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View Full Version : Knife & cutting board question?

Derek
08-04-2010, 09:01 AM
Hi everyone,

I have a question about my sanduko knife that's coming back this week.

I like to know what cutting board you suggest I use,I know not to use glass, or that laminated counter stuff.


But those white composite boards you see at lowells is safe?
sfisch
08-04-2010, 09:02 AM
Hardwood is the best, those plastic composite ones are softer, they kind of get cut up after some time but I don't think they will harm your knife.


Scott
Derek
08-04-2010, 09:05 AM
Hardwood is the best, those plastic composite ones are softer, they kind of get cut up after some time but I don't think they will harm your knife.


ScottThank you Scott, I've been trying to convince my mum to remove that glass cutting board since it harms knifes really fast!

So as long as I don't mind replacing the boards after a few years of use I can go head and keep using them?
spydermike72
08-04-2010, 09:50 AM
Derek,

Are you referring to a Santuko knife ?? The manufacturer should have some guidelines...
Derek
08-04-2010, 10:06 AM
Derek,

Are you referring to a Santuko knife ?? The manufacturer should have some guidelines...Yes Mike, I am refering to that knife, Remember it's a shun!
spydermike72
08-04-2010, 10:27 AM
Yep, did any paperwork come with it ? There should be some guidelines with it. As Scott said hardwood is best, but I know it is not the best for raw meat. I have the plastic ones from Sam's that I use at home...
Derek
08-04-2010, 10:43 AM
Yep, did any paperwork come with it ? There should be some guidelines with it. As Scott said hardwood is best, but I know it is not the best for raw meat. I have the plastic ones from Sam's that I use at home...It did, And I'll look at it again,

If I remembered correctly they said to use bamboo wood!
tmogg
08-04-2010, 10:49 AM
wood is best to me, end grain hardrock maple. BOOS brand is what i typically buy. (plastic/disposable for comps for ease tho) keep the wood blocks well oiled and they will last a life time or 3.. will not damage a knife, and they are very fast to cut on, plastic seems to be slow and gets roughed up with cuts.

edit: bamboo will be fine too, alot of people are leaning to it as it grows really fast - unlike a maple. its kind of the wood de jour right now.
Derek
08-04-2010, 12:02 PM
Thank you Gang,

We have 2 maple boards, one is super tiny and the other started warping after a few washes in the sink ( not the dish washer ).
Bbq Bubba
08-04-2010, 01:02 PM
Thank you Gang,

We have 2 maple boards, one is super tiny and the other started warping after a few washes in the sink ( not the dish washer ).

Because your not taking care of it. Oil it up and that won't happen.
Derek
08-04-2010, 02:25 PM
Because your not taking care of it. Oil it up and that won't happen.I'm new to cutting board care, So what kind of iol to use?

I think it's called Mineral iol right?


And I think I may take Bubba's advice, that he gave me a long time ago ( after silverlake, I'm going to stay in the Kitchen )
jerry516planes
08-04-2010, 04:33 PM
I have cutting boards that I made 20 years ago. I use whatever vegetable cooking oil Barb has at the time. I thought the cutting boards were to protect the counter tops as well as the knives. Cutting boards are cheaper than either. Like Mike said we use the plastic ones with raw meats to eliminate or at least reduce the chances of cross contamination. When in doubt soap and water.
sfisch
08-05-2010, 08:58 AM
My mom gave met the one I made in woodshop in 7th grade.
That was a long time ago. Sanded it a little and veggie oiled it up and it is really nice.

Scott
Bbq Bubba
08-05-2010, 09:06 AM
I have cutting boards that I made 20 years ago. I use whatever vegetable cooking oil Barb has at the time. I thought the cutting boards were to protect the counter tops as well as the knives. Cutting boards are cheaper than either. Like Mike said we use the plastic ones with raw meats to eliminate or at least reduce the chances of cross contamination. When in doubt soap and water.

My mom gave met the one I made in woodshop in 7th grade.
That was a long time ago. Sanded it a little and veggie oiled it up and it is really nice.

Scott

Sorry guys.

NEVER use vege oil on a cutting board. It will go rancid and leave a nasty flavor on whatever comes in contact with it. :eek:

Mineral oil is the way to go. Apply several coats until the wood won't absorb any more and then oil monthly for a long lasting wood board. ;)
tmogg
08-05-2010, 10:20 AM
Sorry guys.

NEVER use vege oil on a cutting board. It will go rancid and leave a nasty flavor on whatever comes in contact with it. :eek:

Mineral oil is the way to go. Apply several coats until the wood won't absorb any more and then oil monthly for a long lasting wood board. ;)

what he said !!!!!!!!!!!!!!!!!!!!!!


edit: http://johnboos.com/content/1/54
Derek
08-05-2010, 10:31 AM
Thanks for the tips guys, I want to buy a NICE wood bambo cutting board in Januray. I know that may seem like a long time away, but that's when I will have more then $200 in my pocket once again!

Scott, My brother Clay you met at Eagle practice has the exact same story, He made a cutting board for my mum in the 7th grade for her birthday!


By the way Guys, What's the cutting board the tv chef's use ( that dark cherry colored one? )
Derek
08-11-2010, 09:17 AM
Ok I got a new cutting board last night as a gift from my mum as a gift for school.

And it's a bamboo cutting board.

Anyhow how do I take care of it properly? And what do I need to do for the first time with it? I don't want to ruin it.

Any help would be appreciated!