Chopping boards
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I need some new chopping boards and the last ones i bought were after a recommendation on here
What are you guys using?
...my current ones are a sort of composite material and don't leave knife marks and wash up well but I can't remember where I got them from.
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Apex boards are excellent. They're not cheap but worth every penny.
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I have one of these Parker Asahi cuttings boards and I love it: https://www.bonsaiboystrading.com/collections/cutting-boards/products/black-professional-asahi-cutting-board-15mm-thickness?variant=41936499245079
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Personally I wouldn't complicate things and just get a thick wood board. Don't get end grain or bamboo, they are hard on edges and will dull knives faster. Buy some oil or wax with it.
Wood board are very sanitary as they transport and remove water away from the bacteria which ends up killing them. I believe one of the scientific journals studied this like 15 years ago saying they're actually more food safe than plastic boards. Obviously don't run in the dishwasher, hand wash it when you're done, and dry the surface before putting it away, preferably on its side so it can dry completely.
Sanding can fix stains or scarred surfaces as well.
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I have Kama Asa black ones, https://kama-asa.co.jp/en/products/kama-asa-black-cutting-board
And a couple of handmade thick wooden blocks -
@teamcarraig it depends. If it's very fine blocks with lots of glue joints, then no, those are worse. But if it's wide blocks of the grain then, yeah. It's an important distinction though so thanks for calling that or
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@pechelman I was comparing end grain to an edge board. (Probably could have mentioned that) Which are much cheaper and quicker to make
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We have a very nice walnut one (side grain, made to measure by a danish designer/woodworker https://rune-jakobsen.com/da-dk/collections/rune-jakobsen-skaerebraetter?srsltid=AfmBOoqzqKl7Ve3vXOfT3CNcK5K5Zvu-chKivZCGk_JumSvWSOSZTyf- they’re expensive, but I’m very happy with his work - I have one of his knife racks as well). We keep it at the countertop, and use it for fruit, bread and vegetables. Basically all the use during the day, and 90 percent of dinner prep.
Walnut is quite dense, and not as hard on knives edges as for instance bamboo.
I have another big synthetic board that I use for raw fish, and plastic ones for chicken or rav meat. And some wooden ones I use for cutting and serving cooked food. But the big walnut one is the star of the show.
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@Graeme said in Chopping boards:
I've got a butcher's block style chopping board that I found in TK Maxx in Manchester years ago for about ten quid. It followed me to London and then Australia, and it's still going strong.
Love this. Not in keeping with the bourgeois spirit of the thread
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These are pretty cool. I have like half a dozen of them.
Kidding, even I have my limits
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Depends on what kind of knives you use and what style of cutting you tend to use. Wood is my favorite and will be an all around great board for everything. Downsides are they can be expensive and heavy and take a little bit of maintenance and care (much like your iron heart denim). Rubber cutting boards are sort of the new hotness and they can be great. Easier to care for. Downside is your are sort of limited to a Japanese style of knife work(push cuts or pull). For rubber, Hasegawa or Ashai are great. Wood, I like Boardsmith and Boos but also I would encourage you to check out some local kitchen supply stores if you have any as they may have some locally handmade options.
