Hi all,

It's interesting to see the number of posts regarding the 'seasing wooden
cutting boards'.

I was going through the cupboards & found a glass cutting board, bought for
next to nothing.

I'd be interesting to hear what ppl think of glass cutting boards.

Mine has a rough texture on one side & smooth on the other. The 4 little
'nobs' for feet were on the smooth side. I took them off & use the smooth
side. Think the manufacturers made an error putting the 'feet' on the
smooth side indicating the users should use the rough side.?

Raelene (Perth)
xxx


---
Outgoing mail is certified Virus Free.
Checked by AVG anti-virus system (http://www.grisoft.com).
Version: 6.0.558 / Virus Database: 350 - Release Date: 2/01/04

"Raelene" > wrote:

>I'd be interesting to hear what ppl think of glass cutting boards.

I've never heard of that. It sounds like it would be easy to clean,
but murder on knives.

I'm happy with my plastic board, non-porous and soft enough to treat
the knives gently.

My mail address is jsachs177 at earthlink dot net.

Jonathan Sachs > wrote:
>"Raelene" > wrote:
>
>>I'd be interesting to hear what ppl think of glass cutting boards.
>
>I've never heard of that. It sounds like it would be easy to clean,
>but murder on knives.

Yep.

The only thing I could possibly think to do with them
is use them as serving trays on a buffet. They'd be
attractive and chilly-looking under a mound of cheese
cubes.

--Blair
"Who's for s'mores?"

On Thu, 08 Jan 2004 10:26:43 +0800, Raelene wrote:


> I'd be interesting to hear what ppl think of glass cutting boards.

The general consensus I've heard is that they're bad. They're bad because
they don't give. If you can't cut into something and leave a mark, that's
bad for the blade.

> Mine has a rough texture on one side & smooth on the other. The 4
> little 'nobs' for feet were on the smooth side. I took them off & use
> the smooth side. Think the manufacturers made an error putting the
> 'feet' on the smooth side indicating the users should use the rough
> side.?

That's how I've seen most of them. The reason for the rough side is to
provide the liquid a place to go rather than spreading in all
directions... at least that's been my observation when I've seen people
use them.

I think the draw to them is that they look nice and they're easy to clean.
I just think that if you want something that's easier to clean, get
plastic.


> Raelene (Perth)

--
-Brian James Macke
"In order to get that which you wish for, you must first get that which
builds it." -- Unknown

"Raelene" > wrote in message
u...
> Hi all,
>
> It's interesting to see the number of posts regarding the 'seasing wooden
> cutting boards'.
>
> I was going through the cupboards & found a glass cutting board, bought
for
> next to nothing.
>
> I'd be interesting to hear what ppl think of glass cutting boards.
>
> Mine has a rough texture on one side & smooth on the other. The 4
little
> 'nobs' for feet were on the smooth side. I took them off & use the smooth
> side. Think the manufacturers made an error putting the 'feet' on the
> smooth side indicating the users should use the rough side.?
>
> Raelene (Perth)
> xxx
>
Sorry, glass cutting boards are too hard. They will damage the edges of
your knives. Wood is best, poly is the only other acceptable alternative.
Stay away from kitchen countertop materials as well. Wood and poly. Good
cooking.

Fred
The Good Gourmet
http://www.thegoodgourmet.com

Fred > wrote:
>Wood is best, poly is the only other acceptable alternative.

Poly (soft plastic) is best; wood is the only other
acceptable alternative.

Although, if someone wants to spot me one of these (upper right
picture), I could change my political affiliation:

http://www.ozarkwest.com/

--Blair
"What happens if you nuke a poly board?"

I bought a glass cutting board few years back.
Then used my brains and bought professional colored coded boards from
restaurant supply house.

Raelene wrote:

> Mine has a rough texture on one side & smooth on the other. The 4 little
> 'nobs' for feet were on the smooth side. I took them off & use the smooth
> side. Think the manufacturers made an error putting the 'feet' on the
> smooth side indicating the users should use the rough side.?

What you're talking about is called a Counter Saver, I think made by
Pyrex. As I recall the general idea was to reduce wear and tear on
your countertop, I don't recall them being advertized as cutting
boards. I have one, it has its uses, but no knife of mine will
ever cut anything on it.

nancy

> Nancy Young wrote:
>
>Raelene wrote:
>
>>Mine has a rough texture on one side & smooth on the other, 4 little
>>'nobs' on the smooth side. I use the smooth side.
>
>I have one, it has its uses.

Girls and their sex toys! hehe


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

Raelene > wrote:
> Hi all,

> It's interesting to see the number of posts regarding the 'seasing wooden
> cutting boards'.

