/ck/ - Food & Cooking

>>8627454
Should have used glass, or PVC reinforced with concrete.

You made that? It looks great. How are things like this made? I've always wondered. How can the pieces of wood be so flush against each other?

Actually this looks great well done op. A tad thick for me but a nice result all the same

>>8627454
Looks like a terrible chess board, op.

>>8627460
It's a sander anon, a sander.

>>8627464
>A tad thick for me
That's what she said.

>>8627460
It's all about working with nicely milled wood of consistent dimensions. I'll post three pics and hopefully it clears it up.

After you glue the first pile of sticks you need to plane both sides so they are the same thickness.

>>8627454
Stupid and gay. Enjoy your glue toxins and the piece of shit falling apart as soon as you try to wash it with hot water. Cutting boards need to be out of a solid piece or two at the most and have channels for the juices to flow. Unless you're just using it o cut vegetables, then it's a waste of good wood.

Then you cut them sideways with the table saw, then flip every other stick end over end so the pattern alternates.

Then you glue it all up.

Sand until the glue lines disappear.

>>8627458
>glass
It's like you hate your knives.

>>8627482
You realize the FDA has lists of food-safe wood glues right? Specifically for these types of things actually.

>>8627482
B-but this glue is non-toxic...It's basically the same white glue you ate when you were a kid.

>>8627489
Maybe I do...

>>8627492
The FDA is total bullshit, they didn't even attempt to regulate cigarettes until 1996 yet they list psilocybin as a schedule 1 drug. The glue may be safe but using the FDA as a source is pointless.

>>8627454
Looks great OP.

>>8627475
>>8627478

It's just amazing to me that a thin layer of glue could be so powerful that it could keep something like that together

>>8627509
>The FDA is total bullshit, they didn't even attempt to regulate cigarettes until 1996 yet they list psilocybin as a schedule 1 drug.
I am honestly baffled by the stupidity of this sentence.

>>8627454
Looks amazing OP. Don't bother with jelly shitposting underageb&.

I made this cutting board in "shop" class back when I was in middle school near a decade ago. We used basically the same process here >>8627478
Surprised they actually let us operate bandsaws and the like.

>>8627517
It's pretty strong. I remember my teacher said that the glue is so strong that were it to crack, it would be along a weak point in the wood, and not where the pieces are glued together.

>>8627454
What's the best glue to use? I have a 36" by 48" by 4" walnut block I use as an island and I'm amazed at how it holds together. It weighs a ton.

>>8627547
Forgot image.

>>8627494

>It's basically the same white glue you ate when you were a kid.

And now he's retarded. Please be careful.

>>8627454
really shows how much free time you have. Are you a stay at home mom?

>>8627552

>butcher block master race

>>8627564
Old school head chopper stylee. Nice.

>>8627517
For modern glues, the glue joints are stronger than the cellulose that keeps the wood fibers together.

>>8627454
looks really good tbqh

>>8627522
That's because you're a retard, thanks for reminding everyone.

>>8627552
Titebond 3.

t. OP

Also, to all you chucklefucks, if you attempt to build one of these, dont use water soluble glue. Use something thats waterproof when its dried and cured.

Ive seen plenty of dipshits make cutting boards out of standard wood glue, which slowly comes apart due to moisture in the air, and/or getting washes with water/liquids, and they just fall apart.

>>8627454
Wow. A block of wood.. such talent

>>8627564

A FUCKING LEAF

>>8627608
Make em with a slightly fancier design and add some feet to one side and you've got a $200+ product.

I just use plastic because I don't like everything tasting like garlic also because I don't want meat pathogens in my food. Also dishwasher safe.

>>8627637
>I just use plastic...because I don't want meat pathogens in my food

http://thekitchenprofessor.com/blog/what-is-the-best-cutting-board-for-meat
>If you can afford an end-grain cutting board, it is the best, and safest cutting board, that you can buy.

>>8627629
Shit, I'm in the wrong line of work

I have a plastic one I properly wash only a few times a year because I'm vegan and a slob.

>>8627647
Nonsense.

>>8627689
great rebuttal

>>8627637

lmao who gets sick from a washed cutting board

maybe you shouldn't be alive

>>8627689
Confirmation bias is often a bad thing, where if someone is presented evidence contradicting what they believe, it makes them believe in their potentially false belief even stronger.

>>8627690
How about i fuck you in the ass?

>>8627681
Also have a board like Jack's my mom got at Williams-Sonoma and sent with me when I moved out because I use it for slicing homemade without making a mess and she's intermittently on the gluten-free fad but I brought it to a cabin and my dad assumed it was one of theirs and left shitty old people spiced meat that smells like cat poop thawing on it so now I don't like to use that board no matter how much I try to clean it.

>>8627703
It would be extremely painful.

>>8627713
You've got a big ass

>>8627716
For you.

>>8627454
>>8627478
>>8627479
>>8627484
>>8627486
this is pretty cool desu

>>8627770
>>8627608
>>8627585
>>8627563
>>8627533
>>8627512
>>8627464
>>8627460
Thanks guys.

I got another end-grain cutting board planned out, still using walnut and maple but this time making it the exact dimensions of an ordinary chessboard.

Though I think I might switch out the walnut for cherry. Walnut is a bit dark and dramatic for a typical decor.

That looks really good anon, qualitywise. Lookswise it is a bit too busy for my personal taste. You also missed the chance to replace a single light bit of wood somewhere not quite in the middle of the board for a dark one, OCD sufferers love looking at such stuff.

>>8627484
You would get a much stronger board if you shifted every other stick "upwards" or "downwards" by half a block in that step. That way the glue lines would not form a "four way junction" but only a "T-junction". That way potential stress lines would be constantly blocked. And I'd stick to just one kind of wood, using two is just asking for trouble, with their different behaviour when swelling or shrinking.

>>8628244
I was definitely aware of that during the glue up, but in the end I decided to maximize the size of the cutting board by not cutting away waste after the final glueup. Plus, the glue joints are extremely strong. I am more concerned of cracking from moisture. If it wants to expand, then something has to give way, and the glue joints would be the last of my concern.

Also, black walnut and rock maple have similar expansion rates.

What I could have done better was to arrange the pieces so that the grain directions were aligned to expand in the same direction. As it is there are some places more likely to crack than others because when two adjacent pieces get wet they will expand against each other.

>>8627454
Exactly the same shop class project I did in 1989.
Glad to see technology has come a long way... or not...

>>8628634
Why would you change stuff that has been proven to work perfectly well? Just for the sake of change? I have seen many things change in my lifetime, and a lot of them got crappier ...

>>8627454
you should post this on www.kitchenknifeforums.com. People there appreciate stuff like that.

>>8628634
this is such a dadpost

>>8627670
>hours and hours of inhaling carcinogenic dust and then dealing with retards who got mad because they were hoping for a slightly different shade of brown
>here's your $200
>oops don't forget since you're self employed you get your entire life torn apart by the IRS once a year to make sure you're not cheating on your taxes since they know you can't afford tax lawyers like a real company
No thanks I'll stick to my white collar job

>>8628753
>I'll stick to my white collar job
... where you spend all day in your cubicle getting harrassed by your boss while STILL inhaling carcinogenic xerox- and laser printer toner dust all day long.

