Cutting Boards

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    • #61675
      monkeyfish2h
      Participant

      Hi Maangchi,

      I am looking for a cutting board. I’ve been watching your videos, and I like your cutting boards. I wonder which one do you use, and how do you up keep your cutting boards? Do you use one for both meat and vegetables?

      Thank you.
      Liao

    • #62054
      helgajones
      Participant

      I have the same problem, I enjoy cooking and have been looking for chopping boards as well to use in my kitchen.

    • #62094
      Oxide
      Participant

      I use HDPE cutting boards that I bought at Ikea and Costco. They have the advantage of being immune to immersion in a solution of water and chlorine bleach. And they are cheap.

      The FDA requires the use of HDPE cutting boards in restaurants. They cannot use wood. A study done by the same FDA of HDPE vs wood cutting boards found the same amount of bacteria growth on/in both. One is not safer (or better) than the other. The FDA recommends regular soaking of cutting boards, both wood and HDPE, in a solution of water and chlorine bleach to sterilize the cutting board. (1/4 cup bleach per 1 gallon of water – soak at least 20-min)

      HDPE (high-density poly-etheline) is available in sheets from retailers of plastics such as TAP Plastic. You can buy a piece of HDPE plastic the size, shape, thickness and color you want – your very own custom-made cutting board.

    • #62095
      Oxide
      Participant

      I forgot to mention HDPE is ok in a dishwasher with the high-heat sanitize setting. Wood is not.

    • #67534
      My Chopper
      Participant

      I like to use timber chopping boards, eco friendly, naturally antibacterial I like to use these Byron Bay chopping boards they are all one solid piece timber too.
      You can check them out here http://www.byronbaychoppingboards.com

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