> I was going through the cupboards & found a glass cutting board, bought for
> next to nothing.

> I'd be interesting to hear what ppl think of glass cutting boards.

Glass cutting boards are worth LESS than next to nothing.
They damage knives. I see no point to them for actual use
as a cutting surface. They might make a good surface for
kneeding dough, and that kind of thing, but for cutting,
no way.

Not to mention glass cutting board scare the hell out of me. . . I worked
professionally as a chef for almost 10 years, and developed the
"Break-neck-rhythmic-slicing motion" and glass seems like it is just asking
me to wack a finger off. . . Wood or Poly-Carb all the way!!

Cheers,
JB

"Raelene" > wrote in message
u...
> Hi all,
>
> It's interesting to see the number of posts regarding the 'seasing wooden
> cutting boards'.
>
> I was going through the cupboards & found a glass cutting board, bought
for
> next to nothing.
>
> I'd be interesting to hear what ppl think of glass cutting boards.
>
> Mine has a rough texture on one side & smooth on the other. The 4
little
> 'nobs' for feet were on the smooth side. I took them off & use the smooth
> side. Think the manufacturers made an error putting the 'feet' on the
> smooth side indicating the users should use the rough side.?
>
> Raelene (Perth)
> xxx
>
>
> ---
> Outgoing mail is certified Virus Free.
> Checked by AVG anti-virus system (http://www.grisoft.com).
> Version: 6.0.558 / Virus Database: 350 - Release Date: 2/01/04
>
>

Someone (I think Nancy) asked about a board that would channel and collect meat
juices in a reservoir... I have one of those shown he

http://www.jkadams.com/boards.html

I have a reversable one, slightly different from the model shown at the
website, but mine is about 25 years old so I'm sure they've been modified over
the years. I don't use it very often, only for carving large roasts, as due to
its size (12" x 21" x 1 1/2") it's somewhat cumbersome to clean. But it does
do an excellent job of channeling and collecting meat juices, never yet have I
experienced any run off.

JKAdams makes excellent products at reasonable prices.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

PENMART01 wrote:

> Someone (I think Nancy) asked about a board that would channel and collect meat
> juices in a reservoir... I have one of those shown he
>
> http://www.jkadams.com/boards.html
>
> I have a reversable one, slightly different from the model shown at the
> website, but mine is about 25 years old so I'm sure they've been modified over
> the years. I don't use it very often, only for carving large roasts, as due to
> its size (12" x 21" x 1 1/2") it's somewhat cumbersome to clean. But it does
> do an excellent job of channeling and collecting meat juices, never yet have I
> experienced any run off.
>
> JKAdams makes excellent products at reasonable prices.
>
>
> ---= BOYCOTT FRENCH--GERMAN (belgium) =---
> ---= Move UNITED NATIONS To Paris =---
> Sheldon
> ````````````
> "Life would be devoid of all meaning were it without tribulation."
>

I have one too. Well worth the money.

I use the other (non-channeled) side for veggies.

> Steve Calvin wrote:
>
>PENMART01 wrote:
>
>> Someone (I think Nancy) asked about a board that would channel and collect
>meat
>> juices in a reservoir... I have one of those shown he
>>
>> http://www.jkadams.com/boards.html
>>
>> I have a reversable one, slightly different from the model shown at the
>> website, but mine is about 25 years old so I'm sure they've been modified
>over
>> the years. I don't use it very often, only for carving large roasts, as
>due to
>> its size (12" x 21" x 1 1/2") it's somewhat cumbersome to clean. But it
>does
>> do an excellent job of channeling and collecting meat juices, never yet
>have I
>> experienced any run off.
>>
>> JKAdams makes excellent products at reasonable prices.
>
>I have one too. Well worth the money.
>
>I use the other (non-channeled) side for veggies.

Mine is channeled all around the perimeter on both sides, but one side has a
kind of tree pattern that channels to two corner reservoirs (works well for
carving large beef roasts). The center portion of the other side is gouged out
to form a rather large "pond", (works well for carving large birds). Mine is
not suitable for use as a cutting board, it's strictly a carving board.

For general kitchen work I prefer a medium sized paddle shaped maple board or
rectangular poly boards, of which I have several of each type. For raw meat I
prefer the poly (a quick rinse and goes into the dishwasher. For prepping
veggies and slicing cooked meats, cold cuts, cheeses, breads, and other dryish
ingredients I like the wooden boards... none of my wooden kitchenware ever goes
into the dishwasher, all gets hand washed.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

On Thu, 8 Jan 2004 10:26:43 +0800, "Raelene"
> wrote:

>I'd be interesting to hear what ppl think of glass cutting boards.

