Cutting Board Advice

"Nancy" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Hi, I was wondering your thoughts/advice on a good cutting
board. I'm

presently

Quoted message said:

using one of the white plastic type ones, but I just don't
like it.

Should

Quoted message said:

I invest in a good wood board? Is there a proper way to
care for either

or

Quoted message said:

both? What do you use and love?

I like wood for vegetables and fruit. I have an
inexpensive plastic cutting matt for meat. It is easy to
clean and store.

End grain makes the longest lasting wood cutting boards. I
cover mine with a plastic cutting sheet for meat.

Why not try one of the new bamboo boards, and tell us how
you like it?

--
------------------------------------------------------------
----------------
----
Louis Cohen Living la vida loca at N37° 43' 7.9" W122° 8'
42.8"

"Nancy" <[email hidden]> wrote in message news:8O6dnQrCM5dvLHndRVn-
[email hidden]...

Quoted message said:

Hi, I was wondering your thoughts/advice on a good cutting
board. I'm

presently

Quoted message said:

using one of the white plastic type ones, but I just don't
like it.

Should

Quoted message said:

I invest in a good wood board? Is there a proper way to
care for either

or

Quoted message said:

both? What do you use and love?

Thanks, Nancy

We use a John Boos wood board, for everything, meat and
vegetables. After working with raw meat, I clean it with
soap and water, then scrape it with a flat edge dicer,
towel dry it, then spray it with diluted chlorine bleach
and spread it around with a paper towel. We've only had it
a few months and haven't oiled it yet, but its none the
worse for wear.

Steve

"Nancy" <[email hidden]> wrote in message news:8O6dnQrCM5dvLHndRVn-
[email hidden]...

Quoted message said:

Hi, I was wondering your thoughts/advice on a good cutting
board. I'm

presently

Quoted message said:

using one of the white plastic type ones, but I just don't
like it.

Should

Quoted message said:

I invest in a good wood board? Is there a proper way to
care for either

or

Quoted message said:

both? What do you use and love?

Thanks, Nancy

On Thu, 1 Jul 2004 20:55:04 -0400, "Nancy" <[email hidden]>

Quoted message said:

Hi, I was wondering your thoughts/advice on a good cutting
board. I'm presently using one of the white plastic type
ones, but I just don't like it. Should I invest in a good
wood board? Is there a proper way to care for either or
both? What do you use and love?

I have about 4 of the white plastic types. My favorite is
the Corning one, which is made of a better plastic. I put
all of them in the dishwasher.

Sue(tm) Lead me not into temptation... I can find it myself!

Far as I can tell said:

I was wondering your thoughts/advice on a good cutting
board. I'm presently using one of the white plastic type
ones, but I just don't like it. Should I invest in a good
wood board? Is there a proper way to care for either or
both? What do you use and love?

I have three wood and one white plastic. The plastic is for
meat. The wood is for everything else.

In my shop I have tow huge wood tables and two stainless. I
also have plastic cuting boards to make the government
happy... A green for veggies, blue for fish, red for meat
and white bread.

<< - - I never use them.

One dark day on Usenet said:

I was wondering your thoughts/advice on a good cutting
board. I'm presently using one of the white plastic type
ones, but I just don't like it. Should I invest in a good
wood board? Is there a proper way to care for either or
both? What do you use and love?

I have two big plastic boards, two medium plastic, and one
wood that I use for anything but meat. I like them all about
the same. As for proper care, well, I'm lazy and run
everything through the dishwasher...

--
J.J. in WA ~ mom, vid gamer, novice cook ~ (COLD to HOT for
e-mail) "Why do my knees feel like the wanna tear up?"
- Carl, ATHF

Nancy said:

Hi, I was wondering your thoughts/advice on a good cutting
board. I'm presently using one of the white plastic type
ones, but I just don't like it. Should I invest in a good
wood board? Is there a proper way to care for either or
both? What do you use and love?

Thanks, Nancy

I have the 15" model and like it a lot. The plastic ones sit
un-used, gathering dust. wokshop.comproducOpen ↗
ts/cleavers/cleavers_knives_choppingbl.html

BOB

"Nancy" <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

Hi, I was wondering your thoughts/advice on a good cutting
board. I'm presently using one of the white plastic type
ones, but I just don't like it. Should I invest in a good
wood board? Is there a proper way to care for either or
both? What do you use and love?

Thanks, Nancy

I use wood cutting boards for almost everything. Although
made of a porous material, the surface after washing and
drying is a hash environment for bacteria to survive on.
It's best to rub food grade mineral oil on the cutting board
before first use (then wash off excess after letting it soak
in), and several times afterward. After a few "coats" of
oil, you won't need to oil the board any more for a long
long time (months or up to a year). You could skip the
oiling part, but chances are the board will stain or begin
to split or warp (on thinner boards) as bifferent pieces of
wood expand at different rates due to water absorption.
Washing is simple, scrape clean, use soap and water (do not
soak), rinse off, and wipe off excess moisture with towel or
sponge. Stand it up to air dry.

