What kind of chopping board?

pol

I use both wood and plastic, but I do find that carrots and sometimes peppers stain the plastic one and I have to bleach it. I've had my wooden one for 33 years and it is still as good as new, just scrub with bleach every so often, so I'd recommend wood.

pol

juno

pol wrote:

I use both wood and plastic, but I do find that carrots and sometimes peppers stain the plastic one and I have to bleach it. I've had my wooden one for 33 years and it is still as good as new, just scrub with bleach every so often, so I'd recommend wood.

pol

Are you my dad?!

We've had a wooden chopping board for years, and he won't let us chuck it out! He says it's perfectly fine, but me and my sister aren't convinced. It's got some groove bits where different pieces of wood were stuck together, and a lot of muck has collected down there and won't come out.

So if you do get a wooden one make sure it's all one piece!

Str4berr3

I've got 1 butchers block which is great for my chopper/cleaver.
1 avarege 2.99 wooden one for simple raw meat cuts.
And some plastic flimsy chopping sheets made for 'light' chopping such as tomatoes, onions etc. Asda do them for 87p (pack of 3).

Str4berr3

To tell you the truth, I think I do prefer wooden ones as food tends to grip onto wooden ones when you chop, better then plastc ones. giving more of a precise chop.
I always wondered about the glass ones, does anybody know how chop resistent is is? Would'nt it chip, smash? and could I use it for my chopper?

Loadsabob

I wouldn't switch from wooden. It feels nice to chop on, and every cut and scrub adds to its character. Lovely!

tr3mor

I used to use a huge wooden butchers block and a big chinese cleaver in a restaurant i worked in. to clean it we used to scrape the top of it with the end of the cleaver and you'd be absolutely amazed at how much liquid came out of the wood!

i'm looking for a decent wooden block at the moment, but don't really want to pay the price they seem to sell at.

Str4berr3

tr3mor wrote:

I used to use a huge wooden butchers block and a big chinese cleaver in a restaurant i worked in. to clean it we used to scrape the top of it with the end of the cleaver and you'd be absolutely amazed at how much liquid came out of the wood!

i'm looking for a decent wooden block at the moment, but don't really want to pay the price they seem to sell at.

Yes, I know what you mean about what comes out of the block when scrapped but I always thought it was the fat of the meat rather the juices!
For anyone that has'nt done this; It looks like grey muck.

nicki_2

I've had a wooden chopping board - it's split in half! I've kept the two pieces though as it's handy to put the hot pans/oven dishes on I'm looking to replace it with a more robust one as soon as I have the money spare.

I also have two plastic ones - one large blue which I use mainly for chopping veg, bread and the like and a small white one which I keep mainly for meats. I do wash them down with bleach water so I don't stick to the one-for-raw-meat one, but I do use one for raw meat I put it and the knife etc in to hot water straight away so they can't be used again without washing.

I'd be lost without my variety of chopping boards. But I would NEVER buy one of those glass "counter protectors" - the noise they make when the knife hits them as you cut through even a slice of bread goes right through me :mad::eek:

Hunnymonster

I love my 12 year old beechwood chopping board - so much so that I can't allow herself to use it - it's in tip top shape.... but then again it only comes out rarely - usually to have my cheese on when I'm having a whisky & cheese evening

Everyday, we have a few plastic Ikea-sourced sets (1 large, 1 small for £1.80 I think they were) that get used and slung in the dishwasher. Probably replace those on a rolling basis every 6 months or so - more freqently if one is starting to look a bit tired.

Lyndsay_21

My mum has an actual butchers block and she loves it i think she actually got it from the butcher who was getting a new one, it has a stand and everything weighs a ton though. I am thinking of buying a new wooden board as my plastic ones are starting to look a bit manky, i must admit i use my 2 for meat and veg and everything else although i do spray anti-bac on them after i've used them and wash them up. feel a bout of food poisoning coming on.....