[Pits09]

This question has most likely been asked in here before .

Plastic chopping boards versus good old fashioned wood boards and
blocks

for discussion /opinion
My vote goes to wood

[Goomba[_2_]]

Pits09 wrote:
> This question has most likely been asked in here before .
>
> Plastic chopping boards versus good old fashioned wood boards and
> blocks
>
> for discussion /opinion
> My vote goes to wood


Wood for most everything to include meats EXCEPT chicken. I do that on a
board I can put into the dishwasher.

[Ed Pawlowski]

"Goomba" > wrote in message
...
> Pits09 wrote:
>> This question has most likely been asked in here before .
>>
>> Plastic chopping boards versus good old fashioned wood boards and
>> blocks
>>
>> for discussion /opinion
>> My vote goes to wood
>
>
> Wood for most everything to include meats EXCEPT chicken. I do that on a
> board I can put into the dishwasher.
>

I do it on a plastic sheet on top of the wood board.

[Wayne Boatwright[_5_]]

On Tue 06 Jan 2009 07:19:55p, Pits09 told us...

> This question has most likely been asked in here before .
>
> Plastic chopping boards versus good old fashioned wood boards and
> blocks
>
> for discussion /opinion
> My vote goes to wood
>

My vote goes for extra thick vinyl or polyethlene, at least 1/2 to 3/4"
thick. It's surface is soft enough (compared to harder plastics) to not
damage blades,
and all are safe in the dishwasher.

I personally so no advantage to wood, other than appearance. I will admit
to having beautiful wood carving boards and cheese boards, but they're not
used on a routine basis.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Tuesday, 01(I)/06(VI)/09(MMIX)
************************************************** **********************
Countdown till Martin Luther King, Jr. Day
1wks 5dys 3hrs 15mins
************************************************** **********************
Make Headlines..use a corduroy pillow....
************************************************** **********************

[blake murphy[_2_]]

On Wed, 07 Jan 2009 03:49:18 GMT, Wayne Boatwright wrote:

> On Tue 06 Jan 2009 07:19:55p, Pits09 told us...
>
>> This question has most likely been asked in here before .
>>
>> Plastic chopping boards versus good old fashioned wood boards and
>> blocks
>>
>> for discussion /opinion
>> My vote goes to wood
>>
>
> My vote goes for extra thick vinyl or polyethlene, at least 1/2 to 3/4"
> thick. It's surface is soft enough (compared to harder plastics) to not
> damage blades,
> and all are safe in the dishwasher.
>
> I personally so no advantage to wood, other than appearance. I will admit
> to having beautiful wood carving boards and cheese boards, but they're not
> used on a routine basis.

i think they just feel better. somehow 'warmer.'

your pal,
blake

[Wayne Boatwright[_5_]]

On Wed 07 Jan 2009 07:43:13a, blake murphy told us...

> On Wed, 07 Jan 2009 03:49:18 GMT, Wayne Boatwright wrote:
>
>> On Tue 06 Jan 2009 07:19:55p, Pits09 told us...
>>
>>> This question has most likely been asked in here before .
>>>
>>> Plastic chopping boards versus good old fashioned wood boards and
>>> blocks
>>>
>>> for discussion /opinion
>>> My vote goes to wood
>>>
>>
>> My vote goes for extra thick vinyl or polyethlene, at least 1/2 to 3/4"
>> thick. It's surface is soft enough (compared to harder plastics) to
>> not damage blades,
>> and all are safe in the dishwasher.
>>
>> I personally so no advantage to wood, other than appearance. I will
>> admit to having beautiful wood carving boards and cheese boards, but
>> they're not used on a routine basis.
>
> i think they just feel better. somehow 'warmer.'
>
> your pal,
> blake
>

There's no doubt that wood is beautiful, warm, and full of charm, and when
something needs to be presented on a cutting/carving board, I do use wood.
Still, I prefer the utilitarian aspects of the good plastics.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Wednesday, 01(I)/07(VII)/09(MMIX)
************************************************** **********************
Countdown till Martin Luther King, Jr. Day
1wks 4dys 16hrs 10mins
************************************************** **********************
'Imagination is more important than knowledge' - Einstein
************************************************** **********************

[Goomba[_2_]]

blake murphy wrote:

>> I personally so no advantage to wood, other than appearance. I will admit
>> to having beautiful wood carving boards and cheese boards, but they're not
>> used on a routine basis.
>
> i think they just feel better. somehow 'warmer.'
>
> your pal,
> blake

I think they feel better too.
They are quieter too when cutting/chopping/slicing/whatever
They are natural products, simple tools and wear a certain cache of
classic-ness. For generations they've been just fine and I appreciate that.

