Question on cutting boards (pastry, stainless steel, tasty, onion)

[Opyelie]

I just scored a beatiful 17" round bamboo chopping block (edged in 2" high stainless steel with two handles) off Craigs List and I LOVE the look of it (especially after my old beaten to death wooden block LOL).

It seems very HARD when I cut down onto it though, seems like my old wood board had more "give" to it somehow. Is this something that will change over time, or do I just have to adjust? It almost seems as hard to a knife edge as my marble pastry block does when I'm "cutting out" pastry rounds etc.

I was just wondering what material most of the foodies/cooks on this forum prefer and why.

[Fontucky]

I use that white plastic or nylon or whatever it is. I like some give when I'm chopping, and my knives seem to hold their edge for a long time.

Plus it cleans up easily with hot soapy water and a stiff bristle scrub brush.

[calisnuffy]

I use a bamboo cutting board and a maple cutting board.

[kshe95girl]

Originally Posted by Fontucky

I use that white plastic or nylon or whatever it is. I like some give when I'm chopping, and my knives seem to hold their edge for a long time.

Plus it cleans up easily with hot soapy water and a stiff bristle scrub brush.

I use these also, the biggest ones I can find.
Just put them in the dishwasher so they can get really clean, I have a separate one for meats.

[SATX56]

I always liked the wood ones. But, we use the nylon ones now.

[Opyelie]

I have some of the white nylon ones too - my old wood cutting board was made by my now ex way back in woodshop class when he was a teen. It warped and split clear in half a few years back but he put it back together with some dowels ands it's been fine since (pretty sure it's maple). Just LOOKS crappy on the counter lol

[Fontucky]

Originally Posted by kshe95girl

I use these also, the biggest ones I can find.
Just put them in the dishwasher so they can get really clean.

Old farmhouse, septic system, no dishwasher...

[kshe95girl]

Originally Posted by Fontucky

Old farmhouse, septic system, no dishwasher...

I'm sorry!
Been there, done that, you have my sympathies.

[Opyelie]

Originally Posted by calisnuffy

I use a bamboo cutting board and a maple cutting board.

So how do you find the bamboo block? Is it harder on your knives than the maple?

[jtur88]

Mine is wood, 11x13 inches, small but thick, but fits nicely on my limited counter space. It's been around for at least 15 years, and was old when I got it. Every couple of weeks, it gets wiped off with a damp cloth, if I see something gooey on it.

I just went to check it, in order to describe it to you, and I found a piece of raw pork and raw onion next to it, that missed the supper pot. They were a tasty surprise.