chopping boards!

[skybie]

What kind do you have?
how many?
how doyou clean them
how often do you replace them?

we have 3 plastic and 1 wooden one.
1 plastic for raw meat
1 plastic for cooked meat
1 plastic for fruit and veg
1 wooden for sandwiched and putting hot pots on

[Babyluv]

We have 3 of the melamine/plasticy ones and 1 wooden one. I only use the wooden one for the slow cooker and the others for everything. They get a scrub with hot soapy water then go in the dishwasher.

[C~Q]

I have three, one plastic for raw and cooked meat, one plastic for fruit and veg and one wooden for sandwiches etc

[~ Zarava Flutterby ~]

I have 1 plastic and 1 thick expensive wooden one then i use some of the kids old placemats (which very rarely got used) as chopping boards too.

I wipe them down after each with water and washing liquid then they also get washed with the dishes.

The wooden one i LOVE but i actually have the kettle sitting on it and hate the idea of scratching the cr@p out of it but it's great.
I hate the idea of something growing in the wood though... i probably should replace my plastic one though it's a couple of years old now.

[Bloom]

We have about 5 plastic ones that are used for everything. They are scrubbed in hot soapy water and about once a month I soak them in diluted bleach. I'd replace them about every year or if they get cut through.

[Charlotte91]

2 glass and unfortunately 1 wooden. The wooden one is old and gross. DH is only allowed to use it when he's cooking for himself. His theory is that it absorbs the germs so it's better than glass. I hate the idea of wooden boards.

Wooden one: DH wipes it after using and puts it away. Otherwise it'll be thrown out.
Glass: Hot soapy water if I've been using it for meat or 'messy' stuff. If it's just toast or sandwiches then I just wipe it with a Pine-o-Cleen wipe.

[AngelPants]

Three plastic and 1 wooden, to clean the plastic ones get stuck in the dishwasher, wooden one gets scrubbed with hot soapy water.
DH is forever using the wooden one for onion and garlic etc. gross!!

sent from my watzamajig so may not make sense....

[LuluHB]

Four plastic, two wooden and one glass.

Plastic:

1 for meat
1 for fish/seafood
1 for making sandwiches etc
1 (small) for chopping onions, garlic, chilli etc

2 wooden - used as rests for hot pots etc but also a universal board for anything that is cooked, chopping vegies except smelly ones, fruit etc
1 glass - baking stuff so kneading, rolling etc.

The plastic and glass are washed in hot water with detergeant whenever they're used. They are replaced when they look like they're getting really scuffed up.

The wooden ones are washed/wiped over in hot water and detergeant, and then once a month or so they get a really good soak and scrub, then go into the oven on a low temp to dry out. Then they get oiled. (I do the same with wooden spoons)

FWIW, wood if taken care of properly is one of the more hygienic surfaces to use - was a story on a current affairs shows when they did tests on all the different cutting surfaces.

[Phteven]

2 plastic
One wooden.

I don't use the wooden one often because it doesn't fit in the washing machine but DH does.

[Amy_jellybean]

I have 3 wooden ones of varying sizes and use them for everything. As long as you know how to clean them properly then there is no issue. To clean a wooden chopping board correctly you make a thick paste of bicarb soda and water and smear it across the whole board as think paste. Leave it for half an hour and then wash it with HOT soapy water. The bicarb soda draws all bacteria out of wood.

[~ Zarava Flutterby ~]

[QUOTE=LuluHB;3102896] The wooden ones are washed/wiped over in hot water and detergeant, and then once a month or so they get a really good soak and scrub, then go into the oven on a low temp to dry out. Then they get oiled. [QUOTE]

I had never thought about popping it in the oven, mine has a little metal plaque on it and plastic legs so i don't think it can

I have 3 wooden ones of varying sizes and use them for everything. As long as you know how to clean them properly then there is no issue. To clean a wooden chopping board correctly you make a thick paste of bicarb soda and water and smear it across the whole board as think paste. Leave it for half an hour and then wash it with HOT soapy water. The bicarb soda draws all bacteria out of wood.

Had never thought of that either, might have to give it a try and start using my nice big thick board again.

I should buy some of the plastic ones and get a permanent marker and write what they are for on them

[Astrid]

Only wooden here. Good scrub under hot soppy water most of the time. Occasionally a good salting, then scrubbing. Wood is self healing, where as plastic is not. Once cafe where I worked, they would scrub the plastic boards with jif and I found that totally gross.

[~clover~]

I have 3 or 4 plastic & one wooden.

The wooden one I find I use more for sandwiches or for hot pots etc. The plastic I use for everything. Mine get washed up with the dishes as I go.
If for some reason they look off colour (I had one that used too all the time for some reason) I will bleach. I have only had that problem with that one though.

I know all the rules & never mix foods & they all get a good scrub between uses.

I worked in a cafe for years & we had all the colours for the different foods. I've though about doing this at home, but without that volume of food being cut up, I don't think its needed. Even though I am now cooking for work.

[Sopdet]

I have a plastic one that is used for everything. It gets a hot water rinse when I've finished with it and then washed when I do the dishes.

[Rouge]

I don't use the wooden one often because it doesn't fit in the washing machine but DH does.

o.O

We have about 10. Each colour coded. Each for different things. I have thin flimsy ones. I have thick ones. (all plastic) and I have about 3 wooden boards but they are used for bread, as servers of food or as trivets.

We have blue for poultry. Red for red meat. Little Yellow for Cheese/Butter/Dairy. A different type of blue one for Fish. Big Yellow for sandwiches. Big White for sandwiches. Green for Vegetables. Little White for Onions.

I bleach all the plastic ones (food safe ratio). And only was the wooden ones with cold water and dishwashing liquid. Then occasionally I'll scrub them with lemon and salt and put them out in the sun.

[MummaBee]

I have one wooden and judging by everyone else's responses its time for me to go purchase some more hehehe

[~ Mylitta ~]

I'm with MummaBee, lol. I have two wooden chopping boards (lovely expensive ones). One is smaller than the other and I find it a little too small most of the time. The bigger one gets used for everything. I never knew there were "rules" about using different chopping boards for different foods. I always assumed that as long as the board was thoroughly washed between foods then it would be fine *shrugs*. Mine gets washed after use with hot water and soap, and then goes in the dishwasher. I always assumed that the dishwasher would be hot enough to kill any germies. I guess it's been working so far because no one in the house has even gotten food poisoning. Hmmm, I'm not sure if I could find much space in my kitchen for more chopping boards, hehe.

[feeb]

I have 3 plastic ones in 3 diff sizes and 1 big wooden 1. They all get used for what ever, don't use wooden one much as I get sad when it gets scratched LOL.

Plastic ones need replaced must get round to that! 1 of them is 12 years old LOL