64

I have a few ways of dealing with this: When using a small cutting board, use a bowl that's wider than the (smallest) dimension of the cutting board. If you can manage to swing (not fling!) the cutting board upright above the bowl, everything will fall into the bowl. Especially if the bowl is a bit wider than the board. Don't catapult your food off the ...


33

There are 2 non-plastic cutting board options that I'm aware of that are dishwasher safe and aren't damaging to knives like glass boards. First, there are the rubber cutting boards popular with commercial kitchens, sold under brand names like Sani-TUFF. While some sources (e.g. KaTom Restaurant Supply) claim these have to be hand washed, they are popular in ...


32

I wouldn't use that board any further. Some of those gaps where the block laminate is separating go right the way through. I don't see how you could realistically sanitise it, even if the other side looks a bit better. Not only would I replace it, I'd also seriously consider replacing the counter top. The chipboard is swollen due to repeated wetting & is ...


27

There is such a report, but you're not going to like the result. According to KnifeGrinder's scientific test(PDF), plastic board materials other than low-density polypropylene are the least edge-wearing board materials you can get. Wood wears the edge more than plastic, as a rule.


21

I use my chef knife to pile pieces and scrape into a bowl or pan. When aiming for a small container (such as getting minced garlic into a small dish), I gather the garlic (or other product) onto the knife blade and carefully use my fingers to guide the chopped product in. However, if you are really finding that you can't control your product, you might try ...


21

I am pretty sure that a solution for this conflict is impossible. Dishwashers and their detergent are designed to be very effective at degrading anything that goes into a human digestive system. So, let's posit some material X which is dishwasher safe. It is then either cuttable like plastics, which means you will be ingesting micro-X and not degrading it in ...


18

How are you scraping the pieces off? I've found that using the back of the knife blade is much more effective than using the sharp end, where the blade would scrape the board or the serrations make the pieces' trajectory unexpected. I point the corner of the board above the container, and gently scrape with the full length of the back of the knife.


17

Mineral oil is your friend As you said, Ana, the biggest enemy of a clean — and warp-free — wood cutting board is moisture penetration. The first trick to fight this is to wipe down your cutting board fairly often with mineral oil or other food-safe wood treatment. This helps with cleaning as it prevents liquids and bacteria from penetrating into the wood. ...


16

Use your hands. This might seem obvious, but using a clean pair of hands allows you much more control than trying to use the knife to maneuver the food into a bowl or pan. I find it generally much easier to use one hand to pick up the board and hold it over the receptacle, and using my fingers to make a 'cage' around the chopped food, then push it off the ...


16

In addition to using the back of the knife, an actual food scraper can be very handy at times. There are also dough scrapers / bowl scrapers, which are generally made of a more flexible plastic material, and often have both straight and curved edges. None of these items are particularly expensive.


14

You can use the same board (I often do), but you must wash it in hot, soapy water in-between. Usually there is plenty of time to do this while the meat is cooking. Because bacteria grows exponentially, I'd recommend washing the board soon, even if you aren't going to reuse it, to prevent accidental cross-contamination. If you're using one meat board, you ...


12

Although this is partially personal preference, in general you should have the uncut ingredients on the side of your non-cutting hand. This will set up a logical flow of material which keeps you from having to reach over your cutting hand. If you chop with your right then you'd have the uncut ingredients on your left, as after knife work your chopped ...


10

I believe that there are two major options: Wood cutting boards Plastic cutting boards Either of these will provide a perfectly appropriate surface for you to use your knives against. From a food safety point of view, both can be excellent, although they have different pros and cons. There is some evidence that wood cutting boards actually inhibit ...


8

The care of bamboo cutting boards is extremely similar to that of traditional wood cutting boards: Prime them with mineral oil, and refresh it every month or so. (Wipe with oil, let sit for a while, perhaps 15-20 minutes, wipe off). Wash only with mild soap, and rinse and dry immediately. (Wipe off and let air dry.) Don't put in a dishwasher. If using for ...


8

You do not need separate cutting boards, technically you only need one board After using a board you must mechanically scrub it for hygiene and flavour cross contamination reasons If the board is not properly washed between raw and cooked foods, it does not matter that it is a "separate" board, you will be causing a hygiene situation Wash boards by using ...


