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I have a plastic board I just use for cutting raw chicken.
Wooden ones is what I use
Stopped using plastic cutting boards years ago and I’m proud to say I’ve decreased our family’s microplastic intake by 2%
Don’t get a bamboo cutting board. It’s too hard and will dull your knives faster.
Go with wood that isn’t too hard.
Do you have some suggestions that aren’t too expensive?
The cheapest option is to make it yourself. Keep an eye out for renovations or demolition around town, then either speak to the workers and ask politely for a cutting-board sized slab of discarded wood, or raid the skip when no-one is there.
If you’ve got a saw, a planer and a sander you can make one up in about an hour. Then just treat it a handful of times with cooking oil and you’re good to go.
- Saw, plane, sander, time invested.
- Inexpensive
Pick one.
Don’t forget your health if you grab a piece of lumber that’s been treated in any way.
Or even if it’s some exotic toxic hardwood like purpleheart.
That’s completely idiotic, you don’t know what’s been on that wood.
You telling me this weird colored wood I found behind the chemical plant is dangerous? What are you, a woodologist?
Wood cutting boards are two to five times the price of bamboo. Also bamboo is naturally anti-microbial.
Most houses already have dull knives, heck most people throw their knives in the dishwasher. There is no way to keep your knives sharp perpetually, resharpening will always be needed eventually.
I’d rather people focused on size and weight over material. A bigger board is more useful, and safer as you have room to place your hands and your food. A heavier board is safer as it won’t slide as easily.
If you like how the board looks you are more likely to keep it out, use it and clean it.
Buy the biggest, heaviest, prettiest board you can afford.
A big marble slab!
Horrible material for cutting board.
I just use the floor
*My cutting board is so big I live on it" is a hell of a flex
“I got it on Etsy”
Are silicone boards ok?
For the love of your knives, don’t switch to glass either. That will dull your knives faster than any other. Ceramic knives might be able to use those glass monstrosities.
Can’t a dull knife get sharpened?
Yes, you have a point. Knives do need to be maintained regardless.
Depends on how much you like sharpening, I guess.
I use hinoki cutting boards. They’re affordable and really soft. They also have antimicrobial properties.
Made me an end grain cutting board about a month ago. Am much enjoying. Such slice, very chop.
