The Best Cutting Board And Your Favorite Knives

[jenna rose]

...ok. I did a few searches and couldn't find what I was looking for.

I have a cutting board but want to get a bigger and better one. The one I have is made out of some kind of plastic-like material and it's not all that big.

I have played around with the idea of getting one that could cover the stove, but it couldn't stay there 24/7 as the rest of the family cooks. I also don't have a spot that I could take a big heavy one and just slide it in some place.

Are wood ones the best? Any particular kind, like bamboo?

If you ordered yours from online, could I see a link? just to get an idea of what people have used and liked.

---

Also, I need a good set of knives. I had a set of three from walmart but they ended up not being so good and not very sharp. I figure I need a heavy duty one, a paring knife and one with a serrated edge. I know nothing about knives. I don't have a lot of money so I'd prefer something not more than 50$ or thereabouts. Does anyone know of what brands are good? I was browsing around amazon the other day, looking at all the ones that they have and I found these http://www.amazon.com/gp/product/B0006TJ7I6/ref=wl_it_dp/105-9024943-5993221?ie=UTF8&coliid=I8JU6A1A3RM0X&colid=3GKGAZVS4ZKHR Don't know if they'd be good or not, though.

Thank you!
~jenna

[Lady Green Jeans]

Jenna,

I too currently have the hard plastic cutting boards. Have been searching for a large, flat bamboo board as I've heard and read that they resist cutting and seem to hold up much better than other woods.

Knives are a tougher question. I bought a ceramic knife years ago and fell in love with using them. Have bought two others since and both are well used and well loved. They are pricy but worth every penny in my book.

Hope some of this helps.

[rawlee]

I also use and love my ceramic knife...thanks to Sport :D
I got mine on ebay and saved over retail.

[Xanadu]

Wood is best for your knives and for germ resistance. The wood actually kills most germs that get on it. Scientists put meat on them for the same time you would normally and by the next morning they had disinfected themselves, something in the wood does it. Ceramic knives are very pricey and extremely sharp although brittle if dropped just like China. I don't think you can sharpen one although somebody correct me here if I'm wrong but they are supposed to keep an edge almost permanently.

You can't do this 'cause your family cooks on the stove but I put my dehydrator on my stove (I have the 9 tray - fits just right) as a cutting board might drop stuff down in the stove and cause annoying cleaning needs.

[Apasaraw]

The link you have is not bad...my MIL swears by her ginsu set and they stay sharp! It also says they have a "FULL TANG" That's good!

You can get a great knife at Bed bath and Beyond of all places...I guess that would be the Beyond dept. ;) Of course most dept. stores and Target also carry decent ones.

I lean to Henckels but they are pricey. I also like Japanese blades. Whatever your budget make sure it is one piece of stainless steel with the tang and blade as one...it will last a lifetime. Make sure to hold it in your hands and feel the weight of it and how you would hold it. Comfort is key too. I bought a great knife recently and hated the weight of it after awhile...too light...so I passed it on.

Henckels at Amazon: http://www.amazon.com/Henckels-Kitchen-Housewares/b?ie=UTF8&node=291360

They have ones for all budgets:

http://www.amazon.com/Henckels-Signature-5-Inch-Serrated-Utility/dp/B0000TPCX6/sr=1-13/qid=1169426152/ref=sr_1_13/104-4694532-0339933?ie=UTF8&s=kitchen


http://www.amazon.com/Henckels-Signature-4-Inch-Paring-Utility/dp/B00030EE0O/sr=1-8/qid=1169426152/ref=sr_1_8/104-4694532-0339933?ie=UTF8&s=kitchen

I also have their scissors and use them ALOT! For peppers, scallions etc...

Thereare carbon steel chinese cleavers I love as well. Got it at an Asian Market for $15. Must be kept clean tho. No sitting in the sink. It will corrode otherwise. Do you have Asian Markets in your area?

I am going to get a bamboo board when the wood gets too weirded out (I'm due) because I like the idea of using sustainable woods.

http://www.chefsresource.com/metal-knives-bamboo-cutting-boards.html

I love my Chef's knife and my paring knife. All I need to make a meal. ;)

Let us know what you get! :)

[Nini]

What about Pampered Chef knives?? I heard they are good. Does anyone use them?

