Cutting board help (glass, expensive, meats, orange)

[chgodon]

OK. I'm getting tired of replacing my plastic cutting boards. I heard wood is the worst. By the way, I don't want the task of oiling boards. What is the average life span of plastic boards? My main question is how are marble or granite cutting boards? I see them on cooking shows but I was told the boards scratch and knives become dull. Appreciate any replies based on cutting board experience.

[weltschmerz]

Glass.

I have this one.

[wadejay26]

Glass or stone are much tougher on knives than wood. It isn't like you have to oil them daily. But, everyone is different. People like what they like.

[Debsi]

I had a glass one (the one in the link is gorgeous!!) but I hated how noisy it was to chop on. I also think it dulled my knives.

I use plastic, and replace them when they get gross.

[sunsprit]

What knives are you using?

If you are using serrated edge knives, then they will tear up a plastic or wood cutting board very quickly.

Glass and ceramic cutting boards dull knives very quickly. I won't use them with my good knives.

[brienzi]

I use plastic and have four. 2 regular sized and two small. One i just use for meats and the other for veggies and always wash em well. They don't dull my knives much and they hold up well. And having a good knife sharpener is handy. Gotta have a sharp knife.

For small things i use the little ones..Never tried a glass or stone and won't..the plastic do the job and are cheap to replace
when the time comes.

[Meemur]

Originally Posted by Debsi

I had a glass one (the one in the link is gorgeous!!) but I hated how noisy it was to chop on. I also think it dulled my knives. I use plastic, and replace them when they get gross.

Same here.

I use a $10 knife sharpener on my $20 kitchen knives. If they were really expensive, I'd have them professionally sharpened once a year, but this is fine for what I do:

http://www.amazon.com/Accusharp-014C...nife+sharpener

[weltschmerz]

Originally Posted by Meemur

Same here.

I use a $10 knife sharpener on my $20 kitchen knives. If they were really expensive, I'd have them professionally sharpened once a year, but this is fine for what I do:

Accusharp 014C Knife Sharpener, Blaze Orange - Sharpening Stones - Amazon.com

I have an antique Victorinox butcher knife that I use for everything, and I have it professionally sharpened. I love it.

[weezycom]

Actually, studies have shown many times over that hardwood cutting boards (typically maple) are the best to use both for sanitary reasons and for not dulling your knives. No, you can't put them in the dishwasher, but they have natural properties that make them a bad host for bacteria. Much safer than plastic, actually -- the tiny cuts in plastic will harbor a lot more germs for a much longer period than will a hardwood cutting board.

[hellpaso]

I have thick plastic ones---I would never use a glass cutting board! My knives are much too valuable to me, and it's not just the dulling effect (or noise!), but the stress to the knife. And your hand!
I also have a John Boos chopping block that I occasionally use. It's way too heavy to move around & also a pain to clean, so it's mainly for show, lol!