You're viewing a single thread.
I will add another bullet point to the list above, specifically regarding cutting boards. Poly cutting boards are also acceptable and primarily what I use. However, if I see you using a glass cutting board or a plate as a cutting board, or chopping directly on your granite countertop, I am afraid I am going to have to hurt you.
I am, as you can imagine, the default knife sharpener within the circle of my family and friends. However for quite some years I would not sharpen any knives for my sister anymore because she refused stop using her stupid 1980s glass cutting boards. (I believe they were probably actually intended to be serving trays, but good luck making people understand that.) She kept complaining that my sharpening was "no good" because her knives dulled so quickly.
I was eventually able to coordinate with my brother in law who was also sick of it, and we located all of the glass boardlike objects in the house and surreptitiously threw them away.
Doing the lord's work here.
Is "poly" a local american slang for plastic? Anyway I prefer wood because I'd rather have some wood fibres in my food than microplastic. Not that anyone knows if it's actually harmful or not
Sort of. Polymer, actually. It's a common end-run around calling something "plastic" outright because that in and of itself is typically a shorthand for "cheap" or "flimsy."
Anyway, the plastic cutting boards in commercial use (i.e. the ones I use because I am that kind of nerd) are made of high density polyethylene.
Wood for most stuff, plastic for meat and fish because I don't want meat juice soaking into the wood.
Apparently, surprisingly, bacteria grow/anchor better in plastic. than wood. (wood might still absorb the juices more easily)
And now all my fruits taste like garlic, thanks
Fair point