Cutting boards

I bought....

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Share your impressions.

Share your impressions.

I already wrote, somewhere ... I really, really like it ... and I was always looking for one more, since my husband chopped meat on it ... and cut a deep strip ... and now I have them many thanks for suggesting where to get ... both Samura and Tim, I have ... but this one is super-duper !!! she always lies on my table ... and even two !!!

[Helen]

Helen, and wildberries say that the board is plastic ...

[Song]

Song, this is a super-duper mini silicone rubber mat, better than just plastic, better than just rubber, better than just silicone. This mat is thicker than a silicone mat, almost as thick as a plastic board, but just as flexible as silicone. This mat-board combines all their advantages! Due to its size, it immediately takes root forever either on a tabletop or on a rail suspension system. I am hanging. In the description, the manufacturer writes that this is plastic, and this is where the perception pattern breaks down, since a rubber-silicone mat is as thick as an ordinary plastic board and by the same dimensions and appearance in the photo is perceived as an ordinary plastic board, but this is not so. The buyer is in for a pleasant surprise from such a plastic board when he gets something more and more functional than a simple plastic board. You just have to buy this board and enjoy its convenience and functionality. And for everyday work with a small amount of dough, this board is simply irreplaceable. For me this board is just a song!



She's so flexible.



Close-up here.



Working with the test.

Cutting board for cleaning, cutting, cutting fish.

I bought this board from FISSMANN



On the back side with suction cups, firmly attached to the table top. There are stiffening ribs, the board does not bend or fall through.



In the middle of the board, in the center there is a ribbed strip, anti-slip



Very strong, powerful clothespin



The fish was perfectly cleaned. I pressed her tail, wrapped it in a bag and cleaned it and ripped open its belly



I was satisfied with the purchase and the cost was affordable

I love and want wooden ones, can you advise anything ?!

Ilmira, we bought it in Ikea. PROPPMETT Cutting board, beech. We use it for meat. Nice board. I don't know, do you have Ikea?
🔗

I read, girls, your odes about cutting boards, and Bender suffered ...
First I bought a Samura, I used it for three days, I liked it very much, there are no traces of the Tramontin and Victorinox knives.
Then I bought Berossi. I also cut it with the same knives for three days, I was also delighted.
Well? Tim should try it, I bought this board too. I haven't cut anything on Tim yet, but I think he won't let you down.
Samura and Tima are equally tough. Berossi is more flexible and "sticks" better to the table, those. almost non-slip, especially if the table under the board is moistened.

On the blue board of Berossi there are glare, so to speak, the costs of a would-be photographer.

Berossi is more flexible and sticks better

It seems to me that convenience - flexibility, objectively has a downside. It is quite problematic to store it vertically, and in order to roll up a freshly washed board, it must be thoroughly dried, otherwise mold with all the consequences. A simple towel wipe will not help.
Unfortunately, in the photo of the package I did not find what the Berossi board is made of. They write that it can be used as a hot stand, and hotter should not be placed on Timovskiy polyurethane boards.True, I do not really understand how, with a thickness of 2 mm, a board is able to isolate the table surface from the high temperature of the pan, I doubt that the thermal insulation properties of 2 mm of plastic will be equal to the same properties of a thicker tree.
But for the price, Berossi and Tim are almost equal.
To be honest, thin boards did not work for us, somehow it is not very convenient, there is no sense of solidity.
But Timovskaya is very pleased with the board. There are no traces of cuts, just in the center the surface has become more matte.
And lastly, there are no miracles. Knife marks will appear anyway, on any board made of any material.

And lastly, there are no miracles. Knife marks will appear anyway, on any board made of any material.

Nothing is eternal under the Moon. Everything has wear and tear. But these boards will not deteriorate after the first work.

I read, girls, your odes about cutting boards, and Bender suffered ...
First I bought a Samura, I used it for three days, I liked it very much, there are no traces of the Tramontin and Victorinox knives left.
Then I bought Berossi. I also cut it with the same knives for three days, I was also delighted.
Well? Tim should try it, I bought this board too. I haven't cut anything on Tim yet, but I think he won't let you down.
Samura and Tima are equally tough. Berossi is more flexible and "sticks" better to the table, those. almost non-slip, especially if the table under the board is moistened.

On the blue board of Berossi there are glare, so to speak, the costs of a would-be photographer.

Good day! Please tell me where such boards are sold in St. Petersburg, thank you 😊

[inp]

inp, Inna, I bought a gray Samura online trade, Berossi (blue) - wildberry, Tima (red) - Oldie.
In wildberry, delivery is free.

Thanks 😍

Tim should try

Eh! Eh! Eh! Sho means "try" ?! I would ask! ...

Sho means "try" ?!

Whisper and poke with a knife

I am shhikotok bayus

Eh! Eh! Eh! Sho means "try" ?! I would ask! ...

