George Shirley wrote:
> Omelet wrote:
>> In article >,
>> Bob Muncie > wrote:
>>
>>> Omelet wrote:
>>>> In article >,
>>>> Bob Muncie > wrote:
>>>>
>>>>> Omelet wrote:
>>>>>> In article >,
>>>>>> ChattyCathy > wrote:
>>>>>>
>>>>>>> I've always used a separate cutting board for raw meat, didn't
>>>>>>> have to
>>>>>>> read any rules to figure that one out.
>>>>>> I just wash it well between uses.
>>>>>> I will most often cut the meat up last when prepping a recipe, but
>>>>>> that's generally because the meat goes in last!
>>>>>>
>>>>>> Made a pan of hash for dad this morning and cut up the onions
>>>>>> first as they had the longest cooking time, then the potato. I
>>>>>> scrubbed off the board then cut up the meat. The meat was
>>>>>> pre-cooked tho' so that might not count...
>>>>> I use a poly material flat mat that you just lay down on the
>>>>> counter to cut/slice every thing. Wash & dry like a regular dish.
>>>>>
>>>>> Bob
>>>> I just feel a cutting board is a cutting board.
>>>> I keep them clean. Just like any other "dish".
>>> You got me there :-)
>>>
>>> But does your cutting board weigh about one Oz?
>>>
>>> Bob
>>
>> Not hardly. :-) I don't care about the weight.
>> I LIKE my oak cutting boards. I have 3 in 3 different sizes.
>> I only get the big one out if I need the space.
>
> I have a cutting board that is eighteen inches wide by 30 inches long,
> custom made by a cabinet maker friend from hard rock maple many years
> ago. That thing has traveled the world with us in my suitcase. He
> laminated strips of the maple so that the cutting edge was perfect. I've
> used it almost daily for over thirty years and it's still as good as new.
>
> I use one of those plastic cutting boards for meat, run it through the
> dishwasher, buy another about once a year.

George - I agree that some cutting boards are a work of art (still have
my real one, just haven't used it in years).

I don't know where you are buying your plastic ones, but I've had mine
for about the last five years, and it s still going strong. The only
thing I wouldn't use it for is something requiring a cleaver. But that
also hasn't been used for years. For parting out various things, I
normally use a small fillet or boning knife.

Bob