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  Reply # 1955653 12-Feb-2018 12:25
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I have a square wooden chopping block.  It is about 120mm high and about 300mm square at the top. It's in two sections: a chopping surface and a smaller base about 275mm square base.   I like it as I usually find benches too low for comfort.  Because the block s narrower narrower at the base, you can slide the edge of a plate underneath for and push food off onto it as you go.

 

After chopping veges I clean it the block hot soapy water and rinse off with hot water.  After chopping animal protein (especially poultry) it also gets a final wipe down with vinegar.

 

About twice per year I give it a light sand to take out any cut marks.





Mike



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  Reply # 1955788 12-Feb-2018 15:05
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Any other suggestions of best places to buy good quality end grain chopping boards, particularly in Christchurch?


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  Reply # 1955789 12-Feb-2018 15:06
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What's your budget?

 

 


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  Reply # 1955797 12-Feb-2018 15:17
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You'd think plastic would be more hygienic than wood but research suggests otherwise. Knife marks in plastic provide crevices for bacteria to hide, however wood has natural properties to resist bacteria:

 

http://www.treenshop.com/Treenshop/ArticlesPages/SafetyOfCuttingBoards_Article/CliverArticle.pdf

 

https://www.researchgate.net/publication/228343502_Survival_of_bacteria_on_wood_and_plastic_particles_Dependence_on_wood_species_and_environmental_conditions

 

Interestingly, pine and oak seemed to be the most noxious to bacteria.

 

Having said all that, it is nice and easy to stick the plastic boards in the dishwasher and give them a good long hot clean.

 

So, I would say if you are wiping down your boards, then wood is far safer, but if you are running through a dishwasher that plastic is safe.

 

 

 

 

 

 


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  Reply # 1955816 12-Feb-2018 15:58
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I use plastic set which came in a "block" with 4 different coloured block each with a metal tab with different food type icon. One for fish, one for meat, one for veges and one for putting hit pots on. As we don't eat much fish we use the fish chopping block for chicken to prevent potential salmonella. ie cutting up the chicken and using the same block for cutting veges/salads.

 

 

 

Other half has microbiology and public health background so sees all those food poisoning notifications.

 

(great way to avoid certain resturants....)


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  Reply # 1955818 12-Feb-2018 16:04
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afe66:

 

I use plastic set which came in a "block" with 4 different coloured block each with a metal tab with different food type icon. One for fish, one for meat, one for veges and one for putting hit pots on. As we don't eat much fish we use the fish chopping block for chicken to prevent potential salmonella. ie cutting up the chicken and using the same block for cutting veges/salads.

 

 

 

Other half has microbiology and public health background so sees all those food poisoning notifications.

 

(great way to avoid certain resturants....)

 

 

Yeah we have those. Too small for my liking, but my wife likes them. 

 

I don't pay any attention and pull whatever one is around and start chopping on it. They all go in the same dishwasher. 

 

 




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  Reply # 1955870 12-Feb-2018 16:19
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networkn:

 

What's your budget?

 

 

@networkn I don't really know. I'm wanting a good one, and I know nothing good comes cheap. Wanting one about 400mm x 300mm x 40-50mm.


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  Reply # 1955880 12-Feb-2018 16:26
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Paul1977:

 

networkn:

 

What's your budget?

 

 

@networkn I don't really know. I'm wanting a good one, and I know nothing good comes cheap. Wanting one about 400mm x 300mm x 40-50mm.

 

 

Not sure if you can reasonably expect help without a budget. Quality and features cost money. Not sure your budget for knives, but $50-100 for a chopping board wouldn't seem unreasonable. 

 

 

 

 




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  Reply # 1955895 12-Feb-2018 16:57
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networkn:

 

Not sure if you can reasonably expect help without a budget. Quality and features cost money. Not sure your budget for knives, but $50-100 for a chopping board wouldn't seem unreasonable. 

 

@networkn whenever a budget is supplied, all the suggestions come it at the top end!

 

But for the dimensions I am after I would consider anything up to $200, but for that I would want something really good that will last forever. I would prefer to keep it under $120 if possible.


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  Reply # 1955896 12-Feb-2018 16:59
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afe66:

 

I use plastic set which came in a "block" with 4 different coloured block each with a metal tab with different food type icon. One for fish, one for meat, one for veges and one for putting hit pots on. As we don't eat much fish we use the fish chopping block for chicken to prevent potential salmonella. ie cutting up the chicken and using the same block for cutting veges/salads.

 

 

Chicken is definitely the one to isolate.  Fish is like lettuce - you can eat it raw.

 

 





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  Reply # 1955973 12-Feb-2018 19:59
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Here is some interesting research into the wood / plastic chopping board debate: http://faculty.vetmed.ucdavis.edu/faculty/docliver/Research/cuttingboard.htm

 

Personally I am a fan of wood.


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  Reply # 1956121 13-Feb-2018 08:26
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fearandloathing:

 

The best chopping board is plastic and that fits in your dishwasher. 

 

Not sure actual type of plastic, but I would probably call it nylon, not to hard or to soft. You don't need to pay very much for them.  With decent plastic boards you can have 2 or 3 at home which don't take up much room. Miter 10 or Bunnings sell them at a reasonable price.

 

I use to be a fan of wood, but they don't last long when put though the dishwasher.  You just cant clean and dry wooden boards quickly between uses, above all this is what is important.

 

If you are worried about the edge on the knife getting blunt, don't use it.

 

 

We bought a big 'soft plastic' chopping board, glued some big rubber bumpers to the bottom to allow air circulation (otherwise water gets under the board suctioning it to the bench and causes mold and bacterial growth). 

 

Perfect!!  Best chopping board we've owned and way better than the very expensive board (warp proof but actually warped) we had before that. 


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  Reply # 1956122 13-Feb-2018 08:33
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If I could have anything, and had enough room, it would be an end-grain checkerboard butcher block on rubber casters like this:

 

https://www.johnboos.com/Items_page.asp?s=c&SalesCode=&Prod=1&Page=5&Group=10&hdg=%22GB%22%20Gourmet%20Block%20%20&nsf=False&nsfc=False&csa=False 

 

 


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  Reply # 1956123 13-Feb-2018 08:36
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We've had a couple of rimu boards from this manufacturer which we bought around 10 years ago. Rimu is a great wood to chop on.

 

http://www.owlschoppingboards.co.nz


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  Reply # 1956193 13-Feb-2018 10:38
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Check out these guys... (suppliers to hospo, and one would think chef's like their knifes etc)...

 

 

 

http://catalog.aitkens.co.nz/product-range/kitchenware/kitchen-utensils/cutting-boards-cutting-board-racks/

 

 


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