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cutting boards
#7525785
06/03/19 01:42 PM
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Joined: Dec 2006
Posts: 1,252
huntindude
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Another post got me thinking about cutting boards. What type of wood do you guys recommend? Does it matter? Looking at one online that is 24X18X1.5in. It will be for my brother who cooks briskets a lot. Is this a good size for large meats? It comes with a juice groove that he asked for specifically. The wood is acacia. Thanks
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Re: cutting boards
[Re: huntindude]
#7525857
06/03/19 02:49 PM
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Joined: Aug 2011
Posts: 13,415
jdk1985
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That's a good sized board for Brisket. It would be big enough for a whole one. Acacia is a fine wood and not overly expensive. Most any hardwood with more closed rather than open (like red oak) pores will work. The most common woods for hand made cutting boards are almost certainly maple and walnut, with woods like mesquite ranking up there as well. Many different woods are used for accents.
If I found the right board you are looking at, it is a long grain board, which is absolutely fine and I make a ton of them. Some prefer end-grain boards, which are usually a bit more expensive because of the added work.
Instagram @justinkingwoodworking
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Re: cutting boards
[Re: huntindude]
#7526089
06/03/19 06:57 PM
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Joined: Oct 2004
Posts: 39,533
redchevy
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By no means am I a pro and I don't know what woods you have to pick from. In school we made a lot of cutting boards and clip boards, for longevity Poplar was very hard and seemed to make good ones.
It's hell eatin em live
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Re: cutting boards
[Re: jdk1985]
#7526125
06/03/19 07:44 PM
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Joined: Dec 2006
Posts: 1,252
huntindude
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jdk1985, thanks for the reply. In doing further research (online) I am hearing that hard maple is preferred for it not dulling the knife blade. Do you know anything about this?
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Re: cutting boards
[Re: huntindude]
#7526675
06/04/19 01:54 PM
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Joined: Sep 2012
Posts: 12,861
PMK
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I have switched over to high-density polyethylene (plastic) ... non-absorbent and safe for knives ... also dishwasher safe
"everyone that lives dies but not everyone who dies lived..."
~PMK~
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Re: cutting boards
[Re: huntindude]
#7527199
06/05/19 12:07 AM
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Joined: Aug 2011
Posts: 13,415
jdk1985
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Wood hardness is important and maple is an ideal wood. If someone cares enough to have sharp knives, chances are the cutting board they use is not going to matter much, as they will be paying attention to their edge regardless.
Instagram @justinkingwoodworking
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Re: cutting boards
[Re: huntindude]
#7527368
06/05/19 02:47 AM
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Joined: Sep 2016
Posts: 680
fmrmbmlm
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Try one of jdk1985's boards, you will be very pleased.
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Re: cutting boards
[Re: fmrmbmlm]
#7527445
06/05/19 08:05 AM
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Joined: Apr 2006
Posts: 4,683
CitySlickerHunter
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Try one of jdk1985's boards, you will be very pleased.
"I can't be over gunned because the animal can't be over dead"-Elmer Keith 10/30/2012 I VOTED for The American
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Re: cutting boards
[Re: huntindude]
#7527728
06/05/19 04:03 PM
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Joined: Jun 2011
Posts: 33,946
Buzzsaw
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Restaurants are all going to plastic, colored plastic, for different food items to avoid cross contamination. Wood holds bacteria but looks great. Bleach kills the look of pretty wood. Health Department regs. I want one of jdk1985 boards, they are a piece of art.
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Re: cutting boards
[Re: Buzzsaw]
#7527860
06/05/19 06:35 PM
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Joined: Sep 2016
Posts: 680
fmrmbmlm
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Restaurants are all going to plastic, colored plastic, for different food items to avoid cross contamination. Wood holds bacteria but looks great. Bleach kills the look of pretty wood. Health Department regs. I want one of jdk1985 boards, they are a piece of art. I thought several years ago, after forcing stainless steel on butchers, it was found that the old wooden chopping blocks were safer because of a natural anti-bacteria in the wood.
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Re: cutting boards
[Re: PMK]
#7527899
06/05/19 07:22 PM
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Joined: Jan 2011
Posts: 65,514
SnakeWrangler
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I have switched over to high-density polyethylene (plastic) ... non-absorbent and safe for knives ... also dishwasher safe
I believe in science and I’m an insufferable [censored] Actually, BBC is pretty damn good "You Cannot Simultaneously Be Politically Correct And Intellectually Honest!"
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Re: cutting boards
[Re: fmrmbmlm]
#7528103
06/05/19 11:33 PM
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Joined: Jan 2011
Posts: 3,670
badger2b
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Restaurants are all going to plastic, colored plastic, for different food items to avoid cross contamination. Wood holds bacteria but looks great. Bleach kills the look of pretty wood. Health Department regs. I want one of jdk1985 boards, they are a piece of art. I thought several years ago, after forcing stainless steel on butchers, it was found that the old wooden chopping blocks were safer because of a natural anti-bacteria in the wood. The tannin's in the wood are antibacterial. Similar to Copper.
Last edited by badger2b; 06/05/19 11:45 PM.
"The American Republic will endure until the day Congress discovers that it can bribe the public with the public's money." -Alexis de Tocqueville
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Re: cutting boards
[Re: huntindude]
#7531232
06/10/19 12:36 PM
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Joined: Sep 2004
Posts: 1,236
Gamblinman
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Sadly, I've gone the plastic route just for the convenience and cleanliness. Just throw them in the dishwasher.
" I don't hunt turkeys because I want to, I hunt turkeys because I have to."
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