Bamboo cutting board

[renz20003]

You made me almost snort beer out of my nose.


:thumbsup::thumbsup:

One of my favorite movies.

 

[Linux23]

I use glass. No fuss no muss.

 

[TheGardener]

This discussion is starting to resemble the iPhone versus Android wars. Our oceans will be boiling over in 10 years, so what difference does your choice of cutting boards make? And yes, putting your food on a plastic board that you've just cleaned with harsh solvents like ammonia, ought to make you feel warm and fuzzy about your bodily safety.

A year back I purchased a nice thick bamboo cutting exactly like the one below. Unfortunately after owning it for 6 months, I dropped it on the floor and it cracked. Not know what kind of glue to safely use to repair, I decided to just to toss it. I purchased a 3 pack of thin bamboo cutting boards for about $8. After 6 months one is starting to look pretty worn, so I'll probably soon toss it. They are cheap enough to replace. And to clean, I just use a mild non-toxic dishwashing detergent and hot water. So far no trips to the emergency room.

 

[Carson Dyle]

I just use a mild non-toxic dishwashing detergent and hot water

Wow. Where do you find that stuff? I've been using the highly toxic variety that I find in the supermarket.

Just... incredible. Highly entertaining, though.

 

[ImpulsE69]

I just let my dogs lick mine clean.

 

[Muse]

I have a couple of bamboo cutting boards and love them. They last forever and they stay perfectly flat, unlike my hardwood boards that required some maintenance, and still eventually all warped and cracked.

The ones I have look exactly like the one below, one larger and one smaller that I don't use quite as much. These are nice, as they're about 3/4" thick and have a little heft to them. They have no hole for a handle, so the entire surface is usable, and they have no useless feet or edge groove on either side, so both sides are the same.

http://www.amazon.com/gp/product/B00012V15K/

The bamboo board I just bought I haven't removed the shrinkwrap from yet. I figure I'll do what I did with my other (wooden) cutting board, which is to make some feet for it for stability. It will also keep the reverse side from being impacted. My method of adding feet is to take 4 pieces of rubber and attach them to the sides of the board near the ends. I do this by drilling and tapping and place a washer-like rectangular piece of thin steel between the bolt-head and the rubber. If I do this just right, I can reverse the use-side at any time.

 

[Carson Dyle]

The bamboo board I just bought I haven't removed the shrinkwrap from yet. I figure I'll do what I did with my other (wooden) cutting board, which is to make some feet for it for stability. It will also keep the reverse side from being impacted. My method of adding feet is to take 4 pieces of rubber and attach them to the sides of the board near the ends. I do this by drilling and tapping and place a washer-like rectangular piece of thin steel between the bolt-head and the rubber. If I do this just right, I can reverse the use-side at any time.

Why in the world are feet needed for "stability"? I've never understood that. If the board slides on your counter top (mine never do) you can lay it down on a damp dish towel or paper towel. I like being able to flip the board any time I like.

 

[TheGardener]

Wow. Where do you find that stuff? I've been using the highly toxic variety that I find in the supermarket.

Just... incredible. Highly entertaining, though.

Well you know, if you like cancer causing additives like triclosan in your dishwashing detergent and soap, you will feel safe that the antibacterial agent will keeping you from harm.

I'm glad you are entertained. But since you asked a sarcastic question (and how often don't you post sarcasm), I will still oblige.

https://gimmethegoodstuff.org/safe-product-guides/dish-soap/

http://www.ewg.org/

http://www.ewg.org/guides/subcategories/24-DishwasherDetergent

 

[Carson Dyle]

No, that shit never gets old. Jeezus, how do some of you people ever leave the house? Doesn't being in the sun and breathing all of that unfiltered air out there scare the living hell out of you?

 

[JulesMaximus]

I've been using thin grain hardwood cutting boards for decades. I cut meat on them, fish, vegetables, fruits, chicken, you name it. I always wash them thoroughly after use with dish soap and hot tap water and allow them to dry between uses and I don't mix what I'm cutting on them at the same time.

Never had a case of food born illness in my house.

 

[dullard]

Why in the world are feet needed for "stability"? I've never understood that. If the board slides on your counter top (mine never do) you can lay it down on a damp dish towel or paper towel. I like being able to flip the board any time I like.

All cutting boards that I've ever used slide on all countertops that I've ever used. Sure, a wet towel can solve the problem, but then you have a mold problem on your hands if you ever accidentally leave it for a few hours with the moisture trapped between your cutting board and counter top.

A cutting board with rubber that wraps around the corners is heavenly. Flip it around as you wish. No sliding, ever. No mold-causing wet towels either.



As for wood/plastic, people in this thread are way over thinking it. Wood can be cleaned, it is mostly anti-microbial, gentle on knives, and looks good. So I go with wood. But plastic works just fine too if you sanitize it regularly.

 

[SP33Demon]

FFS just use plastic and put it in the dishwasher. Life isn't this complicated folks.

 

[Carson Dyle]

FFS just use plastic and put it in the dishwasher. Life isn't this complicated folks.

I can't stand plastic cutting boards, but no, life isn't anywhere near this complicated.

We don't need a first-world problems thread. Every waking moment seems to be fraught with peril and indecision for most of the people in this forum.

 

[Muse]

FFS just use plastic and put it in the dishwasher. Life isn't this complicated folks.

I have never owned a dishwasher... it's my two hands, etc. I own no plastic cutting boards either.

 

[Muse]

I've been using thin grain hardwood cutting boards for decades. I cut meat on them, fish, vegetables, fruits, chicken, you name it. I always wash them thoroughly after use with dish soap and hot tap water and allow them to dry between uses and I don't mix what I'm cutting on them at the same time.

Never had a case of food born illness in my house.

I'm nowhere near as thorough as you in cleaning my cutting boards. However, I don't recall suffering food poison except one time and that was after eating at a diner in Klamath Falls, Oregon. Will never forget that one. The rest of my family didn't get sick, so maybe it wasn't food poisoning... they also ate the chicken cacciatore, so I guess it was something else. I've never eaten it since, however.

Why in the world are feet needed for "stability"? I've never understood that. If the board slides on your counter top (mine never do) you can lay it down on a damp dish towel or paper towel. I like being able to flip the board any time I like.

OK, the reason I came back to the thread was this, to get a reaction to my plan to fashion feet for this thing. I'll try your suggestion.