>>8628634
Are the different cuts of timber held together with dowel joints?

cool and good

That's actually awesome OP. Makes me want to get a nice one like that. I just use shit bamboo and plastic ones. Thanks for showing the process also.

>>8628774
>all day in your cubicle getting harrassed by your boss
not really, my boss is the owner of the company, he only notices me when I've been gone for more than a day and then instead of checking my calendar he just starts freaking out and asking everyone where I am

>while STILL inhaling carcinogenic xerox- and laser printer toner dust all day long.
what is this, 1993?

I work in the wood turning industry and I can tell you nothing is hand made like this anymore.
All our stuff is processed in an office and sent to a CNC machine, the only time a human actually touches a product is just after it's cut it gets checked for defects and then it goes out the door.
Contracts are pretty much won on how quick and cheap we can make something.

>>8628973
Yup, digitalisation, machines, robots and computers are beginning to kill off human labour requirements in a big way. We're on the cusp of a new technological age. Even the stuff that until now could only be made by human labour (clothes) will soon be manufactured by machines. Adidas has recently openend a fully robotized shoe factory - in Germany, of all the places with high cost of labour. This means that all the third world countries, for whom the clothes industry has been the traditional first stepping stone out of poverty and into industrialization for decades are well and truly fucked. Those people will all come flooding into Europe, trying to escape crushing poverty. We're seeing the beginning of that development right now, too.

>>8627454
Beautiful but perhaps a bit thick. Great stain job

>>8629628
>but perhaps a bit thick
I was thinking the opposite to be honest, i'd want double that thickness.

You can always sand it flat and re-oil it once it gets worn.

Glass cutting boards are objectively superior.

>>8629639
This is plenty thick enough to last OP a lifetime unless he is a professional chef maybe. Endgrain board have very little wear because the blade slides between the wood grain fibers upon impact without severing them.

Plus, sanding down a worn cutting board is a hellish job, all the oil and grease it has absorbed over the years clog up your sandpaper instantly.

>>8629785
No. They are more likely to have bacteria and are worse for your knifes. They don't look as good, either.

>>8629785
I know you're trolling, but to all possible newbies reading this, be aware that a glass cutting board ruins your edge instantly. Literally instantly, because it gets rolled over by the glass, which is much harder than the steel..

>>8629813
bacteria, well, no. I think you mean plastic boards. But yes, glass boards are horrible on your knife edge.

>>8627486
>>8627484
>>8627479
>>8627478
>>8627454
Neatos.

>>8627707
Damn you need to give your nose a rest.

>>8627590
>this safety organization is a sham and your and retard for ever believing anything from it because my addiction is considered bad and this thing I don't like took a while to be considered bad because medical bullshit so literally everything they ever do is false and I want to look retarded!

>>8628157
If you do that you know you have to play chess with vegetable pieces, right?

You eat what you capture.

>>8627454
Not a fan of the colors, reminds me of a chess/checkers board. would rather have a less contrasty medium dark walnut colored one. craftsmanship looks good though.
>>8627564
my friends who can't cook for shit inherited pic related and use it as a table to store shit on...

This pleases my autism

>>8630027
See if you can buy it off him. People like him end up using that for firewood, because their fucking girlfriend complained it was impractical without drawers or some other shit.

>>8627509
The FDA doesn't add or remove things from the drug schedules, and they didn't regulate cigarettes because of congressional pushback.

Is end grain really worth the added expense/care required over regular cross grain cutting boards?

>>8630094
Well long term its far less care.

The only real problem is the initial expense, and if you can do it yourself you're removing the majority of that factor as well.

>>8630174
It's more care because the end grain soaks up water like a mofo and causes it to crack.

>>8630318
That's why you let it soak in linseed oil for a day or two before using for the first time and let it dry out thoroughly when you're done done using and cleaning it. no cracks.

>tried to make a mortar and pestle last year as a first time home DIY project
>didn't really know how, too nervous to ask for help
>research made me more confused
>took a rock from outside
>wanted to make a hole in the middle
>tried to use an electric drill
>really old drill, got halfway through and the drill snapped off
>had a rock with a drill bit stuck inside
>felt nervous and kept it in the kitchen
>would occasionally use it to smash spices
>dad called it my 'pestle and worth a quarter'
>got angry and smashed him with it while he was sleeping
>now I live in a tiny room and have to share a kitchen with Indian strangers

>>8628634
If it ain't broke, _ _ _.

>>8629820
They are fine on serrated knives, which is what most normies use.

>>8630411
huh?

>>8630026
>eat what you capture
Are you stupid? What if he gets his pieces back?

>>8627454
Its pretty good for most part but why use niggerwood

>>8628742
yes, we got all-knowing supercomputertelevisionphonemapsecretaryvideocameras in our hands hooked up to a space-based network of miracle data beyond anyone's wildest dreams, smallpox was eradicated, knee and hip problems that would keep old people housebond until death can now be fixed with a minor surgical procedure on par with getting a dental filling, the cheapest shitbox surpassed the performance of a high end italian supercar while burning 1/20th the amount of fuel and at 1/100th the MTBFR, you can fly nonstop around the world drinking cognac the whole way for the price of a few nice pairs of shoes with a margin of safety that would have been beyond the comprehension of top NASA engineers when you were born, everyday occupational safety is protected to a greater degree than at any point in human history, you can have anything you want to eat or drink even if you live in bumfuck kansas thanks to the internet...

but yeah you can't run around saying nigger, nigger, nigger, you can't slap your wife around in public, you can't drive drunk without risking jail time, so modernity is a disaster and we should burn everything down and MAGA amirite?

>>8631338
You are quite likely the most ass-blasted person on the internet. Yup, I think so.

>>8631338
Internet is actually mostly cables. Underwater fiber optic cables, with really ingenious signal repeaters that don't involve electronics and the unreliability and latency they'd add. You're generally not doing anything with satellites unless you've gone out of your way to involve them.

>>8631768
>the GPS system is fiber optic cables
Just how do you think that would work in the middle of the ocean? Even LORAN at its best only covered areas within a reasonable distance of land.

>>8631788
I made an assumption about that bit at the beginning, that it was referring to Internet. Many people have a misconception that their GPS receiver sends signals to satellites. They only listen and do some maths.

>>8631807
>They only listen and do some maths.
Not really sure how that implies terrestrial internet, it could just as well have been satphones which are quite miraculous in their own right.

>>8631819
The Iridium network is neat. Ever look up at the right time to see one of the satellites glaring at you? There's several apps that can remind you and point to them when they're falling past. I once saw one and COSMO-SkyMed in the same part of the sky together by accident.

>>8630411
Wut?

>>8627509
>The FDA and DEA are the same organization now

>>8631860
way too much glare, tree cover, and buildings for me to do that sort of thing, I have to get a ways out of the city before I can hope to pick one out. I've seen them when traveling to rural places, but I'm never there for long enough to get a sense of which ones are which

>>8627454
>>8627637
>>8627647
>>8627689
>>8629785
>>8629813
>>8629820
>>8629826
In this UC Davis Scientific Study of Plastic versus Wood Cutting Boards, Wood beats Plastic every single time.

http://faculty.vetmed.ucdavis.edu/faculty/docliver/Research/cuttingboard.htm

Bacteria is absorbed into the wood through capillary action and quickly dies. Bacteria cannot survive long in the wood.

