Plastic chopping board for backing plate!

If using aluminium backing plates, make sure you use marine grade aluminium, preferably one of the five series. 5083 is a good choice.

With marine grade aluminium saltwater will not be a problem, but water without any air will be. So the inside surface next to the hull needs to have a sealant that will prevent any water becoming trapped between the aluminium backing plate and the hull. Long term this is not always easy achieve given potentially high loads and consdering the difference in coefficients of expansion.

The outside surface of the aluminium will be fine if exposed to water (if it is marine grade). Trying to seal the outside surface (for example with paint) can be OK but there is once again a risk of water being trapped while air is excluded. So coatings on the outside, or trying to encapsulate the whole aluminium plate in fibreglass can be counterterproductive unless you can be sure of absolutely no moisture penetration.

Also try and isolate dissimilar metals such as stainless steel fastenings. Products such as Duralac and Tefgel are usually fine, but sometimes thin plastic or fibreglass inserts/washers can be helpful.

The above comments and precautions (with the exception of dissimilar metals) also apply to stainless steel backing plates to a certain extent. Both metals, but especially aluminium, do not do well when moisture is trapped and air is excluded. Attaching these metals to fibreglass or wood needs some care.
 
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Contrary to popular belief, plastic cutting boards are not automatically more food-safe than wood. It’s assumed that because wood is a porous surface and plastic isn’t, plastic boards are more resistant to bacteria. However, this doesn’t take into account the scars a plastic cutting board will get from daily use letting harmful toxins and bacteria in. So, in essence, wooden boards are actually a lot more sanitary in the long run.
Plastic Vs Wooden Chopping Boards: Which is better? - Eco Food Boards

Merely repeating marketing hype from a company which makes wooden chopping boards doesn't mean it's true.
 
I've been aware for many years, 20+ of research showing contamination on plastic boards, more than wood which is easily cleaned by scouring, but I still have to use plastic in the shop
 
G10 and FR4 are grades of epoxy glass sheet used in PCB manufacture.
I've always thought of it as an expensive way of not getting very much glass.
I've used circuit board offcuts for a few things, but I have found it's surprsingly difficult to get epoxy to stick to it sometimes?

Where can you buy it at a sensible price in useful thicknesses?
 
G10 and FR4 are grades of epoxy glass sheet used in PCB manufacture.
I've always thought of it as an expensive way of not getting very much glass.
I've used circuit board offcuts for a few things, but I have found it's surprsingly difficult to get epoxy to stick to it sometimes?

Where can you buy it at a sensible price in useful thicknesses?

You can make your own using expoxy and cloth on a flat surface. I am not sure if this is cheaper, or more expensive, but you can customise the layup, thickness etc.

The other option is to lay up glass in situ, This is often better than adapting a flat sheet to suit.
 
From an engineer's perspective, polyethylene (cutting board ) is perhaps the structurally most useless material you could chose. It is weak, creeps over time, cracks under sustained high load. It does not actually distribut e the load in the long term because it bends over time. It only looks like it is working. It is not a structural material.

Place a 50 pound weight on the cutting board, suspended across two sticks. See how it takes a set in a few weeks. Then remember that the preload on the bolts is probably 1000 pounds. Just silly.

FRP and aluminum or SS are good choices. Extra thick (not standard) fender washers can work, as can laying up a few layers of 1708.

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Sorry if that was harsh. Just the truth as known by all engineers.
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I'm not quite sure where the piece of thin chopping board on which my mast has stood for the past 22 years is going to creep to, since its movements are constrained by the four sides of the steel box within which it is a close fit; and last time I had the mast out it exhibited no signs of cracking or deformation either.

Perhaps my wife just has an eye for a good chopping board. ;)

mast_step.JPG
 
Contrary to popular belief, plastic cutting boards are not automatically more food-safe than wood. It’s assumed that because wood is a porous surface and plastic isn’t, plastic boards are more resistant to bacteria. However, this doesn’t take into account the scars a plastic cutting board will get from daily use letting harmful toxins and bacteria in. So, in essence, wooden boards are actually a lot more sanitary in the long run.
Plastic Vs Wooden Chopping Boards: Which is better? - Eco Food Boards



It's hardly surprising. You are quoting a scientifically uncorroborated opinion by a company that makes wooden boards. It is the oldest trick in the marketing world. FUD. Fear, Uncertainty, Doubt.


