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Cutting Boards

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Can anyone advise brand names or types of cutting boards that will fit in the dishwasher and are kind to both ceramic and stainless knives? I have read a few articles that refer to John Boos, any thoughts?

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  1. As far as I'm aware, Boos only makes hardwood cutting boards, and I doubt that a wood board is going to survive many trips through the dishwasher. I've used maple boards for years - in the case of one board nearly 40 years - and have never felt any need to clean them in the DW, but if you want to you'll pretty much be limited to one of the synthetic materials - either polyethylene, plastic, or tempered glass. Of those options the polyethylene, sometimes listed as HDPE, is going to be kindest to your knives.

    1. I agree with everything FlyFish wrote above. In response to someone's question about knives, I wrote a bit about cutting boards in this thread: http://www.chowhound.com/topics/show/...

      1. I love my Boos block - I have no other. It's wood, and I simply keep it wiped down daily with soap & water (rinsed well), then periodically wiped with vinegar and left overnight before rinsing and drying. I will then rub with mineral oil. I wouldn't let my Hattori slice polyethelene.

        Partial view of my Boos block - unfortunately, it's covered with food!
        http://img.photobucket.com/albums/v61...

        1. I love the poly cutting boards from Ikea. Cost about $2 each, fit into a standard size drawer, easy on your knives, and dishwasher safe. I own about 6. They come in different colors so you can remember which one you use for raw poultry, meat, veggies, etc. They are a little on the small size (about 9x13), so I have a couple other larger ones I use for big jobs and one with a gutter for carving meat, but whenever I cook I usually have 3 or 4 of the Ikea boards going at one time

          1. Ok, I'm not someone who just wipes down a cutting board.

            I have two ...

            The first is some sort of plastic that I use for cootie-carrying stuff like meat or fish.

            The second is wood that I use for everything else.

            The plastic ... it doesn't matter AFAIK.

            If you go for wood, make sure it is a solid piece of wood ... no problem throwing in the dishwasher.

            If the wooden cutting board is glued-together pieces, eventually it will fall apart if you put it in the dishwasher.

            A solid block of wood won't. I have a kittycat-shaped wooden cutting board that is oh, at least 40 years old, it was my mother's. It has been put in the dishwasher almost daily during that time and it still is fine.

            1. I am really fond of the Epicurean boards. They are like cutting on wood, but are easier to clean and lighter in weight. They make cutting and chopping easier because there is less drag on the knife than on wood or poly. It is a wood product but you do not need to oil the boards.

              1. I have a bamboo cutting board from like Target or someplace that I really like. It claims to be safe for the DW but I've never actually bothered. Don't know what bamboo does to knives -- maybe someone else can elaborate?