[Omelet[_7_]]

In article >,
Goomba > wrote:

> blake murphy wrote:
>
> >> I personally so no advantage to wood, other than appearance. I will admit
> >> to having beautiful wood carving boards and cheese boards, but they're not
> >> used on a routine basis.
> >
> > i think they just feel better. somehow 'warmer.'
> >
> > your pal,
> > blake
>
> I think they feel better too.
> They are quieter too when cutting/chopping/slicing/whatever
> They are natural products, simple tools and wear a certain cache of
> classic-ness. For generations they've been just fine and I appreciate that.

I don't understand the "dishwasher" proof thing for plastic.
I clean off my cutting board as soon as I'm done using it and put it
away. Just takes a few seconds.

Same for my knives...

I actually have 3 wood cutting boards, and use them according to the
task. I also have a wood block cheese board with a wire, and clean THAT
right away too and put it back in the drawer.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

[Cindy Hamilton[_2_]]

On Jan 7, 7:16*pm, Omelet > wrote:
> In article >,
>
>
>
>
>
> *Goomba > wrote:
> > blake murphy wrote:
>
> > >> I personally so no advantage to wood, other than appearance. *I will admit
> > >> to having beautiful wood carving boards and cheese boards, but they're not
> > >> used on a routine basis.
>
> > > i think they just feel better. *somehow 'warmer.'
>
> > > your pal,
> > > blake
>
> > I think they feel better too.
> > They are quieter too when cutting/chopping/slicing/whatever
> > They are natural products, simple tools and wear a certain cache of
> > classic-ness. For generations they've been just fine and I appreciate that.
>
> I don't understand the "dishwasher" proof thing for plastic.
> I clean off my cutting board as soon as I'm done using it and put it
> away. Just takes a few seconds.
>

1. I can't be bothered to clean up a wooden cutting board while I'm
cooking.
Half the time all of the dishes sit in the sink and on the
counter overnight
until I motivate myself to put them in the dishwasher.
2. The husband can't even be bothered to rinse a knife he's just
used.
3. I can use any of my cutting boards for any type of food, although
I generally
cut the meat last so that I can use but one board for the meal.

Basically, we live like a couple of bachelors.

Cindy Hamilton

[blake murphy[_2_]]

On Wed, 07 Jan 2009 18:16:59 -0600, Omelet wrote:

> In article >,
> Goomba > wrote:
>
>> blake murphy wrote:
>>
>>>> I personally so no advantage to wood, other than appearance. I will admit
>>>> to having beautiful wood carving boards and cheese boards, but they're not
>>>> used on a routine basis.
>>>
>>> i think they just feel better. somehow 'warmer.'
>>>
>>> your pal,
>>> blake
>>
>> I think they feel better too.
>> They are quieter too when cutting/chopping/slicing/whatever
>> They are natural products, simple tools and wear a certain cache of
>> classic-ness. For generations they've been just fine and I appreciate that.
>
> I don't understand the "dishwasher" proof thing for plastic.
> I clean off my cutting board as soon as I'm done using it and put it
> away. Just takes a few seconds.
>
> Same for my knives...
>

exactly. cleaning the knives or the board takes so little time that i
don't see the advantage to putting them in the dishwasher.

and probably i don't keep my knives so razor-sharp that the plastic would
dull them more appreciably. it's just the idea of the thing.

your pal,
blake

[jmcquown[_2_]]

"Goomba" > wrote in message
...
> blake murphy wrote:
>
>>> I personally so no advantage to wood, other than appearance. I will
>>> admit to having beautiful wood carving boards and cheese boards, but
>>> they're not used on a routine basis.
>>
>> i think they just feel better. somehow 'warmer.'
>>
>> your pal,
>> blake
>
> I think they feel better too.
> They are quieter too when cutting/chopping/slicing/whatever
> They are natural products, simple tools and wear a certain cache of
> classic-ness. For generations they've been just fine and I appreciate
> that.


