Butchers block / chopping boards...
Discussion
Having enjoyed reading the thread on "Japanese 'folded' kitchen knives", saw some folks with the thick wooden chopping boards. Are they all the same in terms of hardness, durability etc...and do you use them for meat as well as veg etc etc.
I've got decent plastic boards which don't damage the knives and dishwasher safe.
Question, stick with what I have, or look at the heavy wooden options....key is the requirement to not slip across a surface :-)
Thanks
I've got decent plastic boards which don't damage the knives and dishwasher safe.
Question, stick with what I have, or look at the heavy wooden options....key is the requirement to not slip across a surface :-)
Thanks
No they're not all the same. I have a TG wooden board which is excellent, and a standard no-name wooden board which is not. The TG has a really smooth surface, so the knife just glides across it, whereas the no-name seems to have a surface where the knife digs in a bit, making for a less smooth chopping experience.
Re: what to use it for - everything. Meat, fish, veg, herbs, etc, etc.
Apparently wood has natural anti-bacterial properties, and I'd also rather have tiny bits of wood in my food, than tiny bits of plastic.
Also in terms of dishwasher safe, I wouldn't put a wooden board in there - but it takes about 5 seconds to wipe down with a sponge and washing up liquid.
Re: what to use it for - everything. Meat, fish, veg, herbs, etc, etc.
Apparently wood has natural anti-bacterial properties, and I'd also rather have tiny bits of wood in my food, than tiny bits of plastic.
Also in terms of dishwasher safe, I wouldn't put a wooden board in there - but it takes about 5 seconds to wipe down with a sponge and washing up liquid.
We haven't had much luck with wooden chopping boards, we must have had 5 or 6 and they've all warped badly. The last one we bought was exactly like the one in your picture, from John Lewis, cost about £50 and after a month it warped and started to split at the ends, like it had become un-glued. Took it back and got a refund. We only ever wiped it down with a damp cloth too.
Bought a wooden one from Debenhams many years ago, still in daily use & apart from the inevitable score marks from knives it's in great condition.
Recently bought the OH a set of Joseph Joseph plastic ones in a nice stand, all colour coded for different uses. She loves them, I stick with the wooden one & never use them.
Recently bought the OH a set of Joseph Joseph plastic ones in a nice stand, all colour coded for different uses. She loves them, I stick with the wooden one & never use them.
22s said:
No they're not all the same. I have a TG wooden board which is excellent, and a standard no-name wooden board which is not. The TG has a really smooth surface, so the knife just glides across it, whereas the no-name seems to have a surface where the knife digs in a bit, making for a less smooth chopping experience.
Have the same, although of over 10 years of daily use, it is massively concaved (which I am proud of!).Sod off Soad, there's no room for you and your fancy glass chopping boards here!
I made both mine and my brothers boards from leftover kitchen worktops. His has the slightly modified juice catcher, (and is slightly bigger) whereas mine was my first attempt. Both sides can be used, just whether you can be bothered turning them!
Mine is squarer, and to keep them in good condition, they just need a bit of oil every now and then.
I made both mine and my brothers boards from leftover kitchen worktops. His has the slightly modified juice catcher, (and is slightly bigger) whereas mine was my first attempt. Both sides can be used, just whether you can be bothered turning them!
Mine is squarer, and to keep them in good condition, they just need a bit of oil every now and then.
I have a wonderful board from my Grandfather who was a master butcher. I love it, and love the fact he used it for his trade.
I also have plastic ones, but wood does have natural anti - bacterial properties which plastic doesn't without treatment.
I have always been led to believe end grain however is best for knives, hence the butchers block is usually end grain lumps bound with iron
I also have plastic ones, but wood does have natural anti - bacterial properties which plastic doesn't without treatment.
I have always been led to believe end grain however is best for knives, hence the butchers block is usually end grain lumps bound with iron
To those who made their own, what oil did you use to treat it?
I have made a couple from 50mm oak worktop left over from our kitchen, sanded all nice and smooth as a babies bottom, but need to treat. Read that your not supposed to use normal oil, I.e. Olive oil, as it goes off. What do others use?
Also, how to clean? Is a wipe down good enough for raw meat?
I have made a couple from 50mm oak worktop left over from our kitchen, sanded all nice and smooth as a babies bottom, but need to treat. Read that your not supposed to use normal oil, I.e. Olive oil, as it goes off. What do others use?
Also, how to clean? Is a wipe down good enough for raw meat?
Trax said:
To those who made their own, what oil did you use to treat it?
I have made a couple from 50mm oak worktop left over from our kitchen, sanded all nice and smooth as a babies bottom, but need to treat. Read that your not supposed to use normal oil, I.e. Olive oil, as it goes off. What do others use?
Also, how to clean? Is a wipe down good enough for raw meat?
I have used olive oil on mine for the past 5 years, never had any issues.I have made a couple from 50mm oak worktop left over from our kitchen, sanded all nice and smooth as a babies bottom, but need to treat. Read that your not supposed to use normal oil, I.e. Olive oil, as it goes off. What do others use?
Also, how to clean? Is a wipe down good enough for raw meat?
However I don't cut fish on it I have separate boards for fish. I do use it most days for meat though.
Every now and again I will give it a good scrub and re-oil it. For day to day wiping I just normal fairy liquid and a wipe over with anti-bacterial spray.
Looks better now with a good few years of use too.
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