Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.What kind of cutting board do you have?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What kind of cutting board do you have?),it will help you,my kids.
Wood has bacteria.
Plastic ruins your knives.
I have both, but I love LOVE my wooden ones best!
Answer:
We use separate composite plastic ones for cutting meats and vegetables, so that we can put them in the dishwasher.
I also have a big beautiful wood one that our kids gave me for Father's Day a few years ago. It included a branding iron with the word "Dad" with which I branded each side of the cutting board. This one we use for the carving and presentation of larger things like beer-can chicken, grilled pork loin roasts, etc.
So I'd have to say the I love my wooden one the best, too!
I have a marble one, and a wooden one that I like.
white plastic-germ free
don't use wood-a illness waiting to happen
a square one.
I have a plastic and a wooden one. I use the plastic one mostly though, because the wooden one is huge. The thing about the knives, don't buy the best on the market, or the cheapest for that matter. Go with something in between that won't kill you to replace, but last a while. ;)
plastic, and then just sharpen your knives....best of 2 worlds
i have a plastic one
I use glass because of it's ability to clean up well after use. I don't cut down hard onto the surface with my good knives, as it tends to take the sharp edge off them. I use one glass board for veggies and fruit, and another for chicken which is cleaned with bleach after use.
Wood can be scrubbed with bleach after use, but the cuts tend to hold on to bacteria. Same with plastic, even if it's self-healing, but this can be cleaned well with bleach after use, and has slightly less hiding places for bacteria.
Good quality knives can always have their sharp edges reformed with the use of a good steel sharpener or ceramic tool, or even the unfinished bottom of a ceramic pot.
When experienced with cutting, a fast, light touch with the knife on any board will prevent much damage.
a white plastic one
i have a glass one that is kinda frosted. it's the best!
glass. I've had it for about 4 years now. It is very durable and easy to clean. I love it!
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.What kind of cutting board do you have?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What kind of cutting board do you have?),it will help you,my kids.
Wood has bacteria.
Plastic ruins your knives.
I have both, but I love LOVE my wooden ones best!
Answer:
We use separate composite plastic ones for cutting meats and vegetables, so that we can put them in the dishwasher.
I also have a big beautiful wood one that our kids gave me for Father's Day a few years ago. It included a branding iron with the word "Dad" with which I branded each side of the cutting board. This one we use for the carving and presentation of larger things like beer-can chicken, grilled pork loin roasts, etc.
So I'd have to say the I love my wooden one the best, too!
I have a marble one, and a wooden one that I like.
white plastic-germ free
don't use wood-a illness waiting to happen
a square one.
I have a plastic and a wooden one. I use the plastic one mostly though, because the wooden one is huge. The thing about the knives, don't buy the best on the market, or the cheapest for that matter. Go with something in between that won't kill you to replace, but last a while. ;)
plastic, and then just sharpen your knives....best of 2 worlds
i have a plastic one
I use glass because of it's ability to clean up well after use. I don't cut down hard onto the surface with my good knives, as it tends to take the sharp edge off them. I use one glass board for veggies and fruit, and another for chicken which is cleaned with bleach after use.
Wood can be scrubbed with bleach after use, but the cuts tend to hold on to bacteria. Same with plastic, even if it's self-healing, but this can be cleaned well with bleach after use, and has slightly less hiding places for bacteria.
Good quality knives can always have their sharp edges reformed with the use of a good steel sharpener or ceramic tool, or even the unfinished bottom of a ceramic pot.
When experienced with cutting, a fast, light touch with the knife on any board will prevent much damage.
a white plastic one
i have a glass one that is kinda frosted. it's the best!
glass. I've had it for about 4 years now. It is very durable and easy to clean. I love it!
correctness,It's Non-profit and only for informational purposes.
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