Cutting Boards

[*crikey*mate*]

I use big wooden ones. rotate 3 for general every day use 

Wooden Butchers block for big stuff

Marble slab for pastry and chocolate

Wooden thing with ledges for pasta

at work we have to use stupid plastic ones in 5 different freakin colours depending on the food - waste of time continually swapping bioards around and they're slippery as all get up - safety hazard, yet the powers that be say we have to use them, (when they're looking)

they coloured ones look shocking too once they get a bit if wear, at least the white ones you can bleach and they always look clean

White = General Purpose Dairy

Green = Fruit and veg

Red = Raw Meat

Blue = Cooked food

Brown - Fish and seafood

yellow - Raw poultry

What do you use?

[amber-eyed-girl]

I just throw things up into the air and slice them on the way down.

Works out nicely (most of the time)

[darksideofthemoon]

 Way to go amber, wish I was as clever as you.

Two bamboo boards and a wash of boiling water if I have been cutting meat.   

[grapes_collector]

I agree that the plastic coloured boards look awful after a while. 

Not sure which boards are best though. White ones you have to keep bleaching. Wood gets yukky too.

[donnashuggy]

They only look shocking because they are cheap copies, they only slip because they are cheap copies, I know because I sell the genuine ones.

What surprises me is the amount of people that buy them, need them in a hurry because the health inspectors are coming back to ensure they made the necessary changes to keep trading, I mean - why would they tell you that?  

I thought that timber ones were far less hygienic????

[freakiness]

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@amber-eyed-girl wrote:
I just throw things up into the air and slice them on the way down.

Works out nicely (most of the time)

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They would be nice sharp knives you have  😄

[freakiness]

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@donnashuggy wrote:

They only look shocking because they are cheap copies, they only slip because they are cheap copies, I know because I sell the genuine ones.

What surprises me is the amount of people that buy them, need them in a hurry because the health inspectors are coming back to ensure they made the necessary changes to keep trading, I mean - why would they tell you that?  

I thought that timber ones were far less hygienic????

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No wood the tannin in wood prevents bacteria from surviving.

[donnashuggy]

Oh well, I remember hearing that meat was not good on timer, perhaps it is only if they are not scrubbed properly.

[lind9650]

I have a small marbel board for cutting onions and garlic, a white plastic board for whatever, but I prefer my glass cutting board for most things. It is easy to clean and does not get stained.

Years ago I had all wooden boards. Got sick and tired of scrubbing them and threw them all out.

I hate cooking, Erica

[*mrgrizz*]

wood is best for your knives