17" x 12" OUII Stainless Steel / Ceramic Cutting Board w/ Sharpener & Grater

FabulousWriter681

Jun 5, 2025 8:57 PM

77 Comments

Joined Jun 2024

FabulousWriter681Jun 5, 2025 8:57 PM

77 Comments

Quote from MikeyMike01

:

There's no more or less bacteria in a wood cutting board vs. other materials. If you cut something like raw chicken, wash it with soap, it's not complicated. As for the Knife Destroyer 5000, hard pass.

That's not entirely true. Wood has natural antimicrobial resistance. So actually more bacteria in a plastic cutting board

2

FabulousWriter681

Jun 5, 2025 9:01 PM

77 Comments

Joined Jun 2024

FabulousWriter681Jun 5, 2025 9:01 PM

77 Comments

Quote from SplendidScene442

:

Supposedly eating to many microplastics or to much bacteria from wood.

Wood like most natural products has natural antimicrobial resistance. Plastic hosts more bacteria in addition to your rda of micro plastics.

1

kekwowse01

Jun 5, 2025 9:05 PM

636 Comments

Joined Feb 2007

kekwowse01Jun 5, 2025 9:05 PM

636 Comments

Quote from SplendidScene442

:

Supposedly eating to many microplastics or to much bacteria from wood.

Quote from SlickDealJr

:

Imagine caring about the knife more than microplastics or bacteria getting in to the food.

Not everyone is going to take care of a wooden cutting board well or fed up of buying cheap wooden boards to break easily.

America's Test Kitchen lab tested it.
https://youtu.be/GETfxYaBj3w?&t=346
It appears that wood cutting boards do not harbor more germs, as long as they are washed with hot soapy water after use.

ilovebeermoney

Jun 5, 2025 9:06 PM

359 Comments

Joined Sep 2013

ilovebeermoneyJun 5, 2025 9:06 PM

359 Comments

Quote from Slimeyface

:

Ive heard excessive microplastic consumption causes misuse of the terms "to" and "too"

Your right.

Oops, "you're" --must be the micro plastics.

Kalisia

Jun 5, 2025 9:18 PM

599 Comments

Joined Oct 2022

KalisiaJun 5, 2025 9:18 PM

599 Comments

Quote from Giantcrazy

:

The air has bacteria too you know!

It's why I'm now selling my patented 'vacuum sealed cutting chamber' for a limited time only.

Laminar flow hood w/ HEPA filter would work well too, should be only under $2000 if you shop around!

SlickDealJr

Jun 5, 2025 9:23 PM

169 Comments

Joined Oct 2017

SlickDealJrJun 5, 2025 9:23 PM

169 Comments

Quote from kekwowse01

:

America's Test Kitchen lab tested it.
https://youtu.be/GETfxYaBj3w?&t=346
It appears that wood cutting boards do not harbor more germs, as long as they are washed with hot soapy water after use.

I'm not saying wood is bad. But the maintenance is a problem. It's like the front load washers, accidentally leave the door closed once in a while, you'll be stuck with the mold and stinks. Cheaper wooden boards breaks or cracks easily and molds form in that cracks. Or invest a n expensive butcher block and maintain it properly. If you're cutting garlics or ginger frequently, you have to clean it real thoroughly to avoid that smell or flavor getting into something else you're cutting.

With these you can throw them in the dishwasher, downside is it might dull your knives little sooner. In my case knives can be resharpened and eventually replaced, and not go through the hassle of maintaining a wooden boards

So I would say, pick your battle. Its up to you, what's your preference.

1

2

Otochimaru

Jun 5, 2025 10:38 PM

201 Comments

Joined Jan 2018

OtochimaruJun 5, 2025 10:38 PM

201 Comments

This looks like a great cutting board but that Sharpener better be removable, because you shouldn't wet the blades of the sharpener.

1

schnoid

Jun 5, 2025 11:01 PM

1.8K Comments

Joined Apr 2004

schnoidJun 5, 2025 11:01 PM

1.8K Comments

Quote from DOCTOR_K

:

I hate to tell you this but most commercial kitchens use plastic cutting boards. It's been that way for many decades all across the US so I think we'd know by now if it was a serious health concern.

