Wood or Plastic...?? Or something I don't know even exists..??
Yes, people will yell at you if you use ceramic or granite for cutting, because supposedly it does dull the knives.@Wingnut in college I used to cut on ceramic plates until I got yelled at in a cooking class for 'ruining' the knives. I suspect our granite use dulls the knives more quickly as well, as I do have to sharpen them fairly frequently...
Wood boards require oiling and waxy butters to be applied before you use for the first time and every so often to maintain their waterproof-ness. Our wood boards are for produce and the other is for cooked meat only. Raw meat is cut on the poly plastic board that can be cleaned with bleach.Wood is porous, so that's a "no" for us, since food is wet/moist. We used to use wood, never died from it, but we don't use it any more. Same with knife blocks - our old ones were wood, but we use plastic now. We use rigid plastic cutting boards, washed with soapy water by hand immediately after use, then into the dishwasher they go. I realize wood is traditional, but so is salmonella.
That is brilliantI use the hard plastic ones. Don’t like the thin flexible type. I used to use wood, don’t remember why I switched.
The plastic ones last me about a year. Then they get transferred to duty in the shop or tool room, or anything else I can think of.
I use a mouse with my laptop, dislike the touch screen. I put an old cutting board in my laptop bag for the mouse, with a pad glued to it. Even has a handle...
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