Cutting boards

And what is difficult there - he took off the lid-lattice and shook it out.

Thank you, also clearly !!!! Now there is no doubt left

Lara, Metro now has such inexpensive bamboo boards.

Good afternoon! Encouraged by reports of Tim's polyurethane boards, I bought a big and a small one. Small (28x19) mainly for bread and occasionally cheese sausage, and large (36x25 cm) for use in cooking.
While the impressions are preliminary:
1) there is no smell;
2) the colors are beautiful (I took dark green and orange). Buying, as they recommend, different colors for different types of products - this is possible only if there is a large storage space, which we and 99% of families do not have;
3) stored vertically at a slight slope in a dish drainer. Bend slightly while standing, but lay remarkably flat on the table.
4) with "slow" cutting (sausage-bread-cheese), no unpleasant sensations, but with a quick shredder, for example, onions, the knife is sensitively slowed down on the board. I'm just used to shredding quickly, and this "brake" does not allow me to fully enjoy my work.
5) wash great too.
6) we have been using the boards for 2 weeks - I do not observe any marks on the board in the form of cuts from knives. And my knives are sharp. I cannot explain this fact for myself.
It is too early to draw final conclusions, the time of use is too short, but I was not disappointed in the purchase and I can safely recommend such a purchase.

And I have traces of Victorinoks very much even remain, both on Timov's and Samurov's

[Cutting board Chef Newlife ETT711]

I like it:
Cutting board Chef Newlife ETT711
Material: wood, polyethylene
The inner base of the cutting board is soft wood.
The working surface of the cutting board is made of polyethylene with a mesh structure - such a connection gives the effect of a trampoline, that is, when working on such a board, the knife is micro-ejected from the working surface. This allows the knife to be sharpened for a long time.
Mesh polyethylene has an elastic structure, due to which the surface of the cutting board remains flat for a long time and the ingress of microparticles into food is maximally excluded.
The surface of the board is coated with a nano-layer of silver (10-2), providing 99.9% protection against microbes.
I saw professional catering equipment in a store.
Pretty but the price

Girls! I want to say about kitchen boards. I have a million! Recently, I especially fell in love with flexible ones. There are Japanese (original), there are Chinese, there are Russian (I wanted to write Soviet). In my opinion, the best are Russian companies TimA. It is something! Compared to Japanese ones (700-900 rubles each), they are a hundred times better. There are practically no knife marks left on them, although I often cut with knives with teeth. Highly recommend!

I forgot. The board with the container is unused.

And I forgot. Those that are 15-24 thousand rubles. (and also plastic) I just can't afford it, I can't test it.
More details: https://Mcooker-enn.tomathouse.com/in...=com_smf&topic=1429.27160

Girls who had a smelling Samura board ?. Did she stop smelling after airing, or not? I also bought such boards in my shop, in mid-January, for 190.00 rubles, and as many as 4 pieces for gifts by March 8. Olive color, everyone smells. How they smell! For my nose, these are garden bugs. Not like cooking on such a board, it is impossible to live with it in the same kitchen. For two days on the loggia it is ventilated, but the smell does not decrease. There can be no talk of any gifts. But the board itself is beautiful, very solid.Apparently, you need to buy these products only after preliminary "sniffing"

[Elena]

Elena, and why did I buy such a fragrant color ...

[Lel]

LelElena, I bought such an olive-colored board and wrote about it a few pages ago.
What can I say, I was lying on the balcony for more than a month, the smell slightly diminished, I decided to put it in the kitchen drawer. Every time the drawer was opened, the smell was very strong. Of course, I couldn't use it.
I bought it in early September, until December the smell was less audible, but good.
Once, I did not have enough surface for freezing the dumplings made, I thought, I'll put this board in the freezer with dumplings.
And you know, you know, she lay there for about an hour - and began to smell less!
Then I put it into the freezer again, held it longer - the smell diminished. Now you can hear the smell, if you smell close with your nose, but it is still far from the same as it was originally. And when I open the kitchen drawer, I can't smell it. But I don't use it yet.

I also bought such a gray board - and I use it, but I already have it all in cuts, and even a yellowish place where you constantly cut.

I only like the fact that it is large, thin and flexible.
But the quality is Chinese junk.

[Lilith]

Lilith, thanks for the answer, I'll try to freeze it, Song*, I saw at a discount so good, read reviews in different places, who write that it smells of olive color, who writes that it does not smell. It worked as always - I won't smell. So I got it. But the classic also said that there is no need to chase after cheapness. As a result: a thousand rubles thrown away, and gifts that did not take place.

Girls who had a smelling Samura board ?.

