[mudbug]

From Mrs Veal,

Glass Chopping Boards

I've had an argument with my husband over which is the better chopping board to use having just bought a tempered glass chopping board. He won't let me use it as he says it will ruin our knives, we have a good set along with a sharpener (which he never uses but I do! Which is the better board to use? We currently have a polyethelyne board, which I hate it's large, looks unsightly, slips & is a pain to clean (as my huband always leaves it covered in bacon or sausage fat from his breakfast, the only meal he cooks, for himself!) The glass one I have bought is a good size, easy to clean has rubber feet so it doesn't slip. (he's hidden it!)

(from cchiu: This topic is specifically on opinions for "glass cutting boards" since there are plenty of people out there who buy them, being aware there has been plenty of discussion on plastic and wood cutting boards at http://www.cheftalkcafe.com/ubb/Foru...ML/000053.html

What's the effect of glass or marble on a knife? What about the features being it won't cut, burn, stain, scorch, chip, warp, splinter, crack or collect odors? Are these valid enough to warrant buying one?

[This message has been edited by cchiu (edited 12-20-2000).]

I have no personal experience, but tempered glass is pretty hard stuff and I have no doubt it would dull a knife in short order. I can't imagine why anyone would make a cutting board out of the stuff and I sure wouldn't let my knives anywhere near one.

[Dlee]

Mrs. Veal,

I would have to side with your husband on this one also. Think about tapping your freshly manicured nails on a hard surface vs tapping them on a soft surface.

Since you already got the cutting board, use it to display your food. Example; sushi, would look great on that board.

D. Lee

Mrs. Veal,

The glass WILL ruin your knives. The old chefs trick is this: wet a dish towel (it only needs to be damp) put it on the counter and set your urethane board on it. No more slipping. Urethane cutting boards are relatively inexpensive. Why not get a smaller one for yourself. The next time hubby leaves his lying around dirty, throw it out in the yard with the rest of the trash.

[Nick.Shu]

guess they look good though, but thats about it.

[Live_to_cook]

If you don't mind sharpening your knives more often, go ahead.

No glass for me either.
Every gets so slippery and I find it a hazard.
I may cut myself.
Danielle

[Katherine]

I recently bought some glass cutting boards. I use them for serving sushi on. Get yourself some smaller plastic ones, so you don't have to get the big one out all the time.

My son made a lot of maple cutting boards last year, and in the course of researching glue, finishes, and the like he found a research paper from the Food Technology Department of the University of Wisconsin.

A couple of professors there demonstrated that wood cutting boards are far more sanitary than any type of plastic: it seems that wood is toxic to bacteria. Even if you're not as diligent in scrubbing the board as you should be, the bacteria die off almost immediately. With plastic, they just hang around.

Mike