I'm with you, there, Goomba. I don't own any plastic cutting boards.
Aren't they bad for knives? And I'm with Om, too. I just wash off the
wooden cutting board (I use a totally separate one for bread than I do
meats). Unless you let the wood get soaked they don't warp, split or crack.
It's worked for generations and works for me.

Jill

[Dave Smith[_5_]]

Pits09 wrote:
> This question has most likely been asked in here before .
>
> Plastic chopping boards versus good old fashioned wood boards and
> blocks
>
> for discussion /opinion
> My vote goes to wood

My favourite is the thin, flexible plastic style sold at Ikea 2 for
$1.99. They can be rolled a bit to pour loss things into a pot, are easy
to wash and take up almost no storage space.

[biig]

"Dave Smith" > wrote in message
m...
> Pits09 wrote:
>> This question has most likely been asked in here before .
>>
>> Plastic chopping boards versus good old fashioned wood boards and
>> blocks
>>
>> for discussion /opinion
>> My vote goes to wood
>
> My favourite is the thin, flexible plastic style sold at Ikea 2 for $1.99.
> They can be rolled a bit to pour loss things into a pot, are easy to wash
> and take up almost no storage space.

Dave, Dollarama sells them 2 for a dollar....Sharon

[Omelet[_7_]]

In article > ,
Dave Smith > wrote:

> Pits09 wrote:
> > This question has most likely been asked in here before .
> >
> > Plastic chopping boards versus good old fashioned wood boards and
> > blocks
> >
> > for discussion /opinion
> > My vote goes to wood
>
> My favourite is the thin, flexible plastic style sold at Ikea 2 for
> $1.99. They can be rolled a bit to pour loss things into a pot, are easy
> to wash and take up almost no storage space.

I've not tried those. They sound interesting.

I scoop the stuff I chopped off of my wood board with the blade of my
chinese chef's knife that I use for most cutting chores.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

[ChattyCathy]

Pits09 wrote:


> My vote goes to wood

Mine too.

--
Cheers
Chatty Cathy

[Omelet[_7_]]

In article >,
ChattyCathy > wrote:

> Pits09 wrote:
>
>
> > My vote goes to wood
>
> Mine too.

Cathy, this might make a good survey. :-)

Two answers only.

Plastic or wood.

Perhaps a third, MCNL. <g>
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

[blake murphy[_2_]]

On Wed, 07 Jan 2009 11:34:06 -0600, Omelet wrote:

> In article >,
> ChattyCathy > wrote:
>
>> Pits09 wrote:
>>
>>> My vote goes to wood
>>
>> Mine too.
>
> Cathy, this might make a good survey. :-)
>
> Two answers only.
>
> Plastic or wood.
>
> Perhaps a third, MCNL. <g>

kryptonite?

your pal,
kent

[ChattyCathy]

blake murphy wrote:

> On Wed, 07 Jan 2009 11:34:06 -0600, Omelet wrote:
>
>> Cathy, this might make a good survey. :-)
>>
>> Two answers only.
>>
>> Plastic or wood.
>>
>> Perhaps a third, MCNL. <g>

Your wish is my command. <g> I'll put it up shortly.

BTW, we had a very similar one in 2006 sometime, but IMHO, this is one
of those topics that often comes up here on r.f.c. anyway - as the
subscribers come and go - so I think a 're-run' can't do much harm...
>
> kryptonite?
>
> your pal,
> kent

<Cathy wipes the soda pop off her keyboard and monitor>

Definitely gonna put that in as an option methinks!
--
Cheers
Chatty Cathy

[Omelet[_7_]]

In article >,
ChattyCathy > wrote:

> blake murphy wrote:
>
> > On Wed, 07 Jan 2009 11:34:06 -0600, Omelet wrote:
> >
> >> Cathy, this might make a good survey. :-)
> >>
> >> Two answers only.
> >>
> >> Plastic or wood.
> >>
> >> Perhaps a third, MCNL. <g>
>
> Your wish is my command. <g> I'll put it up shortly.