If you're really concerned about bacteria, you can microwave
your board wrapped around a wet towel to sterilize it. Most
of my boards don't fit in my microwave however. Dishwashing
a plastic board has a similar effect to bacterial
concentrations on a plastic boad as microwaving has on a
wood board. This is why food service in the U.S. must use
plastic boards (because they dishwash everything). A wood
board should never be placed in a dishwasher because it can
soak up excess moisture.

Hope this helps.

Michael cooking4engineers.blogspot.comcooking4engineers.blogspot.comOpen ↗

Michael said:

"Nancy" <[email hidden]> wrote in message news:<8O6dnQrCM5dvLHndRVn-
[email hidden]>...

Quoted message said:

Hi, I was wondering your thoughts/advice on a good
cutting board. I'm presently using one of the white
plastic type ones, but I just don't like it. Should I
invest in a good wood board? Is there a proper way to
care for either or both? What do you use and love?

Thanks, Nancy

I use wood cutting boards for almost everything. Although
made of a porous material, the surface after washing and
drying is a hash environment for bacteria to survive on.
It's best to rub food grade mineral oil on the cutting
board before first use (then wash off excess after letting
it soak in), and several times afterward. After a few
"coats" of oil, you won't need to oil the board any more
for a long long time (months or up to a year). You could
skip the oiling part, but chances are the board will stain
or begin to split or warp (on thinner boards) as bifferent
pieces of wood expand at different rates due to water
absorption. Washing is simple, scrape clean, use soap and
water (do not soak), rinse off, and wipe off excess
moisture with towel or sponge. Stand it up to air dry.

If you're really concerned about bacteria, you can
microwave your board wrapped around a wet towel to
sterilize it. Most of my boards don't fit in my microwave
however. Dishwashing a plastic board has a similar effect
to bacterial concentrations on a plastic boad as
microwaving has on a wood board. This is why food service
in the U.S. must use plastic boards (because they dishwash
everything). A wood board should never be placed in a
dishwasher because it can soak up excess moisture.

Hope this helps.

Michael cooking4engineers.blogspot.comcooking4engineers.blogspot.comOpen ↗

Why are we so concerned about bacteria? My parents used
wooden cutting boards as far back as I can remember and I
have as well. I rinse them off after use and wash them from
time to time. I usually wash them after cutting meat but not
always. I grew up being very rarely sick and the same is
true of my kids.

I have lived in places where pork was left hanging
unrefrigerated for up to four days in the market. When I was
growing up on the farm meat was left hanging unrefrigerated
for long periods of time. Mold that accumulated would simply
be trimmed off.

I personally think that exposure to a little bit of
bacteria, probably helps keep the body¢s immune system
strong.

--
JakeInHartsel

Food, The Art Form that You Can Eat

Thanks for ALL of the great input!! I think I'd like to invest in a nice
wood one, perhaps one of these, Bob, thanks for the link, and I may keep my
plastic one for meats. Again, thanks!
Nancy :-)

" BOB" <[email hidden]> wrote in message news:2kmlj4F47cphU1@uni-
berlin.de...

Quoted message said:

I have the 15" model and like it a lot. The plastic ones
sit un-used,

gathering

Quoted message said:

dust.

wokshop.comcleavers knivOpen ↗
es_choppingbl.htm l

Quoted message said:

BOB

Glenn Jacobs said:

Why are we so concerned about bacteria? My parents used
wooden cutting boards as far back as I can remember and I
have as well. I rinse them off after use and wash them
from time to time. I usually wash them after cutting meat
but not always. I grew up being very rarely sick, and the
same is true of my kids.

I have lived in places where pork was left hanging
unrefrigerated for up to four days in the market. When I
was growing up on the farm, meat was left hanging
unrefrigerated for long periods of time. Mold that
accumulated would simply be trimmed off.

I personally think that exposure to a little bit of
bacteria probably helps keep the body¢s immune
system strong.

I'm glad you've been so lucky for so long. The reason the
rest of us are concerned about bacteria is that we know that
being careless with the wrong sort is enough to make a
healthy adult very very ill and a child, elderly person or
someone not in good shape to begin with dead. I survived
salmonella when I was 12, was hospitalized for 10 days. I
won't detail the symptoms because you all know them. Suffice
it to say that it was worse than you imagine. I'm careful
now, even more careful when cooking for others in a
professional situation, but careful all the time anyway. I
don't bring my kitchen up to sterilized hospital standards,
but I do follow standard advice about washing surfaces,
washing hands, keeping cold foods cold and hot foods hot. If
I think something has been left unrefrigerated for too long,
I throw it out to be on the safe side. That doesn't mean it
WOULD have made someone sick, only that it MIGHT.

