glass cutting boards

Raelene said:

I'd be interesting to hear what ppl think of glass cutting boards.

I've never heard of that. It sounds like it would be easy to clean, but murder on knives.

I'm happy with my plastic board, non-porous and soft enough to treat the knives gently.

My mail address is jsachs177 at earthlink dot net.

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

Quoted message said:

Hi all,

It's interesting to see the number of posts regarding the 'seasing wooden cutting boards'.

I was going through the cupboards & found a glass cutting board, bought

for

Quoted message said:

next to nothing.

I'd be interesting to hear what ppl think of glass cutting boards.

Mine has a rough texture on one side & smooth on the other. The 4

little

Quoted message said:

'nobs' for feet were on the smooth side. I took them off & use the smooth side. Think the
manufacturers made an error putting the 'feet' on the smooth side indicating the users should use
the rough side.?

Raelene (Perth)

Quoted message said:

Sorry, glass cutting boards are too hard. They will damage the edges of your knives. Wood is best,
poly is the only other acceptable alternative. Stay away from kitchen countertop materials as well.
Wood and poly. Good cooking.

Fred The Good Gourmet thegoodgourmet.comthegoodgourmet.comOpen ↗

I bought a glass cutting board few years back. Then used my brains and bought professional colored
coded boards from restaurant supply house.

Jonathan Sachs said:

Raelene said:

I'd be interesting to hear what ppl think of glass cutting boards.

I've never heard of that. It sounds like it would be easy to clean, but murder on knives.

Yep.

The only thing I could possibly think to do with them is use them as serving trays on a buffet.
They'd be attractive and chilly-looking under a mound of cheese cubes.

--Blair "Who's for s'mores?"

Raelene said:

Hi all,

Quoted message said:

It's interesting to see the number of posts regarding the 'seasing wooden cutting boards'.

Quoted message said:

I was going through the cupboards & found a glass cutting board, bought for next to nothing.

Quoted message said:

I'd be interesting to hear what ppl think of glass cutting boards.

Glass cutting boards are worth LESS than next to nothing. They damage knives. I see no point to them
for actual use as a cutting surface. They might make a good surface for kneeding dough, and that
kind of thing, but for cutting, no way.

Raelene said:

Mine has a rough texture on one side & smooth on the other. The 4 little 'nobs' for feet were on
the smooth side. I took them off & use the smooth side. Think the manufacturers made an error
putting the 'feet' on the smooth side indicating the users should use the rough side.?

What you're talking about is called a Counter Saver, I think made by Pyrex. As I recall the general
idea was to reduce wear and tear on your countertop, I don't recall them being advertized as cutting
boards. I have one, it has its uses, but no knife of mine will ever cut anything on it.

nancy

Quoted message said:

Nancy Young wrote:

Raelene said:

Mine has a rough texture on one side & smooth on the other, 4 little 'nobs' on the smooth side. I
use the smooth side.

I have one, it has its uses.

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

Not to mention glass cutting board scare the hell out of me. . . I worked professionally as a chef
for almost 10 years, and developed the "Break-neck-rhythmic-slicing motion" and glass seems like it
is just asking me to wack a finger off. . . Wood or Poly-Carb all the way!!

Cheers, JB

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

Quoted message said:

Hi all,

It's interesting to see the number of posts regarding the 'seasing wooden cutting boards'.

I was going through the cupboards & found a glass cutting board, bought

for

Quoted message said:

next to nothing.

I'd be interesting to hear what ppl think of glass cutting boards.

Mine has a rough texture on one side & smooth on the other. The 4

little

Quoted message said:

'nobs' for feet were on the smooth side. I took them off & use the smooth side. Think the
manufacturers made an error putting the 'feet' on the smooth side indicating the users should use
the rough side.?

Raelene (Perth)

Quoted message said:

---
Outgoing mail is certified Virus Free. Checked by AVG anti-virus system (grisoft.comgrisoft.comOpen ↗).
Version: 6.0.558 / Virus Database: 350 - Release Date: 2/01/04

Someone (I think Nancy) asked about a board that would channel and collect meat
juices in a reservoir... I have one of those shown here:

jkadams.comboards.htmlOpen ↗

I have a reversable one, slightly different from the model shown at the website, but mine is about
25 years old so I'm sure they've been modified over the years. I don't use it very often, only for
carving large roasts, as due to its size (12" x 21" x 1 1/2"😉 it's somewhat cumbersome to clean. But
it does do an excellent job of channeling and collecting meat juices, never yet have I experienced
any run off.

JKAdams makes excellent products at reasonable prices.

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

PENMART01 said:

Someone (I think Nancy) asked about a board that would channel and collect meat juices in a
reservoir... I have one of those shown here:

jkadams.comboards.htmlOpen ↗

I have a reversable one, slightly different from the model shown at the website, but mine is about
25 years old so I'm sure they've been modified over the years. I don't use it very often, only for
carving large roasts, as due to its size (12" x 21" x 1 1/2"😉 it's somewhat cumbersome to clean.
But it does do an excellent job of channeling and collecting meat juices, never yet have I
experienced any run off.

JKAdams makes excellent products at reasonable prices.

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

I have one too. Well worth the money.

I use the other (non-channeled) side for veggies.

Raelene said:

I'd be interesting to hear what ppl think of glass cutting boards.

I figured someone would say "they're not for cutting, but serving or decor." However, Googling on

"glass cutting board" dull

brings up many references that include the phrase "won't dull your knife," which I simply
can't believe.

