cutting boards.....need to replace mine

[ProudGrandma]

but I don't know with which ones...so what type of cutting board do you have, use, love, hate, etc???  thanks.

[zoobie]

I have two of these and love them. The groove is great for juicy things like cantaloupe, watermelon, and carving cooked meat. It also helps stop round slices from rolling away (cucumbers especially) and cherry or grape tomatoes. :)

Large, grooved cutting board:

http://www.pamperedchef.com/ordering/prod_details.tpc?prodId=13729

 

I have a few small, plain ones from Ikea. I like plastic because I can throw them in the dishwasher. Mine are white except for one red that I use only for raw meat.

[Mandylubug]

I love my white large pampered chef cutting board. Only thing I really like from them!

[Mandylubug]

I like plain cheap wooden ones like ikea sells as well for veggie and fruit prep. Only type I hate is flexible, thin cutting mats and glass. Those are annoying, imo!

[Lara in Colo]

Stay away from wood because it absorbs and keeps bacteria.  Other than that I use whatever I find at Goodwill.  I do like to many sizes for different jobs-- I tend to use them more if I have a small one for sandwiches and don't have to drag out a big 'o board for small jobs.  I have also heard that stone boards (like marble) will dull your knives faster.

[Ottakee]

The thick plastic is what I like best. Not the thin flexible ones or the glass ones.

 

I bought mine at a commercial food store---Gordon's food store in our area. They supply nursing homes, food services, etc. I love the knives I find there as well. Decent prices and good quality.

[LostSurprise]

Stay away from wood because it absorbs and keeps bacteria.  Other than that I use whatever I find at Goodwill.  I do like to many sizes for different jobs-- I tend to use them more if I have a small one for sandwiches and don't have to drag out a big 'o board for small jobs.  I have also heard that stone boards (like marble) will dull your knives faster.

 

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

 

 

 

Personally my preference is wood. It makes a better cutting surface (less slip) and is better on knives. I have a large cutting board for fruit and veggies, and at least one cheap bamboo cutting board for chicken (and other meat). 

[Carol in Cal.]

I like the looks and function of wood best, but I hate handwashng things so I also have some plastic ones that I find I tend to reach for. 

What I really want is a Boos butcher block table, like this, only with an overhead pot rack:

 

http://johnboos.com/Items_page.asp?SalesCode=&Prod=1&Page=4&Group=40&hdg="AA" Block 16" Deep&nsf=False&nsfc=False&csa=False

 

Or harvest table like this: 

 

http://johnboos.com/Items_page.asp?SalesCode=&Prod=2&Page=20&Group=70&hdg="CU-HAR" Harvest Table&nsf=False&nsfc=False&csa=False

[craftyerin]

We have a variety, but these are my favorite: http://www.ikea.com/us/en/catalog/products/50153123/   I should get a few more next time I'm in Ikea!

[QueenCat]

I love my Pampered Chef white cutting boards. Really like the new one with the silicone grippers.

[TammyinTN]

These are the ones I have...I really like them. http://www1.macys.com/shop/product/martha-stewart-collection-flexi-mats-set-of-4?ID=500206&cm_mmc=Google_DMA_Home_Dinnerware_PLA-_-PLA+Home+Brands+-+Dinnerware_PLA+-+Dinnerware+-+Martha+Stewart+Collection+-+2-_-21061961485_-_-_mkwid_IprHDH3A|d{device}_21061961485%7C-%7CIprHDH3A

[mrs.m]

I like the looks and function of wood best, but I hate handwashng things so I also have some plastic ones that I find I tend to reach for. 

What I really want is a Boos butcher block table, like this, only with an overhead pot rack:

 

http://johnboos.com/Items_page.asp?SalesCode=&Prod=1&Page=4&Group=40&hdg="AA" Block 16" Deep&nsf=False&nsfc=False&csa=False

 

Or harvest table like this: 

 

http://johnboos.com/Items_page.asp?SalesCode=&Prod=2&Page=20&Group=70&hdg="CU-HAR" Harvest Table&nsf=False&nsfc=False&csa=False

I have a Boos country work table as an island in my kitchen and love it! But I don't ever cut anything on it. I do have a small Boos wood butcher block and love it too!

[TravelingChris]

WEll I have plastic and will be getting wood again.  Yes, wood absorbs the bacteria but then it never lets it go. Plastic does not absorb but the tracks and nicks you get into it are very hard to wash correctly, even with a dishwasher.  The wood you can sand down.  I read a long piece about the science of this in an Alton Brown book I own.

[Kareni]

We have a couple of bamboo cutting boards that we like.  I particularly enjoy the fact that they are so light.

 

We also have a large oak cutting board with a groove; it's a turkey cutting board though my husband more commonly uses it for making biscuits.

 

Regards,

Kareni

[Rosie_0801]

I love my bamboo one too.

[Mrs Mungo]

I use a large wooden one for everything but meat. I have a PC plastic one for meat and a small PC one for little jobs.

[Mandylubug]

WEll I have plastic and will be getting wood again. Yes, wood absorbs the bacteria but then it never lets it go. Plastic does not absorb but the tracks and nicks you get into it are very hard to wash correctly, even with a dishwasher. The wood you can sand down. I read a long piece about the science of this in an Alton Brown book I own.

You can sand down the white plastic pampered chef boards I own as well. I do prefer wood for veggies and fruits, etc. I think it is kinder to my knives!

[Melissa in Australia]

I have a  Australian Blackwood wooden one that I use for bread only, and several thick plastic ones. The plastic ones are colour coded ~ red for meat, green for veggies, small yellow one for cheese,

[nmoira]

I have some nice wood ones, but it's my BPA-free flexible boards that actually get used.

[Kareni]

I have some nice wood ones, but it's my BPA-free flexible boards that actually get used.

 

Ah, we have a flexible one, too.  I'd forgotten that in my earlier post.  I initially bought a set of three for camping; one I gave away to our camping friends, the second is with our camping supplies, and the third ended up in our kitchen.  It gets a lot of use.

 

Regards,

Kareni

[Alessandra]

I just replaced my chopping board. Looked at a lot, but preferred the IKEA Legitim @ $1.49. IKEA also has a big selection of wood and bamboo in the $5-10 range.

 

http://www.ikea.com/us/en/search/?query=chopping+boards

 

I also found very well priced boards in my local kitchen supply place -- for home use they would be large, giant and super giant -- in white, red, blue, green, and yellow. I bought and returned a super heavy KitchenAid set of 3 boards from Costco. 

[Mom-ninja.]

I use glass for raw meat and bamboo for everything else

[Elfknitter.#]

Really? Glass? I've never seen that.i love my bamboo boards.

[Carpe]

Wood only at my house.

 

Glass and stone will dull knives, and plastic cannot be cleaned properly.

[Melissa in Australia]

Wood only at my house.

 

Glass and stone will dull knives, and plastic cannot be cleaned properly.

Plastic can be put into the dishwasher and sterilized

[Tammi K]

Stay away from wood because it absorbs and keeps bacteria. 

 

Not necessarily. This isn't supported by the research.

 

 

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

 

 

[Mom-ninja.]

I'm not concerned with my knives dulling. That's what my knife sharpener is for. I've had the same knife for over 15 years and it still works beautifully. I sharpen it when it needs it.

 

I like that I can super easily clean glass after raw meat. It also makes it easy for dh to remember what board to use. Glass = raw meat and bamboo = everything else.

[BlsdMama]

No one mentioned that Costco has a coupon for a three pack of KitchenAid cutting boards this month? ;)