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Wood chopping boards

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1 Wood chopping boards on Sun Jul 24, 2016 12:01 pm

Barbara101

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All clean and on the ready..Just a few of my faves.I have about 10 more lol..

2 Re: Wood chopping boards on Sun Jul 24, 2016 12:08 pm

bethk

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How do you have enough room to store all those boards?

When we moved I started using the 'disposable' plastic mats for most of my chopping. When they get cut marks I toss 'em and buy new. Probably wasteful but I just don't have room for any more permanent counter dwellers.

3 Re: Wood chopping boards on Sun Jul 24, 2016 12:31 pm

Barbara101

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I stack them in a old wooden magazine rack that was my moms. I don't have the heart to throw it out. I also have a metal office stacker thing. Then I just stack the ones that don't get used much, I just stack beside my bakers rack.by stacking I mean on their side and end. I have a couple on the ready by the range. I have 2 I use on the range top under my bread maker and my heavy KA.

4 Re: Wood chopping boards on Sun Jul 24, 2016 12:38 pm

Barbara101

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I don't like those plastic ones at all. The one I have kept is used under the cats feeding dish LOL I have to feed her up on my kitchen cart and she takes a bite and put it on the cart top . So the board saves the wood top
Plus I don't have to sharpen my knives that much using wood.

5 Re: Wood chopping boards on Sun Jul 24, 2016 5:28 pm

Crybaby

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Mostly we use the plastic ones so we can put them in the dishwasher but I do prefer the wooden ones -- they're pretty to look at and are indeed easier on your good knives. I'm lucky enough to have one of those skinny cabinets in my kitchen that are made for baking sheets and skinny things like that -- if only it were bigger! I have my big giant wooden cutting board in there that I drag out occasionally. I just don't use the wooden ones for meat of any type anymore, though I clean them carefully after every use.

6 Re: Wood chopping boards on Fri Jul 29, 2016 6:48 pm

Bugster2

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I have a large John Boos butcher block table in my kitchen. I still pull out my flexible boards for veggies. I have a great brand that just doesn't get cut. I can throw those in the dishwasher. For meat I use an acrylic/plastic board with a well to catch juice. The Boos is more like a work table for me. If it gets contaminated I use a bleach/water solution on it. I also use Lysol kitchen counter cleaner on it. And plain water and I oil it periodically.

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