I currently have this board
I just bought a Makoto Ryusei 240mm gyuto as my first "real" knife.
Question: is that board good enough for the knife, or will it dull it quickly or risk damaging it? It seems to be a soft plastic board as it quickly developed lots of marks on it from my relatively dull knives. I read on a site that some plastic boards can be too soft, and the knife could go into the board and with any lateral pressure create a chip.
If I need a new board to protect my new knife, are there any good budget plastic options? I prefer plastic as I have a small sink and can put it directly in the dishwasher when done with it (easy cleanup).
Thanks!
What type of cutting board do I need?
- Corradobrit
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Re: What type of cutting board do I need?
I'd only use plastic boards in a professional kitchen or for raw meat. Get yourself a good quality end grain board. Doesn't really matter if its walnut, maple etc. I prefer rubber feet to reduce movement and accumulation of moisture.
This guy makes fantastic boards for the money. I've had one as my main board for the past 3 years. Still looks like new with minimal maintenance (mineral oil soak once a month).
https://www.ebay.com/itm/Black-Walnut-B ... Swarlb8sjG
This guy makes fantastic boards for the money. I've had one as my main board for the past 3 years. Still looks like new with minimal maintenance (mineral oil soak once a month).
https://www.ebay.com/itm/Black-Walnut-B ... Swarlb8sjG
Re: What type of cutting board do I need?
I mainly use a custom end grain board, but I have three of the Oxos you listed. One red-rimmed one for my wife and her fruit. A large black-rimmed one for meat, chicken and fish and smaller black-rammed one for garlic and chiles.
Your knives will be fine on them, but end grain is really the way to go.
Your knives will be fine on them, but end grain is really the way to go.
Jeffry B
Re: What type of cutting board do I need?
Thanks. I like the plastic board for ease of cleaning (I make small, short meals inoften, so cleaning a big wooden board is a large % of my cooking time). I'll stay with the plastic board if it won't damage or rapidly dull the knives.jbart65 wrote: ↑Wed Feb 13, 2019 9:45 pm I mainly use a custom end grain board, but I have three of the Oxos you listed. One red-rimmed one for my wife and her fruit. A large black-rimmed one for meat, chicken and fish and smaller black-rammed one for garlic and chiles.
Your knives will be fine on them, but end grain is really the way to go.
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Re: What type of cutting board do I need?
My wife bought me one of those (a BIG sucker) when I was looking for a new board. It's solid, and has held up well. Definitely needs some oiling right off the bat, however.Corradobrit wrote: ↑Wed Feb 13, 2019 9:12 pm I'd only use plastic boards in a professional kitchen or for raw meat. Get yourself a good quality end grain board. Doesn't really matter if its walnut, maple etc. I prefer rubber feet to reduce movement and accumulation of moisture.
This guy makes fantastic boards for the money. I've had one as my main board for the past 3 years. Still looks like new with minimal maintenance (mineral oil soak once a month).
https://www.ebay.com/itm/Black-Walnut-B ... Swarlb8sjG
- Corradobrit
- Posts: 185
- Joined: Thu Feb 08, 2018 10:36 am
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Re: What type of cutting board do I need?
For sure but I think its good practice to oil every new board. They can always take more. Cleanup is a cinch even on a wood board. Cut, wipe and job done. Only thing I don't put on it is raw meat.Gregory27 wrote: ↑Thu Feb 14, 2019 1:48 pmMy wife bought me one of those (a BIG sucker) when I was looking for a new board. It's solid, and has held up well. Definitely needs some oiling right off the bat, however.Corradobrit wrote: ↑Wed Feb 13, 2019 9:12 pm I'd only use plastic boards in a professional kitchen or for raw meat. Get yourself a good quality end grain board. Doesn't really matter if its walnut, maple etc. I prefer rubber feet to reduce movement and accumulation of moisture.
This guy makes fantastic boards for the money. I've had one as my main board for the past 3 years. Still looks like new with minimal maintenance (mineral oil soak once a month).
https://www.ebay.com/itm/Black-Walnut-B ... Swarlb8sjG
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Re: What type of cutting board do I need?
Endgrain walnut boreds are great and I use a thick soft plastic cutting board for meat