[Apasaraw]

Sorry...that's the knife I gave away! It was just too light for me. Easy to drop. I like the idea of the holder though it kept tipping over on me. Full tang though which is great. The PC peeler/julienne gizmo is cool for making zucchinii pasta. Love that! Only $8 too...

http://pamperedchef.com/our_products/catalog/product.jsp?productId=4082&categoryCode=CE

[Veganforlife]

I use a glass cutting board. I know it dulls the knives, but that leads me to my all time, cheap, favorite knives. Rada knives. They are THE BEST!
I got one and a sharpener a while back, someone was selling them as a church fundraiser. I've gotten more since them and now that's the only ones I use. I have also given sets away as gifts. They are great! I absolutely love them! They are very reasonable too. I don't care for PC knives compared to these.
http://www.radacutlery.com/category.asp?SRCH_CATEGORY=Cat06

[Svadhyaya]

Henkels, Henkels, Henkels.....and wood

[RowanC]

I have a wooden cutting board and a good old hickory steel knife.. Sharp as a razor and sharpens great and easy. Got both at yard sales.. the board was $2 and the blade was 50 cents

[Apasaraw]

I wanna shop with RowanC!

[Raw Jewelrylady]

I wanna shop with RowanC!

Yes- Rowan does know where to get the deals. She is one smart *cookie* :D

Lana

[Sharon in Colorado]

Bamboo cutting boards in 3 different sizes for fruit and mild veggies and greens and a separate one for onions, garlic ginger, etc.

I have a Henkels santuko knife which I used to use for everything under the sun, but lately I use serrated knives more which seem to be easier.

Also a plastic serrated knife for lettuce.

I use a pampered chef veggie peeler, which is excellent, and I also have a wide ceramic peeler, also excellent for things like mangos.

[RowanC]

Sharon, how do you like those bamboo cutting boards?
Sometimes I see them at yard sales and I always wonder why people are getting rid of them.....??

[Sharon in Colorado]

I love them. I have not had any problems with them at all.

I got 3 different sizes last year as a xmas gift. I think they got them at Marshall's. Stores like that seem to carry a lot of them.

You are so fortunate to find them at a yard sale. I also wonder why they sell them too - maybe they received as gifts and don't know any better?

I used to use the regular wooden ones, but they warped.

Back when I was a Pampered Chef consultant, I was brainwashed to believe that their polythylene boards were more sanitary and easier on knives. Then I read a scientific study that germs actually harbor more on them than wood.

Now that I don't use boards for meat, it doesn't matter so much (and on the rare ocassions I make meat for the family, I just use a dinner plate to cut it on).

[jenna rose]

Wow. Thanks for all the responses so far.

Some people mentione Henkels (sp?) and I did check out some on amazon but didn't see them having very good reviews so I sort've skipped over them. I'll have to takea better look.

I definitely like the idea of sustainable wood, so the bamboo is something I am really interested in.

Do they make big butcher block types out of bamboo? Or is that mainly for the other woods?

[jaurequi]

I like ceramic knives like Kyocera knives (http://www.fantes.com/kyocera.htm) the best.

I use the plastic, bendable cutting boards; but do prefer wood. They're easy to clean and disinfect (the plastic).
I just don't like having to cure the wood and deal with it. I am looking into getting a good one soon. Thanks for the reminder; I'd prefer a wood one.

Best,

[tvillemom]

Before I get a wooden board, I'm wondering what special care it will take. DH and I have talked about getting a LARGE board, but before I do, I want to know what I have to do to take care of it.
Wendi

[Linda1970]

Does anyone know what kind of knife is best for cutting sushi rolls? THanks in advance.

[portiz]

Does anyone know what kind of knife is best for cutting sushi rolls? THanks in advance.

Did a search on bamboo cutting boards and came across this. I would love the answer to the above question as well!

and i found this...
http://store.green-and-greener.com/servlet/Categories?category=PRODUCT%3AHOME&searchpath=722446&start=10&total=34

[RawVee]

I got my (huge) cutting board at IKEA. I love it. It's made of wood, and has lips on either end to hang off the counter if you like. Mine covers my stove. :)

Knives, I'm a fan of Henkels, but also CuisineArt actually has great knives. If any of you get those 20% coupons for Bed Bath and Beyond, you can use them on their knives, and they have GREAT knives. Also, Amazon.com has some incredible cleavers. I bought a fantastic one a week ago and it takes down young coconuts like a dream. It was less than $20.

[portiz]

There's a JA Henkels and a Henkels brand on the knives...which one's better?

[misslinda]

I use all TRU BAMBOO cutting boards--I love his work!

One of my knives is Cutco which is very very pricey but a good friend if mine let me have one knife out of his whole set. The sets usually are $1000 !!!! Luckily I inherited this "one" Otherwise, I also have a serrated Cuisinart and a Large cutting knife by Kitchenaid (this thing is ultra sharp)

The ceramic knife sounds appealing ......

Xanadu, do ou mean the blade is made out of wood? If so, what brand do you have?

