Looking for a good cutting board...

[boar_d_laze]

Penelope: As more and more comments attach to this thread, I keep forgetting to say, if you're short don't get a board more than 1" thick. Kitchen counter height is usually close to the maximum comfortable work height for most smaller women. You'll spend a lot of time working on your board, don't make thing uncomfortable for yourself. Takes the "Joy" right out of Cooking.

On another front: I also prefer wood for lots of reasons. But for aesthetic, longevity and knife preservation reasons, not food safety.

... They're safer to work on ...

I thought so too, until a year ago when the subject came up with a friend. The latest science, about ten years old, shows that wood and poly boards are the same from a safety stand point. Cost me a bet.

There are any number of new "food surface" disinfectants that do a great job as bactericides. I like a solution of water and 10% bleach. Bleach is the latest thing in food safety, you know.

BDL

[buzzard767]

Originally Posted by KYHeirloomer

And they do not dull knife edges the way virtually every other material does.

The very obvious exception being Sani-Tuff rubber boards.

Buzz

[boar_d_laze]

Yes to Sani-Tuff. And when all is said and done, Sani-Tuff might be Penelope's best choice because you can get so much board on such a thin platform. What's the thickest "residential" board? About 3/4" IIRC. A 1/2" Sani-Tuff would last her forever, and, if she has small hands and pinch grips, give her enough knuckle clearance. Otherwise, go with the 3/4" You still listening, Penny?

We guys, especially we knife guys (which, admit it, is a kind of OCD) get lost in the minutiae of our own little weird opinions and forget that what we like and think is best isn't best for everyone.

Someone must like santokus,
BDL

[buzzard767]

Originally Posted by boar_d_laze

Someone must like santokus,
BDL

Knot eye.

[MikeLM]

Hey, KYH...

If I was criticizing you, I didn't realize it. And didn't intend it.

I thought we were both on the same side in the cutting board wars.

Whatever.

Mike

[KYHeirloomer]

No, Mike, I didn't think you were criticizing me. We are on the same side.

What I meant was that I wasn't bothering with those who criticized wood because it scratched etc. Anyone whose ever seen the gouges left in a plastic board by even dullish knives knows how silly a criticism that is.

I would say that any board which needs a belt sander for restoration has been seriously abused. Most of the time, steelwool alone will take care of any marrs.

BDL: Are we talking about the same thing when we say "safety?" I don't know of any wooden board that catches a blade and causes it to drag and stick. After almost losing the tip of a finger when that happened with a synthetic board I vowed never to use one again.

[boar_d_laze]

KYH,

I referred to the biological aspects only. I seem to recall that you referred to biological as well as physical, but perhaps am mistaken. Speaking of mistakes, I am informed by SWMBO (not to mention she who would know) that we use a significantly more commercial "kitchen surface" disinfectants and use them more often than bleach. All of this is so much water under the bridge. We appear to have lost the OP quite some time ago.

BDL

[Brook]

If you're still looking for Boos cutting boards, Sur La Table also carries them.

[buzzard767]

Originally Posted by Brook

If you're still looking for Boos cutting boards, Sur La Table also carries them.

See the complete line on the manufacturer's site and buy them there if you can't beat the price elsewhere.

Edit: Just did a some price comparisons and the boos factory has excellent prices and the full monty of boards. Also kitchen retailers don't offer the huge variety available from the source.