--Lia

I agree with Julia that even if you probably won't get sick,
it's best not to take the chance. I serve guests food quite
often and the last thing I want is to have any of them
complain they got food poisoning from eating my cooking.
Over 99% of the time, you'll probably be fine eating
bacterial colonies, but it's that 1 in a hundred or 1 in a
thousand that you've got to worry about. If someone (or if
I) spend a week on or over the toilet because I didn't wash
off the board properly, then I'd be plenty sorry.

On the topic of bacteria on boards - not as big of a deal as
everyone makes it. Scrape the board down, scrub with soap,
rinse and let dry. The wood will actually help kill surface
bacteria as it dries.

Hanging pork? I take it you didn't grow up in LA or Florida
where the temperatures would foster growth. You can age meat
in mild temperatures for a few days and it will improve
texture, but if it's above 50 degrees, it'll need to be
cooked to 160 degrees for it to be safe. These days a lot of
us are cooking our beef and pork to 130 and 140 respectively
and safe bacteria management is key when not overcooking
eats until well-doneness.

Michael cookoing4engineers.blogspot.comcookoing4engineers.blogspot.comOpen ↗

Julia Altshuler <[email hidden]> wrote in message
news:<4syFc.18969$Oq2.6549@attbi_s52>...

Quoted message said:

Glenn Jacobs said:

Why are we so concerned about bacteria? My parents used
wooden cutting boards as far back as I can remember and
I have as well. I rinse them off after use and wash them
from time to time. I usually wash them after cutting
meat but not always. I grew up being very rarely sick,
and the same is true of my kids.

I have lived in places where pork was left hanging
unrefrigerated for up to four days in the market. When I
was growing up on the farm, meat was left hanging
unrefrigerated for long periods of time. Mold that
accumulated would simply be trimmed off.

I personally think that exposure to a little bit of
bacteria probably helps keep the body¢s immune system
strong.

I'm glad you've been so lucky for so long. The reason the
rest of us are concerned about bacteria is that we know
that being careless with the wrong sort is enough to make
a healthy adult very very ill and a child, elderly person
or someone not in good shape to begin with dead. I
survived salmonella when I was 12, was hospitalized for 10
days. I won't detail the symptoms because you all know
them. Suffice it to say that it was worse than you
imagine. I'm careful now, even more careful when cooking
for others in a professional situation, but careful all
the time anyway. I don't bring my kitchen up to sterilized
hospital standards, but I do follow standard advice about
washing surfaces, washing hands, keeping cold foods cold
and hot foods hot. If I think something has been left
unrefrigerated for too long, I throw it out to be on the
safe side. That doesn't mean it WOULD have made someone
sick, only that it MIGHT.

--Lia

Quoted message said:

I have about 4 of the white plastic types. My favorite is
the Corning one, which is made of a better plastic. I put
all of them in the dishwasher.

Sue(tm)

*About* 4? I can understand a handful of change refered to
as *about* $4... but cutting boards... that's like saying
you have *about* 2 breasts! LOL

---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move
UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without
tribulation." Sheldon ````````````

(PENMART01) said:

Quoted message said:

I have about 4 of the white plastic types. My favorite is
the Corning one, which is made of a better plastic. I put
all of them in the dishwasher.

Sue(tm)

*About* 4? I can understand a handful of change refered to
as *about* $4... but cutting boards... that's like saying
you have *about* 2 breasts! LOL

I was too lazy to get up and count them. :>

The final tally is: 3 white ones (including the Corning). 1
clear plastic 1 translucent plastic with sides sloped up,
which I use with the mezzaluna

Now I know for sure!

Sue(tm) Lead me not into temptation... I can find it myself!

"Curly Sue" <[email hidden]> wrote in message

Quoted message said:

Quoted message said:

that's like saying you have *about* 2 breasts! LOL

I was too lazy to get up and count them. :>

You can count them from your seat. Honest, no need to get
up. Need help? Ed

Glenn Jacobs said:

Why are we so concerned about bacteria? My parents used
wooden cutting boards as far back as I can remember and I
have as well. I rinse them off after use and wash them from
time to time. I usually wash them after cutting meat but
not always. I grew up being very rarely sick and the same
is true of my kids.

The "when I was growing up, we never..." argument doesn't
apply. When *I* was growing up, the ground beef I ate wasn't
shipped to New Mexico in vast quantity from a processing
plant in Nebraska. Food-processing conditions have changed.
When I was growing up, my family never used seat belts, and
none of us were killed in car crashes. I never wore a
bicycle helmet, and survived to adulthood with skull more or
less intact. Should I conclude that seat belts and bicycle
helmets are unnecessary for my children?