Meanwhile, Bacteria can get trapped in the scratches of plastic boards where they get a chance to grow and multiply more easily since it is harder to manually clean and disinfect a scratched up plastic board.

So yeah, I am amazed there are people in this thread who cut meat on plastic boards.

You know that scanning electron micrographs on your plastic boards would reveal that to be a very bad idea, right?

Throw out all your plastic boards and get wooden boards if you can.

>>8630480
This is a no-prisoners game, anon, you don't get any back.

>>8631910
I have a dishwasher, and I've never cut meat.

>>8631910
>muh bacteria
Be a man.

>>8631931
I just don't want to get food poisoning again.

>>8631964
Then stop eating shit that comes with poop already in it.

>>8631338
Dude calm down your original post was the equivalent of saying
>"oh you have a nice hand crafted wool jacket, there? I had one of those when I was a kid, welp so much for progress..."

Sometimes the best answers have been found long ago and can only be improved upon so much with modern technologies. What, exactly, are you even suggesting he should even have for a cutting board to meet the standards of your modern analogies?..

>>8632052
My original post was the one you replied to, the guy who said "so much for progress" was someone else. I interpreted his post as suggesting he expected wood shop to be more exciting these days. Maybe CNC tools or something? There's all kinds of awesome stuff relating to wood shop that wasn't around when I was a kid. But you went on this weird MAGA kick and I thought you were being stupid. Why would you think it was an indictment of wood?

But since you mentioned wool jackets, let's talk about that too. When I was a kid, the average joe had to make do with Mens Wearhouse if middle class, Nordstrom if upper middle class, or if very wealthy and you lived in the right place, custom made clothes. But the Mens Wearhouse guy looked kind of crappy, the Nordstrom guy looked nice if he was lucky enough to have the right body for whatever Nordstrom had in stock, otherwise, crappy.

Today, with the apparel industry being what it is, you can get a readymade wool jacket, from very nice Italian mills (VBC or equivalent), to suit practically any body type. Logistics enables retailers to offer an amazing selection catering to any taste. You can pick it up at a store, or you can order it online. Or if you're somewhat picky you can get the newfangled made to measure services for hardly any more (adjusted for inflation) than what you might have paid for a middle of the road jacket that probably wouldn't fit half the population even after alterations back in the day.

And on top of that you can still go to a larger city and have them wrap tape around your dick while showing you sample swatches and pay big bucks for pure bespoke.

You can have, basically, anything you want now. Life is great. So what's the problem with progress again?

>>8632947
>So what's the problem with progress again
- Coca Cola sweetened with HFCS to save money for billionaire lobbyists
- no more cast iron pans that are machined smooth on the inside

etc etc ...

Yeah, many things got better, but some got worse, too.

>>8632957
Coca cola and cast iron? Seriously that's the best you can do? Lol

We "lost" coca-cola (except you can get cane sugar coke easily) but gained the craft beer revolution. We "lost" cast iron (except for the companies trying to bring back smooth pans albeit as a luxury product) but gained not just All Clad but All Clad knockoffs for stupidly cheap. Not to mention new kinds of nonstick with superior responsiveness and conductivity, ranging from ceramic to teflon to hard anodized, and spare me the rant about how autistically massaging the pores on your cast iron with hand-rendered leaf lard wasn't a form of special treatment but using non-scratch utensils on your nonstick is just way too complicated, man.

For every trivial thing that went away (except that, mostly, it didn't) you'll find multiple things that more than made up for that "loss"

You're not going to convince me that things were better back in the day, sorry

>>8631910
This makes no sense. One spray of bleach solution on a plastic cutting board would holocaust all life on it. Meanwhile, wood is porous so bacteria can hide inside.

>>8633899
You're just flat wrong senpai. Several studies have shown it, and everyone else agrees.

>>8633931
Not that guy, but I just looked at the link and it seems they used soap and water, which essentially "removes" bacteria via mechanical means. Soap and water don't kill bacteria. Bleach is a whole other story, it kills on contact. So yeah if your cleaning method (washing the bacteria off rather than annihilating them on the spot) matches the study, fine. But where's the study where they used bleach?

>>8631860
I actually worked on the Iridium project way back in the mid-1990s. Not the satellites, but the handset prototypes by Motorola. They were truly massive phones with a huge swing-out antenna. Quite the piece of shit by today's standards, but it was amazing for its day, and an extremely expensive luxury item. I think it was somewhere around ten bucks a minute to make a call, but you could call from the middle of the ocean, Antarctica, wherever, which was a brand new thing. The Iridium satellites are quite old and obsolete now, but they are being replaced with a new constellation. The new satellites are much smaller and they will not cause the bright sky flares that the old ones do when the sun hits them just right. I'm not sure if those old satellites still have enough fuel to be de-orbited, but they fly so low that they will re-enter the atmosphere and burn up on their own after some years pass. One of them collided with a Russian satellite at over 42,000 km/hr and exploded. The first ten new generation satellites already launched earlier this year, it was the return-to-flight mission for SpaceX after that shared Israel & Facebook satellite blew up on the ground (LOL).

>>8637174
What do you mean way back, that was less than 10 ye... fuck

>>8633899
Only if the bleach can reach the bacteria. If the plastic folds over during cutting, creating closed pockets of gunk, the bleach doesn't get in. When you next start cutting you open these closed-for-days-at-room-temperature-with-loads-of-bacteria-and-food-for-them pockets up by slashing them with your knife.

And that's what happens when you cut in plastic. You get ridges on both sides of the score that folds over when you swipe or scrape, trapping shit in.
And even if you did kill the bacteria there are bacteria all around us all the time. As long as you have a plastic board full of lovely food residue in all those scratches, some other bacteria or fungus will start colonizing it. I've never seen mould on a wooden board. I've seen plenty of plastic boards infested with black mould after a relatively short period of disuse.

Plastic cutting boards are more unhygenic than wood. It's a fact, yo. They have other qualities, but not the ones people usually think. Horses for courses.

>>8637312
>>8635326
Pls respond

>>8637312
Plastic boards are high-density polyethylene or polypropylene, which is notoriously hard to machine because the tool chips tend to remain attached rather than break off. This means the cut marks are leaving rough chunks of material that is still connected to the surface.
When that "fuzz" appears on your board, simply sand it off with some coarse sandpaper. Its not much different than wood, its a sacrificial surface that gets renewed periodically by shedding layers.
If you dont understand this concept, you suck at engineering. Even a non-technical person should be able to grasp this concept, but I guess /ck/ is for the exceptionally stupid.
Its called sandpaper. And regular maintenance. Understand?

>>8628244
If it's end grain then the glue will be stronger than the wood laterally. Also if you keep the wood in your kitchen for a few weeks before working it it won't change too much afterward.

>>8637349
>Its not much different than wood
Yes, it is. Wood is porous and doesn't leave trapped pockets of bacteria. It is also naturally slightly bacterial/fungi resistant.
>When that "fuzz" appears on your board, simply sand it off with some coarse sandpaper
Which would leave the same type of troublesome scratches and accompanying ridges as the blade. Plastic boards are to be planed regularly. Not fucking sanded.
>if you don't sand and polish your plastic boards to a mirror finish after each use ydiw
Nigger, please. You've completely gone of the reservation on this one.

