What kind of chopping board?

rachbc

wood - I have big butcher block board, then I have a bread board made of wood, a small board for raw meat made of wood and a separate board for chopping garlic/ chillis/ ginger (too often had garlic flavoured pear for breakky yuk!), oh and a carving board - guess what its made of??

The raw meat one goes in the dishwasher but I just wipe the others, I do remember reading somewhere that wood is actually more hygienic than plastic though have no idea where!

ness_w

I have wood, but was thinking of getting one you can fold up to pour the veg into the pan. are they any good?

Smiley_Mum

I had a big white plastic one I got from Tesco, unfortunately that got melted on my ceramic hob. Peeled off quite easily though. :rolleyes: I do have a rubberwood block but it's a bit too small and usually sits in the cupboard, although it is the most expensive chopping board I've ever bought.

I think either Ideal World or QVC sell the microbacterial ones which are coloured, usually sell them in sets. You'd probably be able to get them cheaper though if you had a look around.

Smiley_Mum

fayhare wrote: »

As long as you clean the wooden board it should be fine. I think its suggested that you should spray with antibacterial cleaner but I wouldn't have such a thing it the house. Traditonally people used to salt their wooden tables to keep them clean and safe. (pour on some salt and give it a good scrub)

If you can get your hands on any, most of it is on the pavements and baths. My local Tesco been sold out for two weeks.

soappie

I only ever use wooden chopping boards. It's my belief that the hygiene issue is a ploy by the manufacturers of plastic!

I have seen many plastic boards turn orange in the cuts etc from chopping, but never once on my wooden boards.

As long as you scrub them well with hot soapy water after each use, I believe they are just as, if not more, hygienic compared with plastic. And they last a heck of a lot longer too!

mum2kathryn

I've got two bamboo ones which are really good - very durable, don't warp like some wood ones and eco friendly too.

clutterydrawer

I'm a fan of the glass ones - I don't really "chop" things though, I just saw up bits of veg with a little cheap serrated knife, so there's no noise.

I only have a wooden one at my current house; it really annoys me because i use and wash it so often (bunny veg! ) that it's perpetually damp.

Slinky_Malinky

I have two plastic chopping boards from Lakeland that are quite old and starting to look a bit shabby. When I can afford to replace them I fancy trying either these...

http://www.lakeland.co.uk/dishwasher-safe-chopping-boards/F/keyword/chopping/product/11929_11928

or these....

http://www.amazon.co.uk/s/qid=1263332299/ref=sr_st?keywords=epicurean+board&rs=11052681&page=1&rh=i%3Aaps%2Ck%3Aepicurean+board%2Ci%3Akitchen%2Cn%3A11052681&sort=reviewrank_authority

I always think the thick wooden ones look lovely but not suitable for a shorty like me - my worktops are already too high without the added thickness of a chopping board. Plus I would never be able to lift a thick heavy board plus food to scrape into a pan.

Smiley_Mum

soappie wrote: »

I only ever use wooden chopping boards. It's my belief that the hygiene issue is a ploy by the manufacturers of plastic!

I have seen many plastic boards turn orange in the cuts etc from chopping, but never once on my wooden boards.

As long as you scrub them well with hot soapy water after each use, I believe they are just as, if not more, hygienic compared with plastic. And they last a heck of a lot longer too!

I was told that you had to season a board and keep it in good nick by rubbing olive oil over the wood after every use. I've come across this and apparently, that's not correct.

http://whatscookingamerica.net/CuttingBoards/AllAbout.htm

blonde36er

I got rid of my glass boards as my knives became so blunt they may as well have been spoons :mad:

I love my wooden chopping boards, occasionally I stick them in the oven to dry out if I stick them in the sink for too long - using the residual heat from the oven after cooking tea of course, not with the oven on full blast roasting the board (haven't burned the house down yet, but if I do, then I suppose that won't be very MS :rotfl:) otherwise a quick wipe down with hot soapy water is usually enough to get them clean for me,