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Any independent reputable reviews, going plastic so I can stuff it in the dishwasherSkiLLz wrote: ↑ Why are you guys using plastic cutting boards? I personally like the Epicurean ones (like this: https://www.amazon.ca/Epicurean-Kitchen ... 0008F6ST4/). I've purchased them in the past from Winners/Marshalls, and they also go on sale at Costco from time to time.
What is this? Some special MDF type of material that can be wet?SkiLLz wrote: ↑ Why are you guys using plastic cutting boards? I personally like the Epicurean ones (like this: https://www.amazon.ca/Epicurean-Kitchen ... 0008F6ST4/). I've purchased them in the past from Winners/Marshalls, and they also go on sale at Costco from time to time.
https://thewirecutter.com/reviews/best- ... ood-boards
Plastic is a better surface for prepping raw meat, as it’s less likely to stain and can be washed in a dishwasher. However, as Sam Sifton noted during testing, “You’re not bound by the rules of the health department in your own home.” You can still use wood boards for preparing raw meats; they just require more diligence when cleaning.
Choosing between wood and plastic depends on your cooking and cleaning preferences. Here’s how the two materials compare:
Plastic:
Plastic boards are dishwasher-safe, easy to clean, and require no extra maintenance.
Plastic boards are typically thinner and lighter than most wood boards, so they’re easier to move and store.
I've switched to all Epicurean boards too, mostly the PC-branded ones from Superstore. They hold up in the dishwasher too.SkiLLz wrote: ↑ Why are you guys using plastic cutting boards? I personally like the Epicurean ones (like this: https://www.amazon.ca/Epicurean-Kitchen ... 0008F6ST4/). I've purchased them in the past from Winners/Marshalls, and they also go on sale at Costco from time to time.
Yeah it’s an MDF-like material. I think I was sold on the info on the packaging at Winners a decade ago and have had a generally excellent experience and have bought several more. They’re good on knives, resistant to scratches, and easy to clean. I have a proper wooden butcher block, but that gets saved for the larger jobs.
Epicurean I believe uses Richlite to make their boards which is resin-treated paper, which is then pressed and baked to create a solid and durable sheet hence why it is considered better than a plastic cutting board. Rice husk boards are a good alternative to Richlite, they are more forgiving on the knife but still pricey.
The PC branded ones include rubber feet at the corners which both prevent sliding around and also compensate for warping - because they do warp a little bit in the dishwasher).
I'm sure they've got it figured out somehow, but the thought of using resin in my cutting board doesn't bode well for me. As a woodworker that happens to have made quite a few cutting boards, resin has no place on a cutting surface. There are no guarantees that small shavings won't come off the blade and into the food.keddie2 wrote: ↑ Epicurean I believe uses Richlite to make their boards which is resin-treated paper, which is then pressed and baked to create a solid and durable sheet hence why it is considered better than a plastic cutting board. Rice husk boards are a good alternative to Richlite, they are more forgiving on the knife but still pricey.
Another option is Asahi Japanese rubber cutting boards. They are expensive but they will last you a LONG time, they can be sanded down and are easy to care for. They are also a bit easier to find these days in Canada though we ordered ours from Korin.com in the USA. Keep in mind that shipping can be a killer as they are HEAVY.
You've got some beautifully crafted pieces on your instagram, will definitely bookmark it for the future. I think I would have enjoyed your butcher blocks more than the Boos I got a long time ago from Costco. It didn't age well with the extra maintenance and the wifey eventually complained about it so we switched to the Asahi.Jon Lai wrote: ↑ I'm sure they've got it figured out somehow, but the thought of using resin in my cutting board doesn't bode well for me. As a woodworker that happens to have made quite a few cutting boards, resin has no place on a cutting surface. There are no guarantees that small shavings won't come off the blade and into the food.
As long as you don't mind a little bit of extra maintenance, nothing beats a nice end grain cutting board. You can even use it as a conversation starter or a kitchen centerpiece. But, alas, this is RFD