>>8631919
>found the vegan
You have to go back.

>>8633899
>this study conducted by UC davis doesn't make sense to me so it must be wrong
WOW

>>8635326
Who cleans their cutting boards with bleach? The issue in the study is that the soap and water couldn't reach the bacteria. Why would bleach be able to?

>>8637349
Are you implying sanding plastic is superior to machining it?

It is completely different than wood.

>If you dont understand this concept, you suck at engineering. Even a non-technical person should be able to grasp this concept, but I guess /ck/ is for the exceptionally stupid.
I work in the trades. Sandpaper is not used for making surface smooth. That's something an engineer would say and we would all laugh about. Engineers think they have mechanical skills but they don't. That's why they work on computers.

>>8638543
>Sandpaper is not used for making surface smooth
Coarse sandpaper*

Before someone takes my word's out of context.

http://faculty.vetmed.ucdavis.edu/faculty/docliver/Research/cuttingboard.htm


>We soon found that disease bacteria such as these were not recoverable from wooden surfaces in a short time after they were applied, unless very large numbers were used. New plastic surfaces allowed the bacteria to persist, but were easily cleaned and disinfected. However, wooden boards that had been used and had many knife cuts acted almost the same as new wood, whereas plastic surfaces that were knife-scarred were impossible to clean and disinfect manually, especially when food residues such as chicken fat were present.

>It revealed that those using wooden cutting boards in their home kitchens were less than half as likely as average to contract salmonellosis (odds ratio 0.42, 95% confidence interval 0.22-0.81), those using synthetic (plastic or glass) cutting boards were about twice as likely as average to contract salmonellosis (O.R. 1.99, C.I. 1.03-3.85); and the effect of cleaning the board regularly after preparing meat on it was not statistically significant (O.R. 1.20, C.I. 0.54-2.68).

Of course muh opinion tards will still persist but anyone lurking, actual studies have shown a god quality hardwood cutting board is superior.

>>8638576
yup, study after study has confirmed it.

>>8638576
>inb4 shitstorm of the following:
>fake news/science
>teach the plastic cutting board controversy
>mom science
>personal anecdote of plastic board owner never getting sick
>wood jew
>maga
>cuck cuck cuck

>>8638600
>mom science
>wood jew
kek'd audibly

>>8638543
A lot of people use bleach, it's one of the most common disinfectants in the world

Commercial kitchens use either bleach or quaternary sanitizer, in addition to soap

Show me the test with either of those sanitizers, until then the study is incomplete

>>8638600
>mom science
Ugh, I had an ex-gf scream at me once for serving her chicken without first washing it with lemon juice because apparently that's the ONLY way to kill bacteria on chicken meat.

Turns out her mom is a retard who believes everything her mom told her when she was growing up, and this chick believed everything her mom told her.

Left her a few weeks later for other reasons, but god damn that shit annoyed the fuck outta me.

This isn't the 1800s.

>>8638654
We're not talking about commercial kitchens. We're talking about home kitchens. How many people regularly clean their cutting boards with bleach?

As far as commercial goes, the only time I've ever used bleach was when some idiot cross-contaminated chicken fat on a green board. During the day, we would use sanitizing solution regularly and at the end of the day we would give them to the dishwashers who would rinse them and put them through the dishwasher. They would then be air-dried. Bleach is not needed to disinfect things.

>Show me the test with either of those sanitizers, until then the study is incomplete
Try reading the article instead of looking for confirmation bias:

>Work surfaces that have been cleaned can be disinfected with bleach (sodium hypochlorite) solutions; this disinfection is reliable only if cleaning has been done successfully.

The problem is before you can disinfect you need to clean the food residue off. The plastic traps them and manual washing cannot do anything about it.

>>8638732
>we're only talking about what I personally find relevant not what the rest of the world does
Lol ok

And yeah, I do use bleach. At home. I learned the habit decades ago when I worked in kitchens to pay for school

>>8638755
>ignores everything else that actually refutes what you're implying

read the study

>>8638654
Why? The point you're arguing - that plastic boards may be more unhygenic but bleach is so effective that it makes them safe anyway - is beside the point. Yes, plastic boards can be used safely. No, it has nothing to do with bleach. But, you agree with the basic premise that plastic boards are a hazard, and one serious enough to require chemical disinfectant.
That's all there is to say, really.

Except for the fact that bleach doesn't penetrate plastic folds or fatty residue so chemical disinfection isn't enough to completely alleviate the problem, which you would have known if you'd have read the thread. Or the study. Retard.

>>8638755
not an argument

>>8638758
Since you obviously have no kitchen experience let me help you out there, you're making yourself look silly.

Bleach or quat isn't a substitute for washing. It's the rinse stage.

Now let's start over. Where's the study?

>>8638757
I read it. Did you? Obviously not, please feel free to post again when you have something to add to this thread

>>8638782
>>8638787
No, you're the one without kitchen experience.

Cutting boards are not commonly washed by bleach. They are ran through dishwashers.

Furthermore, if you bothered to read the study, you'd know they did use bleach but found it only disinfects when the cutting board can be properly cleaned which plastic ones can't.

Cleaning is different from disinfecting. If you disinfect something without cleaning it, the bacteria will still live under/in the stuck food particles.

>>8638782
>Since you obviously have no kitchen experience
Professional chef with decades experience working at one of the top 50 best restaurants in the world. No, I'm not telling where. Fuck off.
>Bleach or quat isn't a substitute for washing. It's the rinse stage.
Yes, and as we've already covered, used plastic boards can not be thoroughly cleaned - for reasons previously explained. That's why they have to be planed every so often if they are to be safe at all.
>Now let's start over. Where's the study?
Look up the thread, little guy.

>>8638798
>they're run through dishwashers
Except when they're washed in the pot room. And nice job repeating back to me what I just taught you, in a more smug voice as if you invented it
>>8638803
So planing with special hardware is totally reasonable but bleach isn't. Fucking microwaving your cutting board is normal, but dunking in quat solution with the rest of the gear is freakin crazy maaaaan. Got it, must be fun working for Nathan Myhrvold


And I read the study (again: did you?) and it says

>>8638835
>and it says (posted too soon)
that they are not applicable in food service situations

>>8638835
>So planing with special hardware is totally reasonable
It's necessary. I don't care if you think it's reasonable. It's what food and health regulators require if you use plastic boards. Bleach is insufficient.
The guys who sharpen scissors, knives and machine parts also plane cutting boards. It's a complete non-issue. I would, however, never use a plastic board at home, and professionally only for tasks where they make sense.

You've obviously never worked food industry or given proper food hygiene a second though. But 'muh bleach, amirite'. Mouth-breathing troglodyte.
>And I read the study
No, you didn't. Moving your eyes over something without comprehending doesn't count. But somehow, I don't believe you did even that.

>>8638835
>pot room
Are you talking about the station where they scrub metal pots with a three-sink system? Cutting boards never go there. What kind of backward-ass kitchens have you been to?

Not an argument btw.

