Re: cutting boards

peachesncream · ‎03-13-2010

Our cutting boards are all plastic/acrylic. They seem to work well, and I like that they can go right into the dishwasher. (I use a plastic scrubby on them first, to make sure garlic/onions/meat don't cling to the board.)

Bleach is a no-no for me. I'm supersensitive to it.

PamelaSue72 · ‎09-22-2011

@kathya1119 wrote:
I use color-coded acrylic cutting boards -- one just for meats, another for bread, and two others just for veggies. I give them a quick scrup wth dish spap, then wash then in the bottom rack of my dishwasher. I need a better one for carving turkey and chicken -- the moats on the big one I have aren't deep enough to carch all the juices.

That's what we do here, too. I have three: for vegetables, for raw meats, and for breads. I won't use glass because I'd dull my knives. I have one wooden cutting board with a deep groove around the perimeter and we use that for roasted meat (turkey, whole chicken, beef roast, etc.).

The cutting boards can all go into the dishwasher, so no worries. I clean the wooden board by hand very carefully.

Sooner · ‎03-10-2010

@ID2 wrote:
Oh I would NEVER use a wooden cutting board! It gets cuts and gouges in it and is impossible to ever get fully clean and disinfected. I have been using a glass cutting board and its awesome. Never has any marks on it and I just throw it in my dishwasher and walla....so very clean!

I, on the other hand, would NEVER use a glass cutting board because it would dull my very nice kithcen knives too quickly and could even damage the edge.