The most touted "advantage" is that it can be dishwasher-washed and cleaned as you would any ceramic
or glass item. Heavy-duty tempered glass boards, they say, can be used as trivets to protect
counters from hot dishes. [See a recent thread on glass stove tops cracking.]

There are many 'decorative' examples which might make them attractive as platters for something like
cheese and crackers.

I recently watched a non-cook cut up veg on an 8"x10" hard plastic board with a (dull) paring knife,
and it was painful to watch. Every slice involved repositioning the veg on the slick surface,
grasping anew, and giving it a stab.

Fred said:

Wood is best, poly is the only other acceptable alternative.

Poly (soft plastic) is best; wood is the only other acceptable alternative.

Although, if someone wants to spot me one of these (upper right picture), I could change my
political affiliation:

ozarkwest.comozarkwest.comOpen ↗

--Blair "What happens if you nuke a poly board?"

Frogleg said:

Raelene said:

I'd be interesting to hear what ppl think of glass cutting boards.

I figured someone would say "they're not for cutting, but serving or decor." However, Googling on

"glass cutting board" dull

brings up many references that include the phrase "won't dull your knife," which I simply can't
believe.

Yeah, but I'm talking about a specific thing that was/is sold as a counter saver. The surface is
bumpy. I genuinely don't think it was meant to be a cutting board. That's not to say there aren't
glass cutting boards.

Quoted message said:

I recently watched a non-cook cut up veg on an 8"x10" hard plastic board with a (dull) paring
knife, and it was painful to watch. Every slice involved repositioning the veg on the slick
surface, grasping anew, and giving it a stab.

I've seen some scary knife work, even on cooking shows. I just tell myself, well, if they did cut
themselves, they wouldn't put it tv.

nancy

[email hidden] :

|| Wood is best, poly is the only other acceptable alternative.
||
I agree, Wood is best, poly is the only other acceptable alternative.

--
"Pooh," said Rabbit kindly, "you haven't any brain." "I know," said Pooh humbly.

Fred <[email hidden]> wrote:

|| >Wood is best, poly is the only other acceptable alternative.
||
I agrree, Wood is best, poly is the only other acceptable alternative.

--
"Pooh," said Rabbit kindly, "you haven't any brain." "I know," said Pooh humbly.

In article <[email hidden]>,

Frogleg said:

Raelene said:

I'd be interesting to hear what ppl think of glass cutting boards.

I figured someone would say "they're not for cutting, but serving or decor." However, Googling on

"glass cutting board" dull

brings up many references that include the phrase "won't dull your knife," which I simply can't
believe.

The most touted "advantage" is that it can be dishwasher-washed and cleaned as you would any
ceramic or glass item. Heavy-duty tempered glass boards, they say, can be used as trivets to
protect counters from hot dishes. [See a recent thread on glass stove tops cracking.]

There are many 'decorative' examples which might make them attractive as platters for something
like cheese and crackers.

I recently watched a non-cook cut up veg on an 8"x10" hard plastic board with a (dull) paring
knife, and it was painful to watch. Every slice involved repositioning the veg on the slick
surface, grasping anew, and giving it a stab.

Glass cutting boards are best used for destroying knives you don't like.

Miche

--
If you want to end war and stuff you got to sing loud. -- Arlo Guthrie, "Alice's Restaurant"

I sharpen knives, and I LOVE glass cutting boards. They are harder than
steel, and turn an edge in a matter of days. My customers are back
every few weeks for re-sharpening🙂

Steve
--
Sharpening Made Easy: A Primer on Sharpening Knives and Other Edged Tools by Steve Bottorff
Copyright January 2002 Knife World Publications www.sharpeningmadeeasy.com E-mail: steve AT
sharpeningmadeeasy DOT com

Raelene said:

Hi all,

It's interesting to see the number of posts regarding the 'seasing wooden cutting boards'.

I was going through the cupboards & found a glass cutting board, bought for next to nothing.

I'd be interesting to hear what ppl think of glass cutting boards.

Mine has a rough texture on one side & smooth on the other. The 4 little 'nobs' for feet were on
the smooth side. I took them off & use the smooth side. Think the manufacturers made an error
putting the 'feet' on the smooth side indicating the users should use the rough side.?

Raelene (Perth)

Quoted message said:

---
Outgoing mail is certified Virus Free. Checked by AVG anti-virus system (grisoft.comgrisoft.comOpen ↗).
Version: 6.0.558 / Virus Database: 350 - Release Date: 2/01/04

Raelene said:

Hi all,

It's interesting to see the number of posts regarding the 'seasing wooden cutting boards'.

I was going through the cupboards & found a glass cutting board, bought for next to nothing.

I'd be interesting to hear what ppl think of glass cutting boards.

Mine has a rough texture on one side & smooth on the other. The 4 little 'nobs' for feet were on
the smooth side. I took them off & use the smooth side. Think the manufacturers made an error
putting the 'feet' on the smooth side indicating the users should use the rough side.?

I can't even begin to think of an advantage to a glass cutting board. And aside from that, I'm
emotionally attached to my wood cutting boards <g>, I baby them more than I do my kid <JK>

Lisette

On Sat, 10 Jan 2004 04:43:33 GMT, Steve B <[email hidden]>

Quoted message said:

I sharpen knives, and I LOVE glass cutting boards. They are harder than steel, and turn an edge in
a matter of days. My customers are back every few weeks for re-sharpening🙂

Ah HAH! I knew it.

Do you ever kindly suggest to your customers that they use something less destructive? Or do you
just chortle? :-)