[Live_to_cook]

Chopping is my main knife task, but I have to wonder, does the hard plastic board dull the knife faster than, say, wood?

Or is the food safety considerations (impermeable board) more important than having to sharpen more often? (Let's just leave my lousy Chicago Cutlery knife out of the discussion and pretend I have decent steel.)

[Dlee]

Live to cook,

Cutting on wood is always better. The wood gives way a little, so it does not dull the knife as quickly. Keep a steel next your cutting board. Every once in a while you brush the knife on the steel to maintain the edge.

Re; food safty. After you cut any one raw product. Wash your cutting board, then cut another product. Also, never use the cutting board to cut cook product that a raw product has been on unless you wash it.

D. Lee

Live to cook,

What Dlee said. I personally use a couple of the plastic boards just because they are light and easy to wash. However, would prefer to use wood. Will probably buy a good end-grain wood block in the not too distant future.

Get yourself one of the 4 Star Henkels parers on special for $19.99 and ditch those Chicago Cutlery things.

[Chef David Simpson]

As safety is concerned, I recommend using a plastic cutting board when chopping raw meat. And using a wood cutting board when chopping and dicing vegatables or herbs.

[Live_to_cook]

So except for meat, are wood boards the standard in commercial kitchens? Oh wait maybe that's a dumb question... y'all use mechanical choppers for the bulk stuff (i.e. 10# of onions) don't you...

[Live_to_cook]

Crudeau: gee whiz my Chicago Cutlery is getting dissed hard... I feel like the kid who pulls up at his prom date's house in a Chevy Chevette...

Well, looks like Santa's going to show up with something sharp this Xmas... I really only need the chef's knife, methinks...

Live to Cook

Good analogy.....chevette (aka tin can on wheels).

I don't know about you, but I find it difficult to do a paring knife job with a Chef's knife. Course, I know you need a Chef's knife too.

Glad you are treating yourself well for Xmas and getting yourself something nice. Donate the Chicago Cutlery to someone less fortunate than you.

[Live_to_cook]

What do you really need a paring knife for? Peeling things? Doesn't a veg peeler do the job better?

I could be a dope, too. Maybe "me and my chef's knife can do anything" is just a macho thing... but I do still have all my fingertips.

Live to cook,

I will come out of the knife closet and state that I too have Chicago Cutlery. The 8 inch chef is my favorite knife. I sold the Henkel
I was given as a present because I PREFERRED the C.C. It's MUCH lighter and easier to sharpen and feels better in my hand. (I will admit to a heavy jones for a Global. Please Santa, Please.)

[Live_to_cook]

Aha, another poor soul. We could start a support group, CC Anonymous...

Live to Cook:

Do you use a sledge hammer to pound in a 10 penny nail too? Just kidding.

You may be great with a Chef's knife, but on small stuff I find a parer a lot easier to use.

Actually, I have said in the past that one really only needs two knives in the kitchen: a parer and a Chinese cleaver. That comes from a guy that has a Wustof 25 slot block full of knives in the kitchen. LOL

In reality though, the knives I use most are my parer and my Global vegetable cleaver. The rest are used infrequently.

Gosh Mofo:

I almost missed your post about the CC. Maybe you and Live to Cook need to start a CC Anyomous group. Sorry to dis the CC so much, but it really is pitiful stuff. I feel your pain. I hope Sandy Claws brings you a Global for Xmas too...you would really like the vegetable cleaver (drop forged one).

[Nick.Shu]

global, feh, they have woosy bolsters. victorinox - cheap but relatively useful.

Anyway, chopping boards - wood is good, plastic ok, but the worst i believe are the glass ones - what **** .

If you look after your knives, chopping boards dont really matter (except the glass ones). Just remember that sprinkling salt (liberally on the board), leave it on for about 5 - 10 mins and then scrubbing dry with a wire brush is a good way of look after a wood block - dont wash it.

[Dlee]

Nick Shu,

Cheers mate it is nice to see someone else agrees with me on the Forschnors/Victorinox.

Live to cook,

With all I said about cutting boards. I do prefer plastic, boards. They are easyer to deal with. But I do have more than one at home and constantly clean them as I use them. I also keep a steel near by. Also I do sharpen my knifes a lot.

D Lee

[Live_to_cook]

Nick.Shu, what's a woolsy bolster?

You say if you care for your knives the board won't matter. I'm curious: what's your standards for knife care?

[This message has been edited by Live_to_cook (edited 12-18-2000).]