Cutting Boards

[Pepper]

I currently have two boards. One wood and one hard plastic board. Me hear dem say di bamboo boards are good too.

The wood one has seen better days, is time for a new one. I purchased the wood one because of something negative I heard about the plastics ones, but the wood one is about to be retired and the plastic one still a go strong. And me did go crate and barrell go buy high-end wood board.

I usually sanitize them through the dishwasher, so I am wondering if I should just go for another plastic one.

[Peasie]

Re: Cutting Boards

You only have two I have so many because I can't seem to throw them away

I have more plastic than wood cutting boards and I use them for different tasks: the large plastic for cutting raw meat, the medium plastic for fruits and veg, and the small for herbs or likkle tings. I hardly use the wooden ones anymore and now reserve them for cutting and serving cheese. I have a small section of my kitchen counter that is a built-in wooden cutting board and we mostly cut bread on that surface.

I hear plastic cutting boards dull knives faster than wooden ones. I would go for a good quality plastic one all the same.

[RichD]

Re: Cutting Boards

next time yuh go jamaica get a iron wood (lignum vitae)one if yuh can find dem these days

[Gen]

Re: Cutting Boards

mi nuh have nuh more board one, only plastic one dem (several for diff purposes)

mi juss think dat all the clean mi a clean the wood one it still trap bacteria

if i get another wood one i wont put meat on it

[kia027]

Re: Cutting Boards

Found an antibacterial cutting board

Since it is Williams Sonoma I am sure you could find it elsewhere for less

[ackeepod]

Re: Cutting Boards

plastic ones ..found couple in Marshalls that have the sides flexible with ability to fold to help channel food into container and another that has the sides raised so the juices dont run off the board.

[Pepper]

Re: Cutting Boards

Lawks, a suh unno sophisticated.


<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: haki</div><div class="ubbcode-body">plastic ones ..found couple in Marshalls that have the sides flexible with ability to fold to help channel food into container and another that has the sides raised so the juices dont run off the board. </div></div>

Wow, this sounds interesting. I could use that feature, plus that helps with storage doesn't it?

<div class="ubbcode-block"><div class="ubbcode-header">Quote:</div><div class="ubbcode-body"> the large plastic for cutting raw meat, the medium plastic for fruits and veg, and the small for herbs or likkle tings. I hardly use the wooden ones anymore and now reserve them for cutting and serving cheese. I have a small section of my kitchen counter that is a built-in wooden cutting board and we mostly cut bread on that surface.
</div></div>

I only use mine for meat. But now yuh open my eyes to all kinds of possibilities.

<div class="ubbcode-block"><div class="ubbcode-header">Quote:</div><div class="ubbcode-body">
I hear plastic cutting boards dull knives faster than wooden ones. I would go for a good quality plastic one all the same. </div></div>

This sounds logical. Mite me need fi go Williams and Sonoma go get di one Kia post bout.

[Pepper]

Re: Cutting Boards

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: RichD</div><div class="ubbcode-body">next time yuh go jamaica get a iron wood (lignum vitae)one if yuh can find dem these days </div></div>

Dat ooda last me forever.

[missus_vegas]

Re: Cutting Boards

i currenty had three all plastic. one hard plastic for cutting fruits etc the hard plastic one.

i have 2 a dose flexible ones. di red one fi meat...i also cut up seasoning pan it if mi a cook dem.

and a next while one weh mi use mek sandwhich etc pan

i also have a pull out cutting board on installed in teh counter thingie....dat one mi will cut veggie etc...no meat

[Suesumba]

Re: Cutting Boards

remember to not cross contaminate. bleach after use especially chicken.