What kind of chopping board?

Badgergal

I have now bought a little wooden one from Woolies, though I am not sure if it is DW safe. Thought it might make a nice change after the plastic...

Thanks all!

kitschkitty

I'm just wondering what sort of chopping boards you all use.

I had a set of those flexible plastic chopping mats, but the one by one they've been accidentally melted on the cooker somehow and the one I have left has knife marks on it, and I find it's hard to clean to my satisfaction, especially as we don't have a dishwasher and it's too big to fit in the sink.

I have 2 big glass work top savers, but don't really use them as chopping boards, more for making sandwiches on and putting pans on etc. I like to be able to pick up my chopping board to transfer stuff and they are too big and heavy for that.

Anyway I need new chopping boards, I was thinking maybe the smaller glass chopping boards/worktop savers would be best, as they are durable and easy to clean and can get them at the £1 shop.

If you have any other ideas, opinions or experiences I'd be really interested to hear.

Olliebeak

I'm a fan of the floppy plastic ones - like the one you've got with knife marks. Bought two more sets when I saw them for £1 for a set of 4 - but maybe mine aren't quite as big as yours as they fit sideways into a washing-up bowl.

I've got too much respect for my knives to risk damaging them on the glass work-top savers.

kitschkitty

Doh, didn't think of my knives. (though to be fair they're only cheap ones, and most of them aren't even that sharp)!

Mrs_Thrify

I use a small woodern block all the time. We also have a glass one with a picture on but I do not use it - other people use it for sandwiches.

jexygirl

Hi ya,
wouldn't reccomend glass as not only does it blunt your knives, but the noise of chopping on one, is like chinese water torture!
Mine are plastic, not through choice, but regulations, so if i had a choice, I miss my big old wooden butchers block! Wood every time

Jex

flissh

I have one big wood block type one, that I wipe over with a soapy cloth every so often, (about 2/3 times a day) and several plastic? ones. Rigid ones not floppy, the type you can get a set of different size ones in Ikea. I have about four of those, in various sizes. The smallest ones are useful. I use those for meat and fish, and bung them in the dishwasher each time. I should cut onions, garlic and chilli on those but I tend to use my big wooden one as I like the way my knife works on that one. Never seem to get flavour transfer on my toast.

Stephen_Leak

I have some plastic ones from IKEA. One big red one for raw meat/fish and a set of a big and a small white one for everythng else. They were less than £1.50 each.

kitschkitty

Not got an Ikea near me sadly.

Surprised to see lots of votes for wood, as had heard it wasn't hygienic (I do sometimes chop/cut meat), but then I suppose there are more/better quality hardwoods available these days?

angeltreats

I have a big heavy wooden board and I put a bit of damp kitchen roll underneath it between it and the worktop to stop it sliding around when I'm chopping stuff fast.

Also have a big plastic chopping board for when I'm making something that needs two boards (chopping veg and meat for example) but I much prefer the wooden one.