Have you seen the increase in the number of people with autism and cancer?

1

claddaghmom

Jun 5, 2025 11:45 PM

1.8K Comments

Joined Aug 2009

claddaghmomJun 5, 2025 11:45 PM

1.8K Comments

I just get the cheap wood boards at Aldi and wash them in my dishwasher until they die.

onlycash

Jun 6, 2025 12:24 AM

769 Comments

Joined Jul 2007

onlycashJun 6, 2025 12:24 AM

769 Comments

One of the reasons restaurants use plastic cutting boards is they can be bleached in a kitchen sink every so often.

Back in my day, the health inspector would want to see a schedule in writing that listed what days each month the boards would be bleached. They wanted to see similar schedules for when the walk-in floors were washed, etc.

Keep in mind that restaurant sinks use some of the hottest water you've ever felt on your hands, and the boards were run through the dishwasher frequently throughout the day.

.

lthompson218

Jun 6, 2025 12:43 AM

61 Comments

Joined Jun 2009

lthompson218Jun 6, 2025 12:43 AM

61 Comments

Quote from DOCTOR_K

:

I hate to tell you this but most commercial kitchens use plastic cutting boards. It's been that way for many decades all across the US so I think we'd know by now if it was a serious health concern.

Oh really? You sure about?

https://en.wikipedia.org/wiki/Tetraethyllead

https://le.ac.uk/research/stories...co-history

https://en.wikipedia.org/wiki/Asbestos

https://en.wikipedia.org/wiki/Lead_paint

1

DiamondJim

Jun 6, 2025 12:51 AM

1.7K Comments

Joined Mar 2009

DiamondJimJun 6, 2025 12:51 AM

1.7K Comments

Quote from GreySwing658

:

The stainless steel side is only for thawing meats

Quote from GreySwing658

:

The stainless steel side is only for thawing meats

Stainless steel is lousy for thawing - poor heat transfer. Aluminum is far superior.

MikeyMike01

Jun 6, 2025 12:57 AM

1.1K Comments

Joined Oct 2007

MikeyMike01Jun 6, 2025 12:57 AM

1.1K Comments

Quote from SlickDealJr

:

I'm not saying wood is bad. But the maintenance is a problem. It's like the front load washers, accidentally leave the door closed once in a while, you'll be stuck with the mold and stinks. Cheaper wooden boards breaks or cracks easily and molds form in that cracks. Or invest a n expensive butcher block and maintain it properly. If you're cutting garlics or ginger frequently, you have to clean it real thoroughly to avoid that smell or flavor getting into something else you're cutting.

With these you can throw them in the dishwasher, downside is it might dull your knives little sooner. In my case knives can be resharpened and eventually replaced, and not go through the hassle of maintaining a wooden boards

So I would say, pick your battle. Its up to you, what's your preference.

I spent less than $100 on my teak cutting board and I put oil on it a few times a year

That's it

1

redrawnmango

Jun 6, 2025 1:08 AM

228 Comments

Joined Jul 2018

redrawnmangoJun 6, 2025 1:08 AM

228 Comments

Quote from Justin1983

:

You can't address paranoia with logic. My hippy friends talk about microplastics all the time and avoid seed oils, then text and drive. The paranoia is more of a social thing than an actually minimizing danger thing.

We've only known that microplastics are in human bodies for about five years. Science about human health is very slow. It took decades to learn that lead and asbestos are bad for us. But we know microplastics harm animals, and there's early evidence that they do the same to humans.
You can take your chances, but I don't see any logic in your argument. Texting and driving, seed oils...? You can have dumb friends who are worried about a real threat.

3

TalentedThread9173

Jun 6, 2025 2:11 AM

135 Comments

Joined Sep 2021

TalentedThread9173Jun 6, 2025 2:11 AM

135 Comments

lolz, check out the built in grater that's not really a grater or even a zester. More like running the food back and forth over some spiked dimples

1

17" x 12" OUII Stainless Steel / Ceramic Cutting Board w/ Sharpener & Grater

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