I have such an olive and after a year it pings, although not so vigorously, the smell of manure is real. She's in my garden in the fresh air all the time, but it's no use. Washed a hundred times in the dishwasher. Do not take olive, only this color is smelly. Black, bought in the same place, but does not smell at all, excellent board. It is written that they are made in Korea, both.

TiMa also bought three of our polyurethane boards, because they needed a smaller size. But I like them a little less, they bend worse, small ones bend with effort. The groove for the drainage of the liquid is too small. And the traces of the knife still remain on both Korean and ours. A month of active use and that's it, there are cuts. But they still look better than just hard plastic. Small boards for 200 rubles. Total. In general, TiMa boards are normal, I will buy them.

I'm also happy with Tim's boards. I use them, as they say, both in the tail and in the mane.

Where did the expression "both in the tail and in the mane" come from, what does it mean?
To drive into the tail and mane (head) - strongly, strenuously, fiercely, quickly, with pressure, with all his might, with all his might.
At first, the expression referred to riding horses, which were lashed from all sides to accelerate, but then it became wider and is still used today..

I am also happy with Timovskiy.

Well dakys!

[Elena Tim]

Elena Tim, and you have a name board that is?

[Elena Tim]

Elena Tim, and you have a name board that is?

These are her branded boards! That is, her husband, Timona Tima.

No, well, why not appropriate, everyone praises ... I think, let me apply, since such a successful coincidence.

I'm also happy with Tim's boards. I use them, as they say, in the tail and in the mane

Both I and I. The middle has already become whitish. But I still like her

Girls, I finally got my new knives! And I have already passed the first tests with them - in total, my husband and I have already cut 5 fingers, but I am very happy with the knives! Yes, actually, I'm not talking about that. Planks ... planks ... like Well, they are old for my youngest son, 29, and so he made these boards for me at school! on lessons! labor! So I thought, the knives are new, Japanese, cool ...and what about the boards? I love and want wooden ones, can you advise anything ?! Although, if a good, high-quality "soft" plastic, then why not try it, because surely there is something that deserves attention ?! Help !! Plizzzzz!

I myself love and adore wooden boards, but different ones appeared, for example, from polyurethane (the same TIMA, in some places they write thermoplastic in general) and it turned out that they are not bad at all. Can you really read more closely? About them, except for "smells, does not smell" is written that very much even nothing, quite decent boards. I myself am for these boards, for me there is only one major minus - you cannot put a hot pan on them and everything else is insignificant.

Finally I managed to buy Tima board
Really very comfortable and durable. No smell, no traces of knives yet. Yesterday and today I cut with very sharp knives, then washed it in the dishwasher and photographed the result. No knife marks, no beetroot marks.

[Elena-Liza]

Elena-Liza, Congratulations! I have two of these at home, one a little more, the other a little less. And one in the country. I really like them, they are comfortable, lightweight, they don't take up space. And mine did not smell at all.

Very comfortable. There were three sizes in the store. This is the smallest one. Now I will definitely buy more. If I had not read the reviews on HP, I would have passed by and did not pay attention. And after reading about these boards, in each household. store was looking for this company. Was nowhere. Only on the Internet to order. I didn't want to pay shipping for one board. And suddenly I saw yesterday, and could not believe my eyes. I crumpled it, smelled it, looked at the company's badge almost with a magnifying glass ...

[Elena]

Elena, I also found two of mine in the household, and one on Ozone to a heap in the basket I threw to the order

No knife marks

Eva how !!!

You need to buy yourself), but what if ...

And my Samura wounded for the whole carcass all in cuts, and this is from ceramic knives.

Another 2 (or 3, I forgot) pieces that I didn't wear lie ...

Girls, and on a piece of paper to Tim's boards it was written that they need to be washed either in the dishwasher or sometimes boiled, then any cuts from the knives will disappear.

And suddenly I saw yesterday, and could not believe my eyes.

Lena, where? In which shop? I, too, have not met anywhere with us.

[Larissa]

Larissa, in Zelenogorsk. At the hardware store. I often graze there. Here I bought a handy spatula

Larissa, if necessary, I can buy a board, but how to transfer it?

Helen, thank you, I myself often go there, so I was not so long ago, but I did not look into the shops. In which one?

And I personally trudge and enjoy my favorite rubber-silicone board from BEROSSI. It is a very flexible rubber board with a slightly rough surface. dear, but how comfortable it is! I don't cut anything on it, I use it as a mini silicone mat when I work with dough, with dumplings. It takes up little space on the countertop, dust it a little with flour and calmly work with the dough. At the end of the work, I bend the flexible board into a tube and pour the excess flour right from the board back into the bag with flour. Since I don't cut anything on this board, I always cut all portioned pieces of dough with scissors. I always work with dough with scissors only.







