What kind of cutting board do you like? Wood, glass, poly?


What is your favorite kitchen knife? The one that you reach for most often?

I use mostly poly boards.

I use 3 knives for 99.9% of my kitchen work.

I use Wusthoff Classic knives.

I have a 4" parer, a 6" boning knife and a 8" carving knife.

I just gave my son a 3 knife set of Shun blades. I loved the knives but they weren't really made for left handed use.

bob

Please use color coded poly sheets on your boards to avoid cross-contamination.

And don't run with sissors, and stop hitting your sister,
put down that BB gun, you'll shoot yer eye out!

Oh, buy the best blades. I like Wusthoff best and Mundial.

3 poly boards, one for chicken, one of all other meats and one for veggies. The knives are ones I made years ago from slaughter house blades that had been returned (broken tips or handles) to the maker when I lived in Kansas City. He used to let me have a box full (15 or so pounds) for 10.00. I would regrind if required and eventually I had a full set of 8 but my favorite, and most used is an 8" chef style. All of the handles were made from Dymondwood scale blanks and hold up very well. I only wish I could get more as my supply is running low......

I use a wood cutting board (old and cheap) and old Chicago Cutlery wood handled knives.

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Barry, youngest son of Claud

I purchase reminents of what the plastic supply companies call "cutting board" and cut out 16" x 12" x 3/8" blanks. Buying reminents, I usually get better pricing than buying full sheets. I use a table saw with a blade made for plastics that has over 100 fine teeth. Then I router with a 1/8" round over bit to round all edges. I make these for friends and family.

When going to pitch ins, I'll take one of the boards I've made, buy an inexpensive knife and stop by the local cheese store for some good cheese and a link of summer sausage. I take these to the party / pitch in and just leave them for the hosts. That goes over real well.

For home use, I have 4 cutting boards in white, red and blue

White is for general use
Red for poultry/pork
Blue for fish

Use of the colors, cuts the threat of cross contamination

i use board an chicago knifes 7 inch or smaller easy to sharpen

Wood boards. Henkels knives (although I've been looking at a set of Benchmades).

Call me nostalgic!

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A wooden board is more sanitary than a plastic one. A bit counter intuitive.
Restaurants use wood cutting surfaces for durability and sanitation.
Here are the results of a study on the question.
UC-Davis Food Safety Laboratory: Cutting Board Research

Howdy,
I use poly or wood. I cant take the glass or ceramic.
My all time favorite, do most everything cutter, would be a super sharp cleaver.
Thanks
Mike

I use poly boards and Anolon knives, The knives take a very good edge and it stays sharp for a long time.

Poly (I know the wood is better, but my wife and I use plenty of soap and scrubbing on the poly). One 8" Henckel's chef's knife, several Wusthoff (fillet, tomato slicer, wife uses a parer), and a Swiss Army Knife for most in-hand cutting.

Wustof blades and hard rock maple boards.
But since we've been married forever, we also have an assortment of knives, including a Ginsu that will still slice a tomato paper thin.

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Dum spiramus tuebimur

Both wood and poly boards - never use glass, it'll dull a good edge.

Knives - a set of Gerber Balance Plus I bought 25+ years ago (pre-Fiskers). Great balance, holds an edge, and easy to sharpen. Have to treat them with care. They're stain-less, not stain-free.


Buck

Wood for the cutting board
As far as knives-I use a well worn Chigago cutlery 8" stiff boning knife for 90% of my uses-the other 10% is a chef knife ,a cleaver or my swiss army knife.

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Forum consigliere

Wood boards, always. Not only more sanitary but gentler on the blade and will help keep your blade and food from slipping around.

I buy knives as I need them and find them on sale. This is my tool kit. Most are from Henkels, with a Wusthoff and a Mercer thrown in. That Mercer boning knife is pretty good - the first time I used it, it got between my thumbnail and cuticle, slicing from the inside out.

I have a Boo's wood cutting block and a plastic flat block for poultry.
Henkel and Wusthoff knives have over the years proven themselves to be my favorites.

Poly board and old American made Chicago cutlery knives for 90% of our daily use. I went to buy another CC made knife the other day and the dang thing was made in china.

Oh well another item to search for at gargage sales.

We do have a set of Paul Revere knives we bought almost 20 years ago at the BX when we were first married. Good knives and hold an edge almost forever.

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Mike
USMCR 84-87, USAF 87-07

Boos Maple board and set of Wusthof Knives, AllClad Pans. Took several years to figure out this combination.

Flexible thin plastic sheets also.

Do you use these to cut on?

Only thing in my kitchen is wood with Henkels and WMF.

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Dick

Butcher block maple counter top wiped down with bleach solution. Cutlery depends upon the task at hand. A filet knife does well for processing venison, Chicago Cutlery for most other tasks like chopping and dicing. The little cermaic sharpener that comes with the filet knife works wonders for putting a nice sharp edge on most of the blades and a Shark will get em so sharp you wont know you cut yourself.

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NRA Life Member

I only use wood boards, the poly boards and especially the glass boards dull my knives to fast, the glass being down right abusive to the edge.

