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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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12669252 No.12669252 [Reply] [Original]

Is the sign of a shitty cutting board a bunch of scratches?

>> No.12669271

>>12669252
No, it means you hacked at it with serrated knives like a retard.
Source: I've watched my family members ruin cutting boards this way

>> No.12669275

Yes. Only stone or metal cutting boards for me thanks.

>> No.12669285

>>12669275
Patrician choice. If you fuck up the blade it's your own damn fault for not cutting properly, and good luck leaving any marks. No risk of plastic debris from some shitty walmart board getting absorbed into the food you are cutting.

>> No.12669286

>>12669252
metal is harder than wood.
>>12669275
enjoy sharpening your knives every week

>> No.12669307

>>12669252
wood cutting boards become scored through use

>> No.12669316

>>12669252
no its the sign of a shitty chef

>> No.12669318

>>12669252
thats what wooden cutting boards do, genius

>> No.12669333

>>12669252
Won't happen with bamboo and it's sustainable as well. Even my well sharpened knives using Lansky setup never score the bamboo. Bamboo is the ideal cutting board.

>> No.12669352

>>12669252
How would a wooden cutting board not get cut up if you use it regularly? Are you tarded?

>> No.12669360

>>12669286
>scratchy board fags seething
have fun with your bacteria bunkers and cross contaminated food

>> No.12669369

>>12669360
>not having a separate board for raw foods/veggies

>> No.12669424

>>12669369
Do you seriously think that is not obvious to everyone?
Just because you live in 3rd world doesn't mean everyone on earth is as ignorant as your people.

>> No.12669430

>>12669424
Why you so angry

>> No.12669437

>>12669430
You sound mad, did someone hurt you?

>> No.12669444

>>12669437
Huh?

>> No.12669448

>>12669252
>worrying about marks on a cutting board
Telltale sign of someone who doesn't actually use their tools.

>> No.12669452

>>12669430
calm down sir
no reason to get aggressive over this

>> No.12669454

>>12669444
based retard

>> No.12669456

>>12669352
jUsT LeRn 2 cUt BrO.

>> No.12669469

I only use cast iron cutting boards.

>> No.12669471

>>12669469
This. Cast iron cutting board with a ceramic knife is the best combo.

>> No.12669480

>>12669286
You should be sharpening your knives every week, if not more often.

>> No.12669490

>>12669252
>Is the sign of a shitty cutting board a bunch of scratches?
Probably most of the hardwood trees of the world are now chopped down and used already. So for cutting board selection, you used to get hardwood, and 1 solid piece, not a bunch of stuff glued together, and if you wanted the cuts self-healing, then you had a cross section of the tree, where the grain faced up. But, since the hardwood is more scarce and valuable, what used to be true in selecting a good cutting board, is now a matter of high financial investment. Hardwood of any harvest-able size planks are very slow growing trees. Wood has a level of hardness. Think about why white ash is used in baseball bats and if your table were made of that? Mine is! And, I bought my white ask table in the 80s, and it doesn't have one scratch, dent or knick. Oak coffee table? Just not as hard.

Wood expands and shrinks, absorbs moisture and also dries out, and if it's glued to other wood, it can split away, especially if wet for long periods, or heated in a dishwasher or from being a pot holder. Cleaning wood that is hardwood with an occasional bleach bath isn't a problem. The less porous and hard that it is, it's a lifetime of enjoyment. End grain makes it just that more durable, self-healing from cuts, and less likely to warp if cut very thickly. You can even sand it down over the years. End grain that is glued together in pieces is to save money.

No matter what you buy or find to buy and can afford, there is still something nice about having multiple cutting boards, so you can do prep with meat, prep with veggies, and even mince up some garnishes of herbs and not be bothered with cross contamination concerns or even missing a beat. A quick wash of a thin flexible plastic cutting board, and straight into the dishwasher with those chicken juices, and not a thing contaminated. And, a rimmed cutting board for carving up a roast is priceless to prevent drippings leaks.

>> No.12669518
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12669518

>>12669252
plastic is best. cheap, safe, washable, knife-friendly. i like plastic guys. no offence, no trolling, it's practically works for most of us, poofters.

>> No.12669525

>>12669275
Worst possible choice. You dull your knives very quickly and many different types of knife work is now impossible to perform without damaging your tools.
Use them to serve cheese on, tops, and nothing else.

>>12669252
No, it's not. Make sure you don't let food fester on it. Make sure you wipe it dry immediately after washing. Make sure you do not lay it down to dry when wet (that traps moisture under the board).
Depending on the material you can look up cream/oil to apply every once in a while too.

>> No.12669531

>>12669424
Lmao the raging teen is coming out.
Duck for cover.

