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 Post subject: What board to use for poultry/meat
PostPosted: Sun Oct 12, 2014 6:03 pm 

Joined: Fri Sep 05, 2014 1:38 pm
Posts: 110
Location: S. Louisiana
I have an end grain cutting board I use for veggies, etc but wondering what you guys use for poultry/beef/pork/etc?
I want something that will not dull the blades on my knives and a board that will not become contaminated.
I've seen some plastic type sheets at wally world which may work but not sure. Those will probably only be a one time use as the knife blade will probably go through the sheet after one use.



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 Post subject: Re: What board to use for poultry/meat
PostPosted: Sun Oct 12, 2014 6:26 pm 

Joined: Sat Mar 01, 2014 7:15 am
Posts: 1176
Location: Raleigh, NC
I've cut through those sheets far too often to trust one protecting a nice wood board. The impact a devoted poly board would have on your knife's edge while slicing meat will be minor at worst, and even the impact if you are dicing it won't be too terrible. You can of course buy and maintain an additional wood board for butcher block use if you are inclined.

I know I've mentioned it before, but I primarily use poly or bamboo boards. They're not the end of the world.


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 Post subject: Re: What board to use for poultry/meat
PostPosted: Sun Oct 12, 2014 6:43 pm 

Joined: Fri Sep 05, 2014 1:38 pm
Posts: 110
Location: S. Louisiana
I may look for a poly board. I do have a bamboo, but it's small and it's been used a lot.



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 Post subject: Re: What board to use for poultry/meat
PostPosted: Sun Oct 12, 2014 7:49 pm 

Joined: Wed Jan 15, 2014 9:40 pm
Posts: 264
more expensive than poly boards, but way nicer and better on your edges will be the sani-tuff rubber based boards... just google sani tuff and you'll find all sorts of info


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 Post subject: Re: What board to use for poultry/meat
PostPosted: Sun Oct 12, 2014 9:01 pm 

Joined: Fri Sep 05, 2014 1:38 pm
Posts: 110
Location: S. Louisiana
Rubber cutting boards?? HUM. Never saw those before. Pretty nice and will look into them.



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 Post subject: Re: What board to use for poultry/meat
PostPosted: Sun Oct 12, 2014 10:37 pm 
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Joined: Thu Nov 22, 2012 4:17 am
Posts: 4207
I cut everything on my end grain board, everything, and have never had an issue.



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 Post subject: Re: What board to use for poultry/meat
PostPosted: Sun Oct 12, 2014 11:44 pm 

Joined: Sun Dec 30, 2012 11:01 pm
Posts: 421
Location: ATL
Jeff B wrote:I cut everything on my end grain board, everything, and have never had an issue.


+1


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 Post subject: Re: What board to use for poultry/meat
PostPosted: Mon Oct 13, 2014 1:17 am 

Joined: Mon Dec 03, 2012 7:18 pm
Posts: 317
snipes wrote:
Jeff B wrote:I cut everything on my end grain board, everything, and have never had an issue.


+1


+2

Sometimes I try to cut the meat last, if it's feasible. Or sometimes flip the board over. My general sense is that people make too big a deal over some things. I'm not saying keeping your prep area clean isn't important, but more that it is a manageable task.


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 Post subject: Re: What board to use for poultry/meat
PostPosted: Mon Oct 13, 2014 3:58 am 
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Location: USA... mostly.
ED <> I have no problem using wood boards with proteins, but as for synthetics... the poly-vinyl Hi-Soft boards <--link are at another level.



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 Post subject: Re: What board to use for poultry/meat
PostPosted: Mon Oct 13, 2014 10:05 am 

Joined: Fri Sep 05, 2014 1:38 pm
Posts: 110
Location: S. Louisiana
I looked at the poly vinyl boards and they look nice. May investigate a little further but since most of you guys use the end grain boards i may just go in that direction.



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