[1 - 1] hi everybody felice mcmanus from
[2 - 5] america's test kitchen and gearheads and
[5 - 6] i'm here to answer some of your
[6 - 8] questions that you left in the comments
[11 - 13] cutting boards wood versus plastic
[13 - 16] so a number of people asked about glass
[16 - 18] cutting boards or commented that they
[18 - 19] like their glass cutting boards and that
[19 - 21] we didn't talk about them
[21 - 24] glass cutting boards are super bad for
[25 - 28] they're hard they're unforgiving
[28 - 30] and i have used them to dull brand new
[30 - 32] knives when i'm doing knife sharpener
[32 - 35] testing so i found that 10 cuts of a
[35 - 38] brand new knife on a glass cutting board
[38 - 40] completely destroyed its ability to cut
[42 - 44] keep them for a cheese board or whatever
[44 - 46] you want to use for display
[46 - 49] but don't cut on them please
[50 - 52] that was related i think to a lot of
[52 - 54] people with questions about sanitizing
[54 - 55] cutting boards and as i mentioned in the
[55 - 58] video anything you use hot soapy water
[58 - 61] on is going to come clean
[61 - 62] people have bleached their plastic
[62 - 65] cutting boards they were talking about
[65 - 67] bleach works great on plastic cutting
[67 - 68] boards if you want to do a bleach and
[68 - 70] water solution and soak it or wipe it
[70 - 72] down and rinse it well get the bleach
[72 - 74] back off of it again
[74 - 76] it's not good for wood it will
[76 - 78] bleach the wood it will dry it out it
[78 - 81] will damage it and it's not necessary we
[81 - 85] found hot soapy water is the answer
[85 - 87] a few people mentioned that hannah has a
[87 - 88] wooden cutting board and she was talking
[88 - 92] about plastic cutting boards etc um both
[92 - 94] of us own both kinds so i have a few
[94 - 96] little plastic cutting boards that i use
[96 - 98] she has some wood and plastic
[98 - 100] plastic and wood have their own
[100 - 103] advantages different sizes as people
[103 - 104] mentioned are good things to have you
[104 - 105] know if you're just going to
[106 - 107] cut a lemon in half sure you don't need
[107 - 109] to bring out the giant board
[109 - 111] grab a little board
[111 - 113] but we were kind of pointing out that
[113 - 114] people should give themselves space to
[114 - 117] work so a larger board is good that said
[117 - 119] for some people that large board that i
[119 - 121] was using looked a little big for them i
[121 - 123] will say that it's very rewarding don't
[123 - 125] knock it if you haven't tried it to have
[125 - 127] a lot of space to cut on
[127 - 129] um and as for like it being a little
[129 - 131] heavy in the sink and stuff
[131 - 133] you know we all go to the gym and pay
[133 - 134] the money why don't we lift stuff in our
[134 - 136] house so yeah that's just the way i
[136 - 138] think about it i should be able to
[138 - 140] handle things if you have a medical
[140 - 141] reason you shouldn't be lifting things
[141 - 144] sharp get a lighter board
[144 - 145] for things like cutting up meat i often
[145 - 147] will put we have tested flexible cutting
[148 - 150] mats which are plastic thin
[151 - 153] little sheets that you can put on top of your
[153 - 154] sheets that you can put on top of your wood board or whatever board you're
[154 - 156] using cut the meat up with that take
[156 - 158] that away and then it's a little bit
[159 - 161] less difficult to clean the board
[161 - 164] difficult to clean the board so there's a another option
[166 - 168] a few people asked for more information
[168 - 170] on boards or asked if we had tested
[170 - 172] certain boards that we didn't mention we
[172 - 173] were really giving you the highlights of
[173 - 176] the two styles with our favorite boards
[176 - 178] but each of those was subject to a full
[178 - 180] testing with lots and lots of brands
[180 - 181] including some of the ones people were
[183 - 185] those stories live on our website uh
[187 - 190] www.americastestkitchen.com it is a subscription site uh it's behind
[190 - 191] it is a subscription site uh it's behind a paywall but
[191 - 193] you know if you like the information
[193 - 195] that we're providing there's a lot more
[195 - 197] of it there and you can look it up
[197 - 199] anytime plus recipes so i mean not to do
[199 - 201] an ad but that's that's where we keep
[201 - 203] more information
[205 - 207] someone else can you use both sides of
[207 - 209] each board yeah each of those boards
[209 - 211] that we recommend the wooden one and the
[211 - 213] plastic one both sides are the same we
[213 - 215] did test some that had a little feet on
[216 - 218] them um in general it's not our favorite not
[218 - 220] um in general it's not our favorite not only because you know as a vertically
[220 - 222] challenged person
[222 - 224] that cutting board if it's thick and has
[224 - 225] feet it's up too high for me to be
[225 - 228] really using it and for you know other
[228 - 230] people that is it's a consideration it
[230 - 232] does limit you to use one side of that
[232 - 234] board only the top the feet have to be
[234 - 237] on the downside so we kind of prefer
[237 - 239] boards you can use both sides
[239 - 241] people were talking about the type of
[241 - 243] oil that was the best to use on the
[243 - 246] boards i mentioned mineral oil
[246 - 249] in that video it's a good oil to use for
[249 - 251] all kinds of wooden tools we also have a
[251 - 253] recipe on our website for spoon butter
[253 - 255] which is a combination of beeswax plus
[255 - 258] mineral oil and that combination is even
[258 - 260] better because the beeswax kind of coats
[260 - 262] the board and holds the oil in a little
[264 - 266] bit but you know if you're not doing
[266 - 268] but you know if you're not doing anything to maintain your boards
[268 - 271] basic mineral oil from the grocery store
[271 - 273] will do it for you if you don't want to
[273 - 274] use mineral oil and you people were
[274 - 277] talking about other food grade oils
[277 - 279] the one thing you do have to know is if
[279 - 280] you're using that board all the time
[280 - 282] yeah sure probably those oils will work
[282 - 284] you don't want them to
[284 - 287] get on there and be too thick and to go
[287 - 289] rancid if you're not using the board
[289 - 291] very much it'll smell terrible it'll
[291 - 293] turn kind of plasticky sticky so if you
[293 - 296] whatever oil you use thin coat really
[296 - 298] rub it in really let it dry
[299 - 303] and you know wash it frequently so
[304 - 306] you want it's better to use something
[306 - 308] like a mineral oil but if you've got to
[308 - 310] use a different oil make sure it's on a
[310 - 311] board you're using frequently so it
[311 - 314] doesn't have a chance to go bad
[314 - 316] and finally some people were talking
[316 - 319] about juice channels or
[319 - 321] you know to catch juices from cutting up
[321 - 322] tomatoes or whatever
[322 - 324] neither of the boards that we were
[324 - 326] talking about have that um
[326 - 328] for people who do want a little bit of a
[328 - 330] juice channel it is on some of the
[330 - 332] boards that we talk about in the stories
[332 - 334] but um we haven't really found it that
[334 - 336] necessary if you're cutting something
[336 - 339] that's really wet yeah maybe
[339 - 341] sometimes people will if they have a
[341 - 342] smaller board they'll put it inside of a
[342 - 344] sheet pan to catch the you know any kind
[344 - 346] of runoff so you have your half sheet
[346 - 348] pan and you put your board inside
[348 - 350] but you know in general for most things
[350 - 352] people are cutting up it hasn't really
[352 - 354] proved super useful
[354 - 356] so hope that's helpful thank you for
[356 - 358] commenting and hope you keep on watching
[358 - 363] gearheads thanks a lot bye