I do not taste everything, I often try how it works.

Whisper and poke with a knife

I'm not a sadist to poke with a knife.
By the way, she explained to her daughter what kind of cutting boards appeared in the house, and she forbade her son-in-law to touch them. I'm afraid he'll start trying with a hatchet.

will start trying with a hatchet.

Lenka? With a hatchet? Not a sadist?

Chota I already "point it, Slaik" ...

Lenka? With a hatchet? Not a sadist?

What!!!!! Not in life. What are we going to do without her?

What are we going to do without her?

There is even nothing to argue.

[Wildebeest]

Wildebeest, Sveta, tell me, please, on your gray Samure from Online Trade there is some kind of drawing, and how it is applied - embossed or shiny outline. There are boards that differ in price by one and a half times, the operator could not really explain anything. I read that on original boards the drawing should be applied with a shiny outline.

[Zhmurka]

Zhmurka, Valya, on the back of my board there is a shiny contour resembling an apple. If this contour is touched with the pads of the fingers, then it is felt.

Svetochka, thank you very much. It looks like you can take a chance and order a cheaper option.

[Zhmurka]

Zhmurka, Valya, your risk will be justified.

Came boasting a gift from our friend. He lives in America and makes these magical butt-cutting boards from precious woods himself.
They are simply enchanting. And texts, engraving are a separate song.

This board is also made specifically for our sink in the kitchen, since this is almost my entire working area, in the 5th kitchen))))











If suddenly someone is interested, then you can order from him. Any size, any inscriptions, pictures.
The shipment will of course be expensive. But when such trifles stopped the inhabitants of the Breadmaker))

[Natalia]

Natalia, came to look specifically. yes great !!!!
Let them serve for joy and pleasure!

[Lily]

Lily, thanks for stopping by and appreciating

[dana77]

dana77, well, is it possible to cut food on such boards, like on "Lady with an Ermine" to clean herring

[Hope]

Hope, she walked around them for three days. And today I took and cut it))))

Very beautiful👍! I have a large end board, but it is in no way comparable to these works of art.

[Larissa]

Larissa, here I was looking at them and my heart never wavered.
And these are wonderful))))

Girls, I need advice. I bought myself two thick birch cutting boards for improper use - as a stand for multicooker on a gas hob. Surface treatment required. So I'm thinking about what to cover, so that the view is decent, and the greasy spots are erased. Any advice?

[Belka13]

Belka13, my brother is soaking the endboards with Vaseline oil. Maybe for your purposes, such processing is suitable?

[Seberia]

Seberia, Elena, thanks, I must read And try on a small piece.

Girls, CHO CENTURY was not, but then I was drawn ... to Aliexpress. I saw many similar ones there, but my eye fell on this one:


This is how you make it up I need it Is it convenient to use such a thing? I realized one convenience, or rather, there are two of them in this board: 1) the pallets are not perforated, which means that nothing will leak onto the table, and 2) there are two pallets, for ready-made cutting and for waste. I think it's convenient. Maybe someone is already using it? Respond! Share!

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[Ilmirushka]

Ilmirushka, I have a similar one, but with one pallet, I bought at Ozone. Plus in the pallet, minus in the plastic, cuts quickly appeared from the knife, but in general, a convenient piece.

[Galina]

Galina, Thank you. Well, plastic is plastic, for which the knives do not suffer so much - also a kind of plus.

[Ilmira]

Ilmira, then these trays must also be washed, cleaned all squiggles.
This is not to waste away from idleness.

[Taya]

Taya, I immediately brushed aside all such boards with one pallet, and which have a net bottom, so wash it ... and these, look, are kind of even, smooth, and I liked that there are two of them:

I think, in general, in principle, I need something need not such a board

[Ilmira]

Nah, we can't get an ordinary board. Just take the board and take it with the contents to the right place, it's not so aesthetically pleasing.
Ilmira -

Well, plastic is plastic, for which the knives do not suffer so much - also a kind of plus.

It seems to me that my favorite knives somehow do not like plastic boards very much, as their owners think about it.

Again, the convenience of cutting on such a device strongly depends on the manner of work - if you "cut like a babe" just by pulling a universal knife back and forth, then this is possible, but if you chop "like a chef", it may not work if you have a thin board stupidly fall through the center into the void. After all, the support is only on two edges.

I have a large plastic board, more than a centimeter thick, and it led a little. Everything, it is already required to adapt to the curvature. ((

[Ilmirushka]

Ilmirushka
I reject immediately and without delving into something else, simply because I have to cut with a knife in plastic. Well, that's what I am shit it's a miracle that I can't stand such a blatant mockery of a kitchen aristocrat - with a sharp knife.

