Granite Worktop Saver @ £5.32 @ Argos
508°Expired

Granite Worktop Saver @ £5.32 @ Argos

48
Found 29th May 2014
Product description / spec

This Living granite worktop saver is suitable for all food types and simply needs to be wiped clean when you're done. It is scratch resistant to prevent any damage to the chopping board.

Made from granite.
Chopping board size L40, W30, D1.3cm.
Scratch resistant.
Non-slip feet.
Wipe clean.
Manufacturer's 2 year guarantee.
EAN: 8423689.

48 Comments

I dont understand why people want hard chopping boards? The board should be softer than your knife (plastic/wood) otherwise the knives get blunted.

Still cheap for a piece of granite so voted hot if you want one

thegrimester

I dont understand why people want hard chopping boards? The board should … I dont understand why people want hard chopping boards? The board should be softer than your knife (plastic/wood) otherwise the knives get blunted. Still cheap for a piece of granite so voted hot if you want one



Agree.

Saying granite is scratch resistant in the description is pretty daft mind.

thegrimester

I dont understand why people want hard chopping boards? The board should … I dont understand why people want hard chopping boards? The board should be softer than your knife (plastic/wood) otherwise the knives get blunted. Still cheap for a piece of granite so voted hot if you want one



If you use a soft board it gets scratched up. Bad for hygiene. Better a dull knife than food poisoning.

Also, cheaper to sharpen a knife than buy a new board.

Agree Shak

Would this be suitable to use as a pizza stone, or will it have been treated in a way that would make it unsafe for cooking on?

Looks great!

Great price thank you

Banned

thegrimester

I dont understand why people want hard chopping boards? The board should … I dont understand why people want hard chopping boards? The board should be softer than your knife (plastic/wood) otherwise the knives get blunted. Still cheap for a piece of granite so voted hot if you want one



Easy to clean? Hygienic? Looks better than a crappy placcy one? That's just 3.

Got one of these which lives on our granite work top as a bread board. Very useful.

Heavy but decent quality. Definitely more hygienic than wood or plastic.

Not at all scratched in 2 years use.

moob

Agree.Saying granite is scratch resistant in the description is pretty … Agree.Saying granite is scratch resistant in the description is pretty daft mind.



Why? Ours hasn't a scratch on it.

This or the wood one???

Wood Cutting Boards:
Pros: Natural anti-bacterial properties; Self-healing (shallow cuts close up; Knife friendly; Longevity
Cons: Bacteria can multiple in deep cuts; Bacteria gets drawn into wood (very porous) but research has found that they eventually die off
Good for: Cutting and presenting fruit, vegetables and bread
Shopping tips: Look for a tight-grained hardwood (less chance of deep knife cuts), made without fillers, stains or harmful chemicals. End-grain cutting boards offer more durability.

Marble, Granite and Glass Cutting Boards:
Pros: Easy to clean (dishwasher safe); Heat resistant; Durable; Doesn’t absorb bacteria (non-porous)
Cons: Bacteria easily spreads over entire surface (as it’s so smooth); Dulls and damages knives (no “give” in surface to cushion knife edge), Loud (clack, clack, clack as you cut)
Good for: Rolling out pastry or dough, or presenting cheese
Shopping tips: Look for tempered glass, it is much harder to break

purehealthguide.com/201…rd/

Heat added, very good price.



Incorrect, wood has inherent antiseptic properties and is capable of being perfectly safe for food preparation. Plastic boards are more likely to carry dangerous bacteria in the cuts left by knives than wood, however they are easier to bleach clean in water. I don't see the advantage of granite.

It is easy to sharpen a knife, but if you have some good quality ones (upwards of £200 for instance) then why risk damaging them beyond what a sharpen can fix by using such a hard surface?

shak

If you use a soft board it gets scratched up. Bad for hygiene. Better a … If you use a soft board it gets scratched up. Bad for hygiene. Better a dull knife than food poisoning.Also, cheaper to sharpen a knife than buy a new board.