>So planing with special hardware is totally reasonable
The point is it isn't. Plastic can only be restored with special hardware and therefore not good in home or commercial kitchens which are unlikely to do either.

>Fucking microwaving your cutting board is normal
No one does that.

>but dunking in quat solution with the rest of the gear is freakin crazy maaaaan
That doesn't get rid of the bacteria as the study said. You'd be surprised to know that dishwashers clean things better than soap and water.

>that they are not applicable in food service situations
It also says:
> but we have no reason to believe that they are not relevant

>>8638856
You were the one saying sanitizers are unreasonable. Not me.

And of course not bleach commercially (usually), but some places do use it. Mostly, just so you know, quat solutions are preferable. Bleach is only at really small joints where food handing is only a part of the operation. But at home the disadvantages of bleach are not applicable and everyone has it. Except you apparently since that's crazy maaaaaan like whoa bleach?

>>8638865
>You were the one saying sanitizers are unreasonable. Not me.
No, that was the other guy. And he didn't say they were unreasonable, he said that no-one does that. And he's right. We are both also saying that even if people did that, which they don't, it would not be enough.

Reading comprehension isn't your strong suit, I take it?

>>8638859
The study said to microwave, not me. And it basically ignored quat and bleach.

Again, where is the study where proper sanitizers were used? No commercial kitchens get by on just dawn dish soap, they'd be sending people to the hospital every day if they worked like you are suggesting

>>8638873
>no one does that
Except people with kitchen experience. Oops! You sure look dumb now!

>>8638875
>facts resistance
>THE POST
For your next trick I'm sure you'll blame immigration.

>>8638865
There are multiple people disagreeing with you, learn to follow a conversation. I said using bleach all the time is unreasonable. Sanitizing solutions are not bleach. That's why they are safe to use on cutting boards without being rinsed off. Bleach is toxic if consumed. It isn't used often in kitchens for cleaning.

>but some places do use it
Some places also don't wash their hands when they cook. Not an argument.

>But at home the disadvantages of bleach are not applicable and everyone has it. Except you apparently since that's crazy maaaaaan like whoa bleach?
How many people at home clean their cutting boards religiously with bleach? I only use bleach for laundry and bathrooms. Bleach doesn't belong on cutting boards. Soap and water does. (home applications).

>>8638875
It specifically said that bleach didn't work if the surface wasn't cleaned. Are you saying while bleach doesn't work, commercial sanitizers would?

>>8638882
>facts from the study and from real world experience are fact resistance
>my contrarian agenda is totes real guise
Kelly Anne Conway is that you?

>>8638879
>if i repeat it enough times theyll surely let me win this argument
Please nigger, you've not been BOH at a third rate steakhouse...
Sage is delicious.

>>8638879
I said bleach, not sanitizers. I said no one uses bleach commonly in kitchens. Changing bleach to sanitizer is called strawmanning my argument.

You've never worked in a kitchen.

>>8638896
You don't need to hose everything down with bleach every ten minutes at home. Just after cutting meat.
>it doesn't work unless you have common sense
Right, and changing clothes isn't hygiene unless you took a shower so let's just wear then same clothes for a month :^)

>>8638905
>I meant this extremely narrow thing so my arbitrarily defined agenda is totes coherent
bleach is a sanitizer
so is quat
for purposes of killing microbes it's the same shit as long as the bleach solution hasn't been sitting around since last summer

>>8638910
>>it doesn't work unless you have common sense
It doesn't work, period. Because you can't get a used plastic board clean enough to sanitize it, for the same reasons you can't get the sanitizers to where they're needed. Nice attempt though.

>>8638920
It works better than just quitting after the dish soap gets rinsed off, which is why restaurants do it, along with people who have their shit together at home

Why are you so stupid?

>>8638910
>You don't need to hose everything down with bleach every ten minutes at home. Just after cutting meat.
You don't need to do it all. Just use a wooden cutting board. When you're done wash off the food with soap and water and you're golden. With plastic, you have to do all these extra steps like bleach them or throw them in the dishwasher then regularly have them planned or else they're a health risk.

No idea what your second greentext is from.

>>8638916
In a kitchen, when people say sanitizer they are not referring to bleach. You'd know this if you worked in a kitchen before. Stop pretending you have.

>>8638931
>It works better than just quitting after the dish soap gets rinsed off
Better, which is not good enough. Which is why you're not supposed to use plastic boards as home. Because they're unhygenic. It's not rocket surgery, but you're obviously not the sharpest tool in the shed, are you Cleetus? What BurgerKing did you work again?

>>8638941
>for purposes of killing microbes
>b-but on kitchen nightmares they said...
Still waiting for the study that evaluates sanitizers (including but not limited to bleach, quat, VX gas, i.e., more than just soap)

>>8638943
I don't use plastic at home, I use a sanituff board. You've never heard of it because they don't sell them at Target

>>8638967
The study covered all that, as did the subsequent discussion. Please stop pretending it didn't. It is also irrelevant, but please keep hammering it. 'Her emails', right? 'His birth certificate', right? It makes you look even more retarded.

Tell me again what type of place you worked, anon?

>>8638967
The study did that.

>>8638973
>i dont use plastic i use synthic rubber
Holy kek! When you thought it couldn't get dumber...

>>8638973
The study also addressed rubber cutting boards. They functioned the same as plastic did.

>>8638980
I find it infinitely amusing how, after angrily dismissing reality for the last hour, I'm the supposed trumpie

This must be like how you guys tried to dilute the "fake news" concept by spouting that term every time you made a mistake and got raked over the coals by The NY Times

stay crazy, Kelly Anne

>>8638996
>I find it infinitely amusing how, after angrily dismissing reality for the last hour, I'm the supposed trumpie
Freudian slip much? Because yes, that's exactly what you've been doing. It is good that your subconscious sees it.
Jokes on you by the way - I'm European. Y'all retards should have gone with Sanders.

>>8639009
We tried but reality-hating tards like you gamed the system

I bet you use an electric stove

>>8639035
All the freshly renovated top kitchens do, my ignorant friend. Along with wood cutting boards for all tasks not permanently wet. Here's the fat duck, for example. All electric. Stay ignorant. Keep changing the topic when you've been BTFO.

What chain did you pretend to say you worked again?

>>8639035
Induction ovens are superior to gas ranges. The problem is that many old timers are stuck in their ways. But there's not a single thing gas ranges do that's superior to induction.

>>8639067
Yup, the fact is induction is just better at this point, heats more evenly, quicker, holds temp better, and works on the majority of kitchenware, even old cast iron.

>>8638543
>bacteria can get into the grooves in plastic
>water+bleach can't

I wash my plastic chopping block with bleach because putting it in the sink is a pain in the ass, and the bleach removes the stains and smells left from previous use. It's much more practical and sanitary than any wood.

>>8638798
The cutting boards used in commercial kitchens are NOT cleaned in dishwashers you dumb fucker. They are massive and serve as workbenches.

They are cleaned by spraying and wiping.

Show me a restaurant that uses wood cutting boards in the kitchen you despicable liars

>>8639324
>water+bleach can't
Yes, the study precisely said that. Take it up with UC Davis.

