Don’t Scrape Your Knife’s Blade …

Published on Thursday, October 8, 2009, by CHOW Video Team / Edit Post

Don’t Scrape Your Knife’s Blade

Taylor Erkkinen, co-owner of the Brooklyn Kitchen, warns cooks not to scrape their freshly chopped fruits and vegetables off the cutting board with the blade side of the knife. The blade is for cutting, not corralling.

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  • It's been shown that wood is better for bacteria - it breaks things down instead of harboring. Plastic is gross and wholly un-natural.

    Anyhow, I have a knife sharpener. Why would anyone change their knife work to avoid a blade getting dull?

  • Um, sorry, but you should never use any surface as a cutting board that is harder than your knife, like glass, ceramic, or stone. Huge no-no, at least as far as keeping your knife sharp goes. These will fold the cutting edge right over with the first cut.

    If you are worried about bacteria, use two boards; one board only for meat, and one only for vegetables, but make sure they are good wooden,...+READ

    Um, sorry, but you should never use any surface as a cutting board that is harder than your knife, like glass, ceramic, or stone. Huge no-no, at least as far as keeping your knife sharp goes. These will fold the cutting edge right over with the first cut.

    If you are worried about bacteria, use two boards; one board only for meat, and one only for vegetables, but make sure they are good wooden, bamboo, or plastic ones. Plastic ones might make you feel better, as they can go in the dishwasher.-COLLAPSE

  • totally agreed.
    i noticed that chopping board was made of wood. wood is not 100% flat on surface. bacterias accumulated on top of board after meat was chopped, may have stayed there and create health hazard. do change board to glass or just use the corning plates with no paint on the center of plates.
    the pretty bamboo design Corning plates i bought from Walmart, already had lines caused by...+READ

    totally agreed.
    i noticed that chopping board was made of wood. wood is not 100% flat on surface. bacterias accumulated on top of board after meat was chopped, may have stayed there and create health hazard. do change board to glass or just use the corning plates with no paint on the center of plates.
    the pretty bamboo design Corning plates i bought from Walmart, already had lines caused by steak knives.

    Who would know that Corning expect customers not to use plates to hold steaks?

    Judy-COLLAPSE