Cutting board to fit kitchen sink

I think I paid Port Plastics about $20.00 a year or so ago for a 3/4 x 18 x

--Mostly I use it to divide beef primal sections into smaller roasts, steaks etc....Generally I just wash it by hand although it will fit diagonally upright in the Hobart undercounter sanitizer unit if I use a peg style plate rack.

The trouble with plastic cutting boards is that they look like crap in short order and the wounds in the plastic harbor nasty critters. Consider laminating some hard Maple strips then machine. It will look good and last forever.

For my Bosch dishwasher, 18" by 12" by 0.5" fits nicely along one side, leaving the rest of the space for dishes.

I did try to use a piece of 3/8" UHMW polyethylene as a cutting board, but right from the start it would not lay flat on the counter, so it was withdrawn from the kitchen, and now serves to keep my 4-jaw lathe chuck up off the concrete floor.

Joe Gwinn

The dishwasher does a decent job of keeping the critters out of the gouges. The real restaurant supply places sell thick 3/4"+ plastic cutting boards that are intended to be belt sanded now and then when they get gouged up. Personally I use a bunch or the thin flexible plastic cutting boards and like the ability to flex them into a chute when depositing the items I chopped on them into a pan or bowl.

Which is exactly what I did - twice . Once for the kitchen sink at home , once for the little double sink in the camper. Good use for scrap , and I've made several for wedding gifts . The newlyweds loved 'em . Use Gorilla Glue ...

I must say that I prefer wood, but my wife prefers plastic for all but cheese. So, plastic it is.

Joe Gwinn

Machine sand with 220 - 320 grit to remove the scratches.

Man, Scarysharpen your knives and stop cutting into the boards so hard. They last forever!

-- Woe be to him that reads but one book. -- George Herbert

"Joseph Gwinn" wrote

(The board cannot be thicker than this

What do you butcher that is not cleanable by normal means in hot soap and water?

Steve

(...)

Every couple years, I go to my plastic monger and buy several sheets of thin HDPE in various colors. I slice them up into disposable cutting boards and store them in the kitch.

Just like you, I discovered that I could easily form the surface into a funnel and dispense sliced whatever on to a pan or pot.

Rinse it off in hot water and flip it over when one side gets too ugly.

Toss it when both sides are no longer pretty. Cheap, convenient and easy.

--Winston

Every so often I lay towel that's been wetted with soapy water and clorox onto it for about 10 minutes.

(...)

I stumbled across this just now from:

I don't know what the vinegar is supposed to do, but I am a real evangelist for the power of H2O2, especially the "40 volume" (12%) liquid (non cream) stuff. That *smokes* microbes RFN.

--Winston

Me too.

Lazyness.

Joe Gwinn

Turn it into a sideboard top, preferably Mission style.

-- Woe be to him that reads but one book. -- George Herbert

Winston fired this volley in news: snipped-for-privacy@news4.newsguy.com:

That's all the MORE reason to "get exposed" to minor amounts of infectants.

When I went to RVN, I was a "country boy". NOBODY would eat anything the locals serve, for fear of getting the runs.

I ate everything I could buy, and suffered greatly for about a month. After that, I could eat off the local economy any time I wanted, without penalty.

Gotta build up the "gut bugs". It's actually MORE healthy than surviving in a sterile environment.

Hell... I even (still) keep (and use) a bottle of Nuc Mam in the pantry. It's good, if you can get past the smell!

LLoyd

It's all fun and games until you come down with a case of misdiagnosed MSRA:

Who said anything about 'sterile'? :)

--Winston

Indeed. Same here. Though I still dont much like nuc mam.

Gunner

Whenever a Liberal utters the term "Common Sense approach"....grab your wallet, your ass, and your guns because the sombitch is about to do something damned nasty to all three of them.

Precisely.

Good call. You realize that tourists to the USA get the trots, too, right? It's all because we have different intestinal bacteria in our food and water.

Rightio.

Fish sauce? Ewwwwwwwwwwwwwwwwwwwww! Humming "Fish heads, fish heads, lovely little fish heads!"

-- If we attend continually and promptly to the little that we can do, we shall ere long be surprised to find how little remains that we cannot do. -- Samuel Butler