Trying to get away from ikea plastic chopping boards, is there and wooden chopping board suppliers I can replace them with, not to expensive if possible!
Wooden Chopping Boards
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Give me a shout if you like I’d be happy to make them to your size and specs. 
I have a bamboo chopping board too, I've often wondered what they use to glue the sections together with and if its one of these dodgy substances. I'm sure I read somewhere that the glues they uses are less than environmentally/health friendly, either way it still does the job.
Try your local TK Maxx store, they seem to always have Olive wood boards there.
I dropped and split apart my breadboard a week ago.....it came from an Aunt's house thirty years ago, it must be sixty or seventy years old.
It's sycamore.
I have another my Dad made for me when I got married but it's much thicker, about an inch thick. It's superb for hard heavy chopping but for everything else I preferred the thinner older board. I'm still using the pieces, but I'm wondering about how to glue it together properly. Tempted to use wee mini dowels and ....I don't know what glue.
I have cascamite, and I have acrylic white wood glue, but will they safely take washing and the occasional salt scrub ?
It's sycamore.
I have another my Dad made for me when I got married but it's much thicker, about an inch thick. It's superb for hard heavy chopping but for everything else I preferred the thinner older board. I'm still using the pieces, but I'm wondering about how to glue it together properly. Tempted to use wee mini dowels and ....I don't know what glue.
I have cascamite, and I have acrylic white wood glue, but will they safely take washing and the occasional salt scrub ?
Any use @Toddy
It’s only a Google and folk here might disagree but he reads like a professional. To start With he admits his mistakes.
Long winded but there is a list of eight glues in there.
You’ll need to find UK equivalents but that’s not hard.
I have not had happy results with Gorilla Glue but I believe others here have.
Edited to add:
Cascamite should be fine - I believe that it is used for outdoor joinery.
It’s only a Google and folk here might disagree but he reads like a professional. To start With he admits his mistakes.
Long winded but there is a list of eight glues in there.
You’ll need to find UK equivalents but that’s not hard.
I have not had happy results with Gorilla Glue but I believe others here have.
Edited to add:
Cascamite should be fine - I believe that it is used for outdoor joinery.
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I've had one made of, I think, beech and another of cherry for years now. No glue or finish just planks of wood. Just don't let the soak in water and let the dry out and they seem to be doing fine.
This podcast has a load of info about why wood is the best option and how it absorbs and kills the bacteria. https://www.finewoodworking.com/2024/10/04/stl325-no-finish-no-problem
This podcast has a load of info about why wood is the best option and how it absorbs and kills the bacteria. https://www.finewoodworking.com/2024/10/04/stl325-no-finish-no-problem
We have a big, thick, end-grain blocks, wooden chopping board from Debenhams that we have had for around 20 years. It lives on the kitchen worktop. I added rubber feet to it soon after we got it.
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a mixture of bee's wax and oil (in Japan we used olive oil to treat cutting boards, but other types of oil may work, too...)
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Olive oil goes rancid over time when exposed to air. Not sure how it would work in a blend with beeswax though. I prefer walnut oil as that cures over time and doesn't go off.
Olive oxidises, Walnut polymerises.
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I didn't bother with either of my sycamore ones. I just scrubbed them under the tap, dried them off, left them to air finish....occasionally scrub them with salt.
I don't cut meat on those boards though; vegetarian household.
I have a separate stainless steel sheet that I use if I'm cutting up meat for Himself.
I don't cut meat on those boards though; vegetarian household.
I have a separate stainless steel sheet that I use if I'm cutting up meat for Himself.
I don't cut down onto the steel, I cut the meat on something I can really wash clean. Sharp knife, decent meat, careful cutting. Often I'll just use scissors kept only for meat.
Besides, I don't do it often, the venison, etc., we're given by our friend is always beautifully prepped and ready to cook.
The vegetarian bit and the hygiene habits mean that there's no way I'd cut up meat on wood or on plastic boards.
Besides, stainless steel is pretty soft, the bottom of the roasting tin we use to make tablet (it's poured into it) is all marked with the butter knife we used to cut the tablet up in squares.
Having said that though, I can sharpen up scissors just but cutting into folded over tinfoil.....
Besides, I don't do it often, the venison, etc., we're given by our friend is always beautifully prepped and ready to cook.
The vegetarian bit and the hygiene habits mean that there's no way I'd cut up meat on wood or on plastic boards.
Besides, stainless steel is pretty soft, the bottom of the roasting tin we use to make tablet (it's poured into it) is all marked with the butter knife we used to cut the tablet up in squares.
Having said that though, I can sharpen up scissors just but cutting into folded over tinfoil.....
Stainless steel is pretty soft? In order for stainless to be considered stainless it has to have 13% Chromium. Chromium is the hardest metal we know of. Only Diamond and Boron are harder.
As you say... Tin foil doesn't blunt blades...(much) Please use that to cut meat on... and only a heathen uses scissors... You Heathen Hooligan Veggie....
As you say... Tin foil doesn't blunt blades...(much) Please use that to cut meat on... and only a heathen uses scissors... You Heathen Hooligan Veggie....
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