Reply With QuoteSays who?Originally Posted by Daveya.
Just get one of these:
https://www.ikea.com/gb/en/cat/chopping-boards-15947/
If you don't spend £90 on chopping boards and things maybe you could afford a bigger kitchen! ;-)
Another rabbit hole bloody hell
Small kitchen , couple of decent knives , home cook using board daily
It seems you are supposed to get Japanese cedar ( Hinoki ) but they cost 90 quid with a tray user it ( need , due to space )
Bamboo a lot cheaper , any advice?
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Says who?
Just get one of these:
https://www.ikea.com/gb/en/cat/chopping-boards-15947/
If you don't spend £90 on chopping boards and things maybe you could afford a bigger kitchen! ;-)
Oak chopping board. No need to spend a fortune. We still use an offcut from our oak work surface when it was installed, and also gave a few away from the offcuts.
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My Dad told me.that maple was the traditional wood for a chopping board. Hard, close grained and not naturally scented. Probably cheaper than hinoki too.
I was looking at these the other day but couldn’t decide on sizing. Reviews look pretty decent but might turn the kitchen a bit too tactical/TZ.
https://www.johnlewis.com/victorinox...black/p6304420
For cooking many professionals only use plastic boards. Easy to keep clean.
To avoid cross contamination, just change it with a fresh one and put it in the dishwasher. Use the damp cloth below (to keep it from moving) to wipe the surface.
I have three small ones and three large ones.
I have a nice end grain block that I use for serving my steak on, but hate cleaning it after.
Most of my cutting is with the plastic / resin boards you see in commercial kitchens. Less scent / flavour transfer, can bung them in the dishwasher too after raw meat etc has been on them.
Edit - Franco & I clearly aligned here. Some of the boards can come with a rubber handle coating at the edges. This also helps with the slip prevention, if not then the damp cloth works wonders.
We use an end grain bamboo board for most things and it's good as new after over a decade of use. Looks a lot nicer than plastic too (although I do use plastic for raw meat).
The rabbits down the hole!
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God Almighty! Remind me never to try your Beef Wellington.
Why?
Remind me never to invite you!
Last edited by gunner; Today at 15:57.
I mistakenly thought that he substituted plastic for raw meat when cooking. I do apologise.
LOL. Only for the inlaws...
Safer than me; I pick wild mushrooms for them.....
At least I did when they were still alive.
As an aside, I have recently finished making my new kitchen units from maple (well, sycamore felled from my front garden, or as I call it "free maple") but frustratingly despite being inundated with offcuts, there isn't one large enough to fashion a chopping board from. The closest I come is laminating some strips together to make a fish cleaning board, but I wouldn't altogether fancy a glued sectioned board for food preparation.
One unit to go, so fingers crossed!
When I was repairing car body timber frames for a living I called myself an offcut manufacturer.
We have three that were fashioned from the sink cutout of our kitchen worktop. We also have some small melamine and plastic ones for chicken and fish.
In the Sotadic Zone, apparently.
We had old work surface offcut boards but they're not particularly good for keeping clean.
Some wood (I think bamboo) is not good for keeping knives sharp.
I spent a while looking at the wood boards that don't blunt your knives but they cost so much and I couldn't be bothered so I went with these, which have been excellent:
https://www.black-by-design.co.uk/ki...42c9bbc08adb2d
Stick 'em in the dishwasher and they come out fine.
"A man of little significance"
It's the opposite , bamboo and cedar as MD others ( I'm only just in the rabbit hole ) are better for Japanese knives
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Really?
https://www.seriouseats.com/are-bamboo-cutting-boards-good-7511304
Well I'm only just starting out
https://www.alldayieat.com/blog/hino...inoki%20boards.
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Only end grain bamboo.
'Against stupidity, the gods themselves struggle in vain' - Schiller.
Ta
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I'm in the plastic chopping board group. Joseph & Joseph do a great 4 board set, Veg/Fruit, (veg one side, fruit th other), Cooked Meat, Raw Meat and Fish so risk of cross contamination is nil. Dishwasher safe, colour coded and come in a neat upright storage unit to save space. Had ours for years.
https://www.amazon.co.uk/Joseph-Larg...st_sto_dp&th=1
They also do one where the storage unit sits horizontally under a shelf.
Best Regards - Peter
I'd hate to be with you when you're on your own.
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