/ck/ - Food & Cooking

wooden because plastic is retarded and I hate the noise it makes

>>16075052
Bamboo is not wood.

>>16075052
plastic because bacteria can live in the wood and make you sick

>>16075052
Hard maple because i work for an architectural millwork company and i have access to many types of hardwood scraps.

plastic for boning poultry
wood for everything else

>>16075067
You fuck chickens?

>>16075061
Not if you take care of it properly.
Wood is better. Even just a bamboo one.

Have a shitty plastic board for raw meat that's about it.

>>16075081
>Wood is better.
how is it better though

Wood because it feels better and more natural to handle. I don't like to touch, taste, or smell plastic in general, so I try to avoid it where possible. Not because it contains soy or whatever, I just think it feels cheap and smells bad.
What they say about bacteria living in the wood and making you sick is fake. I take no precaution to separate raw meats onto a different board and I'm completely fine.

>>16075061
If you have a shitty immune system and eat raw food sure.

>>16075086
More forgivable in terms of knife control, if you take basic care of it, will last much longer.
More variety in terms of materials, sizes, etc. Can be customized to a certain extent.

The overall experience between the user and the cutting board is juat better.
I have used the same bamboo board for over 10 years now, resurfaced it myself once already.

>>16075075
Lol

got both, use em for different shit
prefer the wood, tend to use the plastic for meat if im prepping both at one time

>>16075052
I own both. I tend to use a resin cutting board but I have a small plastic one with raised edges that I'll use if I'm not cutting anything. Like if I want to put some salt or lemon pepper seasoning on some pork chops.

Recently microplastic buildup has been discovered in human wombs and blastic cutting boards are suspected as the cause.
On the other hand, you can put them in the dishwasher. Might be worth the microplastics.

>>16075102
>I have used the same bamboo board for over 10 years now, resurfaced it myself once already.
How do you do this?
Every bamboo cutting board I've had leaves little shards all over everything

>>16075300
No dishwashers, no extreme heat.

Lightly sand once every so often, and oil.

And use it often. Just basic wood cutting board treatment.
If you resurface it use a belt sander and take about 1/8 of an inch off. And round the edges, hand sand it with fine grit and then toss it in a heated oven for about 2 minutes and oil.

>>16075300
damn dude how dry is your board? rub some food safe oil into that shit.

>>16075441
What kind of oil?

Plastic for me because I don't like thick boards, so I just use some cheap thin plastic ones from IKEA in different sizes and they do surprisingly well compared to some others I had before

>>16075465
Food safe mineral oil. Not him BTW, he might have his own recommendation but that's the standard answer and I've found that shit to be useful for a bunch of other stuff like general blade maintenance.

>>16075465
Food grade mineral oil. Do make sure it says "food grade" on the bottle.
You might also see "cutting board oil", this is fine, too. It's mineral oil with a couple other conditioners thrown in.

>>16075461
Pretty fuckin dry apparently
>>16075441
Thanks

>>16075052
Marble.
Because i dont like wood/plastic chips in my food and i know how to sharpen a knife.

>>16075061
Only if you're a dirty pussy. Besides, the plastic cutting boards serve you micro plastic with every cut.

>>16075060
what is it then?

>>16076521
grass

>>16075052
Rubber. Reason: It's rubber.

>>16075052
My Mum had glass cutting boards. Horrendous.

>>16075052
I bought a bamboo board and it's splitting apart. I haven't even used it.

>>16075052
both

>>16076412
Yo Donny!

>>16075052
wood, no plastic in my food thanks

>>16076521
>>16076592
is technically right about the plant, but if you buy "bamboo" from china it's probably half glue by volume. And it's the shittiest, most toxic fucking glue full of formaldehyde and shit

also you should know that those fabrics marketed as "bamboo" are just rayon but you can't call it rayon because people know rayon is flammable as shit and shouldn't be used for anything. So they call it bamboo and your dumb ass buys it

>>16075081
The grain structure of bamboo can grind on your knife edge. Assuming you have knives you halfway care about keeping in proper condition wood is best, preferably end-grain.

wood because if you get a big enough wood cutting board its also the best surface to make dough/pasta on

>>16075090
Google pig tapeworm and you will get another board

>>16075244
What a back-peddling endocrine-disruptor-soaked bitch

>>16075052
Plastic because I'm not gonna oil my cutting board like a retard

I use my hand.
After a few months I've developed a stripe of scar tissue that I line my knife with, and it works out perfectly.

Get a hi-soft board, if you have good knives it's worth it.

I prefer wood, though they can bend with humidity, which is annoying

>>16077000
Edge wear is so minor that it would only be a problem if you never sharpen your knives.

>>16075090
>I just think it feels cheap and smells bad.
HDPE smells like nothing

>>16075052
Wooden. More natural. And don't let microplastic in your food.

>>16075090
this is a hippie dumbass right here.

>>16075486
Mineral oil is already safe to eat. It's sold as a laxative.

>>16076412
This. I just have a large block of marble on my counter to chop food on. easy to clean too.

>>16082662
That's pharmecutical grade mineral oil, which is even more refined than food grade.
I specify to look for food grade because lower grade, less refined mineral oil is a cancer hazard.

Wood for bread. Plastic for everything else.

plastic is waste

>>16075052
wood, it can double up for a nice cheese board platter

>>16075052
Wood, because I'm not a retard.

>>16075052
I use a Katana folded ten thousand times and my years of training in the Sakura Blossom Rain school of Ninjitsu to effortlessly slice the ingredients perfectly after throwing them into the air and using delicate twists of my wrist to deflect them and have them land in place.

The wind is my cutting board.

>>16075052
Has anyone tried Epicurean boards? If so, are they decent?