I figured someone would say "they're not for cutting, but serving or
decor." However, Googling on

"glass cutting board" dull

brings up many references that include the phrase "won't dull your
knife," which I simply can't believe.

The most touted "advantage" is that it can be dishwasher-washed and
cleaned as you would any ceramic or glass item. Heavy-duty tempered
glass boards, they say, can be used as trivets to protect counters
from hot dishes. [See a recent thread on glass stove tops cracking.]

There are many 'decorative' examples which might make them attractive
as platters for something like cheese and crackers.

I recently watched a non-cook cut up veg on an 8"x10" hard plastic
board with a (dull) paring knife, and it was painful to watch. Every
slice involved repositioning the veg on the slick surface, grasping
anew, and giving it a stab.

Frogleg wrote:
>
> On Thu, 8 Jan 2004 10:26:43 +0800, "Raelene"
> > wrote:
>
> >I'd be interesting to hear what ppl think of glass cutting boards.
>
> I figured someone would say "they're not for cutting, but serving or
> decor." However, Googling on
>
> "glass cutting board" dull
>
> brings up many references that include the phrase "won't dull your
> knife," which I simply can't believe.

Yeah, but I'm talking about a specific thing that was/is sold as a
counter saver. The surface is bumpy. I genuinely don't think it
was meant to be a cutting board. That's not to say there aren't
glass cutting boards.

> I recently watched a non-cook cut up veg on an 8"x10" hard plastic
> board with a (dull) paring knife, and it was painful to watch. Every
> slice involved repositioning the veg on the slick surface, grasping
> anew, and giving it a stab.

I've seen some scary knife work, even on cooking shows. I just tell
myself, well, if they did cut themselves, they wouldn't put it tv.

nancy

In article >,
Frogleg > wrote:

> On Thu, 8 Jan 2004 10:26:43 +0800, "Raelene"
> > wrote:
>
> >I'd be interesting to hear what ppl think of glass cutting boards.
>
> I figured someone would say "they're not for cutting, but serving or
> decor." However, Googling on
>
> "glass cutting board" dull
>
> brings up many references that include the phrase "won't dull your
> knife," which I simply can't believe.
>
> The most touted "advantage" is that it can be dishwasher-washed and
> cleaned as you would any ceramic or glass item. Heavy-duty tempered
> glass boards, they say, can be used as trivets to protect counters
> from hot dishes. [See a recent thread on glass stove tops cracking.]
>
> There are many 'decorative' examples which might make them attractive
> as platters for something like cheese and crackers.
>
> I recently watched a non-cook cut up veg on an 8"x10" hard plastic
> board with a (dull) paring knife, and it was painful to watch. Every
> slice involved repositioning the veg on the slick surface, grasping
> anew, and giving it a stab.

Glass cutting boards are best used for destroying knives you don't like.

Miche

--
If you want to end war and stuff you got to sing loud.
-- Arlo Guthrie, "Alice's Restaurant"

"Frogleg" > wrote in message
...
> On Thu, 8 Jan 2004 10:26:43 +0800, "Raelene"
> > wrote:
>
> >I'd be interesting to hear what ppl think of glass cutting boards.
>
> I figured someone would say "they're not for cutting, but serving or
> decor." However, Googling on
>
> "glass cutting board" dull
>
> brings up many references that include the phrase "won't dull your
> knife," which I simply can't believe.
>
> The most touted "advantage" is that it can be dishwasher-washed and
> cleaned as you would any ceramic or glass item. Heavy-duty tempered
> glass boards, they say, can be used as trivets to protect counters
> from hot dishes. [See a recent thread on glass stove tops cracking.]


> There are many 'decorative' examples which might make them attractive
> as platters for something like cheese and crackers.
>
I have two, both clear glass with a rough surface, one near the stove the
other near the oven. I
don't use either for chopping. (wouldn't dream of it) The one near the oven
is used to put hot
dishes on, when I take them out (no, I haven't read the thread on stove tops
cracking <g>) The other I use to keep things like pot holders and salt,
oil, etc. on. However, both have rubber "feet" and both came with
instructions (perhaps because of the rubber feet) that they are *not*
dishwasher safe. Doesn't bother me, they only need a wipe down, never get
very dirty.

--
Cheers,

Judy

When a body is submerged in water, the phone rings!

