I have heard various debates on the merits of wood versus synthetic cutting boards, and their affect on food safety, knife edges, and ease of cleaning and stora
I've heard that using a wooden chopping board for cutting meat is not very hygienic as it is a porous material. If that is the case, then what would a chopping
I have one very nice cutting board that I like to use with my chef's knife. Because I only use this single cutting board and chef's knife, if I have a recipe t
I've heard that it's not good to use the same board for vegetables and meat, not only when you are making a salad but in general. Something about the bacteria i
This question was prompted by this one on how to clean tools to prevent cross contamination. I wanted to ask it in the comments but realized it might be better
We've got a 40x30cm granite chopping board that I never use (it's more decorative than useful), and I've wondered for a while if it might work as a pizza stone.
I recently purchased a bamboo cutting board and it's shedding fine splinters of wood. Is there a way to clean this off or did I buy a bad quality board? I'v
I have a fairly small cutting board - about 8.5" x 12.5" (22cm x 32cm), and I am finding it difficult to dice vegetables, especially the onions, without stuff g
Is it bad to cut onions and other vegetables on the same cutting board? Does the type of cutting board matter? For example, do wooden cutting boards that are re
I've been using mineral oil to oil my wooden cutting boards ever since I found out this was a good thing to do. I had a couple of bamboo boards up until I boug
My wooden cutting board is turning black! I tried reposition the cutting board and even tried hanging them but regardless of the different configuration, wate
It seems to be becoming more difficult over time to get a wooden chopping board that isn't made of separate pieces of wood that are glued together. I did find
I should have paid more attention but after regular washing of top surface, my half-inch-thick board is rocking like a cradle. It is not practical to use flipp
From a food safety perspective, under what conditions should a plastic or wood cutting board be replaced? I have a plastic one that developed a crack that goes
I recently acquired a chef knife. Alton Brown says I should never use a glass surface to cut, but when I need to cut chicken I don't want to use the wood block
http://food.thefuntimesguide.com/2010/07/bamboo_cutting_board.php Some bamboo cutting boards are glued together with adhesives that have formaldehyde in the
What are the dos and don'ts regarding cleaning a bamboo cutting board? How to let it live a long life? I heard people talking about using mineral oil w.r.t the
Some say one should use more than one cutting boards because if you use just one board for raw meat and vegetables, bacteria from raw meat moves to the board an
I know it is common knowledge that one should using different cutting boards for meat and vegetables (cross contamination), but should you also use a different
Is there any risk damaging my nice large Boos cutting board to make fresh pasta on? Each recipe/video/tutorial I see on fresh pasta just says "work surface", b