>The cutting boards used in commercial kitchens are NOT cleaned in dishwashers you dumb fucker. They are massive and serve as workbenches.
Wrong. There's movable cutting boards dumb ass. Maybe your kitchen only had cutting boards that weren't moved but that's not standard.

>Show me a restaurant that uses wood cutting boards in the kitchen you despicable liars
No one's made that claim. That would be cost prohibitive.

>>8639324
Routine exposure to bleach isn't exactly good for you.

>>8639324
>It's much more practical and sanitary than any wood.
Well except for the study that has been posted that says you're wrong.

>>8631338
clarified post, im sorry you felt compelled to make it

>>8639394
who are you quoting?

>>8639373
>No one's made that claim. That would be cost prohibitive.
I'm be making that claim. All restaurants I've worked in has wood cutting boards for ... most things that aren't wet. We also have plastic boards, but wood is the default unless there's a reason to use plastic. I'm sorry you've only ever worked in shitholes. Wood boards aren't even expensive compared to the massive blocks of plastic that is needed to withstand the constant machining. €100 a piece or so, for a good board. They last five years or more with the odd planing when they warp or grow too concave.

>>8639457
>All restaurants I've worked in has wood cutting boards for ... most things that aren't wet.
That has no relevance to this thread. We're talking about meat and shit not dried salami or veggies.

>randomly join reply chain
>don't bother reading and just post irrelevant shit

>>8639324
>>bacteria can get into the grooves in plastic
>>water+bleach can't
Yes, and the method has been carefully explained. You cut, and in doing so create a microscopic groove in the board, with one ridge on either side. That groove gets filled with shit. When you scrape something across the board the little ridges fold over the groove, trapping the dirt. It can now no longer be washed away, nor can it be reached by sanitizers. The next time you cut across the same area of the board you cut the folded over ridge open, releasing a few days worth of bacterial growth.

It's not exactly complicated.>>8639347
>The cutting boards used in commercial kitchens are NOT cleaned in dishwashers you dumb fucker. They are massive and serve as workbenches.
I've seen that exactly once in my whole career. It was a pigsty. I'm sorry you think "commercial kitchen" equals industrial complex, or some sad dive that uses their bench surfaces for cutting boards. Health and safety would never allow such nonsense in this part of the world. All boards must be easily removable and washable on both sides.

>>8639481
He's probably the same idiot that got BTFO earlier pretending to be another poster. It's so obvious he's never once worked in an actual kitchen.

>>8639477
>That has no relevance to this thread. We're talking about meat and shit not dried salami or veggies.
I include meat portioning and other messy but not continuously-fully-soaking-the-board in 'not wet'. Whole fish processing and washing would go on plastic. Fish fillets would not. But please dazzle us all with your insight into what I've read or not. I've written a good part of the fucking thread, you dolt.

>>8639493
>I include meat portioning and other messy but not continuously-fully-soaking-the-board in 'not wet'.
>le backpedal

Because cutting boards being submerged in water is a common thing, right?

>Whole fish processing and washing would go on plastic.
You use cutting boards for processing and washing fish?

What is your argument at this time?

>>8627486
did you stain the final product or anything like that? looks like it would be dry or something

of course, woodwork aint my thing. im more contractor than anything else

/diy/ is the best board

>>8639512
>Because cutting boards being submerged in water is a common thing, right?
Yes.
>You use cutting boards for processing and washing fish?
Yes. Is this a surprise to you? I don't understand the question. How do you think you go about processing a whole fish?

It is at any rate plainly obvious that you've never worked in a real kitchen.

>>8627454
Whatever binding agent you used is going to be an issue

>>8639524
Cutting boards are used for, well, cutting. Not washing fish. I'm not sure where you're working but it's obviously not a kitchen. In fact, it's probably against your state's health code to use cutting board's for washing things.

What state do you live in?

>>8639534
nope

>>8639536
>what state?

Mississippi.

>>8639536
>What state do you live in?
Sweden.
>Cutting boards are used for, well, cutting. Not washing fish.
OK, so I now understand you've never dealt with a whole fish in your pretend kitchen career. Let me walk you through the process: Take one whole fish from its ice box. Put it in your washing basin and rinse it thoroughly. Place it on your cutting board and cut the belly open. Eviscerate it. Wash the cavity under running water. Place it back on the board and cut the head off. Place the knife against the ray bones just over the vertebrae and cut towards the tail. Repeat for the other side.
Wash the head and take out the liver, heart and assorted bits that are probably stuck to it, just behind the gills. For a turbot, make a cut behind the bone that connects the gills to the chin, and rip the gills out with your hands. Use a cloth, or you'll cut yourself.

Repeat for all thirty turbots. The whole bench, including the board will be thoroughly soaked from run-off water within the first two fish.

This is what i refer to as wet work. Not the tiny pink mark left by a dry aged piece of entrecôte.
Enjoy. Perhaps you'll get to work with fish that doesn't come frozen and pre-breaded when you grow up. Perhaps even in a restaurant that has proper cutting boards.

>>8639543
>>8639565
Oh great.

Concerning Sweden, this is America. We do things differently here in America than Sweden. So telling Americans that we're wrong about how our kitchens work and citing Swedish kitchens is pretty stupid.

I have nothing else to say to you. When you have experience in American kitchens you may reply.

>>8639378
you do realize most municipal water is chlorinated. no of course you didn't, but now you know

inb4 durr durr the chemtrails

the only reason bleach is somewhat less popular in restaurants is that it irritates the skin if your hands are touching it over and over again throughout a shift, and also it's corrosive at disinfectant strengths, and it loses potency if it's exposed to air for too long

but for home use? it's perfect

>>8639570
>got btfo
>pretends to live in alternate reality where he can be right anyway
Please negro, I'm sure your fish are very much like European fish. And you plastic is very much like ours, from a hygiene standpoint. I'm also a hundred percent sure you've never worked in an a la carte kitchen.
You're just role playing on the internet. Eat your tendies.

>>8639570
it's our resident ikea chef, he's always starting arguments about how "real restaurants" should work

don't get him started on how gas stoves are very dangerous and antiquated and "real restaurants" use electric

>>8639578
>what is parts per million
go ahead and drink bleach bro

>>8639590
>the butthurt
Bork bork, motherfucker.

>>8639591
I do it every day, excellent public service announcement

it's important to stay hydrated and clean safe water is a great way to do that

>>8639590
I can see that. Honestly sounds like he works in some fish processing plant not a restaurant.

>>8639602
I used to work in a fish restaurant. I'm sure this concept is foreign to you. Fish comes breaded in between buns, right?

Concerning America, this is Europe. We might or mightn't do things differently here, so telling Europeans that we're wrong about how our kitchens work and citing American kitchens is pretty stupid.

I'd take you seriously if you had any restaurant experience at all - American or European. So far all you've proved is that you've worked a fast food chain after dropping out of college, at best.

>>8627454
>a proper end grain cutting board

Q•U•A•L•I•T•Y

>>8627454
my ex's dad made this for me 8 or 9 years ago. it needs a good oiling, and i wish it was end grain, but the dad is dead now so it is what it is. i love it.

>>8639610
>I used to work in a fish restaurant

I don't really know about this stuff so feel free to consider this question ignorant, but wouldn't a cutting board made from a single piece of wood be more better? We're disregarding the obvious aesthetic superiority of op-pic here.

