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Mainstays 12"x17" Non Slip Antimicrobial Cutting Board

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Walmart.com has Mainstays 12"x17" Non Slip Antimicrobial Cutting Board on sale for $7. Select Free Store Pickup. Thanks Speedie
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This Cutting Board features Non-slip edges to secure to counter when cutting, while being non-absorbent, dishwasher-safe and comes with a recessed trench to catch juices. -slickdewmaster

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Edited August 7, 2017 at 09:47 PM by
Mainstays 12" x 17" Non Slip Cutting Board with Antimicrobial

Free Ship to store, Nice size cutting board for this price

https://www.walmart.com/ip/Mainst...l/43832327
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Created 08-07-2017 at 12:04 AM by euuser421323
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Agree. I only use bamboo cutting boards. A minimum of 2 in any household is a must. One for meats and poultry and another for veggies and fruits. Ideally, meat should be cut on a separate board from poultry.

Also best way to sanitize a wood cutting board is vinegar and a 30s microwave cycle.
10 Helpful?
Glass is extremely hard compared to steel. That's why knives won't scratch it (unless you press so hard you actually crush a line in the glass). They will dull knives out pretty fast. The reason cutting boards are traditionally made from wood is to help preserve the knife edge.
6 Helpful?
Glass is for sure one of the worst cutting board materials when it comes to taking care of your knives.
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HIDDEN
08-07-2017 at 11:07 PM
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#4
Quote from Toccoamostrickytick
:
This makes me cringe just for the simple fact I think people will use improper food handling because they will think anti-microbial is an excuse for kitchen laziness
.. .and therefore e-coli, salmonella and worst of all, parasites with this certainly won't kill.
I keep two cutting boards, one for meat, one for veggies, and neither the Twain shall meet.
EACH board, raw veggies can carry worse stuff than raw meat, goes into the dishwasher along with every vessel and utensil used for whatever I used the board to prepare... cutting boards get deep groves where miasma likes to collect... Even with anti-microbial was something to really hang your hat on, what about the stuff that will grow in the water, or worst kinds of moisture, that collects in these grooves.

Got the heebie jeebies already
You should get a wood cutting board. And don't put your knives in the dishwasher. Warm water and a soapy sponge is all they need
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#5
Quote from ulikunkel
:
You should get a wood cutting board. And don't put your knives in the dishwasher. Warm water and a soapy sponge is all they need
Agree. I only use bamboo cutting boards. A minimum of 2 in any household is a must. One for meats and poultry and another for veggies and fruits. Ideally, meat should be cut on a separate board from poultry.

Also best way to sanitize a wood cutting board is vinegar and a 30s microwave cycle.
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#6
Quote from Ghamzi
:
Agree. I only use bamboo cutting boards. A minimum of 2 in any household is a must. One for meats and poultry and another for veggies and fruits. Ideally, meat should be cut on a separate board from poultry.

Also best way to sanitize a wood cutting board is vinegar and a 30s microwave cycle.
Thanks for that tip!
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#7
I use tampered glass cutting board that i got from Aldi, best thing ever. It does not scratch and no food particles get stuck on it
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#8
Quote from Frank_Underwood
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I use tampered glass cutting board that i got from Aldi, best thing ever. It does not scratch and no food particles get stuck on it
You use knives on glass?? **Shudder**
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#9
Seems like a good deal, probably time to replace my current ones.
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#10
im not a fan of mainstays branded things. need something better. usually buy something like this at overpriced bloodbathandbeyond.
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#11
Quote from Frank_Underwood
:
I use tampered glass cutting board that i got from Aldi, best thing ever. It does not scratch and no food particles get stuck on it
Glass is for sure one of the worst cutting board materials when it comes to taking care of your knives.
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#12
Quote from TexasTech18
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Glass is for sure one of the worst cutting board materials when it comes to taking care of your knives.
Oh really? I didn't know. My knives are ok so far, have been using this board for two years now.
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#13
Quote from silogram
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You use knives on glass?? **Shudder**
So you've never used glass bakeware and cut out brownies, bread, and such? Or are you just referencing the sound similar to fingernails on a chalkboard? If it's the latter I agree...
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#14
Quote from meatydiscounts
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So you've never used glass bakeware and cut out brownies, bread, and such? Or are you just referencing the sound similar to fingernails on a chalkboard? If it's the latter I agree...
Glass is extremely hard compared to steel. That's why knives won't scratch it (unless you press so hard you actually crush a line in the glass). They will dull knives out pretty fast. The reason cutting boards are traditionally made from wood is to help preserve the knife edge.
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#15
Can anyone comment on the quality of this cutting board?
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