I liked your selections better. ;-)
I'd forgotten about glass ones. IMHO they'd be way to hard on the knife
blades and I'd be afraid of getting glass slivers in my food.

>
> BTW, we had a very similar one in 2006 sometime, but IMHO, this is one
> of those topics that often comes up here on r.f.c. anyway - as the
> subscribers come and go - so I think a 're-run' can't do much harm...

Indeed!

> >
> > kryptonite?
> >
> > your pal,
> > kent
>
> <Cathy wipes the soda pop off her keyboard and monitor>
>
> Definitely gonna put that in as an option methinks!

Made ME smile! <lol>
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

[whirled peas]

Pits09 wrote:
> This question has most likely been asked in here before .
>
> Plastic chopping boards versus good old fashioned wood boards and
> blocks
>
> for discussion /opinion
> My vote goes to wood

A few months ago I talked with the Restaurant Inspector for the County
Health Board (aka food cop) about this. He said there was a slight
preference for wood, because it is thought to have some bacteriostatic
(capable of inhibiting the growth of bacteria) property. He also said
that if he ever saw a plastic board with black lines on it he would
order it tossed out immediately.

[Nova]

"whirled peas" > wrote in message
...
>
> A few months ago I talked with the Restaurant Inspector for the County
> Health Board (aka food cop) about this... He...said that if he ever saw a
> plastic board with black lines on it he would order it tossed out
> immediately.

What do the black lines mean? Are the 'black lines' just lines on the
plastic, or do you mean that score marks on the board are noticeably darker
than the rest of the board? What do the 'black lines' mean? I use a
plastic cutting board and routinely pour bleach on it and let it 'soak in'
for a few minutes to be safe, especially after I've cut chicken on it, but
there are some score marks on it that are darker than the surrounding area.
I will stop using my cutting board immediately until I know for sure what's
safe and what isn't.

Nova

[Pits09]

On Jan 7, 6:09*pm, "Nova" <None> wrote:
> "whirled peas" > wrote in message
>
> ...
>
>
>
> > A few months ago I talked with the Restaurant Inspector for the County
> > Health Board (aka food cop) about this... He...said that if he ever saw a
> > plastic board with black lines on it he would order it tossed out
> > immediately.
>
> What do the black lines mean? *Are the 'black lines' just lines on the
> plastic, or do you mean that score marks on the board are noticeably darker
> than the rest of the board? *What do the 'black lines' mean? *I use a
> plastic cutting board and routinely pour bleach on it and let it 'soak in'
> for a few minutes to be safe, especially after I've cut chicken on it, but
> there are some score marks on it that are darker than the surrounding area.
> I will stop using my cutting board immediately until I know for sure what's
> safe and what isn't.
>
> Nova

This may help
http://list.uvm.edu/cgi-bin/wa?A2=SA...05135132-0700A

[blake murphy[_2_]]

On Wed, 7 Jan 2009 01:53:03 -0800 (PST), Pits09 wrote:

> On Jan 7, 6:09*pm, "Nova" <None> wrote:
>> "whirled peas" > wrote in message
>>
>> ...
>>
>>
>>
>>> A few months ago I talked with the Restaurant Inspector for the County
>>> Health Board (aka food cop) about this... He...said that if he ever saw a
>>> plastic board with black lines on it he would order it tossed out
>>> immediately.
>>
>> What do the black lines mean? *Are the 'black lines' just lines on the
>> plastic, or do you mean that score marks on the board are noticeably darker
>> than the rest of the board? *What do the 'black lines' mean? *I use a
>> plastic cutting board and routinely pour bleach on it and let it 'soak in'
>> for a few minutes to be safe, especially after I've cut chicken on it, but
>> there are some score marks on it that are darker than the surrounding area.
>> I will stop using my cutting board immediately until I know for sure what's
>> safe and what isn't.
>>
>> Nova
>
> This may help
> http://list.uvm.edu/cgi-bin/wa?A2=SA...05135132-0700A

from the article:

Boards sold to homeowners typically come from the factory treated
with mineral oil. "That treatment is intended to make the wood more
impermeable - like plastic," Cliver says. The bad news is that
It does make wood more like plastic....In every one of our tests,
if the wood had been treated to retard the penetration of moisture,
the bacteria survived longer."

ah, so being too lazy to oil my board pays off!

your pal,
blake

[Janet Baraclough]

The message >
from "Nova" <None> contains these words:


> "whirled peas" > wrote in message
> ...
> >
> > A few months ago I talked with the Restaurant Inspector for the County
> > Health Board (aka food cop) about this... He...said that if he ever saw a
> > plastic board with black lines on it he would order it tossed out
> > immediately.

> What do the black lines mean? Are the 'black lines' just lines on the
> plastic, or do you mean that score marks on the board are noticeably darker
> than the rest of the board? What do the 'black lines' mean?

Score marks with something ingrained into them.

I use a designated round wooden board for bread, a wooden butcher
block top for veg, )
and a plastic board for raw meat (can be scrubbed, and cleaned and
disinfected in ways that would spoil the look of wood)


Janet.

[blake murphy[_2_]]

On Wed, 7 Jan 2009 01:09:04 -0800, Nova wrote:

> "whirled peas" > wrote in message
> ...
>>
>> A few months ago I talked with the Restaurant Inspector for the County
>> Health Board (aka food cop) about this... He...said that if he ever saw a
>> plastic board with black lines on it he would order it tossed out
>> immediately.
>
> What do the black lines mean? Are the 'black lines' just lines on the
> plastic, or do you mean that score marks on the board are noticeably darker
> than the rest of the board? What do the 'black lines' mean? I use a
> plastic cutting board and routinely pour bleach on it and let it 'soak in'
> for a few minutes to be safe, especially after I've cut chicken on it, but
> there are some score marks on it that are darker than the surrounding area.
> I will stop using my cutting board immediately until I know for sure what's
> safe and what isn't.
>
> Nova

i'd be more worried about eating the bleach than the germs, but a low
probability of harm in either case.

your pal,
blake

[T[_5_]]

In article > , "Nova"
<None> says...
>
> "whirled peas" > wrote in message
> ...
> >
> > A few months ago I talked with the Restaurant Inspector for the County
> > Health Board (aka food cop) about this... He...said that if he ever saw a
> > plastic board with black lines on it he would order it tossed out
> > immediately.
>
> What do the black lines mean? Are the 'black lines' just lines on the
> plastic, or do you mean that score marks on the board are noticeably darker
> than the rest of the board? What do the 'black lines' mean? I use a
> plastic cutting board and routinely pour bleach on it and let it 'soak in'
> for a few minutes to be safe, especially after I've cut chicken on it, but
> there are some score marks on it that are darker than the surrounding area.
> I will stop using my cutting board immediately until I know for sure what's
> safe and what isn't.
>
> Nova
>
>

I just have two separate cutting boards, one for meats and one for
vegetables and fruits.

The meat board gets scrubbed and bathed in hot water then soaked in a 5
to 10% chlorine solution.

The veggie board just gets a thorough scrubbing.

[Pits09]

On Jan 7, 3:29*pm, whirled peas > wrote:
> Pits09 wrote:
> > This question has most likely been asked in here before .
>
> > Plastic chopping boards versus good old fashioned wood boards and
> > blocks
>
> > for discussion /opinion
> > My vote goes to wood
>
> A few months ago I talked with the Restaurant Inspector for the County
> Health Board (aka food cop) about this. He said there was a slight
> preference for wood, because it is thought to have some bacteriostatic
> (capable of inhibiting the growth of bacteria) property. He also said
> that if he ever saw a plastic board with black lines on it he would
> order it tossed out immediately.

So he should that means it is better than a petrie dish for
bacteria

[Sheldon]

Pits09 wrote:
>
> Plastic chopping boards versus good old fashioned wood.

You chop firewood in your kitchen? Therre's no such kitchen
acootiement as a "chopping" board... don't you mean carving/cutting
board?