>> No.12669584

>>12669518
This. Disinfect them completely in the dishwasher at >63°C and plane them down when they get mashed up. A good set of >2cm thick HAACP boards will run you ~£80 and last over a decade. You'd have to get more than 30 years out of a set of £300 (each!) end-grain single-piece hardwood boards for the same value. What with the maintenance requirements and specific treatments necessary to preserve such a quality piece I'm just not seeing it. Your money is better spent on knives and cookware.

>> No.12669639

>>12669252

if ya suck ur wife's cock well, she'll cook fine on any board. trust me, I'm worthy.

>> No.12669677

>>12669584
Unless very thick, a plastic cutting board warps in your dishwasher. If you're really that worried, then spray them with diluted bleach to sanitize.

>> No.12669686

anyone else miss the days of in-counter cutting boards
>that well worn wooden surface is like cutting on a rubber mat
>disinfect with hobby torch

>>12669518
I've found that only some plastic cutting boards are good while the others are too soft and basically suck in your knife

>> No.12669700

>>12669480
touching up is not the same as sharpening a bunt knife

>> No.12669708

>>12669360
wood actually desiccates bacteria cells, the fibers pierce their cells and you get better sterilization with wood boards compared to plastic

>> No.12670100

>>12669454
I hate summer

>> No.12670117

>>12669285

Idiot.

>> No.12670159
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12670159

>>12669286
>enjoy sharpening your knives every week

You have to sharpen your knives every day if you want to keep it cutting paper. I just go over it quickly with a super fine DMT sharpener, I've got a whole set starting from extra coarse. It takes me about 10-30 seconds to keep it very sharp.

Very useful for cutting tomatoes that are soft.

>> No.12671085

>>12669285
>plastic debris from some shitty walmart board
this crap. who the fuck thought plastic boards was a good idea? reminder EVERY restaurant uses plastic cutting boards for everything.
>>12669333
this. bamboo is god tier.
>>12669518
>safe
>gives you cancer
pick one. humans have been using wood for 10,000 years and no one has gotten sick from it.
>>12669584
>bamboo board is $5
lmao
>>12669686
>make easily damaged frequently-dirtied item an irremoveable feature you can't even properly wash
almost as stupid as stapling a rug to your floor (carpet). boomers were fucking retarded.
>oh wow, a rug, except we can never remove it to clean it, and changing it is now five million dollars and a week long struggle with contractors
>oh wow, a cutting board, except it's permanently installed into your countertop and you can't wash or clean or replace it

>> No.12671100
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12671100

I made a 2 inch cutting board out of birdseye maple and honduras rosewood I was going to make a guitar out of. It gets cutting marks on it, grow up.

>> No.12671521
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12671521

Have one of these, its pretty good

>> No.12671625

>>12671521

What do you think I am, a midget?

What the fuck?

>> No.12672322

>>12669525
>Worst possible choice.
Well no fucking shit?
>>12669708
Keep seething, you can't desinfect a wood cutting board in a hot oven now can you?
Like you can with stone and metal.

>> No.12672362

>>12669490
>So for cutting board selection, you used to get hardwood, and 1 solid piece, not a bunch of stuff glued together
fucking retard, you want soft wood ffor your ccutting board in roder to protect the edge. Maple, cherry, walnut, acacia are ideal woods. The Japanese use some even softer special woods for their most expensive knives. And gluing many small wooden bricks together prevents the cutting board from warping and cracking.

>> No.12672367

>>12671085
>bamboo is god tier
no it isnt. bamboo contains a shit ton of minerals, it dulls your knives very quickly.

>> No.12672376

>>12669252
Your knife is simply too sharp.

>> No.12672453

>>12669584
>A good set of >2cm thick HAACP boards
Do you mean HDPE? Because I ahve no fucking clue what HAACP is.

>> No.12672472

>>12671085
>hurrr durr plastic bad!
there are more distinct types of plastic than you have points of iq. depending on how insecure you are, you might realize this is not technically an insult, but let me just tell you plainly that i'm intending it as one.

>> No.12672556

>>12669252
Aren't they supposed to fuck up the cutting board? If they didn't, it'd be your knives getting fucked up because whatever has the more delicate surface is the one that's going to get damaged.

>> No.12672564

>>12670159
>Very useful for cutting tomatoes that are soft.
I'm surprised you don't use a serrated blade for that. My go to for tomatoes is a 5" serrated wusthof.

>> No.12672567

>>12671100
If I saw a wood cutting board without hundreds of cut marks on it, I'd assume that person never cooked anything that didn't require a microwave.

>> No.12672575

>>12672322
>Keep seething, you can't desinfect a wood cutting board in a hot oven now can you?