Tis nonsense, get a decent plastic one and they have anti-bacterial molecules bonded with the plastic, get a wooden one and it is antibacterial in itself! Don't go thinking you need to bleach a plastic or wooden chopping block just to get it hygenic, you'll never find anything other than plastic or wood in restaurant kitchens or butchers shops or supermarkets all over the country

Meathotukdeals

Wood Cutting Boards:Pros: Natural anti-bacterial properties; Self-healing … Wood Cutting Boards:Pros: Natural anti-bacterial properties; Self-healing (shallow cuts close up; Knife friendly; LongevityCons: Bacteria can multiple in deep cuts; Bacteria gets drawn into wood (very porous) but research has found that they eventually die offGood for: Cutting and presenting fruit, vegetables and breadShopping tips: Look for a tight-grained hardwood (less chance of deep knife cuts), made without fillers, stains or harmful chemicals. End-grain cutting boards offer more durability.Marble, Granite and Glass Cutting Boards:Pros: Easy to clean (dishwasher safe); Heat resistant; Durable; Doesn’t absorb bacteria (non-porous)Cons: Bacteria easily spreads over entire surface (as it’s so smooth); Dulls and damages knives (no “give” in surface to cushion knife edge), Loud (clack, clack, clack as you cut)Good for: Rolling out pastry or dough, or presenting cheeseShopping tips: Look for tempered glass, it is much harder to breakhttp://purehealthguide.com/2012/04/hygienic-chopping-board/

shak

If you use a soft board it gets scratched up. Bad for hygiene. Better a … If you use a soft board it gets scratched up. Bad for hygiene. Better a dull knife than food poisoning.Also, cheaper to sharpen a knife than buy a new board.



Thats true of plastic, not wood

brendanego

Would this be suitable to use as a pizza stone, or will it have been … Would this be suitable to use as a pizza stone, or will it have been treated in a way that would make it unsafe for cooking on?



My Pizza stone is completely different texture and feel to this, not to mentioned much lighter, I woudlnt recommend it for that.

A living granite worktop doesn't sound like it'd take too kindly to being knifed on a daily basis.

shak

If you use a soft board it gets scratched up. Bad for hygiene. Better a … If you use a soft board it gets scratched up. Bad for hygiene. Better a dull knife than food poisoning.That may be fact but it's also true that a blunt knife is way more dangerous than a sharp one. Also, cheaper to sharpen a knife than buy a new board.

BACTERIA ! oO The nations obsessed with "dangerous" bacteria. Get a grip. Bacteria isnt going to harm you in fact it helps your body.
Anti bacterial sprays,wipes and hysteria. (exception to this being raw chicken of course)
Nice bit of granite btw.

thegrimester

I dont understand why people want hard chopping boards? The board should … I dont understand why people want hard chopping boards? The board should be softer than your knife (plastic/wood) otherwise the knives get blunted. Still cheap for a piece of granite so voted hot if you want one



Seems to be two camps here, I'm in the 'soft' camp - preferring wood over plastic. Been using for decades and haven't given myself food poisoning yet. If granite boards are so great then how comes butchers don't use them?

Westerner's over-the-top aversion to all germs is the reason why eczema, asthma and allergies are so prevalent here. A bit of muck is good for you! (have you seen those sill Milton ads where if you don't use their product it means you are a BAD PARENT)?

What I've learnt from this deal today is there's a fine line between rough and smooth. Also bacteria like smooth things so they can spread, I imagine they are like little ice skating demons just waiting to infect your salami.

come on guys stop being nerdy about a silly chopping board.

I've got both a hefty wooden chopping board and a granite 'chopping' board. I've also got some rather nice (read: expensive) Japanese knives.

I'd happily chop on wood or plastic. No worries with bacteria, as I clean them afterwards, just like I would a plate. The wood is Iroko, same as my worktops. Iroko is naturally anti-bacterial, but I wouldn't chop straight onto my oiled worktops, for obvious reasons. The wood chopping board is treated with a few coats of mineral oil.

So, why do I have a granite board? - it sits to one side on the cooker, to offer a good prep surface and to take heavy hot pans or dishes from the oven. I'd never cut into it though - cheaper to replace the board than to replace good quality knives.

Any good as a base for speakers?