I can't stand such blatant abuse of a sharp knife

This is tertiary. The main thing is that it is most likely healthier to eat particles of wood and bamboo (not varnished, of course) than plastics

Here is a controversial issue. I will give an example, in the manual on Bosch circular saws it is directly stated: some types of wood have carcinogenic properties (of course, it is more related to inhalation of small particles, but it still becomes scary).
And those plastics that are used in the kitchen must be certified for contact with food. This is how it SHOULD be. Let's start with this. They are neutral to all body fluids. All particles that enter the digestive tract will leave the body in their original form.
Now let's go to any store and look at the shelves: 95 percent of all products are packed in plastic !!! In polyethylene, polypropylene, polyamide, polystyrene - and for some reason no one is terrified!

I fell in love with flexible plastic boards of large sizes. They are very convenient for cutting and freezing chicken and fish semi-finished products. I wrap such a large plastic board (but not larger than the bottom of the freezer drawer) with foil for packaging products. And already on this board wrapped in foil, I lay the cut (flattened or fillet) fish in rows. spread it over the entire surface and immediately wrapped it in foil. I turned it over and begin to spread it on the second side. Again I wrapped it in foil and sent it to the bottom of the freezer (I have a freezer for 8 boxes in the pantry). Frozen. I pulled out a flexible base board, while all the fish fillets or chicken parts lie in even rows, each in its own layer of film. It turns out very quickly and conveniently to freeze semi-finished products of your preparation, while such a freezing takes up little space in the freezer. If you need a vertical freezer storage system, then you need to choose a board that matches the size of the side wall of the freezer box. First, it freezes flat-horizontally, then the flexible board is removed, and two frozen pockets with flat semi-finished products are stored vertically. This method of freezing layout is the most convenient for finding the required freezing. That is, the size of the board depends on which storage system is most preferable to you personally or on the size of your freezers. I choose elastic-flexible plastic boards. I have all mongrels, accidentally bought in hardware stores.

are these boards mostly sold in the same thickness?

Svetochka, they are of different thicknesses, and of different flexibility, and of different density, and with different surfaces.
Such a board is convenient in that it takes up little space, that it is convenient to brush off food and so on from it by rolling it up with a tube.
I use such boards, in addition to their direct purpose, for various purposes, for example, as a substrate for kitchen appliances, which I have to move periodically. For these purposes, I choose those in which one side is smooth (slippery), and the other is ribbed (not sliding). Due to this, the technique is easy to move, but at the same time it does not slip. But if it moves by some edge, it will not skew, because the thickness of such a substrate is minimal.
I also put it in the fold of the Teflon rug when I roll out the dough on it. At the same time, the board does not allow the rug to shrink after the test, when it is elastic, and due to the minimum thickness of such a substrate, nothing criminal happens if it accidentally rolled outside the rug.
This is convenient for me when I use cuttings, for example, for cookies / gingerbread.
If you cut and stamp the cookies on the table, and then transfer them to a baking sheet, then they will deform at least a little. And if I do it directly on a Teflon rug, then I transfer this rug directly to a baking sheet, and nothing is deformed.

[inp]

inp, Inna, I bought a gray Samura online trade, Berossi (blue) - wildberry, Tim (red) - Oldie.
In wildberry, delivery is free.

I bought Berossi at WB right away according to your feedback, thank you very much, the board is very comfortable, I did not notice any traces of a knife. And last week in Leroy Merlin took two more Berossi Flexi at a very nice price blue 35x25 140 rubles, red 33x21 - 120 rubles (with a tail). Anyone interested, pay attention.

[dishwasher safe]

this is a super-duper mini silicone rubber mat, better than just plastic, better than just rubber

Earlier I wrote that I could not find what material this board was made of. Now I got to the "research protocol of polymer product No. 3/211"
This is also polyurethane! Regarding heat resistance, I would like to save users from possible mistakes. For example, one customer says: "And also the Flexi chopping board can be used as a hot plate !!!!.
And here is what the manufacturers themselves write on the site: "resistance to low and high temperatures (can be stored in the freezer and dishwasher safe)".
And on the packaging they also write: "use it under hot or cups"!
Therefore, if you put a hot frying pan, then it cannot be ruled out that the board is deformed.
By the way, about Tim's board: the instructions contain a direct prohibition on using it as a hot plate !!!

And last week at Leroy Merlin took two more Berossi Flexi at a very nice price

Many thanks for this information! I will definitely stop by and buy at least one for testing - I don't really like thin ones.
We have Timovskie, together with a dacha 3 pieces (2 large, 1 small). As I wrote earlier, I am very pleased. There is only one drawback: they bend a little during storage (they stand in the dryer slightly at an angle), but if you put it on the table, then the deflection disappears due to flexibility. Knife marks, of course, appeared, but after very long time... And these traces are exclusively in the form of dullness on the surface, there are practically no irregularities, roughness, "terry".

You can put tea on such a board, but not a hot saucepan or frying pan. Checked on your favorite board. A circle and a slight deformation appeared on it.