Festool hand sander

[Peter Durand]

Should you have some time on your hands..he uses a Festool hand sander among other things. This guy is amazing.


Cheers, Peter

 

[Dick Mahany]

That guy makes some beautiful cutting boards.  It made my head spin just trying to keep track of the three wood types and cut process. 

I had enough trouble building a two species checkerboard project a while back.  Those were difficult enough and never required changing the bevel angle on the saw.  His process demands perfect setups and he just makes it look easy.  A master of his art for certain.

 

[fshanno]

I asked the cooks in my life what kind of cutting boards they prefer.  Without exception they said the plastic kind.  Light weight and dishwasher safe.  If I made them one it would at best be a decoration.  I don't know.

 

[usernumber1]

ask them if they like eating micro plastics or maybe they just don't have knives that are sharp ?

 

[AlexThePalex]

I asked the cooks in my life what kind of cutting boards they prefer.  Without exception they said the plastic kind.  Light weight and dishwasher safe.  If I made them one it would at best be a decoration.  I don't know.

I do handyman work for a restaurant near me for nearly a decade now and have become good friends with them over time, so I also help them out sometimes during business hours when they have a personel shortage. The cooks only use plastic cutting boards, but they have some fancy wooden ones around to serve their customers a dessert of different cheeses.

But when I look at a board like this one above, I wonder how food-safe it is, with all the glue and oils in it, I would not like that near my food.

 

[Jim_in_PA]

I asked the cooks in my life what kind of cutting boards they prefer.  Without exception they said the plastic kind.  Light weight and dishwasher safe.  If I made them one it would at best be a decoration.  I don't know.

I'm the cook in the family. While there are times when I use and prefer the HPDE boards, such as for portioning fish and meats, I use a wood board for all other prep work that doesn't involve "flesh". Commercial kitchens pretty much have to use the plastics, however.

That video was inspiring...a LOT of work, however, but I suspect he doesn't give these away for low prices, either!

 

[Michael Kellough]

I’ve read some counterintuitive advice about cutting boards.

It said bacteria die faster on wood because the moisture the little bugs need to survive is absorbed and or dries quickly compared to non-absorbent plastic boards where the little grooves left in the surface from knives provide a nice wet habitat (safely below the surface) for the critters to thrive.

It makes sense but I still cut raw meat (an most everything really) on a plastic board.

 

[fshanno]

I asked the cooks in my life what kind of cutting boards they prefer.  Without exception they said the plastic kind.  Light weight and dishwasher safe.  If I made them one it would at best be a decoration.  I don't know.

I'm the cook in the family. While there are times when I use and prefer the HPDE boards, such as for portioning fish and meats, I use a wood board for all other prep work that doesn't involve "flesh". Commercial kitchens pretty much have to use the plastics, however.

That video was inspiring...a LOT of work, however, but I suspect he doesn't give these away for low prices, either!

I went to the web site and I was surprised at how low the prices are.  I didn't see the exact one he shows in the video but others like it are going for around $150.  I suppose that's all the market will bare for something like this.  Obviously he's doing it because he loves doing it.  I'm sure there's a high degree of satisfaction.  If you enjoy making cutting boards and you've run out of family and friends make them for then why not make a little money?  He can't be making a living at it but he covers the cost of the material and utilities, consumables, wear and tear and a few bucks extra.

I've got a friend who makes these.

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His wife is a quilter and he got the idea from that.  He just sold a bunch at the Houston Quilt Show.  Made a few thousand dollars and had a lot of fun doing it.

I've been thinking about making wooden clocks for sale.  Just little ones made from scraps and stuff I can gather for next to nothing.
The little movements and hands are very cheap. 

 

[Cheese]

I gave up on plastics years ago. I had 4...red for beef, white for chicken and black for fish. Vegetables were cut on a translucent board.

They dulled my knives and were always depositing micro particles of plastic into the mix. Great to clean, just throw them in the dishwasher. But they always had a weird smell unless I washed them in Clorox.

I prefer 1 wooden board now. Just 1 to wash, just 1 to clean, just 1 to sanitize and just 1 to repair/pimp out.

 

[AndrewG]

Been watching that guy on YouTube for a few years now. He makes beautiful cutting boards, if you look at the CNC work with some of his cutting boards it’s very satisfying.

He recently moved out of his old workshop (where that video was filmed) and now he’s got a full commercial workshop and has even opened his own store.

 

[Svar]

UHMW is more sanitary than wood. No question about it. Stories that bacteria die quicker in wood etc. are just that, stories. They particularly like glue joints, where damage and rot in wooden boards typically initiate. UHMW is non absorbent, dries fast, and stands up to harsh cleaning. It is even used in joint implants. Non of that is true for wood.
Off course wooden board is my choice to serve bread or cheese at the table.

 

[usernumber1]

UHMW is more sanitary than wood. No question about it. Stories that bacteria die quicker in wood etc. are just that, stories.

that's quite a statement, considering quite a few people since the 80's have been trying to research cutting board safety and different materials used. can you link any papers showing what you're saying?

 

[peter halle]

Plastic boards can be chemically sanitized using industry practices that are documented for food safety professionals.

Wood boards are harder to accomplish the same thing.

Peter

 

[jeffm13]

A good article:
https://news.ncsu.edu/2014/09/cutting-boards-food-safety/