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Corian cutting board?
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Posted by RDWright (My Page) on Fri, Mar 11, 05 at 10:41
| Anyone here use corain cutting boards? If so, meat or veggies or both? Seems like it would be very easy to clean. How does it treat your knives? Thanks. |
Follow-Up Postings:
RE: Corian cutting board?
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| I have several....they're hard on knives. There is some guy who frequents craft shows in my area who makes cutting boards out of scrap corion. I have a huge one I use for rolling pastry or kneading dough, and several smaller oned for serving cheeses to an informal group. I put the smaller ones in the dish washer....the big one is too large to fit. Linda C |
RE: Corian cutting board?
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| I wouldn't let anyone use my good knives on one. |
RE: Corian cutting board?
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| No, never ever will my revered knives come even close to a corian cutting board - not even in the same room!!!!! That should be punishable by banishment from the kitchen for up to one year!!!!! |
RE: Corian cutting board?
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| Thanks for the replies. I believe you all have saved my knives from certain death by dullness. So, I'm going all wood. I have an old warped, cracked board that I've always liked the feel of anyway. I read somewhere on one of the forums here that wood is actually safer than some other surfaces for meats. So, at the moment, I'm planning on one for meats and one for everything else. Any suggestions as to brands that will stand the test of time? More importantly, can someone just define the differences and strengths/weaknesses of the different kinds of wooden cutting boards for me (i.e. edge grain, end grain, butcher block wood, etc.) Thanks. |
RE: Corian cutting board?
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| I have a wood cutting board, and several of those plastic ones. Both are great as they preserve your knives, not to mention the terrible scratching sound that occurs when you try to cut on Corian or any other hard surface. Also, the plastic ones go in the dishwasher. I have one plastic one for veggies and another for meats. I use the wooden one for bread and cheese. L |
RE: Corian cutting board?
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| Plastic here, as well. I can't fit the one cutting board in the dishwasher, but it just fits in the sink. A good hard scrubbing and, after cut meat on it, a soaking in straight bleach, takes care of any little lingering buggies. |
RE: Corian cutting board?
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| The following site will explain the different kinds of wood cutting boards. I have an edge grain board and a plastic one (NSF safe) that I use solely for meats. Nothing is more fun than using a good wood cutting board to make that pefect, well-prepared dish!!! |
Here is a link that might be useful: Wood Cutting Boards
RE: Corian cutting board?
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| Don't forget to oil your wooden board frequently. Use 10 parts mineral oil mixed with 1 part paraffin. Microwave, or heat in saucepan, until the paraffin melts. Apply with a clean soft rag. I do this at least once a week. It will extend the life of your wooden cutting board tremendously. Also, store the board on it's side, not flat, unless you have "feet" on it. And if you don't have feet, that can be solved by picking up rubber feet at a hardware store or HD (comes in a 4-pk) that you can screw right into the bottom of the board. The air will be able to circulate, which is important. |
RE: Corian cutting board?
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| Thanks Barry5k for the link. Very informative. I thought that I remembered reading somewhere that oiling a board actually decreases its anti-bacterial properties. I could be wrong, though. Anyone else know if there's any truth to this statement? |
RE: Corian cutting board?
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| The Corian board I was left w/ from my single-sink cut-out is VERY heavy--for that reason alone I wouldn't use it for much of anything. I use the Corian counter to roll out dough, and the lighter-weight plastic boards to cut on. |
RE: Corian cutting board?
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I believe you are Wright, RD....pun intended!...I do think I remember that oiling a wooden board decreases it's anti bacterial properties.
Linda C |
RE: Corian cutting board?
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| Corian Cutting Boards are the best!!!! Compared to anything else on the market, they clean easier, you can use them like marble, putting them into the referigerator to keep cool. There's no cross-contamination from meat to veggies---because they are totally non-porous. I have quality knives, and my boyfriend, a professional fish monger, loves these boards. They never smell after use, no need to bleach or sanitize. And, they are about as hard on knives as a hardwood surface. The attributes you get from using the Corian way outweighs whether you have to sharpen your knives one more time than usual. |
Here is a link that might be useful: http://www.coriancuttingboards.com
RE: Corian cutting board?
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| Corian is way too hard for a cutting board, and is not NSF approved for that use. Chefs (I am one) use mostly plastic at work, because the dishwashers (mostly Mexicans) ruin wooden one by putting them in the DW. It's how they know to wash everything, so in they go. Works fine for plastic, but destroys wood. At home, every chef I know prefers wood, as it's easier on good knives, and is just as safe, if not safer, than plastic. Personally, I have a couple of woodedn boards that get used for everything except raw poultry, for which I use a plastic board. |
RE: Corian cutting board?
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| I'm also a chef...the truth is that knives are affected the same whether you use wood or Corian. We actually prefer Corian, which is made of acrylic, due to its other benefits. Corian is nonporous, so we don't have to worry about any germ issues, not to mention staining or odor retention. The Corian boards are also a breeze to clean with just soap & water...DW not needed. |
Here is a link that might be useful: CorianBoards.com
RE: Corian cutting board?
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| Wood board here too. I purchased a couple of different sizes Chinese ironwood chopping boards from the link below. LOVE them! Due to its density and hardness, the wood is very safe to use for meat. Easy cleaning too! warning: ironwood are heavy type of wood but it has a handle. |
Here is a link that might be useful: Chinese Ironwood chopping boards
RE: Corian cutting board?
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WOW!,
I am amazed at how many people are clueless. I have been using corian cutting boards for eight years, I have been using the same very expensive J. A. Henckels knife set. I enjoy cooking and use the cutting boards several times a day. I had the knife set sharpened for the first time two months ago. If you are dulling your knifes obviously you are not caring for your knife set or you are trying to cut through your corian cutting board instead of on it. Go on using your wood cutting boards they are nice looking but have a couple to keep your meats and veggies from cross contamination. No matter how often you oil your wood cutting board it will trap bacteria! However, corian cutting boards- cut on them and wash them in the dishwaher. |
Here is a link that might be useful: Food safety
RE: Corian cutting board?
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| I have one, it's about 20 years old. I keep it under the toaster oven now and mostly use it to butter toast and as a landing pad for the hot things coming out of the toaster oven. Mine is very big (a sink cut out, got it at a kitchen show) and too heavy to be useful. For cutting, etc, I use wood cutting boards. |
RE: Corian cutting board?
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| I like these cutting boards: http://www.greatcuttingboards.com You can even get them personalized for your favorite chef. With your name on it, No one will try to steal your board again (but they'll want to!) |
Here is a link that might be useful: GreatCuttingBoards.com
RE: Corian cutting board?
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| Hi kiki_1983, Thanks for posting. Since you are advertising on our message board, it's only fair we know a bit more about you: domain: greatcuttingboards.com
created: 27-Oct-2006
registration-expiration: 27-Oct-2009
registrant: Terri (Fuller) Baird
903 W. Broadway
Fairfield, IA 52556
641-472-5481 Also does business at:
6978 Madison Ave.
Ottumwa, IA 52501
641-684-7007 Now here's the fun part: The State of Iowa is one of those states that likes to OPENLY publish information about their residents. You know, like home addresses! Follow the link below to see their house! (Don't worry -- it's all public information. Something that Terri should've thought about before posting.) Jefferson County Assessor
Ronald and Terri Baird
2554 Queenscup Ave.
Fairfield, IA 52556
641-472-9820 I could go further, but that's enough for now... |
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