It is also convenient to roll out small change on it and even flatten the dough under a dumpling.



The size is enough to handle dumplings for lunch.



At the end of the work, 3 minutes to wash the board and wipe the table and there are no traces that dumplings were just made here.

Larissa, on the street. Lenin. Now I will not say the house number, I will be there, take a look, write. Previously, this house was a home of everyday life. And if you are there before I write the house number, call me, I will orientate. I'll throw the number in a personal.

[Creamy]

Creamy, Alevtina, the board looks like rigid plastic in the photo. And you write that it is soft. Does she look so deceiving? And dimensions, please. 33 to 21.4 Is it?
Surely yours with the addition in the name Flexi (made in Belarus?) It? I looked in Google, found it, but it looks like it's not flexible from the screen))))

[Alevtina]

Alevtina, I have exactly such a board, and I really like it ... thin, flexible, I cut on it ..... where I bought it, I don't remember ... but nowhere else have I met ...

Oh, how we were taught that only wooden boards are antiseptic and that you need to have different products. I took a chance, I forgot about everything for modern beauty ... now I am replacing it with wooden ones again. I'm happy with it, enjoy it straight! For cutting dough there are plastic, silicone knives and "scrapers", I came with a mat right away. Conveniently, I will even "cut" them without fear of ruining the forms.

The size is enough to cope with dumplings for lunch.

Such dumplings are not frail. Male size, big mouth.

[Creamy]

Creamy, Alevtina, the board looks like rigid plastic in the photo. And you write that it is soft. Does she look so deceiving? And sizes, please. 33 to 21.4 Is it?
Surely yours with the addition in the name Flexi (made in Belarus?) It? I looked in Google, found it, but it looks like it's not flexible from the screen))))

The board is old, I don't know anything about the word Flexi, there are no such words on the board itself, and what was on the package, I don’t remember years ago. And the fact that the board is flexible, I confirm the photo. And, yes, the size is exactly 33x21.4 cm.



The name BEROSSI is clearly visible here.

Such dumplings are not frail. Male size, big mouth.

Yeah, the size is 6 cm from the form, rather a minivar.

[Creamy]

Creamy, wow, how she bends. I found such a board. They were also on ozone, but they ended.

[Alevtina]

Alevtina, but this, by any chance, is not such a board?

🔗board + chopping board + berossi + flexi + flexible & ymclid = 039174663658872563800002

[Lera-7]

Lera-7, there is for 399r. and Flexy's postscript, that she seems to be. And there are reviews for it, yellow-orange)

To the question: "Alevtina, is this, by any chance, not such a board?"
Yes, this is it.

[Creamy]

Creamy, Thank you! So we must take))

[Yulia]

Yulia, well, I don’t know, it is necessary to look at the certificates.Schaz suggest that they are harmful ...

only antiseptic wooden boards and that you need to have different products.

This point of view has long been refuted. And as recently as this morning, an experiment was carried out on channel 1: plastic and wooden boards were tested with a purity meter (luminometer). The conclusion is unambiguous - discard the wooden ones immediately!

Larissa, here, here! I only have a wooden one for bread!

And mine. The only thing is that I can’t part with the expensive end cap.

And what is the front end? Who is fat?)

Yes, fat, big and checkered.

Girls, and on a piece of paper to Tim's boards it was written that they need to be washed either in the dishwasher or sometimes boiled, then any cuts from the knives will disappear.

Girls, turn on the mind, I have these boards, my favorites, inexpensive and convenient. BUT YOU WILL NOT GET RID OF THE KNIFE CUTS. ... At first (up to 3-4 months) they look nothing, but if you use it actively and for a long time, alas, like everyone else. The samura is also covered with cuts over time. I wash all the boards in the dishwasher, nothing will save from cuts with active and prolonged use. But Timki is much cheaper, it pleases.

The conclusion is unambiguous - discard the wooden ones immediately!

Larissa, oh well, them ..., with all the abstruse transmissions.)) Wash well and scald with boiling water properly. I saw on our television both those and these programs, the opposite opinion about plastic and wood. And the most interesting thing is that everything was always very convincing ... with measurements, laboratory analyzes ... In general, all of us are always surrounded by microbes. The main thing is to observe the basic rules of hygiene and that's it.

🔗board + chopping board + berossi + flexi + flexible & ymclid = 039174663658872563800002

Girls, did anyone buy?

Girls, did anyone buy?

I bought....