8

I am surprised at your extreme reaction here. This is a simple cleaning product, so even if you have no further information, the default assumption is that it is not especially toxic. OK, some cleaners are corrosive, but this means you shouldn't be touching them in concentrated form, they do nothing in trace amounts. Also, there is no reason for the sea salt ...


8

There's a huge standing debate on that, and you'll find several articles contradicting each other. While wood seems at first like a bad choice (it porous, so it harbours bacteria) it's quite the opposite. Researchers discovered that used, knife-scarred wooden cutting boards harbored no more bacteria than new boards, while knife-scarred plastic boards ...


8

Interesting... at my household, we also stopped using plastic cutting boards for the same reason your wife suggested. So we use wooden cutting boards, and we wash them in the dishwasher everyday, for years! There isn't a problem yet, besides the fact that our cutting boards look old and dull, and a few strips grew dark in color. They about an inch thick, and ...


7

The USDA suggests that "all plastic and wooden cutting boards wear out over time. Once cutting boards become excessively worn or develop hard-to-clean grooves, they should be discarded." Other advice they offer for avoiding food contamination from cutting boards: Avoid Cross-Contamination The Meat and Poultry Hotline says that consumers may use wood or ...


7

If you are just cutting a large pile of small pieces on a large board, and then trying to get it into a small container, that is going to be messy indeed. The first difficult thing is to change how you think of it. Instead of merrily chopping everything, then going on to the next step, you will need some planning. And in many cases, this will involve ...


7

I personally prefer using good quality wooden chopping boards. Avoid using plastic as they aren't environment friendly and good enough for long time. Glass boards were never comforting for me to work as they make so much noise while chopping. Wooden board have to be cleaned soon after its use. More you keep it unwashed, more difficult it would get to clean ...


6

The exact number of cutting boards isn't critical, the important piece is minimizing cross contamination. You can use one cutting board safely as long as you're using it in a food-safe order (cut vegetables, then proteins), and follow good sanitation practices (wash & sanitize the board between ingredients). A quick scrub with soap and water and a spritz ...


6

The main difference between types of wood is hardness -- a softer board will be more prone to damage and absorb liquids more quickly, while a harder board may require you to hone your knife more often. What's likely going to be more significant is how it's constructed: Is it a solid piece of wood? If so, that's going to warp horribly when it gets wet. ...


6

I usually scrub mine clean with a stiff brush, rinse it off, dry it off, and then lightly spray it with a vinegar solution and let it dry in a well ventilated place. I also keep my board oiled, which helps with all this. More importantly, I don't submerge it in hot water and soap because it may cause the glue holding the boards together to come apart (...


6

You certainly can use a "cheese board" or other single-slab piece of suitable wood as a chopping board. What you might want to consider is that there is a reason why even expensive, good-quality chopping boards are made from multiple pieces instead of one big slab: Wood can warp and / or develop cracks if exposed to changes in humidity or when drying out. ...


6

Use food grade mineral oil While one could use any edible oil (assuming frequent washing as many go rancid) to condition a wooden cutting board, food grade mineral oil or "butcher block conditioner," which is food grade mineral oil with waxes, is preferred because it will not affect the flavor of foods cut on the board.


6

For the best sanitation, you want glass, or ceramic cutting boards. (Stainless steel is also good, but hardest on knives.) But folks tend to not like any of these because they're hard on knives. It depends on your priorities, I guess. I prefer to err on the side of avoiding food-borne infections and other grossness, and I'm willing to replace or sharpen ...


6

Welcome to SA! If the red coloring is wiping off, I personally wouldn't use it for food unless I could contact the maker and find out how they dyed it. Given that they didn't know enough to seal the dye well enough to keep it from seeping, I wouldn't trust that they knew enough to choose a non-toxic dye. And while some wood dyes are non-toxic, others are ...


5

Technically, TDF is absolutely right, but in household situations, separate boards are a must. We're not always as hygienic as we should be, and separate boards for raw meat and cooked meat are essential. Remembering which is which is important, obviously - I use glass for raw meat and nothing else so I don't get them mixed up. If your roommate thinks about ...


5

The simple rule is that if a cutting board has obvious damage to the surface, it's probably unsafe to continue using it. The most common such damage is scratches or grooves worn in by your knives, or actual cracks in the material, but any kind of narrow damage is bad; it's hard to effectively clean and can indeed harbor bacteria. The exception is wider wear,...


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