I sharpen knives, and I LOVE glass cutting boards. They are harder than
steel, and turn an edge in a matter of days. My customers are back
every few weeks for re-sharpening

Steve
--
Sharpening Made Easy: A Primer on Sharpening Knives and Other Edged
Tools by Steve Bottorff Copyright January 2002 Knife World Publications
www.sharpeningmadeeasy.com
E-mail: steve AT sharpeningmadeeasy DOT com

Raelene wrote:
> Hi all,
>
> It's interesting to see the number of posts regarding the 'seasing wooden
> cutting boards'.
>
> I was going through the cupboards & found a glass cutting board, bought for
> next to nothing.
>
> I'd be interesting to hear what ppl think of glass cutting boards.
>
> Mine has a rough texture on one side & smooth on the other. The 4 little
> 'nobs' for feet were on the smooth side. I took them off & use the smooth
> side. Think the manufacturers made an error putting the 'feet' on the
> smooth side indicating the users should use the rough side.?
>
> Raelene (Perth)
> xxx
>
>
> ---
> Outgoing mail is certified Virus Free.
> Checked by AVG anti-virus system (http://www.grisoft.com).
> Version: 6.0.558 / Virus Database: 350 - Release Date: 2/01/04
>
>

On Sat, 10 Jan 2004 04:43:33 GMT, Steve B >
wrote:

>I sharpen knives, and I LOVE glass cutting boards. They are harder than
>steel, and turn an edge in a matter of days. My customers are back
>every few weeks for re-sharpening

Ah HAH! I knew it.

Do you ever kindly suggest to your customers that they use something
less destructive? Or do you just chortle? :-)

In article >,
Frogleg > wrote:

> On Sat, 10 Jan 2004 04:43:33 GMT, Steve B >
> wrote:
>
> >I sharpen knives, and I LOVE glass cutting boards. They are harder than
> >steel, and turn an edge in a matter of days. My customers are back
> >every few weeks for re-sharpening
>
> Ah HAH! I knew it.
>
> Do you ever kindly suggest to your customers that they use something
> less destructive? Or do you just chortle? :-)

If his customers can't figure it out for themselves, he deserves to
profit from their foolishness. <G>

K.

--
>,,<Cat's Haven Hobby >,,<
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

On Sat, 10 Jan 2004 04:43:33 GMT, Steve B >
wrote:

>I sharpen knives, and I LOVE glass cutting boards. They are harder than
>steel, and turn an edge in a matter of days. My customers are back
>every few weeks for re-sharpening
>
>Steve

I'm surprised that it works out that well. My guess would be that
anyone who would use one would have no acquaintance with sharp knives
and so would never bother to sharpen them after buying the
'Cryo-magico hardened' "never needs sharpening" pitch..

If your customers tire of glass, recommend brick. It will absorb
those nasty juices (and blood) with a similar effect on the edge of
the knife.

> B.Server
>
Steve B wrote:
>
>>I sharpen knives, and I LOVE glass cutting boards. They are harder than
>>steel, and turn an edge in a matter of days. My customers are back
>>every few weeks for re-sharpening
>
>I'm surprised that it works out that well. My guess would be that
>anyone who would use one would have no acquaintance with sharp knives
>and so would never bother to sharpen them after buying the
>'Cryo-magico hardened' "never needs sharpening" pitch..
>
>If your customers tire of glass, recommend brick. It will absorb
>those nasty juices (and blood) with a similar effect on the edge of
>the knife.

Don't need sharp cutlery for slicing through Steve's spam.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

On Sun, 11 Jan 2004 15:58:42 +0000, B.Serve wrote:


> I'm surprised that it works out that well. My guess would be that
> anyone who would use one would have no acquaintance with sharp knives
> and so would never bother to sharpen them after buying the
> 'Cryo-magico hardened' "never needs sharpening" pitch..

Cryo-magico knives marketed to Cro-magnon cooks.

> If your customers tire of glass, recommend brick. It will absorb
> those nasty juices (and blood) with a similar effect on the edge of
> the knife.

That makes perfect sense since both are silica-based.

--
-Brian James Macke
"In order to get that which you wish for, you must first get that which
builds it." -- Unknown

On Thu, 8 Jan 2004 10:26:43 +0800, "Raelene"
> wrote:

>Hi all,
>
>It's interesting to see the number of posts regarding the 'seasing wooden
>cutting boards'.
>
>I was going through the cupboards & found a glass cutting board, bought for
>next to nothing.
>
>I'd be interesting to hear what ppl think of glass cutting boards.
>
>Mine has a rough texture on one side & smooth on the other. The 4 little
>'nobs' for feet were on the smooth side. I took them off & use the smooth
>side. Think the manufacturers made an error putting the 'feet' on the
>smooth side indicating the users should use the rough side.?

I can't even begin to think of an advantage to a glass cutting board.
And aside from that, I'm emotionally attached to my wood cutting
boards <g>, I baby them more than I do my kid <JK>

Lisette