While you and your family may not have been hospitalized for
a serious case of food-borne illness, many cases of "upset
tummy" or "stomach flu" are actually food-related problems.

Even it it only makes you a *little* bit sick, why announce
proudly that you hardly ever wash food-prep equipment? Do
you think that people who are careful are just sissies?

I agree with Julia that even if you probably won't get sick,
it's best not to take the chance. I serve guests food quite
often and the last thing I want is to have any of them
complain they got food poisoning from eating my cooking.
Over 99% of the time, you'll probably be fine eating
bacterial colonies, but it's that 1 in a hundred or 1 in a
thousand that you've got to worry about. If someone (or if
I) spend a week on or over the toilet because I didn't wash
off the board properly, then I'd be plenty sorry.

On the topic of bacteria on boards - not as big of a deal as
everyone makes it. Scrape the board down, scrub with soap,
rinse and let dry. The wood will actually help kill surface
bacteria as it dries.

Hanging pork? I take it you didn't grow up in LA or Florida
where the temperatures would foster growth. You can age meat
in mild temperatures for a few days and it will improve
texture, but if it's above 50 degrees, it'll need to be
cooked to 160 degrees for it to be safe. These days a lot of
us are cooking our beef and pork to 130 and 140 respectively
and safe bacteria management is key when not overcooking
eats until well-doneness.

Michael cooking4engineers.blogspot.comcooking4engineers.blogspot.comOpen ↗

Julia Altshuler <[email hidden]> wrote in message
news:<4syFc.18969$Oq2.6549@attbi_s52>...

Quoted message said:

Glenn Jacobs said:

Why are we so concerned about bacteria? My parents used
wooden cutting boards as far back as I can remember and
I have as well. I rinse them off after use and wash them
from time to time. I usually wash them after cutting
meat but not always. I grew up being very rarely sick,
and the same is true of my kids.

I have lived in places where pork was left hanging
unrefrigerated for up to four days in the market. When I
was growing up on the farm, meat was left hanging
unrefrigerated for long periods of time. Mold that
accumulated would simply be trimmed off.

I personally think that exposure to a little bit of
bacteria probably helps keep the body¢s immune system
strong.

I'm glad you've been so lucky for so long. The reason the
rest of us are concerned about bacteria is that we know
that being careless with the wrong sort is enough to make
a healthy adult very very ill and a child, elderly person
or someone not in good shape to begin with dead. I
survived salmonella when I was 12, was hospitalized for 10
days. I won't detail the symptoms because you all know
them. Suffice it to say that it was worse than you
imagine. I'm careful now, even more careful when cooking
for others in a professional situation, but careful all
the time anyway. I don't bring my kitchen up to sterilized
hospital standards, but I do follow standard advice about
washing surfaces, washing hands, keeping cold foods cold
and hot foods hot. If I think something has been left
unrefrigerated for too long, I throw it out to be on the
safe side. That doesn't mean it WOULD have made someone
sick, only that it MIGHT.

--Lia

Those who claim that a few germs are "good for you" are not
all wrong, but you don't want to mess with salmonella and
e.coli. I think a thorough washing of a good hardwood board
after cutting meat is enough, but, I have stopped using wood
boards for meat. I like wood boards. I sand mine and use a
linseed-tung oil treatment every so often to keep them nice,
but the idea of pig and cow blood running into the pores is
a little revolting when you think about it. So it is wood
for vegetables, and plastic for meat.

Robobass

[email hidden] (robobass) wrote in
:"]news:[email hidden]:

Quoted message said:

Those who claim that a few germs are "good for you" are
not all wrong, but you don't want to mess with salmonella
and e.coli. I think a thorough washing of a good hardwood
board after cutting meat is enough, but, I have stopped
using wood boards for meat. I like wood boards. I sand
mine and use a linseed-tung oil treatment every so often
to keep them nice, but the idea of pig and cow blood
running into the pores is a little revolting when you
think about it. So it is wood for vegetables, and plastic
for meat.

Robobass

Back in the early 70's when I switched from wood there
wasn't much concern over cross-contamination. I did so
because I like running my cutting boards through the
dishwasher and wood isn't a long-term survivor. I bought 4
Joyce Chen nylon boards, 1 large, 2 medium, and 1 small. All
of them are about 5/8 inch thick. Given their condition
after 30 years of use, I will never have to replace them in
my lifetime, and I know they are scrupulously clean after a
cycle in the D/W.

I have a couple of smaller wooden cheese boards that aren't
used too much and, then, only for cheese. Those just get a
rinse and a wipe.

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.