Holy Jeebus, I just looked up the price. Welcome to the Dope, Elon.
I use cheap plastic boards, and when they wear, I replace them.
Microplastics? I’m afraid that ship has long sailed.
mmm
We’ve used a huge variety of cutting boards over the years. The one we have now is my favorite: The reBoard from Material. It’s made of 75% recycled kitchen scrap plastic and 25% sugarcane. One variety has silicon buttons at the corners that keep it from slipping and also lift it from the counter so that flipping it over doesn’t bring counter contamination with it. (This is a must for me.) Knives don’t cut into it very much; the feel is just better. Some variants are made in limited quantities, so we had to place an advance order and wait.
What about microplastics? I don’t know and can’t find any good answers. However, since we bought ours Material has come out the 100% plant-based MK Free.
Yeah. We didn’t know about Sunscreen growing up. I scoff at Microplastics!
And were raised on hose water!
We have a large bamboo cutting board we got for our wedding that we rarely use. Usually we use either a hard plastic cutting board or one of a set of colour-coded thin plastic cutting boards.
I have a small and a large bamboo cutting board. Both of them have juice grooves on one side for cutting mean and a plain other side for vegetables/fruit/bread.
We’ve used a set of 3 Epicureans for years. Thin, light, work well, just pop them in the dishwasher.
I have a plastic one and some wooden ones. I tend to use the plastic more often simply because I’ve had it longer, it’s just been my go to.
Take that, you goddamn carrots!
I have wood cutting boards. I cut meat on a plate.
I cut meat like chicken pieces on those cheap paper plates, sometimes I cut things like tomatoes on the same plate from which Im eating (I know it dulls blades).
I have a roast cutting board with borders to keep the juices, regular wood boards for bulk cutting e.g onions, potatoes, vegetables etc.
I have 3 medium-large bamboo cutting boards that I use interchangeably. They give my generic apartment kitchen countertop a faux wood-grained look.
Like @DMC, I have a big heavy maple end grain board - a Boos Block. I have used it almost every day for years and it’s still in great shape. I clean it after every use and oil it regularly.
I don’t, I use a regular plate. And sharpen my knives when needed.
Sunscreen? I was indoors, playing with the liquid mercury that spilled out of the thermometer I broke.
mmm
God, that was fun stuff.
I’ll stick with my sturdy wood cutting boards, which do get scrubbed after use and periodically subjected to suitable disinfectants. Easier on my knives than most other choices and more durable than those thin flexible plastic ones, in my experience.
I would love to have one of these.
You’d never regret it, but the cost is certainly an obstacle. I spent $1,000 on it in 1990, and I fretted over the expense for months before committing to it. I even made a template that I taped to the floor to make sure it wasn’t too big (38" x 24").
In the end, it wasn’t a hard decision. I am a serious home cook, I use it at least two or three times each day making nearly everything from scratch. The cost, amortized over all these years, is pretty negligible. I can’t imagine my kitchen without it.
I couldn’t afford one now, based on similar offerings at Boardsmith as referred to by @DMC above. It has held up beautifully over all these years and hardly shows any wear. I haven’t even had to have it resurfaced.
If I were in the market for one today, I’d get in touch with some second hand stores to ask them to keep an eye out for one. Also prowl estate sales. I hope you find one!
Thin plastic. Also paper plates. I don’t trust myself to keep wood clean enough, especially since I keep hearing you shouldn’t put them in your dishwasher.
I do A LOT of cooking, in case anyone wondered.