[Pits09]

On Jan 7, 10:42*pm, Sheldon > wrote:
> Pits09 wrote:
>
> > Plastic chopping boards versus good old fashioned wood.
>
> You chop firewood in your kitchen? * Therre's no such kitchen
> acootiement as a "chopping" board... don't you mean carving/cutting
> board?

Not sure about that.
I Chop Parsley & mint albeit with a cleaver used as a lever
Chop onions and garlic
Chop more finely mince when making larb Gai
Chop chicken and pork VERY fine for certain spring rolls

that is all done on a board .

On the bigger stuff yes then it is to a chopping block when breaking
down sides of sheep beef etc
chopping block is half a tree stump

[blake murphy[_2_]]

On Wed, 7 Jan 2009 06:01:29 -0800 (PST), Pits09 wrote:

> On Jan 7, 10:42*pm, Sheldon > wrote:
>> Pits09 wrote:
>>
>>> Plastic chopping boards versus good old fashioned wood.
>>
>> You chop firewood in your kitchen? * Therre's no such kitchen
>> acootiement as a "chopping" board... don't you mean carving/cutting
>> board?
>
> Not sure about that.
> I Chop Parsley & mint albeit with a cleaver used as a lever
> Chop onions and garlic
> Chop more finely mince when making larb Gai
> Chop chicken and pork VERY fine for certain spring rolls
>
> that is all done on a board .
>
> On the bigger stuff yes then it is to a chopping block when breaking
> down sides of sheep beef etc
> chopping block is half a tree stump

pay no attention to the semi-literate sheldon. his grasp of the english
language is as tenuous as his grasp on the rest of reality.

your pal,
blake

[Sheldon]

Dumb Mick murphy wrote:
> HalfWitPits09 wrote:
> > Sheldon wrote:
> >> HalfWitPits09 wrote:
>
> >>> Plastic chopping boards versus good old fashioned wood.
>
> >> You chop firewood in your kitchen? � Therre's no such kitchen
> >> acootiement as a "chopping" board... don't you mean carving/cutting
> >> board?
>
> > Not sure about that.
> > I Chop Parsley & mint �albeit with a cleaver used as a lever
> > Chop onions and garlic
> > Chop more finely mince when making larb Gai
> > Chop chicken and pork VERY fine � for certain spring rolls
>
> > that is all done on a board .
>
> > On the bigger stuff �yes then it is to a chopping block when breaking
> > down sides of �sheep �beef �etc
> > chopping block is half a tree stump �
>
> pay no attention to the semi-literate sheldon. �his grasp of the english
> language is

English is capitalized, DUMB MICK!

[blake murphy[_2_]]

On Wed, 7 Jan 2009 07:50:09 -0800 (PST), Sheldon wrote:

> Dumb Mick murphy wrote:
>> HalfWitPits09 wrote:
>>> Sheldon wrote:
>>>> HalfWitPits09 wrote:
>>
>>>>> Plastic chopping boards versus good old fashioned wood.
>>
>>>> You chop firewood in your kitchen? � Therre's no such kitchen
>>>> acootiement as a "chopping" board... don't you mean carving/cutting
>>>> board?
>>
>>> Not sure about that.
>>> I Chop Parsley & mint �albeit with a cleaver used as a lever
>>> Chop onions and garlic
>>> Chop more finely mince when making larb Gai
>>> Chop chicken and pork VERY fine � for certain spring rolls
>>
>>> that is all done on a board .
>>
>>> On the bigger stuff �yes then it is to a chopping block when breaking
>>> down sides of �sheep �beef �etc
>>> chopping block is half a tree stump �
>>
>> pay no attention to the semi-literate sheldon. �his grasp of the english
>> language is
>
> English is capitalized, DUMB MICK!

no, really? i'd never heard that before.

compared to your many and various manglings of the language, my sins are
slight. i do admire your mastery of CAPITALIZATION, though.

blake

[Sheldon]

On Jan 7, 9:01�am, Pits09 > wrote:
> On Jan 7, 10:42�pm, Sheldon > wrote:
>
> > Pits09 wrote:
>
> > > Plastic chopping boards versus good old fashioned wood.
>
> > You chop firewood in your kitchen? � Therre's no such kitchen
> > acootiement as a "chopping" board... don't you mean carving/cutting
> > board?
>
> Not sure about that.
> I Chop Parsley & mint �albeit with a cleaver used as a lever
> Chop onions and garlic
> Chop more finely mince when making larb Gai
> Chop chicken and pork VERY fine � for certain spring rolls
>
> that is all done on a board .
>
> On the bigger stuff �yes then it is to a chopping block when breaking
> down sides of �sheep �beef �etc
> chopping block is half a tree stump �

Your brain is half a tree stump, halfwit!

