ChefTalk.com › ChefTalk Cooking Forums › Food & Equipment Reviews › Cooking Equipment Reviews › Cutting board for BoardSmith
New Posts  All Forums:Forum Nav:

Cutting board for BoardSmith - Page 2

post #31 of 37
Thread Starter 
Quote:
Originally Posted by dcarch View Post

 

A standard size plastic grocery bag fits perfectly over the board using the handles as straps. One bag at each end of the board and you can trim pork, chicken, any dirty food, on the board without having to clean and sanitize the board afterwards.

 

dcarch

 

...as long as the knife doesn't penetrate the plastic bags!

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #32 of 37
Quote:
Originally Posted by kokopuffs View Post
 

 

...as long as the knife doesn't penetrate the plastic bags!

 

 

Trim fat, skin pork, debone chicken, filet fish ------------------------

 

dcarch

post #33 of 37

So I just received my awesome board in the mail, a Walnut 2x18x24 beast. Its absolutely gorgeous and of great quality. For some reason though I never took a picture with the whole board in the pic.

 

 

I do have one slight concern though. In the picture below,, on the cutting surface side, there is a slight hole in one of the pieces of wood. My concern is that water will get into that whole and cause it to split. I'm aware that you aren't supposed to soak it, but what I'm talking about is when washing the surface. I'm also worried about food getting in it and creating an area for bacteria growth.

 

 

Let me say I absolutely love this board and expect to love it for ever. Are my concerns valid or is a hole like this going to have no affect on its longevity? I have not approached the Boardsmith yet about this as I wanted to get some opinions.

 

Thanks

post #34 of 37

I have not used it, which one is very nice.

post #35 of 37

I hope you just sent a picture to Boardsmith and asked him to advise.  I don't believe it will affect longevity at all, I would fill it somehow though.  Rubberized Ca or rubbery epoxy would fill that, but so will bees wax.  Again I'd have Boardsmith advise on this.

 

 

Rick

post #36 of 37

Saw these ones and talked to the guys and ordered one been using it for about 3 weeks I love it. I have the dark one. These guys are great I have one of the rolls they make. The quality is by far some of the best I have seen   https://www.facebook.com/jendellc/photos/pcb.477788052363319/477787802363344/?type=1&theater

post #37 of 37

Just a note, in a mixed-wood board the woods need to be of near the same density or splitting will result.

 

 

Rick

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cooking Equipment Reviews
ChefTalk.com › ChefTalk Cooking Forums › Food & Equipment Reviews › Cooking Equipment Reviews › Cutting board for BoardSmith