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; Yesterday 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.
Nice plastic tablecloth lol.
Appears I also used the board for a motherload size rack of ribs!
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I’ll only entertain wood for bread and pastries. everything else it’s big plastic ones from a catering wholesaler.
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Bought this one
https://japaneseknifecompany.com/pro...oaAr1AEALw_wcB
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Nice one
'Against stupidity, the gods themselves struggle in vain' - Schiller.
I’ve had trays before and they are brilliant. When we did the kitchen, we had a pullout bin & food bin that fits to every cupboard top for sliding food waste into. You should find the tray such a great addition to your food prep.Bought this one
https://japaneseknifecompany.com/pro...oaAr1AEALw_wcB
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No fidget spinner hidden there? lol
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I've got enough fidgets now lol , although I'm in the rabbit hole of expensive sliders
We downsized when retired, the tray will be very welcome as we cook Asian Indian food a lot , so much prep
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Chopping board oil it never ends
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End-grain - it kinda self heals. Mineral oil for the finish when it gets worn
Never oiled our slab of oak in the 15 years we have had it, and it has not suffered.
No idea you were supposed to oil chopping boards, and don’t much fancy our food unnecessarily coming into contact with mineral oil if it doesn’t need to.
If I needed a solid surface to cleave joints of meat off - sure, a hefty chopping board, but otherwise I just thin polythene ‘sheets’ of around 2mm thick.
They go in the dishwasher usually, afterwards.
Me neither but then again I have to 0000 wire the table yearly and oil it
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I’ve an older off cut from my old house and have used olive oil to nourish it
Strange that they suggest an end grain maple board but didn't compare against an end grain bamboo...
Fill the pores with oil (cooking not castrol) and they won't fill up with food for bacteria.
More generally, you lot! Cheapest plastic boards then chick them in dishwasher.
I do have a wooden board for bread which is beautifully sculpted after 30+ years.
There isn't a rabbit hole to go down with plastic boards though
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Very true.
I did buy a cheap thick block, but just park the toaster on top of it.
My mate Dave used the plank that served as the gang plank into the caravan, as the chopping board to prepare paua aka abalone a type of sea snail in NZ, twas the only surface available...they were just amazing, we'd gathered them earlier from the rocks, we ate them on the beach sat by the camp fire.
Yup similar story here...focus on the food not the gizmoscrazy huh. To each their own obvs.
There is, but not very deep.
The plastic board should be about 8-10 mm thick, and not a flimsy sheet.
There could be a form of colour coding - regulated in some kitchens - but personally prefer to pass it in the dishwasher after use for a group of ingredients.
Reason is that this will not warp when in the dishwasher, independently from the position inside.
Plus the weight itself and a damp cloth will help keeping it firm on the worktop.
Last edited by Franco; Today at 10:09.
I never knew there was so such to know about chopping board. Having read and contributed to the thread I now consider myself at expert level in chopping board theory and application :)
We do have a plastic board for raw meat and yes I do follow these rules tbh
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I honestly didn't think there were any more topics the TZ Massive could create obsessions about. Chopping boards! I now have several tabs open and am considering the merits and usage of wood versus plastic
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