I was right (post #22, over 24 hours ago). Here's some science.

Wooden Cutting Boards Found Safer Than Plastic (Published 1993)
 
We use a toughened glass chopping board at home. I'd never have a wooden one. The glass one is totally safe, dishwasher proof, lifetime guarantee. Made by Joseph Joseph.

Amazon.co.uk
 
A plastic board gets many minute knife cuts which are impossible to clean effectively, wood can be cleaned with a wire wool pad and bleach, i would not have anything else at home. Try telling that to the EHO.....
Butchers still use wooden blocks
 
It's hardly surprising. You are quoting a scientifically uncorroborated opinion by a company that makes wooden boards. It is the oldest trick in the marketing world. FUD. Fear, Uncertainty, Doubt.


I was right (post #22, over 24 hours ago). Here's some science.

Wooden Cutting Boards Found Safer Than Plastic (Published 1993)


Sarabande here is your University of Wisconsin report you referred to in comment #22 (SEE BELOW)

Scientifically uncorroborated opinion? Maybe based on fact? Read the article linked to below and don't be so patronizing. "Wood Or Plastic Cutting Board For Meat – Which Is Best?"


Geez! :rolleyes: Surely we have better things to do than argue over which is best Wooden vs Plastic chopping boards!:mad:

According to Rodale News, expert Dean O. Cliver, PhD from University of California, Davis, conducted research on the subject and found that wood cutting boards contained less salmonella bacteria than plastic. On wood cutting boards, the bacteria sank "down beneath the surface of the cutting board, where they didn’t multiply and eventually died off." On plastic boards, however, bacteria got caught in knife grooves that were near impossible to clean out, whether the board was washed by hand or dishwasher. So while sparkling new plastic cutting boards might be easy to disinfect, any weathered plastic board will hold onto bacteria.
HuffPost is now a part of Verizon Media


In recent years, researchers at theUniversity of Wisconsin-Madison have concluded that wood is good and plastic is unhealthy. Microbiologists Dean Cliver and Nese Ak looked for ways to clean wood safely after it had been in contact with food contaminated by bacteria
Wood Or Plastic Cutting Board For Meat - Which Is Best? - Butcher Magazine

Let's get back to the topic!!!:rolleyes:
 
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Well a lot of criticism for using plastic cutting boards! However, i used two last month to replace the shredding ply as the reinforcement for the outboard mounting on the back end of my tender. Looks better than the ply and the white is the same colour as the tender.
 
Well a lot of criticism for using plastic cutting boards! However, i used two last month to replace the shredding ply as the reinforcement for the outboard mounting on the back end of my tender. Looks better than the ply and the white is the same colour as the tender.

The way you have used it makes a lot of sense to me.?
 
I'm not quite sure where the piece of thin chopping board on which my mast has stood for the past 22 years is going to creep to, since its movements are constrained by the four sides of the steel box within which it is a close fit; and last time I had the mast out it exhibited no signs of cracking or deformation either.

Perhaps my wife just has an eye for a good chopping board. ;)

Unfortunately, this example has nothing to do with backing plates. Mast base is pure compression, as opposed to flexation, and by the way, probably less than 1/3 the compression in the intimidate vicinity of a bolt tightened to proper preload. (Do the maths-you know the area and the shroud tension, and HDPE is rated at about 3000 psi short term, 600 psi long term.) Concrete is good in compression and shit in flexation.
 
On the subject of wood chopping boards, we have had a butchers one for the last 20 odd years. We chop everything on it and just wipe it down with a dish cloth that is also used for wiping down the table and work top surfaces once dipped in the washing up.. We don,t worry about bugs and rarely get ill.... anyone want to come around for dinner :p:oops: Makes you wonder how people survived through the era of wood chopping boards!
 
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Google FDA and CDC. They have pages on chopping blocks and do not have a problem with either wooden or plastic surfaces, so long as they are cleaned. I know it seems counter intuative. I didn't want to acceptit at first. But the FDA says wood is fine, so IMO, that settles it. They've done the actual science.
 
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