:)

[RawVee]

There's a JA Henkels and a Henkels brand on the knives...which one's better?

Portiz,

I use both. I have a Henkels cleaver and a JA Henkels serrated (great for sawing the tops of coconuts off). But the best cleavers I've found are still the cheap ones, like the one I got off of Amazon.com.

[blaqberry]

So, I'm using the 'nana to do a search on here about caring for a wooden cutting board, and I found this post...


Before I get a wooden board, I'm wondering what special care it will take. DH and I have talked about getting a LARGE board, but before I do, I want to know what I have to do to take care of it.
Wendi

...but I've yet to find the same answer.

Anybody have some input? :)

[Davylp25]

I have a super large board, covers the top of my stove- when I want to clean it I turn my shower on super hot, and put it under the shower for a few seconds and scrub. The I place it back on the stove dry it, spray lightly with benzoyl peroxide, and then re-oil it.

Good times. :D

[blaqberry]

yayee, a response:) thank you!

So, umm...what do you re-oil it with? And how often do you re-oil yours? After each time you scrub it down, or only after a certain number of uses?

And, you scrub with just plain water (albeit hot)?? Would a mild soap be okay, or does that degrade the board over time? I know some peeps will use juiced lemon halves for clean up, but on a wooden cutting board..."??"

benzoyl peroxide?? :confused: ...does not compute, please explain :o



I have a super large board, covers the top of my stove- when I want to clean it I turn my shower on super hot, and put it under the shower for a few seconds and scrub. The I place it back on the stove dry it, spray lightly with benzoyl peroxide, and then re-oil it.

Good times. :D

[Davylp25]

UGH I mean HYDRO PEROXIDE.... Not benzoyl. Duh all ova me.:D

I just put the shower on super hot, sit the board in its side, run the water on the hottest setting. Then scrub quickly. I dont use soap, because the water is super hot...

You can use Olive Oil to re-oil, any type of oil really, prevents the wood from cracking in the future. I re-oil after it's weekly wash.:D

[blaqberry]

LOL (peroxide) :p okie! understood now! Man...I was like :eek: hahaha

M-Kay, gotcha on the water...

Cool, I was thinking about trying coconut oil, but olive oil would work for me too.

I do have one more question, since you have already been uber helpful!! ;)

Last Question: Have you ever used salt to rid the board of any lingering odors...like what might happen, say, after chopping onions or garlic (or some other rather pungent item)? Using salt as in scrubbing the board down with salt...??



UGH I mean HYDRO PEROXIDE.... Not benzoyl. Duh all ova me.:D

I just put the shower on super hot, sit the board in its side, run the water on the hottest setting. Then scrub quickly. I dont use soap, because the water is super hot...

You can use Olive Oil to re-oil, any type of oil really, prevents the wood from cracking in the future. I re-oil after it's weekly wash.

[RawCutter]

Henckels Pro S is what I use for everyday, masamoto for special needs

You can get small sets of Henckels to get you started. For instance the 2 piece chef or the 2 piece asian

cutlery and more is having a sale

http://www.cutleryandmore.com/prodlist.asp?BrandID=2&LineID=4

[exurb]

I lean to Henckels but they are pricey.


There's a JA Henkels and a Henkels brand on the knives...which one's better?



If you go with Henckels, you want the ones with the symbol with TWO men on it. The ones with the two man symbol are made in Germany and are better quality. The ones with one man are made in other countries, they are of lower quality in my understanding.

I like both glass and wood for cutting boards. When the bamboo ones came out I got all excited, but I have now thrown too many in the garbage for they have split apart where the bamboo pieces are stuck together. So I stay away from the bamboo now. The glass dull your knives yes, but I really like them. They come out great in the dishwasher, and they are available in nice large sizes without being really heavy or thick like wood. I use the henckels knives and have a sharpening steel handy, so I just re-sharpen them often.

[Davylp25]

Hey Blaq...

See my board is so big that, I only use it for like really big leafy greens, for smells things like garlic, or sticky messy things like avos, and super stinky in a good way things like Onions, I use a smaller cheapy board. Just put it on top of my bigger one... !!

[blaqberry]

Thank You!! :)


Hey Blaq...

See my board is so big that, I only use it for like really big leafy greens, for smells things like garlic, or sticky messy things like avos, and super stinky in a good way things like Onions, I use a smaller cheapy board. Just put it on top of my bigger one... !!

[Davylp25]

No probs. I used to use my big board for everything, but I was like, Whoa I just cut a few avo's and my whole board is all gunky, it was a hassle.

Anyhows, the cheapys are fine for the small thangs... Just my OPP... Yeah u know me!! hehe