I have been using plastic cutting boards, and they are getting really
nasty. I am going to replace them, and am wondering which type to get.
>From the little research I've done, it seems that wooden cutting
boards are best. Is this correct? If so, what type of wood works best?
How many should I have? One for each type of food I'm cutting; ie: One
each for vegetables, bread, red meat, poultry, etc? What should I look
for, and what should I avoid? Thanks once again for your help!

JimnGin

ServSafe class said any hardwood is ok.
I have ample supply of Hard Maple boards & I plane them,then rub with a
mineral oil designed for food contact-available at any decent hardware
store.

Color coding the ends for different tasks is a good idea & HD inspectors
like that.

h wrote:
> ServSafe class said any hardwood is ok.
> I have ample supply of Hard Maple boards & I plane them,then rub with a
> mineral oil designed for food contact-available at any decent hardware
> store.
>
> Color coding the ends for different tasks is a good idea & HD inspectors
> like that.
>
>
I like Boos Boards. I have three, one for poultry/fish, one
for meats, one for other stuff.

Poultry: Yellow ends
Meat: Red ends

I also keep a plastic board for onions and garlic which
isn't probably necessary but it makes me happy. ;-D

--
Steve

On 31-Aug-2007, JimnGin > wrote:

> I have been using plastic cutting boards, and they are getting really
> nasty. I am going to replace them, and am wondering which type to get.
> >From the little research I've done, it seems that wooden cutting
> boards are best. Is this correct? If so, what type of wood works best?
> How many should I have? One for each type of food I'm cutting; ie: One
> each for vegetables, bread, red meat, poultry, etc? What should I look
> for, and what should I avoid? Thanks once again for your help!
>
> JimnGin

I have only personal preference as a basis for my choices. My primary
cutting surface is a 30" X 60" butcherblock installed on an island and 37"
above the floor. I use a 19" X 13" X 3/4" wooden board solely for heavy
chopping with a large cleaver. This board is considered expendable and
is treated as such. I use a plastic board specifically for fowl and such
other cutting tasks as are inherently messy. That choice is dictated
solely by the need for frequent washing with soap and water which wood
does not tolerate well.

I also have a simulated marble board (12 X 18 X 1/2) which is cutesy,
but my knives don't like it. It makes a very serviceable pizza stone
though, so it stays.
--
Brick(Save a tree, eat a Beaver)

On Aug 31, 10:11 am, "Brick" > wrote:
> On 31-Aug-2007, JimnGin > wrote:
>
> > I have been using plastic cutting boards, and they are getting really
> > nasty. I am going to replace them, and am wondering which type to get.
> > >From the little research I've done, it seems that wooden cutting
> > boards are best. Is this correct? If so, what type of wood works best?
> > How many should I have? One for each type of food I'm cutting; ie: One
> > each for vegetables, bread, red meat, poultry, etc? What should I look
> > for, and what should I avoid? Thanks once again for your help!
>
> > JimnGin
>
> I have only personal preference as a basis for my choices. My primary
> cutting surface is a 30" X 60" butcherblock installed on an island and 37"
> above the floor. I use a 19" X 13" X 3/4" wooden board solely for heavy
> chopping with a large cleaver. This board is considered expendable and
> is treated as such. I use a plastic board specifically for fowl and such
> other cutting tasks as are inherently messy. That choice is dictated
> solely by the need for frequent washing with soap and water which wood
> does not tolerate well.
>
> I also have a simulated marble board (12 X 18 X 1/2) which is cutesy,
> but my knives don't like it. It makes a very serviceable pizza stone
> though, so it stays.
> --
> Brick(Save a tree, eat a Beaver)

I've gone to bamboo boards. It's an easily renewable resource and that
makes me happy. It seems to stand up well under many washings with
soap and water. OH