a big okolon plastic cutting board 60x40 cm that everything with high water content slides on it

[r0bz]

someone recently bought me a new big (okolon) plastic cutting board from a store that sells kitchen utensils to restaurants that everything with high water content slides on it for example onions potatoes etc
Has anyone had the same problem with a plastic cutting board?
how did you fix it or it is not fixable?
I use a Chinese cleaver with a lot of lateral movement in my cuts (lot of slicing motion when doing the push cut)

 

[Wagnum]

I had one like this at work. It eventually got better once it got some cuts in it. I imagine this would take a while in at home

 

[r0bz]

I had one like this at work. It eventually got better once it got some cuts in it. I imagine this would take a while in at home

everything with high water content slide on that cutting board like crazy ?

 

[Wagnum]

Yes. It was downright dangerous at first but once it got some miles on it that went away. I think it has something to do with the texture on it holding just enough water to make the food hydroplane

 

[r0bz]

Yes. It was downright dangerous at first but once it got some miles on it that went away. I think it has something to do with the texture on it holding just enough water to make the food hydroplane

what do you suggest I do?

 

[Wagnum]

so what do you suggest I do I find it quite dangerous cutting on the board?

Other than using it until it fixes itself I'm not sure. You could get a cheap knife and just go at it? I don't have a simple solution unfortunately

 

[r0bz]

thank you very much for sharing your knowledge!!!

 

[Runner_up]

Move away from plastic cutting boards.

The reason your food is sliding around is because the surface is too smooth. The user above is correct in that the cutting board will become more grippy as it gets cuts and gashes in it. I suppose you could take a nail or something similar and scrape up the cutting surface a little bit to introduce more friction to hold the food.

However, once a plastic cutting board has cuts and gashes, it becomes far less hygienic, as those ridges and grooves can hold on to bacteria and food matter.

Wood boards / hasegawa are the way to go.

 

[Jbeercow]

I had a Hasegawa PE (harder tan version) where wet foods would slide a little. I saw someone suggest use the Hasegawa scraper on it so I gave it a try. It's basically a sanding block with a rough and fine side. Did a light pass with the fine side and no more sliding of either food on the board or board on the counter. You maybe could try lightly scuffing your okolon to speed the "break in" process along. Note that I used the official scraper tool Hasegawa recommended on their board so it's a combo that I knew would work.

I'll also throw out that the Hasegawa FRK (soft yellow) didn't have any sliding problems.

 

[M1k3]

Resurface with sandpaper.