Cutting Boards

This site may earn a commission from merchant affiliate
links, including eBay, Amazon, and others.
I use the disposable 24x18 cutting board in a 26x18 restaurant perforated full sheet baking pan with another non perforated pan below with paper towels in it to catch what drains thru. I've never had so much drippings that I get overflow from the bottom pan. The perforated pan can flex but that's manageable for me. You can do this with restaurant size half sheets too.
 
I was poking around on amazon and saw some stainless steel sheetmetal "cutting boards". 👎 :LOL: Who are these people that make this stuff? I wouldn't use a butter knife on a stainless steel "cutting board".
I see a company on IG advertising titanium cutting boards and how superior they are to wood or bamboo boards.
 
I use the disposable 24x18 cutting board in a 26x18 restaurant perforated full sheet baking pan with another non perforated pan below with paper towels in it to catch what drains thru. I've never had so much drippings that I get overflow from the bottom pan. The perforated pan can flex but that's manageable for me. You can do this with restaurant size half sheets too.
I trim big cuts of protein all the time on disposable boards on a plastic cafeteria tray. If the protein was frozen, I use the cafeteria tray to thaw the meat on in the refrigerator.
 
I trim big cuts of protein all the time on disposable boards on a plastic cafeteria tray. If the protein was frozen, I use the cafeteria tray to thaw the meat on in the refrigerator.
A disposable cutting board?
 
Well, color me uninformed; I had never heard of “disposable” cutting boards. A web search brought me to Cut & Toss and its disposable cutting boards. What a great idea. I will have some inbound soon.

In the meantime, with stainless steel, titanium and glass cutting boards being mentioned, I now understand why knife sales are up. My new entry into the cutting boards marketplace will be granite cutting boards. Think of how nice they will look with all that sparkly stuff in them plus mineral graining for highlights. And, they can be selected to match your granite countertops. :rolleyes:
 
Last edited:
I was introduced to disposibal cutting boards at Academy in 2020. Four teams with team members splitting up the cutting tasks during different operations where food safety was always a concern, and we went through a lot of disposable boards.
 
We have a bunch of mid size boards and a few larger ones. We had a generic large wood board that has a groove in it which I find myself grabbing for cutting up the holiday meats, due to the groove catching the juices. Our large UHMW poly board has a bit of a warp or cupping shape going and is a pain because of that.

I'm thinking of getting a board that fits into that big 26x18 cookie sheet I used for the spatched 20lb turkey. That would make juicy briskets, turkeys, etc. a cleaner and more practical exercise and catch all the juices. As a bonus, I could use that setup outdoors on a portable table or at a kitchen table when my wife is hogging the counter.

I was poking around on amazon and saw some stainless steel sheetmetal "cutting boards". 👎 :LOL: Who are these people that make this stuff? I wouldn't use a butter knife on a stainless steel "cutting board".
Hibachi grill? do they not cut many things on the SS griddle?
 
Hibachi grill? do they not cut many things on the SS griddle?
Teppanyaki. I think dulling the knives is acceptable considering the profit they make. I’ve seen some chefs use the steel table side. I imagine hibachi places go through knives like a regular restaurant goes through pans.
 
Hibachi grill? do they not cut many things on the SS griddle?
Watch the Teppanyaki chef closely. He never saws the main portion of the blade on the griddle. The tip is slid on the griddle and the sharp cutting edge is held at a constant angle and doesn't touch the griddle. My guess is their knives have a worn flat at that tip and whoever sharpens their knives accepts that the portion of the edge that rides on the griddle will never get sharpened completely.
 
Yeah, me too. This has to be the most expensive “free” site in the history of Al Gore’s internet!
Okay, show us what you ordered.
 
Watch the Teppanyaki chef closely. He never saws the main portion of the blade on the griddle. The tip is slid on the griddle and the sharp cutting edge is held at a constant angle and doesn't touch the griddle. My guess is their knives have a worn flat at that tip and whoever sharpens their knives accepts that the portion of the edge that rides on the griddle will never get sharpened completely.
At resorts I've seen the chef come out with a mise en place cart(most everything diced up already). So the "chef" mainly just uses the big fork and spins the spatulas, makes the egg roll joke and flings food at the drunk people at the table to see if they fall off their chair. Still requires talent, but less so without the actual knifework.
 
While there are now Teppanyaki restaurants in Japan, it is not a traditionally Japanese thing. When we lived there in the 1960s, we never encountered a Western-style Teppanyaki restaurant.

There are many places in Japan where traditional food is prepared while you watch, but flying shrimp and lobbed egg rolls aren’t part of the program. The Japanese view “Teppanyaki” as a Western entertainment thing and not a traditional Japanese dining experience.
 
Last edited:
While there are now Teppanyaki restaurants in Japan, it is not a traditionally Japanese thing. When we lived there in the 1960s, we never encountered a Western-style Teppanyaki restaurant.

There are many places in Japan where traditional food is prepared while you watch, but flying shrimp and lobbed egg rolls aren’t part of the program. The Japanese view “Teppanyaki” as a Western entertainment thing and not a traditional Japanese dining experience.

IMG_2736.webp
 
While there are now Teppanyaki restaurants in Japan, it is not a traditionally Japanese thing. When we lived there in the 1960s, we never encountered a Western-style Teppanyaki restaurant.

There are many places in Japan where traditional food is prepared while you watch, but flying shrimp and lobbed egg rolls aren’t part of the program. The Japanese view “Teppanyaki” as a Western entertainment thing and not a traditional Japanese dining experience.
I've read various articles where they claim it was an invention post war, to entertain the American service men.
 
Thank you, I ordered the same.
It may not matter to most, but adding to plastic waste negated the roll style for us. We use them too often. I also never found them wider than 15". And as a comparative of the product in the link I added to a previous post, the product is a slightly thicker version of posterboard. Coated on one side and raw on the other.
 

Create an account or login to comment

You must be a member in order to leave a comment

Create account

Create an account on our community. It's easy!

Log in

Already have an account? Log in here.

Back
Top