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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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File: 279 KB, 720x500, terra-teak-carving-board-BC__75152.1480213344.720.540.jpg [View same] [iqdb] [saucenao] [google]
11800867 No.11800867 [Reply] [Original]

What cutting board are you using /ck/?

I use wood only because I don't want microplastic in my food.

>> No.11800871

>>11800867
I'm using glass because I don't want my knives to be too sharp.

>> No.11800882

>>11800867
I go with cork because it automatically absorbs bacteria from the food, cleaning it and making it safer.

>> No.11800887

>>11800867
Plastic for raw meat, wood for everything else.

>> No.11800902

>>11800867
like that one op posted. Scold it after meat been in contact,
I should get a few more boards.

>> No.11800909

I literally just use a plate or the granite countertop if it's too big. Can't imagine spending money on a piece of wood that I'm just going to destroy with a knife.

>> No.11800972

>>11800902
That groove on the board looks like chopped food would constantly get stuck there.

>> No.11800999

>>11800972
Can confirm from my youth, they're retarded. A nice end-grain butcher block is far superior.

>> No.11801009

>>11800909
but you can imagine willingly dulling your knives against plates or counters harder than they are?

Your brain is defective.

>> No.11801048

If you use teflon pans you might as well use a plastic cutting board

>> No.11801062

>>11801048
>le tefon is bad maymay

>> No.11801136

>>11801009
cheapass onifes frm goodwill ftw numbnuts

>> No.11801164
File: 56 KB, 591x394, 172928863.jpg [View same] [iqdb] [saucenao] [google]
11801164

>>11800867
Bamboo, cause large wood cutting boards are too fucking expensive and heavy.

>> No.11801198
File: 40 KB, 548x344, SCOLD.jpg [View same] [iqdb] [saucenao] [google]
11801198

>>11800902
>Scold

>> No.11801203

>>11800972
>>11800999
because you're not supposed to chop food on that board
it's a carving board. it's designed for big roasts and turkeys

>> No.11801202
File: 412 KB, 1500x1229, 91Amcvd27yL._SL1500_.jpg [View same] [iqdb] [saucenao] [google]
11801202

I have a few of these epicurean magic material cutting boards. They're pretty nice, don't wear down too fast and they don't seem to damage my knives.

>> No.11801228
File: 145 KB, 800x800, 248x01[1].jpg [View same] [iqdb] [saucenao] [google]
11801228

this

>> No.11801291

>>11801198
I have a large bamboo one with plastic inserts that I love, similar to pic. Best part is the tray that holds the plastic inserts reinforces the board preventing warping.

>> No.11801297
File: 13 KB, 425x425, 41i7oqw3rKL._SX425_.jpg [View same] [iqdb] [saucenao] [google]
11801297

>>11801291
Forgot pic.

>> No.11801485

I picked up a decent sized bamboo this summer. but it's too thin to hold up for more than a couple years.
I grabbed a small plastic one at family dollar that I use for small jobs.

>> No.11801498
File: 159 KB, 1000x1000, large_8cda7544-bf2d-4859-9722-ec600f46ee16.jpg [View same] [iqdb] [saucenao] [google]
11801498

>>11800867
A cutting board made from a single thick slice of wood I bought at an Asia store.

>> No.11801520

A hi-soft board from Japan
Bit more expensive than end gran made by racist religious maniacs from flyover land, but it’s important not to help those people in any way

>> No.11801527

>>11801291
I don't understand why no one makes reinforced cutting boards. Just put stainless steel or aluminium inserts in there ... no more warping.

>> No.11801543

>>11801527
Warping isn't a problem that needs solving. Cutting boards don't warp unless you mistreat them.

>> No.11801574

>>11801543
You could make dishwasher safe wooden cutting boards.

>> No.11801593

>>11801574
Why would you need such a thing? Plastic or hard rubber are both dishwasher safe.

>> No.11801652

>>11800867
where can I buy a cast iron knife ?

>> No.11801659

>>11801520
I was looking at those, are they similar to the sani-tuff ones?

>> No.11801735

>>11801659
Never tried sani tuff, they’re made in USA so I avoid

>> No.11802040

>>11801009

I have a knife sharpener.