife...

[markwombat]

Hey guys,

I've just got my first set of really good knives. Now that looking after my knives has entered my mind (perhaps I think too much but nonetheless) I am wondering what style of chopping board is best to avoid bluntening the knife.

Any tips / horror stories?

/MW

 

[DirtyJester]

Plastic or wood take your pick

Plastic is what I use and it's easier to store more of them for different jobs.

 

[Jolteh]

Hey guys,

I've just got my first set of really good knives. Now that looking after my knives has entered my mind (perhaps I think too much but nonetheless) I am wondering what style of chopping board is best to avoid bluntening the knife.

Any tips / horror stories?

/MW

Most wood or plastic ones are fine. A big chunky wood one for most things and a separate plastic one for things like chicken is the way most people go.

Avoid glass/stone/steel etc.

 

[haaammit]

I use wooden ones and use a metal scrubby/scouring pad to keep them clean. I prefer the look of wooden blocks to plastic, but plastic ones can go in the dishwasher.

Do not use a glass/ceramic board. Ever. Ever ever. They are the quickest and easiest way to blunt a knife

 

[tom_e]

Most wood or plastic ones are fine. A big chunky wood one for most things and a separate plastic one for things like chicken is the way most people go.

Avoid glass/stone/steel etc.

That's what we've got a nice big wooden block for general chopping then a few little cheap plastic ones for meat.

 

[markwombat]

Awesome! Thanks for the replies, all seems very logical.



/MW

 

[Ahleckz]

You may have to 'season' your chopping board. You just do this by rubbing oil into it. You can buy the right oil from John Lewis, and other shops like that. You want a tastleless, non food based one (so don't use veg/olive/groundnut oil - it'll go rancid) and then just rub it in, leaving about 30 minutes between coats. 3 coats is usually enough.
Some boards come preseasoned, some don't. Check the packaging and it should tell you.

As said, don't use glass. It makes me cry inside every time I see a glass board in someone's kitchen.

 

[Paul11]

Big wooden board for veg and general and a plastic for meats

 

[Scottland]

I like Bamboo boards, they seem to wear better.

 

[J1234]

Wood.

 

[lookitsjonno]

invest in a thick wooden one, had ours years and it still looks brand new other than a couple of stains

 

[boxman2000]

I use plastic for chicken, wood for veg/herbs and those thin flexible plastic ones for other meats and fish.

 

[Tonyator]

I use a big wooden one for everything.

 

[j.col]

Most wood or plastic ones are fine. A big chunky wood one for most things and a separate plastic one for things like chicken is the way most people go.

Avoid glass/stone/steel etc.

also this, a cheapo plastic for meat, and a wood one for everything else

 

[blueboy2001]

I use a big wooden block but I recently picked up some really thin flexible plastic chopping mats from one of the cheap shops - they were about 60p for 2 and save you cleaning the board between meat and veg and they're so soft they won't harm knives and they are dead easy to throw in the sink and wash. I don't expect they'll last more than a month or two but at that price I don't care.

 

[Cybermyk]

Anyone else here ever steam cleaned a wooden chopping board? Yuck.

I do have one, but generally I use two antimicrobial dishwasher proof boards for meat and basic dishwasher proof plastic boards for everything else.

Not that I'm paranoid, just a bit careful.

 

[Randomface74]

I like cheap plastic ones because they're easy to clean and I can replace them if they're nackered.

 

[Entropy]

I use two bamboo chopping boards. One for meats and one for vegetables.
Bamboo is a really great material to use as its really hard wearing and doesn't swell when you are washing them. Practically wipe clean like plastic materials. I just place a tea towel under the board when chopping so it doesn't slip around, however im sure you can find one with rubber grippers on the bottom to solve this.

 

[A.N.Other]

Large flat wooden board for veg and cooked meats. Smaller plastic board/s for raw meats.

It's important to maintain your wooden boards in good condition. Regularly oil them, as above. Spread it about with some kitchen roll and allow to to soak in. This makes them easier to clean and helps to stop them absorbing smells and tastes (I'm looking at you, here, Mr Garlic). Re-oil if you use detergents on the surface of it.

 

[Jonny69]

I can't stand wooden boards for anything other than bread. It just seems so unhygienic with everything soaking into it and I've found that whatever it was that was savoury that you last cut on the board taints the next bit of cutting, especially if it's fruit.

Plastic boards for me.