>>8640498
OP here. You mean like a slice of a log?

Pic related would never hold up without falling apart because of the difference between the radial and tangential shrinkage of the wood when the tree is felled and dried. Wood shrinks much more tangentially (the 'rings' of the wood) than radially (a straight line from the center of the wood to the bark) as it dries, putting tons of compression towards the center of the log and inevitably it splits itself apart from the stress.

This is why it's important to mill trees into lumber soon after it's felled, why wood laminations generally hold themselves together better than a big solid chunk, and why when you're choosing 2x4 lumber you should avoid ones where you can see the pith (or the "core" of the wood) in the end grain.

>>8640596
No, I meant fashioned from a single plank. But your explanation still works, thanks.

>>8627454
I am about to go into the same line of work, OP. How much did you pay for such wide pieces of wood to start with? I've been using pieces that are ~6" wide for mine. Getting wider ones seems like it'd ease the process a little and speed it up.

>>8640831
Oh wait, never mind, I'm retarded, I am so tired I didn't notice you just ripped several long pieces, stacked and glued them, and did it that way. For some ungodly reason I thought the laminates in step 2 were endgrain. Derp.

>>8627454
Looks amazing. Well done. How long did it take you and how much did it cost in materials?

>>8639067
Welllll ... I'm a big fan of induction and use my cooktop a lot, but I have to admit is is pretty bad at temperature control in the low range, because of the pulsed power. Maybe that's just my cheap ass top though, and pro level induction is better.

10/10
Perfection.

>>8639052
I didn't work at a chain, but I like how you think that if it was a chain it would negate my teachings, rather than further reinforce why I'm right and you're wrong

You think a chain can get away with a food poisoning scandal?

Fucking hell you NEETs will argue about anything.

In the restaurant i worked there was 3 types of borads. The 1st type was a custom shape designed to be clamped down to the prep tables we worked on. They were a white plastic and were cleaned by using a scrubbing brush and soapy water. After this they were rinsed and sprayed with disinfectant, same kind of stuff tables are normally wiped down with.

There were several wooden cutting boards, these were commonly used to prep either raw vegetables or cooked meat, never raw meat. These were wiped down with a cloth with a bit of anti-septic, we never used soap on them unless they got greasy. They were oiled with standard veg oil about once a month. There were also many colour coded plastic boards. Use was as per the colour scheme. These were cleaned with soap and water in the sinks, then sprayed with disinfectant as per above.

No one every got sick from food poisoning, nothing ever tasted of a chemical and at no time did we consider plastic to be a bad choice.

At home i have 3 boards, all wood. Why? because they look nicer, that's all.

There's nothing wrong with using either so long as you clean them properly. Buy a few thin silicone oven liners for cheap, these work much better to stop the board moving about than a wet towel.

>>8641079
dunno where you live, here in most places wood is basically banned from professional kitchens for health reasons. i dont question the fact that if you keep stuff clean and work with logic you can avoid all kind of food poisoning, i guess those kind of rules are done to lower the risk considering many place manage a poor level of cleaning

>>8640855
Thanks.
It literally cost me $8 because I purchased cheap cutoffs from my local lumber supply's scrap pile.

>>8641079
it's already been proven multiple times itt that plastic boards harbor more bacteria. it probably doesn't mean shit to the average joe's immune system if you take proper care but i see no reason why to own a plastic board over a wooden one. more maintenance.

the health department is retarded like the rest of legislation, more concerned with mom science than actual science so they force plastic boards on kitchens.

give me hardwood over plastic any day.

>>8641130
>wood is basically banned from professional kitchens for health reasons
Show me that law, i'd love to see it. I'll wait for you to look it up.

>>8641800
not him, it isn't a law it's just in practice. you don't see wooden cutting boards used in kitchens aside from ready to eat food.

>>8641841
Not true at all, go to any kitchen supply store online and it's 50/50 plastic and wood boards.

>>8641849
i'm talking about what's inside commercial kitchens you dolt. the majority of the time you're using color coded plastic ones

>>8641856
I never said the MAJORITY weren't plastic, but the idea wood just ISN'T used in a commercial kitchen is laughable.

>>8641894
Which is what I said and you started disagreeing with me...
>not him, it isn't a law it's just in practice. you don't see wooden cutting boards used in kitchens aside from ready to eat food.

>>8641904
except that's a VERY specific use case, and I can guarantee wood boards ARE used in all aspects of food prep depending on the kitchen.

>>8641905
god it's always so obvious who hasn't actually worked in a kitchen before in these threads... enjoy your LARPing dude

>>8641912
And it's obvious those who have only worked as line cooks in shitty mid-tier restaurants.

Not reading the thread, but here's a good video on making end grain cutting boards.

https://www.thisoldhouse.com/how-to/build-it-end-grain-cutting-board-scrap-wood

>>8641914
>he thinks it is different in higher end restaurant

Still LARPing I see

>>8641918
Very nice to see stuff made like that, by a real professional. I don't want to know what all those tools cost, however. I bet you can buy a LOT of custom made premium endgrain boards for the cost ...

BTW let me shill a bit here for some guy who is a fellow member on the kitchenknifeforums.com :

www.theboardsmith.com

>>8642238

It certainly wouldn't be cost-effective to buy those tools just to make yourself a cutting board or two.

But they are very common woodworking tools and anyone that's into woodworking for their job or as a hobby would likely have them. So if you have them (or have access to a friend or neighbor who does), why not make your own cutting board?

>>8627454
Here is one of mine gave it as a wedding gift.

>>8643689
Damn, you even made the table its on

>>8643689
Over look the flooring please I had just pulled up some shitty carpet and found the original hard wood floors

>>8643689
groooovyyyy maaaannn

>>8643695
Yeah its a roll around island. I couldn't find anything I liked so threw that together.I made a couple mistakes on it but it turned out pretty nice. Its a slippery slope through once you do it you start building everything else bookshelves,entertainment centers,beds,more cutting boards,storage boxes,chairs well you get the idea.

Op you did a nice job on yours.

>>8641769
>restaurants that do millions of dollars in business don't know what they're doing
>the CDC doesn't know what it's doing
>but this one study that EXPLICITLY SAYS IT'S APPLICABLE TO HOME KITCHENS ONLY means that restaurants are doing it wrong because I'm so busy LARPing as a restaurant professional that I can't tell my ass from the box of tendies I just ruined in the microwave

>>8643729
>restaurants that do millions of dollars in business don't know what they're doing
Restaurants operate based on cost.

>the CDC doesn't know what it's doing
The CDC does not say plastic boards are superior.

>but this one study that EXPLICITLY SAYS IT'S APPLICABLE TO HOME KITCHENS ONLY
False.

You've been BTFO multiple times in this thread. Stop samefagging hours later.

Try again.

>>8643758
>b-b-but LARPing

here's a thing I did for a client.
reclaimed hardrock cherry
it was so hard it burned out several carbide cutters.

also, walnut is a bad choice for cutting boards.
the oils are slightly toxic.

>>8643689
Well, nevermind then. I just quit my job to go into making these for a living for nothing, because I can't do anything even approaching this. Guess I'll just neck myself.