Not sure if this is relevant, but I keep 7 reptile cages with lots of wood decorations. When I clean the cages, I put that wood in the oven at 200f for an hour or two, depending on the thickness of the wood pieces. It's completely safe. The wood will not char or burn. That said, this wood is 100% natural and not 'treated' in any way, so a treated cutting board might be different.

>> No.12672582

>>12672575
edit: oh, important - soak the wood first underwater for a few minutes. it keeps the wood safe and the steam created is part of what disinfects.

>> No.12672588

>>12672453
>HAACP
Basically rules for food safety.

>> No.12673910

LMAO @ all the luddites ITT, use a goddamn plastic board. Wood is unsanitary and disgusting AF and stone ruins knives.

>> No.12674107

>>12670159
>You have to sharpen your knives every day if you want to keep it cutting paper
No you don't. You can sharpen a good knife and it will be able to cut paper for months. Now gliding through paper is a different story.

>> No.12674128

I know I sometimes use too much muscle instead of letting the knife do the work when chopping. I get some marks from that and I guess that is some user error.

>> No.12675957

>>12670100
>Blaming the quality of posts on a particular season in which high schoolers have more free time

Grow up

>> No.12676180
File: 164 KB, 1600x1200, knives.jpg [View same] [iqdb] [saucenao] [google]
12676180

We all learn how to cut things effectively.

>> No.12676261

>>12672362
>>>12669490
>>So for cutting board selection, you used to get hardwood, and 1 solid piece, not a bunch of stuff glued together
>fucking retard, you want soft wood ffor your ccutting board in roder to protect the edge. Maple, cherry, walnut, acacia are ideal woods.
I see you were born yesterday and have never owned or shopped for anything made of wood. You're listing hardwoods as examples of soft wood. Durr. The term isn't just about the actual hardness level but a species of tree that has "pores" and the porous nature is what protects a knife when end grain.
https://en.wikipedia.org/wiki/Hardwood

>The Japanese use some even softer special woods for their most expensive knives. They're using bamboo. Not for any reason but because it grows fast, is cheap, and easily replaceable. Their knives are not hard tempered because they're not Germans, and they choose to use a carbon forging made their way for tradition reasons. They require far more frequent sharpening, but it's their thing.
>And gluing many small wooden bricks together prevents the cutting board from warping and cracking.
No, it simulates the niceness (for a time) of a cross cut end grain big solid single piece of wood with a more minimal cost. If there is glue, it will crack except in the best care.

>> No.12676395

>>12672362
>>>12669490
>>So for cutting board selection, you used to get hardwood, and 1 solid piece, not a bunch of stuff glued together
>fucking retard, you want soft wood ffor your ccutting board in roder to protect the edge. Maple, cherry, walnut, acacia are ideal woods.
I see you were born yesterday and have never owned or shopped for anything made of wood. You're listing hardwoods as examples of soft wood. Durr. The term isn't just about the actual hardness level but a species of tree that has "pores" and the porous nature is what protects a knife when end grain.
https://en.wikipedia.org/wiki/Hardwood

>The Japanese use some even softer special woods for their most expensive knives. They're using bamboo. Not for any reason but because it grows fast, is cheap, and easily replaceable. Their knives are not hard tempered because they're not Germans, and they choose to use a carbon forging made their way for tradition reasons. They require far more frequent sharpening, but it's their thing.
>And gluing many small wooden bricks together prevents the cutting board from warping and cracking.
No, it simulates the niceness (for a time) of a cross cut end grain big solid single piece of wood with a more minimal cost. If there is glue, it will crack except in the best care.

>> No.12676564

>>12669352
your supposed to cut all the way through the food and stop before you hit the board obviously ;)

>> No.12676582

Just apply some spackling or wood filler with a putty knife. Let dry 24 hours and then put a coat of shellac primer on. Sand it when dry (another 24 hours) and then coat with a nice walnut colored wood stain. Finally, after 48 hours apply a coating of spray paint enamel in whatever funky color you like.

Will be dishwashable, completely even cutting surface, easy to clean and fun for the whole family after that!

>> No.12676614

>>12676180
just curious, anon, why do you have 13 (thirteen) of the same knife?

>> No.12676635

>>12676614

they were to be gifts when my best friend decided to be conan and draw my sharpest from a cardboard shealth and cut his thumb to the bone. I decided against destroying anyone elses lives.

>> No.12676647

>>12676614

the inside of a thumb looks like white bubbles. I can still picture it.

>> No.12676651

>>12672588
You mean HACCP.

>> No.12676654

>>12669360
Wipe 'er down with 10% vinegar and give her a soak in mineral oil once a month, and it'll last literally decades. I've got a butcher block that my granddad made in the 50s, and it's still going strong 60 years later.