Just picked up a set of Anolon Advanced in stainless and I want to get a decent board to help prolong the set i just bought. All I've heard about cutting boards is to have a separate board for meat.

Any suggestions?


Luther

 

I would just avoid glass or any type of rock boards as they are hard on knives.

compressed plywood board or some other type of hardwood. i think maple is popular and would be a good choice. I still am looking for a good end grain maple board/block.

Polyethylene boards would probably work too. It is what I use, since I am cheap. They say they are easier to disinfect so most people think you should have a plastic board separate for meat, and even sometimes designate a side for poultry, but other people say that once the plastic is scored with a knife they actually might be harder to disinfect than wood.

 

check these out.
http://store.webstorepackage.com/jbp...63D.asp?sc_id=

they are pricey but i love em. you don't want to wait you can go to Action Sales in Monterey Park. they have them too. let me know how you like em.

 

Plastic or wood..........I've got a mix of both


AVOID GLASS AND ROCK LIKE THE PLAGUE!

 

^ def want the plastic or anything non-permeable for proteins. the wood is fine for produce.

 

I use mostly wood unless I'm cutting meat. I have Boos Blocks. I like them but they require a lot of maintenance. For plastic I just got some cheap piece of shit from the store.

 

I've never heard of using glass or stone for cutting boards.

I had a piece of marble that looked like a cutting board, but it was for setting chocolate.

I also keep hearing conflicting stories re: wood or plastic for meats. Some people say wood is too pourous for meat, while others say that wood has natural enzymes that kill bacteria.

 

Our ancestors have cut meat on wood for hundreds of years, I would not worry about it, that being said, plastic ones are nice cause you can just fire them in the dish washer.

 

You can use wood, just make sure you clean it. I've never had a problem but switched to cutting meat on plastic because it was easier to deal with the cleaning. I'm lazy. And the wood, if it is a good one, needs lots of care.