>>8644234
>reclaimed
gay

>>8644234
ugly as fuck

>>8644567
I'm pretty sure it involves a bandsaw and a lot of wasted wood. Plus I wouldn't want to feel like l'm on an LSD trip every time I cook. Nice craftsmanship though.

>>8644618
Of course it's going to be ugly, it's reclaimed wood. Retarded meme of making things out of trash.

I just use a chess board.

>>8644883
I use my junk mail advertisements and useless envelope mailers as my cutting board.
You're going to throw that shit away anyway. Put it to use and avoid washing unnecessary stuff. The layers of paper, especially glossy paper, do a fine job protecting the knife and counter, hygienic with zero cleanup.
I'm smarter than all of you.

>>8644890
I don't know anon that sounds pretty ghetto and poor

>>8627509
>yet they list psilocybin as a schedule 1 drug.
Wrong three letter agency

>>8644890
>mail that's been shipped cross-country to you
>has been through miles of machinery and conveyor belts
>handled by mailmen and put in your mailbox
>being anywhere CLOSE to hygenic after all that

>>8644964
Slice it up, into the hot frying pan it goes.
Nothing survives it. No issue whatsoever.
If I'm eating raw diced veggies, I will use a clean board, since a simple water wash is easy.
Raw chicken? Yeah, that shits going on my junk mail newspaper.

>>8644890
that kind of paper has enough minerals to fuck your edge up pretty bad if you use it as a cutting board, but it sounds like you're pretty broke so you go girl, much better than selling your body on craigslist

>>8643758
>but this one study that EXPLICITLY SAYS IT'S APPLICABLE TO HOME KITCHENS ONLY
>False.

Straight from the link:

"We believe that the experiments were designed to be properly representative of conditions in a home kitchen. They may or may not be applicable to other plastic and wooden food contact surfaces or to cutting boards in commercial food processing or food service operations"

And sorry but multiple people have been calling you out on your LARPing, but don't let that stop you from continuing, this has been highly amusing

USDA says
https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/cutting-boards-and-food-safety
>Which is better, wooden or plastic cutting boards? Consumers may choose either wood or a nonporous surface cutting board such as plastic, marble, glass, or pyroceramic. Nonporous surfaces are easier to clean than wood.
NYC department of health and mental hygiene says wooden cutting boards are a critical violation

oops! the LARPer sure looks dumb now! inb4 this is all one person "samefagging"

>>8645036
Is this the same USDA that won't allow non pasteurised cheese, thinks HFCS is fine and classes pizza as a vegetable ?

>>8645036
>NYC department of health and mental hygiene says wooden cutting boards are a critical violation

>cutting board made from untreated wood

>>8645080
>>b-b-but LARPing

>>8644567
its not that difficult
>>8644626
There is very little waste.
Lets have a tutorial. Start by making two blanks one light one dark that will be the finished size you want or if you want it mirrored like the one I post then the blanks need to be the finished length and half the width.
So now the blanks need to be stacked and attached to each other. use whatever you want doublesided tape,glue hot glue it doesnt matter but what does is that you only do the other edge of what your going to cut. so we are going to do the lengths first. glue only the long sides.you will have the two stacked and only glue on edge just enough to hold the two together but all the way along the length.now cut the wavy lines from long side to long side which would be across the width. pull all the pieces apart and alernate them between the two new blanks we are making. blank a will start with a light piece and blank b will start with a dark one.so it will be light dark light dark and the other will be dark light dark light. glue up the two new blanks.after they are dry flatten then I use a hand plane. and now stack them and attach them again but this time only on the short side which is the width. after that we cut wavy lines again but from short to short which would be crossing the length. after that we pop the stacked pieces apart and alternate them again and glue them up. after it drys flatten them again and you now have two mirrored boards ypu can glue the two together and have one like i posted or you can have two new boards. keep one sale one give one donate one it doesnt matter to me I donate or give them away. to finish them on log grain boards i use bees wax mineral oil 50/50 mix warmed up. end grain i used a thinned poly. poly is food safe after its cured which takes a couple weeks not dried but cured. Also most people wont use them if they look to nice so after I hand plane them i hit it with 220 sand paper to finish sand. after that i hit it with 180 grit

>>8645295
while sanding i sand more in the centers of the length and width out to the edge.this makes the moisture from the foods flow to the outside edges of the boards but the food stays in place and doesnt roll around. that way no drainage grooves need to be made and that means easier clean up. I dont think the grooves looks good on most boards. So it takes a 3 to 14 days to make and finish. actual time that you are working on the board is only about a hour to two hours max. the rest is waiting on the glue or finish to dry. If you need picks let me know I have a couple in my garage/shop that have the first set of cuts made and need flattened and glued together so i can take some pics.

>>8644598
>>8644618
>>8644632

Not that you autists would know, but in the real world, "reclaimed" means that the log was felled over 100 years ago, sank while in a river, was pulled from that river and milled.
The river water and mud turns the wood into a near fossil state of hardness and brought out the natural grain character of the wood without having to apply a finish.

I'm told that the log cost $30,000, the pieces I bought cost about $300 and I charged the client about $3,500 for their counter top.

Jokes on you lot.
Stay poor.

>>8645430
>"reclaimed" means that the log was felled over 100 years ago, sank while in a river
na, reclaimed wood comes from 100 year old barns blown over by midwest tornadoes.

>>8645430
>"reclaimed" means that the log was felled over 100 years ago, sank while in a river, was pulled from that river and milled.
lol no.

> Most reclaimed lumber comes from timbers and decking rescued from old barns, factories and warehouses, although some companies use wood from less traditional structures such as boxcars, coal mines and wine barrels. Reclaimed or antique lumber is used primarily for decoration and home building, for example for siding, architectural details, cabinetry, furniture and flooring.


some professional you are.

>>8645430
>turns the wood into a near fossil state of hardness
sounds like you're confusing reclaimed wood and petrified wood.


Petrified wood has basically fossilized.

>>8644234
What are those little tabs for?

>>8645467
So you can slam into them and really hurt yourself when you walk past it at night, on your way to the fridge, for a midnight snack

>>8645014
>if i take words out of context it is true!

>They may or may not be applicable to other plastic and wooden food contact surfaces or to cutting boards in commercial food processing or food service operations
>but we have no reason to believe that they are not relevant
>but we have no reason to believe that they are not relevant

You must know you're wrong if you bother to intentionally leave out key information

>>8645036
>>8645080
Imagine spending hours to look shit up and still getting btfo this easily. Ikea please.

>>8645430
joke is on anyone stupid enough to drop $3,500 on something that ugly. you can get granite counter tops for the whole kitchen for that much.

>>8627454
That's a pretty nice counter you have, how did it fit in your underground shipping container bunker?

>>8627578
>the glue joints are stronger than the cellulose that keeps the wood fibers together.
>cellulose that keeps the wood fibers together
>cellulose that keeps the cellulose together

>>8645800
Um, I'm the swede in this thread and I want it noted for the record that I have nothing to do with the idiot defending plastic cutting boards by claiming wood to be unsanitary. Quite the opposite.

>>8646242
i have some very very nice bamboo boards but I have never used them they hang on the wall as pieces of art

I cut everything directly on the countertops