I like a decent bamboo cutting board myself, have always read plastic ones can harbor bacteria easier.
I like a decent bamboo cutting board myself, have always read plastic ones can harbor bacteria easier.
I was trolling a bit about the glass!
I'd imagine using glass would also be a quick way to lose a finger.
I've got a really nice end grain wood chopping board but its about an inch and a half thick and weighs a ton. In the same space I can store at least half a dozen plastic ones and throw them in the dishwasher after each use!
I always just end up using the good wooden one for bread so that I don't need to clean it!
I quite like the look of that one! Its not too thick.I thought you had been joking about the glass a bit after thinking about it, didn't even post that part.
Just use one board similar to this myself.
https://www.amazon.com/Best-ORGANIC...id=1484005999&sr=8-14&keywords=cutting+boards
I don't know shit about knives but I need new ones. Right now I have some cheap ass knife block that has like 6 different knives but I have really only used like 3 of them. 2 of them are big ones kinda like the ones shown in OP but they are different (not sure what is different about em). Then a bread knife that I don't think I've ever used in 5 years, this little short knife (probably a paring knife) and then one that is probably like 5 or 6 inches long.
Anyways I really only need one to cut veggies and one that is sharp as shit that will cut meat with ease. Then maybe like a cleaver. Can I get something decent from like amazon or something that won't cost me a shitload of money?
I've got some thin ones a bit like that but I find that they skid around a bit too much.I have Enviroboard cutting mats. 3-pack for $24 shipped. Thin, flexible (lets you chop & then bend into a U-shape to dump in a bowl), and you can microwave it for 60 seconds to make them germ-free:
https://www.amazon.com/Enviroboard-Antimicrobial-Cutting-Microwave-Sterilization/dp/B00JZOUNYU
What brand? Are your knives sharp? If you never sharpened your knives, I would buy electric sharpener and refresh your existing knives before buying something new. Something like this $40 Chef Choice sharpener will turn your cheap knives into sharp knives. https://www.amazon.com/Chefs-Choice...0039SLUI6/ref=cm_cr_arp_d_product_top?ie=UTF8
It's for European styled knives. If you have Japanese knives, you need something different.
So....
Plastic or wood chopping boards? What about glass? :whistle:
I like bamboo, too, although I'm not an expert in saying whether they're better or worse for your knives than hard maple. The two I own have have stayed absolutely flat for many, which means they don't move or rock on the counter top. All of the plastic cutting boards I've ever used have warped and become miserable to use.
Two things I hate in a cutting board: lack of heft/stability and, in a wood board, that idiotic "blood" groove they put on them. The groove just makes them harder to clean and makes the usable surface smaller. Even doing something as simple as taking a small pile of diced garlic and sweeping it into a pot is made more difficult by that stupid groove. Many boards have it on only one side, so if you prefer to use the other, then you have a board with effectively one surface and half the life.
I use cheapo Victorinox chef knives off Amazon and a simple whetstone for sharpening.
Pulled a knife out last night to cut some picanha (Brazilian rump cap traditionally served on skewer) and was legitimately surprised how sharp I had got it. Sliced through thick pieces of beef with no effort. I was actually a little scared I'd lose a finger.
I like bamboo, too, although I'm not an expert in saying whether they're better or worse for your knives than hard maple. The two I own have have stayed absolutely flat for many years, which means they don't move or rock on the counter top. All of the plastic cutting boards I've ever used have warped and become miserable to use.
Two things I hate in a cutting board: lack of heft/stability and, in a wood board, that idiotic "blood" groove they put on them. The groove just makes them harder to clean and makes the usable surface smaller. Even doing something as simple as taking a small pile of diced garlic and sweeping it into a pot is made more difficult by that stupid groove. Many boards have it on only one side, so if you prefer to use the other, then you have a board with effectively one surface and half the life.
This is the cutting board I made. It mostly gets used to keep cat butts off the ground.
Hard maple, about 6" thick, on a maple cart.
We've discussed it but 1) pound for pound production cost for cat is higher than waygu beef and 2) cat probably tastes like cat food.Is that dinner waiting to be dressed?
We've discussed it but 1) pound for pound production cost for cat is higher than waygu beef and 2) cat probably tastes like cat food.
I think this is one of the best knives to purchase to get into Japanese cutlery. Just $100 so not too expensive, and its good hard Japanese steel. Just remember if you are left handed you need to call them for a special order.
God bless us all.
http://korin.com/HTO-INGY-210?sc=27&category=280054
Tojiro DP.NICE knife...I've bought a couple of these sets as gifts:
http://www.chefknivestogo.com/tojiro3pcset.html
Good quality, built to stand up to the abuse new Japanese knife users often subject their cutlery to...without knowing they've done it.