Cutting boards.

I have a mix of wood and plastic.

2 wood ones and 2 plastic ones

I have about 10 wood ones in a stack on my counter. All different sizes. Some I use to cut fruit or cake but never onions or garlic. They serve double duty as trivets for hot pans that need to come off the heat quickly.

I miss the product, "Cutting Sheets", one use disposable cutting boards. I had a friend who was very allergic to all nuts and fish. I could cut stuff on these and know it was safe for him.

Different Boards for different uses
Wood - Bamboo - Plastic

PLASTICS
Red = Raw Meats
Blue = Raw Fish
Yellow = Raw Chicken
Black = Cooked Meats … esp for items off the grill (black doesn’t show charcoal marks )
Green = Veggies
Light Blue = Cheese
White = Onions & Garlic
Clear = Citrus & Fruits

Bamboo = used for Bread

Wood … mostly used for presentations …
Like Cheese Boards, Charcuterie, and if we carve a Roast / Turkey

I like the fact that all the plastic ones can go in the DW so they get sanitized
We’ve sourced them from different kitchen / household stores over the years

Like others we do this cuz of folks with allergies
And any sort of flavour / cross contamination

Bonus … cuz each cutting board has a distinct purpose
They wear better / last longer

PointsHubby wrote: ↑ Different Boards for different uses
Wood - Bamboo - Plastic

PLASTICS
Red = Raw Meats
Blue = Raw Fish
Yellow = Raw Chicken
Black = Cooked Meats … esp for items off the grill (black doesn’t show charcoal marks )
Green = Veggies
Light Blue = Cheese
White = Onions & Garlic
Clear = Citrus & Fruits

Bamboo = used for Bread

Wood … mostly used for presentations …
Like Cheese Boards, Charcuterie, and if we carve a Roast / Turkey

I like the fact that all the plastic ones can go in the DW so they get sanitized
We’ve sourced them from different kitchen / household stores over the years

Like others we do this cuz of folks with allergies
And any sort of flavour / cross contamination

Bonus … cuz each cutting board has a distinct purpose
They wear better / last longer

Do you use cleaver? I have a super sharp cleaver and I started to find that it was sort of chipping away at my plastic ones; like scoring it and as I scored it some pieces came off. Where for wood I don't see it. So I use wood for meats now when I have to use something like a cleaver for chopping or even cutting; not some crazy mincing etc.

speedyforme wrote: ↑ Do you use cleaver? I have a super sharp cleaver and I started to find that it was sort of chipping away at my plastic ones; like scoring it and as I scored it some pieces came off. Where for wood I don't see it. So I use wood for meats now when I have to use something like a cleaver for chopping or even cutting; not some crazy mincing etc.

Don’t use a cleaver much
Mostly a chefs knife

The one board that’s the worse for wear is the black one (Cooked Meats )
It indeed has some well worn grooves from hacking apart things cooked on the Q

But hey … plastic = cheap to replace
So at some point I’ll do that

Truth … I moved to colour coded plastic after attending a cooking school course
It’s been a good move
Cuz I feel things are more sanitary
And wood boards cost a fortune to replace
And are difficult to clean / maintain

We have two bamboo boards. That's it.

I am in the market for one and am holding out for a maple one. Maple is a bit more expensive than some of the others but I am using one right now and I really like it. RCSS had a maple one in their 3-week Christmas flyer but the stock never made it to my local store. I was totally disappointed.

I use 2 plastic ones different sizes. I find wooden boards dull my knives faster than the plastic ones, even though they look prettier.

So @PointsHubby covered colors (to a higher degree than some restaurants lol) but so far no one has mentioned size.

I personally use 13x18 boards because they're about as big as you can reasonably get into a dishwasher on the bottom rack. Plus if you have half sheets and cooling racks, one on top of this provides a great surface for carving meats. The tray catches juices.
I also keep an 18x26 board around for when I have a lot of work to do like holiday chopping.
With being a size snob said, I do keep like a couple 6x8 boards around for a fast job like a quick cheese cut for a snack but I would never do any "real" work on them. I love my real estate.

Also all mine are plastic because they're dishwasher safe.
I'd love a butcher block one day but I don't have the square footage. Maybe if I move back into a house. Also if I win the lottery because those aren't cheap.

Various sizes of Epicurean. Lightweight, dishwasher safe, grippy on counter (if you get the models with rubber corners), low maintenance. I have a large wooden board as well, but it isn’t used nearly as often.

I got one of those classic white plastic ones. Doesnt have channels. So its mostly used for quick meal prep.

I got a bigger wooden (bamboo) one with channels. Thats for more juicy meats and roast cutting.

I don't own one. I've always just cut stuff on a corelle plate. Big pieces of meat are cut on a corelle platter.

zeddy wrote: ↑ I don't own one. I've always just cut stuff on a corelle plate. Big pieces of meat are cut on a corelle platter.

Downside to cutting on a plate or platter is the finish is relatively fragile
Over time it will graze, scratch, or crack
And we’ll generally speaking plates are harder & more expensive to replace
If you can find a matching one at all
Than the odd cutting board

I've got a large birch board I keep on the counter for all veggies, cheese, bread. Its huge, 24x18x1.5" thick. I use it multiple times a day. If I'm making sandwiches its always on the board not the countertop, its basically my work station.
I have a large bamboo I use for cooked meats and 2 thick plastic that I use for raw meats that get washed in the dishwasher.

PointsHubby wrote: ↑ Downside to cutting on a plate or platter is the finish is relatively fragile
Over time it will graze, scratch, or crack
And we’ll generally speaking plates are harder & more expensive to replace
If you can find a matching one at all
Than the odd cutting board

Some of my Corelle plates are 40 years old. Circa 1978 gold flowers. So far so good.

I get my mother's hand me downs so I have 4 mixed sets. I've never bought or owned new dishes.

14" x 20" maple https://www.amazon.ca/gp/product/B0000CFKMH/

Bought this for $45 6 years ago & still going strong.

I found plastic was dulling knives faster. I also don't like how you end up with hacked out grooves & potential plastic shavings when chopping on plastic.

Ya we got a variety of plastics, and wood ones.

We have 2 which we primarily use for meat, and the rest are for anything.

Gutty96 wrote: ↑ Ya we got a variety of plastics, and wood ones.

We have 2 which we primarily use for meat, and the rest are for anything.

Oooh, nice pull out in your kitchen cupboards
Def gonna make a spot for Cutting Boards when we get a new kitchen
For now
They just live in a wooden “chicken & egg” crate
https://www.jysk.ca/taastrup-wood-crate ... -14-5.html

My main cutting board which has been with me for 20 years is a very solid heavy wood board, 16x13 and a thick 1.5 inches.
Then I have a smaller and much lighter wood one and a small plastic sheet one for lesser jobs.

When we moved last year, I was heartbroken when I thought I lost my main wood board in the move and realized new ones of similar quality can be 200 friggin’ bucks! Happily, I finally found it.