Shopping for new cutting boards

o.k you guys know all the old sailor tricks!never set anything down(even at the dock)without brakes!

 
I just use one wooden cutting board for everything. wood has some kind of natural,

antibacterial agent in it. I just was it off with soap and hot water if I've done any kind of raw meat or poultry.

the hard plastic boards are not good for your knives and dull the blade.

the board I have Don made in shop in high school... wow! of course, my dear MIL treated it like a work of art so there was a bit of tah do when I first started using it for the purpose it was intended for.

I haven't started chopping veggies on my island top as it's still new but eventually I will.

 
Here's another tip for holding a mixing bowl in place

How to Keep a Mixing Bowl Steady

Without a helper, it's impossible to hold a big bowl still while you're whisking egg whites with one hand and adding sugar with the other. When two hands aren't enough, ingenuity has to kick in. Use this handy trick the next time you're blending ingredients.
Instructions

STEP 1: Wet a kitchen towel until it's evenly damp.
STEP 2: Twist it diagonally, rolling it tightly across two opposite corners.
STEP 3: Form a circle with the towel at the center of your work surface and overlap the ends in a loose knot.
STEP 4: Place the ring on your work surface and rest the bowl's base on the ring, pressing it firmly into the towel base. The bowl will stay steady as you continue mixing or blending.

http://www.ehow.com/how_114517_keep-mixing-bowl.html

 
I use bamboo now, several sizes.I have several plastic that are past their prime...too many cuts can

harbor bacteria if not cleaned properly. Thanks for reminding me these probably should be tossed.

 
I heard this tip to clean a wood board on Splendid Table, tried it and it really works well. Cover

the board with coarse salt, pour vinegar (cheap kind, I use white) over the salt and let it sit for a while. I waited at least 20 minutes. Rinse well and wash.

 
On an episode, scienc in theme, the Discovery channel, many years ago, did a test of a wooden

cutting board and a plastic 'board'. Both were treated with the same food and left out overnight.

In the morning, they found that the wooden board had almost no bacteria in comparison with the plastic. The assumption was that wood contains natural bacteria-fighting little agents inherent in a healthy tree and which are naintained in the wood cut from it.

It was just a theory.

 
it must be true since I've been cutting meat, fish, poultry and veggies and everything

else on the same board for 14 years and no one has died yet.... "-))

 
if you're getting flexible plastic ones, check if they are heat resistant (if that matters to you)..

i love mine (ikea) but as marg said they lift and curl with any heat - so no toasted nuts, etc, and no dishwasher. i do like to use one ontop of my wooden board for garlic/onions or raw meats, then you can fire that into the sink when you're done and carry on with your prep.

 
I like my wooden cutting board that fits over the sink. I can shove the debris right into the sink

with the disposal. I use this one primarily for veggies/fruit. and I love my plastic ones from Ikea. I put them in the dishwasher, but do not use the heat cycle.

 
maybe pour some really hot water over it in the sink and then set it on the counter or table

with something heavy weighting it down. Might force it back into shape?

 
Does anyone use one of those ceramic or stone boards that Giada uses?

It kinda makes me cringe when I hear her knife cutting on it.

 
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