[Cindy Hamilton[_2_]]

On Jan 6, 9:19*pm, Pits09 > wrote:
> This question has most likely been asked in here before .
>
> Plastic chopping boards versus good old fashioned wood boards and
> blocks
>
> for discussion /opinion
> My vote goes to wood

Polyethylene, so they go in the dishwasher.

I just got three at the Chinese grocery for $5 each, as compared with
$10-$15 elsewhere for a virtually identical product. The old ones
went
into my husband's workshop where they will fulfill a variety of uses.
One has already been cut up into shims for a small piece of basement
furniture.

Cindy Hamilton

[Omelet[_7_]]

In article
>,
Pits09 > wrote:

> This question has most likely been asked in here before .
>
> Plastic chopping boards versus good old fashioned wood boards and
> blocks
>
> for discussion /opinion
> My vote goes to wood

I prefer wood also, but you are going to see many opinions. <g>
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

[sandi]

Pits09 > wrote in news:d86f1738-839d-4e47-
:

> This question has most likely been asked in here before .
>
> Plastic chopping boards versus good old fashioned wood boards and
> blocks
>
> for discussion /opinion
> My vote goes to wood

Plastic. Have 3 sizes. Nice to roll up the small one for camping.

[Dale P]

"Pits09" > wrote in message
...
> This question has most likely been asked in here before .
>
> Plastic chopping boards versus good old fashioned wood boards and
> blocks
>
> for discussion /opinion
> My vote goes to wood

I have used plastic boards for years. I have worn out a number of them. I
like the moderate sized ones, I can grab one, do my work and place it into
the dishwasher. I do not worry about the meat, onion and garlic smell, or
any other contamination as the dishwasher takes care of it. I do have one
very large, very old wooden board for the cooked turkey, roast, brisket,
fish, etc.. It makes a great presentation. I give it a good scrub and a
light sanding if needed.

Later,

DP

[Sheldon]

"Dale P" wrote:
>
> I have used plastic boards for years. �I have worn out a number of them. �I
> like the moderate sized ones, I can grab one, do my work and place it into
> the dishwasher. �I do not worry about the meat, onion and garlic smell, or
> any other contamination as the dishwasher takes care of it. �I do have one
> very large, very old wooden board for the cooked turkey, roast,

I retired all my wooden boards from food prep use, now they are used
only for serving/presentation, they make nice trivets too. I use
plastic exclusively, they're inexpensive enough to have many, require
no care, are kind to cutlery, and go right in the dishwasher. I have
a few large plastic boards but they can be cumbersome, heavy, and
difficult to grasp, for most prep work I prefer the 9" X 12" size with
hand holes. Plastic boards can be decorative too, there are colors
and styles to match any decor.

[blake murphy[_2_]]

On Thu, 8 Jan 2009 06:57:55 -0800 (PST), Sheldon wrote:

> "Dale P" wrote:
>>
>> I have used plastic boards for years. �I have worn out a number of them. �I
>> like the moderate sized ones, I can grab one, do my work and place it into
>> the dishwasher. �I do not worry about the meat, onion and garlic smell, or
>> any other contamination as the dishwasher takes care of it. �I do have one
>> very large, very old wooden board for the cooked turkey, roast,
>
> I retired all my wooden boards from food prep use, now they are used
> only for serving/presentation, they make nice trivets too. I use
> plastic exclusively, they're inexpensive enough to have many, require
> no care, are kind to cutlery, and go right in the dishwasher. I have
> a few large plastic boards but they can be cumbersome, heavy, and
> difficult to grasp, for most prep work I prefer the 9" X 12" size with
> hand holes. Plastic boards can be decorative too, there are colors
> and styles to match any decor.

what colors and styles do your cats prefer?

blake