As for my favorite knife that's a tough call since I'm a "right tool for the job" kind of guy. It really depends on what I'm cutting as to which knife I grab. I typically like my cold rolled steel blades for basic veggie and meat slicing, I lean towards the forged blades for heavier duties, and I have a few specialty knives for specific tasks. Nothing cuts down a slab of tuna better than a Japanese Deba knife, and a 14" Cimitar and a 6" flex boner butchers a side of beef better than anything.

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Regards,
Guy-Harold Smith II

Recently passed the old one's on to one of the kids and got some new Henkels plus a lightly used Randall for boning and such. Find we are prefering smaller knives these days than when in our youth.

Cutting board is bamboo and love it so far. Seems to clean up good and is easy on the blade edges. Anybody have any long term experience with bamboo?



Bob

I guess I'm going to have to rethink this one. I always loved the wood stuff but switched to poly cause we can throw it in the dish washer.

Shun knives and Chicago cutlery prefer wood boards, no glass.

A bamboo board with Chicago Cutlery stainless knives.

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VIVERE MILITARE EST

+1 on the chicago cutlery...they make great kitchen knives and i love their meat cleaver for mincing bbq

Wood boards (bleach/lemon juice cleaned).
CUTCO knives.
No pix, due to no computer talent.
CUTCO Cutlery & Vector Marketing: Kitchen knives, block sets, utensils

I use a couple of Wusthof Trident knives, and a Henckels parer. I also have a Forschner parer, probably made in Solingen.

All have plastic or synthetic wood handles, in the classic shape, except for the Henckels Vier Stern Messer. (Four-Star Knife), which has a more "modern" look,

But I use a Victorinox sandwich knife or parer (both) for most of my kitchen work. These are also good steak knives.


T-Star

I guess I need to add a quality fillet knife to our set as we are eating more and more fish. I like to buy the fish whole to reduce the cost but that of course means I have to fillet it.

Got frustrated the other day and went to two retail kitchen type stores to buy one, neither store had any, both said they have to be special ordered. Guess I'll try the internet.

Shun Classic knives, bamboo cutting boards.

Wusthof, Henckels and Calphalon Katana, plus six Chicago Cutlery steak knives, and bamboo cutting board.

Hard rock maple professional chef's cutting block on roll-around wheels with storage racks below, a knife rack behind, and spices/book shelf above. Got it at close out nearly 30 years ago, fits every kitchen we've had as incredibly useful tool.

Mostly old Gerbers, a few of granny's old high carbon butcher knives, a couple of those cheapie 'sharp forever' things ---which so far have been impressive after 4-5 years despite their awkward looks...and a couple cleavers, boners both flexible & stiff, long & short bread cutters with the serrated edges, even one of them curved-grapefruit things comes in hand once in a while.....after a few decades the advantages of a stable wife-unit adds up....add in all the variety of sharpening tools and a 'Chef Choice' motorized unit.

I don't think we eat nearly as much as our cutting gear would indicate.

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Dum vivimus Vivamas

We found a bargain on a full set of Victorinox kitchen knives several years ago, and it has turned out to be a good investment. Our cutting boards consist of a glass and a couple of maple boards. That was good information on cutting board sanitation, and it sure surprised me.

Wood boards and Wusthof knives. Great.

I'm a "cook" in the same sense that Joe Biden is a "thinker".

I bought a cheap plastic cutting board at Target(?). I wanted something that could stay in the kitchen sink overnight without delaminating. I can clean it with undiluted bleach if necessary.

My knives are cheap Chinese knives from Big Lots.

For what little "cooking" I do, they get the job done admirably.

I use a wooden cutting board and an "F. Dick" french knife for
almost all my cutting. COTCO parer for little stuff.
The F. Dick is over 60 years old, handed down. It is high-carbon,
really holds an edge, never been in wash-water, always hand cleaned to preserve the wood handle. CUTCO parer is about 25 years old, and have never needed to sharpen it.
TACC1

Really interesting so far. I use primarily Forschner knives with a mix of Victorinox and old Dextner. Also have a couple Wegner knives. Victorinox and Forschner are now the same company. Most of the knives have the plastic type handles, although some of the older ones are wood. My knives never see a dishwasher.

I am somewhat of a traditionalist and use the wood cutting boards, which I have had over forty years. Last year I bought a plastic board at K-Mart only because the wrapper said "Made in USA". When I got home and unwrapped it there was a "Made in China" sticker on it. I actually called the company and told them it was false advertising. Really fried me at the time because it was Martha Stewart labeled and I don't really want to support her stuff.

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Kevin in Oregon

Wayne, go to the fishing section of your local kmart, walmart etc and just get a Rapala fillet knife. My Wife's knife lasted many years and many pike and deer before the wood handle cracked at the tang. She bought me a Rapala with the poly handle last xmas and it's done its first deer. Not a single slice through the hide, the control is excellent. They are made in various lengths so you can get one to suit your purpose.

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NRA Life Member

GREAT SUGGESTION C/J!
I'll be heading there next weekend!