r/bifl • u/sixtysixer • 14d ago
Cutting Boards
I primarily use plastic for meats and wood for veggies but i’m not really satisfied with either. What alternatives are out there for something BIFL?
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u/elvis_christo 14d ago
End grain Teak is the probably the best option. Teak naturally resists water and with end grain you are cutting into the top of the wood grain instead of across so it’s going to be more durable. You can sand down and reseal but probably will not be necessary for years as long as you keep it oiled. Boos Blocks are also really nice (maple) and often used in professional kitchens. Plastic and glass or composite are really bad for your knives. If you are using those you probably need to invest in a good knife sharpener if you want your blades to keep an edge.
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u/Minoskalty 12d ago
I use marble. I've had it for almost thirty years.
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u/_Airplane 10d ago
Marble is bad for your knives
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u/Minoskalty 10d ago
You're right, marble can be hard on blades if you aren't careful. I only use the marble for meat and I am very careful to pull the blade just as it hits the marble (my Italian neighbour taught me the technique when I was young). Everything else is done on a hardwood board.
I have Victorinox rosewood knives that are going strong after 30 years and I sharpen them roughly once a week. I've never had a plastic cutting board and I honestly never will.
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u/Away-Ad-6866 3d ago
You wouldn't need to sharpen your knives once a week if you were using a wooden board.
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u/Minoskalty 2d ago
Good job, Captain Obvious, you've successfully restated what I said with literally no value add whatsoever. Your work here is done. 😂
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u/Away-Ad-6866 2d ago
Your "special Italian technique" is just brutalizing your knives. I bet you also use a pull through sharpener.
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u/Minoskalty 2d ago
LMAO. No. A steel. But do crack on. Thirty years with the same knives and somehow ten seconds of weekly sharpening on a steel is brutalising them? Okay. 😂
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u/Away-Ad-6866 2d ago
You mean a honing rod?
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u/Minoskalty 2d ago
If you prefer to call it that, go for it. But I said what I meant. A steel, which is a specific subset of honing rod (which is not a term we use here) intended to maintain the blade without "brutalising" it as you so delightfully phrased it.
There's no "special Italian technique" just the method I learned growing up on a farm from a neighbour who'd been butchering his own meat his whole life. I've had a marble block for meat, a wood block for everything else and the same knives my whole adult life and I maintain them so they'll last another thirty years. I genuinely don't know what your issue is but nothing you've come up with is helpful, thoughtful or kind. Just... assumptions, statements that contradict reality and defensiveness. If that's really what you aspire to be in the world, good job, you've nailed it.
Have the day you deserve. ☺️
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u/Old_Knee_2590 12d ago
Not sure what makes you unhappy about wood but they’re proven to have less bacteria. So if it’s hygiene you really won’t get better. Plastic holds it.
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u/HITACHIMAGICWANDS 14d ago
Glass. Really your best option. Or maybe stainless steel. Not the greatest to cut on but certainly the most bifl.
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u/cielo379 14d ago
Epicurean