Are they "better" for your knives (re: maintaining the sharp edge longer) than the plastic cutting boards?
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LOL Vicci, I think it is like many things, some think so and some don't.
I don't know much about them, Vicci - with my island I find I don't have a need for wood cutting boards anymore - except for presentation maybe.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com ▼
Jean, do you cut meat on your island? And if so, how do you disinfect the area? I've wondered about that for years since I always use one board for meat only. When I'm done, I wash with hot water and dish detergent, then spray with bleach water and let it set for a while before rinsing. We've never gotten sick, but I still wonder if it's enough, especially since the old wooden cutting board has lots of scratches on it.
Maryann
Maryann
"Drink your tea slowly and reverently..." ▼ Quote: Maryann, my Mom does exactly what you do to clean her board after cutting meat. This woman is a fanatic about destroying bacteria (more so than I am) and if that's good enough for her then it's probably good enough for anyone! I would probably save my bamboo boards for veggies and bread and keep using the plastic for meat since I can toss them in the dishwasher. And I just noticed your location-- we were in your area last year buying a boat at Parma Marine. I found this wonderful place called World Market... ▼
World Market is a lot of fun, haven't been there in a while, thanks for the reminder. Parma Marine is just a mile or so down the road from me. Enjoy your boat this summer!
Maryann
"Drink your tea slowly and reverently..." ▼ Quote: Oh, we'll enjoy the boat, I'm sure... It has opened up a whole new type of cuisine for me "portable-room-temperature-foods-that-don't-crumb" We also ate at a great restaurant called Fat Cats while we were waiting for the boat to be detailed (why they didn't do this before we arrived, I don't know). It wasn't in Parma, but near another place I stopped at, a huge Farmer's Market in an old brick building. It was my favorite type of day-- a foodie's day!
No, I don't - I use the hard plastic ones for that - but, I disinfect everyday - the boards and the island. Just a regular disinfectant from Smart & Final that I used to buy for the hotel kitchen.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com ▼
Thanks Jean, I'm guessing that what I do must be okay then.
Vicci, that's the West Side Market you are talking about, and yes, it really is a fun place and I love to go there. It's multi-cultural and you can get so many authentic food items there, and always the freshest produce. Maryann
Maryann
"Drink your tea slowly and reverently..."
But I need to know !!! My plastic boards are old and stain easily (requiring periodic bleaching with lemon juice) and I need an excuse to buy some of those pretty bamboo ones that I've been seeing...
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Bamboo cutting boards
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