These make fantastic pizza stones in the oven or on the gas BBQ, Heat from me

Stud

I've got both a hefty wooden chopping board and a granite 'chopping' … I've got both a hefty wooden chopping board and a granite 'chopping' board. I've also got some rather nice (read: expensive) Japanese knives.I'd happily chop on wood or plastic. No worries with bacteria, as I clean them afterwards, just like I would a plate. The wood is Iroko, same as my worktops. Iroko is naturally anti-bacterial, but I wouldn't chop straight onto my oiled worktops, for obvious reasons. The wood chopping board is treated with a few coats of mineral oil.So, why do I have a granite board? - it sits to one side on the cooker, to offer a good prep surface and to take heavy hot pans or dishes from the oven. I'd never cut into it though - cheaper to replace the board than to replace good quality knives.



That's where mine is,although I don't cook,it just looks nice X) a pain to move and clean underneath it though,they weigh a ton and you nearly trap your fingers putting it back down on the worktop X)

We use a cheap glass board from b&m - very loud when chopping, louder than using a granite. 2 in stock near me so might reserve one thanks op.

Also a quick drying tip, after you have sprayed & wiped it down, use a rubber squeegee on it. Instantly dry

hermano2

Any good as a base for speakers?


Yes,very good

HiBob

Incorrect, wood has inherent antiseptic properties and is capable of … Incorrect, wood has inherent antiseptic properties and is capable of being perfectly safe for food preparation. Plastic boards are more likely to carry dangerous bacteria in the cuts left by knives than wood, however they are easier to bleach clean in water. I don't see the advantage of granite.It is easy to sharpen a knife, but if you have some good quality ones (upwards of £200 for instance) then why risk damaging them beyond what a sharpen can fix by using such a hard surface?



Oh please. Some points:

1. Anyone who uses a £200 set of knives will not be buying a £5 chopping board from Argos.
2. No matter what surface you chop on, you will have to sharpen knives every so often. Believe it or not, metal being pushed through objects doesn't stay sharp!
3. If you use your knives properly (I assume anyone using £200 knives will know how to use them), then you won't do any damage to them. If you break, damage, dent or whatever a knife on a granite chopping board then I'm sorry, but you need lessons on how to use a knife.
Edited by: "bma1445" 29th May 2014

thegrimester

I dont understand why people want hard chopping boards? The board should … I dont understand why people want hard chopping boards? The board should be softer than your knife (plastic/wood) otherwise the knives get blunted. Still cheap for a piece of granite so voted hot if you want one



I bought these so hot pans can be put on them rather than burn the laminate kitchen surface!

They're great value and look much more expensive.

If you use a wooden board, you can rub a lemon or lime over it after use. This will reduce bacteria. Then wash it obviously.

shak

If you use a soft board it gets scratched up. Bad for hygiene. Better a … If you use a soft board it gets scratched up. Bad for hygiene. Better a dull knife than food poisoning.Also, cheaper to sharpen a knife than buy a new board.



Find me one person who has had food poisoning from a wooden chopping board used for veg, or a plastic one used for meat, assuming they are cleaned to a reasonable standard. I'll save you some time, you can't!

KEG123

Got one of these which lives on our granite work top as a bread board. … Got one of these which lives on our granite work top as a bread board. Very useful. Heavy but decent quality. Definitely more hygienic than wood or plastic. Not at all scratched in 2 years use.



But Wood has anti bacterial properties. and microban plastics are also hygienic. Microban colour coded plastic is used in food prep to meet hygiene standards, to the best of my knowledge no one is using glass or granite.

Another possible use for the audiophiles amongst us. Speaker plinth stand for speakers. Much cheaper than overpriced branded ones. Just an idea.
Edited by: "gringo_no1" 29th May 2014

Haha, very emotive subject. IMO, Granite cutting board? Horrible idea, anyone who enjoys using a good well maintained set of cooks knives would hate this. And this doesn't just mean the super trendy megabucks global knives etc. Cutting on granite will blunt the cutting edge super quick. Way faster than any normal use - slicing through bones, whatever, no comparison. Plastic cutting boards are dishwasher safe, so easily sterilised, and wooden boards are intrinsically anti bacterial. If you don't really care about keeping and using good knives in good condition then it doesn't matter!

Mind you, I could see this being useful as a worktop saver for hot pots and pans....

does anyone think 2 of these (not stacked) will take the weight of my sub considering the depth of the slab is only 1.3cm ...my sub is 36 kg....

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